Grilled Cheese Sandwich: What Kind?

[Doc Dan]

I love a good grilled cheese sandwich. I like to use real butter and either white bread or wheat. I love Rye bread the most, but I can't get it over here, sadly.

For cheese, I love them all, as long as it is good cheese. It is hard to find good cheese over here because it is foreign to the culture. Thankfully, that is changing a bit as people demand western food. Right now I am on a gouda kick.

What do you like? You can pick 4 and you can change your mind.

[Mk-211]

Don't F it up!

[Mk-211]

If you don't like potato bread, sourdough is also great for grilled cheese sammiches.

[Ankerson]

Don't forget the tomato soup.

[ChrisinHove]

It’s *all* so good I can barely choose to vote!

(Emmental, surely?)

Mozzarella is a bit bland, but Gruyère gives a similar, great stringiness.

Strong Cheddar on malted wholemeal takes the …err…biscuit for me.

[Naperville]

Long time secret family recipe passed down....

With a large stainless frying pan and flat metal spatula, put some butter in the pan, and after getting the sandwich ready turn the heat on low under the frying pan.

Take your favorite bread, place 2 slices of American cheese and slices of white onion, then place the top piece of bread on the sandwich. Using the metal spatula, carefully place the sandwich in the now heated pan, with the butter.

Press down on the sandwich and watch / monitor the melting cheese. Lift the sandwich a bit off the pan and look at the toasting / browning of the bread. Don't be alarmed, some of the butter may smoke. Don't allow the bread to burn. Turn down the heat if butter starts to burn.

Flip the sandwich over to toast the other side of the bread. Add a bit of butter to the pan if necessary.

Take the sandwich off of the heat. Thow a few pickles and potato chips on the plate.

[Scandi Grind]

I like a sharp cheddar cheese usually. The best grilled cheese for me has more than just cheese on it though so I'm not sure if it is disqualified. It is really more of a grilled turkey sandwich with cheddar, with garlic and salt seasoned bread. Probably the best grilled sandwich I ever had was made with a homemade crusty white bread. I'm not big on super soft typical store bought white bread.

[miohin]

Myself and wife eat sharp/extremely sharp cheddar on almost everything - except grilled cheese. American cheese has been our go to recently, it's just so classic. For bread, it's typically just standard whole wheat or some homemade sourdough.

I also recommend trying mayonnaise instead of butter on your bread when cooking the grilled cheese. It seems to give more consistent results with no flavor change.

Also, excellent looking bread @Scandi Grind.

[standy99]

Sour dough and a good vintage cheddar. Australian Cracker Barrel Black is the best.
(A lot better than Cracker Barrel and we have three different type's)

[Coastal]

I've only had American and cheddar, and i like both. I always layer pickle slices between or over the cheese slices.

[Manixguy@1994]

Colby Jack or Monterey Jack , with mayonnaise and mustard on sourdough bread. Dan

[SpyderEdgeForever]

Yum yum yum. Do any of you eat plant based non dairy cheeses?

[weeping minora]

Sourdough bread with Sharp Cheddar cheese is usually top pick. I will substitute for a Dark Rye bread occasionally. Always butter the outside of both pieces of bread to get a nice soft toasted texture to the bread. I like it paired with a can of Campbell's Bean and Bacon soup, dashed with cracked black pepper and some Tabasco sauce for both sandwich and soup. Quick and Delicious. Adding your sliced meat of choice can pump up the sandwich, as Scandi Grind explained. I will do the same roughly half of the time, typically with smoked ham. A nice way to enjoy your leftover meats during the holidays, as well.

[Mk-211]

Yum yum yum. Do any of you eat plant based non dairy cheeses?

Yes, there's some amazing plant based options out there. Some of the big chain stores carry them.

Most of the time, you have to go to smaller stores, for better options.

[rangefinder]

My favorite bread for grilled cheese sandwiches is a loaf of French bread from the day-old rack in the bakery at the local grocery store. Since it's getting toasted, it doesn't have to be fresh. This is the bread that's about 2" x 4" and is sliced fairly thick. (Or even better, isn't sliced at all so I can slice it however thick I want. Thicker than standard sandwich bread is better for this.) This makes a mini grilled cheese sandwich, kind of like a grilled cheese slider. So I usually make two, some times three if I'm really hungry.

(Side note: I also buy day-old Kaiser rolls from the bakery and use them for hamburger buns. I slice them and toast them on the grill just before the burger finishes cooking, so they have nice browned lines on them and get crunchy and flaky. I don't like mushy hamburger buns.)

If I don't have French bread, then I'll use whatever I have on hand. I usually have old-fashioned white, buttermilk, or sourdough for cold sandwiches, and any of them work well for a grilled cheese sandwich. I mostly use extra sharp cheddar but some times use Colby.

I'll make a grilled ham/cheese at times, but if I'm going to put meat on a grilled cheese sandwich I prefer thick cut bacon. Or thinly sliced and fried SPAM.

[RustyIron]

What do you like?

I stole my idea for grilled cheese sandwiches from a little coffee shop that popped up for a brief time in Fullerton, California. The place was called Classic Rock Coffee. If you're a rock and roller and you've heard of a guy named Leo Fender, you might have heard of a place called Fullerton. Anyway, it was a small coffee house that was decorated with historically significant guitars, posters, painted in fluorescent colors, lighted with black lights, with classic jams blasting through the sound system at all times. It was very hip. I never could figure out how a coffee shop could support such a great collection. I just figured the owner was a collector, and he could write off some of his collection if he stuck it on the walls of a coffee shop. It makes the most sense.

