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(Today)   Let's celebrate National Grilled Cheese Day with some cheese-filled gooey sammich recipes   (today.com) divider line 111
    More: Spiffy, Cheese Days, American cheese, Wonder Bread, mac and cheese, baked potatoes, scallions, tomato soup, recipes  
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3002 clicks; posted to Main » on 12 Apr 2013 at 1:01 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-04-12 02:24:08 PM  
I call this the "Dad Sammich" because I made it for my dad once and he liked it so much that I keep the ingredients on hand for whenever he comes over even though I detest swiss cheese. It's not fancy...

Starting from the bottom:

A slice of home-made egg bread
a schmear of spicy brown mustard
a couple slices of swiss cheese
some sliced deli turkey, wrinkled up
lots of cracked black pepper
a slice of american cheese
some sliced deli ham, also wrinkled up
more swiss cheese
more spicy mustard
another slice of egg bread

Butter the outer sides of the sandwich and smoosh it in a middling-hot countertop grill / panini press until the cheese is all gooey.
 
2013-04-12 02:27:24 PM  
Soup4Bonnie:

American cheese sucks ass and only an idiot would put mayo on a grilled cheese. Extra sharp cheddar.

Oh and whoever threw noodles on that sandwich ^ there should be shot to death and then banished to another country for life.


You'd REALLY hate what I craved for and made the other day.

Leftover Hamburger Helper with grated parmesan on garlic toast sammich.
 
2013-04-12 02:29:02 PM  

maxheck: Soup4Bonnie:

American cheese sucks ass and only an idiot would put mayo on a grilled cheese. Extra sharp cheddar.

Oh and whoever threw noodles on that sandwich ^ there should be shot to death and then banished to another country for life.

You'd REALLY hate what I craved for and made the other day.

Leftover Hamburger Helper with grated parmesan on garlic toast sammich.


Why all the extras? It does just fine on its own.
 
2013-04-12 02:29:09 PM  

Tbjazz: most fatass way to make it, no butter, mayo on the bread. SOOOO overly bad for you, but if you're at the point of making a grilled cheese you'd said fark it to all other low cal options you dont care, might as well take it up a few hundred notches!

If you havent had it that way, you're missing out on life seriously!

/damnitsomuch i want one now


Puhleeze.  If you want to go full fatass, you need the butter on the OUTSIDE to get it all nice and crispy.

Done in a nicely seasoned cast iron pan is a major plus.

And with bacon...plenty of bacon.

/why yes I'm fat...why do you ask?
 
2013-04-12 02:29:18 PM  
Oh, it's the 'my grilled cheese recipe is better than everyone else's grilled cheese recipe' thread again.

/mmmmm
//grilled cheese
///only acceptable bread is Parmesan Italian bread
 
2013-04-12 02:44:07 PM  
Jewish rye
gouda (not smoked)
pancetta
real butter


Simple, easy and decadent.
 
2013-04-12 02:48:41 PM  
I'm so freakin' hungry now. And I'm at work, so no access to bread, cheese, butter, etc.
 
2013-04-12 02:54:53 PM  
louiedog:

maxheck: Soup4Bonnie:

American cheese sucks ass and only an idiot would put mayo on a grilled cheese. Extra sharp cheddar.

Oh and whoever threw noodles on that sandwich ^ there should be shot to death and then banished to another country for life.

You'd REALLY hate what I craved for and made the other day.

Leftover Hamburger Helper with grated parmesan on garlic toast sammich.

Why all the extras? It does just fine on its own.


Meh, It was one of those "awake at 3:00am and peckish, and thinking 'Hmm... You know what would be good right now?'" things.

Besides, the Hamburger Helper was pretty heavily adulterated with red and black pepper, garlic powder, oregano, parmesan and parsley to begin with.

I can't understand the hate for american cheese though. It's kinda the definitive grilled cheese sandwich filling. I do draw the line at Velveeta though.

If I'm running late I'll sometimes make an eggy sammich for breakfast:

Crack two eggs into a clamshell microwave egg poacher, poke the yolks with a fork
add black pepper, garlic powder and a dash of hot sauce
add a dash of water
start two slices of bread toasting
separate two slices of american cheese
start the eggs nuking
once every thing is done, assemble.