But we're talking about grilled cheese sandwiches, right? I like a firm bodied white bread. French is good. It needs to support the sandwich and have a flavor that does not overpower the other components. To that end, muenster is an appropriate cheese, but I'm more likely to use a white cheddar or even an American cheddar because that's what is in the fridge. I also use an apple, but pear is also acceptable.

Put both slices of bread on the griddle, inside surface down. Let it get a little crusty while you're putting thin slices of apple on the griddle. The goal is to cook the apple a little, getting it a little darker, but not overdone. As the apple is nearly finished, butter the outside surfaces of the bread, and flip them onto the griddle. The insides are hot and a little toasty. Put a light layer of grated cheese onto each piece of bread. By now your apple should be done, so put a layer of cooked apple slices onto one side of the bread. The cheese on top should be melted about the same time that you've got a nice golden brown on the bread. Take the non-apple slice of bread, and put it on top of the bread with the apple.

The sandwich is now closed, insides hot, and outsides perfectly done. Serve it up on a plate, slice with a serrated edge Endura. Crank up the Yardbirds. Pour yourself a cup of coffee. Bon appétit.

[Doc Dan]

What do you like?

I stole my idea for grilled cheese sandwiches from a little coffee shop that popped up for a brief time in Fullerton, California. The place was called Classic Rock Coffee. If you're a rock and roller and you've heard of a guy named Leo Fender, you might have heard of a place called Fullerton. Anyway, it was a small coffee house that was decorated with historically significant guitars, posters, painted in fluorescent colors, lighted with black lights, with classic jams blasting through the sound system at all times. It was very hip. I never could figure out how a coffee shop could support such a great collection. I just figured the owner was a collector, and he could write off some of his collection if he stuck it on the walls of a coffee shop. It makes the most sense.

But we're talking about grilled cheese sandwiches, right? I like a firm bodied white bread. French is good. It needs to support the sandwich and have a flavor that does not overpower the other components. To that end, muenster is an appropriate cheese, but I'm more likely to use a white cheddar or even an American cheddar because that's what is in the fridge. I also use an apple, but pear is also acceptable.

Put both slices of bread on the griddle, inside surface down. Let it get a little crusty while you're putting thin slices of apple on the griddle. The goal is to cook the apple a little, getting it a little darker, but not overdone. As the apple is nearly finished, butter the outside surfaces of the bread, and flip them onto the griddle. The insides are hot and a little toasty. Put a light layer of grated cheese onto each piece of bread. By now your apple should be done, so put a layer of cooked apple slices onto one side of the bread. The cheese on top should be melted about the same time that you've got a nice golden brown on the bread. Take the non-apple slice of bread, and put it on top of the bread with the apple.

The sandwich is now closed, insides hot, and outsides perfectly done. Serve it up on a plate, slice with a serrated edge Endura. Crank up the Yardbirds. Pour yourself a cup of coffee. Bon appétit.

That actually sounds good, using cheddar. It would taste like apple pie if a touch of cinnamon were added, I bet.

[Doc Dan]

Yum yum yum. Do any of you eat plant based non dairy cheeses?

No, and anyone offering such a thing to me would be in danger.

[Doc Dan]

My favorite bread for grilled cheese sandwiches is a loaf of French bread from the day-old rack in the bakery at the local grocery store. Since it's getting toasted, it doesn't have to be fresh. This is the bread that's about 2" x 4" and is sliced fairly thick. (Or even better, isn't sliced at all so I can slice it however thick I want. Thicker than standard sandwich bread is better for this.) This makes a mini grilled cheese sandwich, kind of like a grilled cheese slider. So I usually make two, some times three if I'm really hungry.

(Side note: I also buy day-old Kaiser rolls from the bakery and use them for hamburger buns. I slice them and toast them on the grill just before the burger finishes cooking, so they have nice browned lines on them and get crunchy and flaky. I don't like mushy hamburger buns.)

If I don't have French bread, then I'll use whatever I have on hand. I usually have old-fashioned white, buttermilk, or sourdough for cold sandwiches, and any of them work well for a grilled cheese sandwich. I mostly use extra sharp cheddar but some times use Colby.

I'll make a grilled ham/cheese at times, but if I'm going to put meat on a grilled cheese sandwich I prefer thick cut bacon. Or thinly sliced and fried SPAM.

Bacon and Spam are two of my favorite things to use when making a toasted sandwich.

[SpyderEdgeForever]

My favorite bread for grilled cheese sandwiches is a loaf of French bread from the day-old rack in the bakery at the local grocery store. Since it's getting toasted, it doesn't have to be fresh. This is the bread that's about 2" x 4" and is sliced fairly thick. (Or even better, isn't sliced at all so I can slice it however thick I want. Thicker than standard sandwich bread is better for this.) This makes a mini grilled cheese sandwich, kind of like a grilled cheese slider. So I usually make two, some times three if I'm really hungry.

(Side note: I also buy day-old Kaiser rolls from the bakery and use them for hamburger buns. I slice them and toast them on the grill just before the burger finishes cooking, so they have nice browned lines on them and get crunchy and flaky. I don't like mushy hamburger buns.)

If I don't have French bread, then I'll use whatever I have on hand. I usually have old-fashioned white, buttermilk, or sourdough for cold sandwiches, and any of them work well for a grilled cheese sandwich. I mostly use extra sharp cheddar but some times use Colby.

I'll make a grilled ham/cheese at times, but if I'm going to put meat on a grilled cheese sandwich I prefer thick cut bacon. Or thinly sliced and fried SPAM.

Bacon and Spam are two of my favorite things to use when making a toasted sandwich.

With grilled cheese do you stick with the original or also try the turkey version?