Total time: 5 minutes to gooey, tasty, heart-attack-inducing goodness.
 
2013-04-12 02:57:22 PM  
Nice italian bread, mozzerella, little basil or thin smear of pesto, MAYBE some prosciutto, and this.

lh4.googleusercontent.com

I really should get around to buying a stick blender to make my own, but all of TJs soups are sooooo gooood.
 
2013-04-12 02:59:39 PM  
Who is coming up with these "national" days? Can anyone m make them up?

Tomorrow is now "National Slam your Balls in a Metal Door" day. And the day after is now "Douche with Hot Sauce" day.

/still having grilled cheese for dinner
 
2013-04-12 02:59:44 PM  

mama2tnt: Mrs.Sharpier: I always say this in grilled cheese threads, but I have to say it again.

if there is anything in the sammich other than grilled cheese, then it's not a grilled cheese.

and personally, I think american cheese and white bread make the best, classic, grilled cheese. don't fark it up with all that fanciness, that's not cool.

This. (Velveeta as a substitute being the exception. And sometimes you just gotta use up whatever bread you have lying around.)


Amen to this.  Friggin' foodies messin' with success.

White bread, processed american cheese and the heat makes up for the blandness of the ingredients.

The only foodie pretention I ascribe to is to sometimes put sweet pickles inside the cheese.
 
2013-04-12 03:06:46 PM  
Damn.  Now I gotta go to the grocery.  I prefer  provolone and pepper jack slices on mine.  Ikeep the 'murican stuff on hand for Mr. C and the kidlettes.

Unfortunately, I still can't get the kidlettes to eat tomato soup, yet they chug ketchup and spaghetti sauce like frat brothers.  Go fig.
 
2013-04-12 03:12:36 PM  

chemrebel: Damn.  Now I gotta go to the grocery.  I prefer  provolone and pepper jack slices on mine.  Ikeep the 'murican stuff on hand for Mr. C and the kidlettes.

Unfortunately, I still can't get the kidlettes to eat tomato soup, yet they chug ketchup and spaghetti sauce like frat brothers.  Go fig.


Have you tried dumping in a cup of sugar?

I didn't care for tomato soup as a kid, but as I got older, learned to cook, and learned about food my tastes broadened and I became a huge fan.
 
2013-04-12 03:12:47 PM  
images.profileengine.com
Big Block of Cheese Day?
 
2013-04-12 03:14:34 PM  
Hate me all you want, but I love variety in my grilled cheese. That's why I love The Mule in Oklahoma City. 12 different sandies on the menu, plus a daily special. Homemade tomato soup, too.

The plainest sandie they have is the Big Ass Grilled Cheese - 5 different cheeses on sourdough. My favorite is the F.Y.D.H. - goat cheese, bacon, pepperoncino, avocado, egg, and spicy aioli.

The dark chocolate and parmesan cheese sandie featured on the Today Show is intriguing. I have a bunch of leftover Dove dark chocolate eggs, I may give this one a go!
 
2013-04-12 03:17:31 PM  
louiedog:

I didn't care for tomato soup as a kid, but as I got older, learned to cook, and learned about food my tastes broadened and I became a huge fan.

I've never liked tomato soup, and still don't. But put an american cheese on white bread with butter grilled sandwich next to a bowl of canned tomato soup? I'll snarf it right up. I don't know what wizardry is involved there, but it's definitely the great American cold-weather comfort food.
Now that I think about it, they should have proclaimed this day sometime in the middle of winter.
 
2013-04-12 03:24:33 PM  
Brie or Gouda on sourdough is lovely.  It's also fun to grill the sandwich *on a charcoal grill*.  No need for butter!

//If you want to be ridiculous, you can fry bacon, put the bacon in a cheese sandwich, and then fry the sandwich in the bacon grease.  I used to do that before I went vegetarian.
 
2013-04-12 03:25:13 PM  
As long as it comes with ketchup...does not work without ketchup or catsup
 
2013-04-12 03:26:46 PM  
Cyno01:

I really should get around to buying a stick blender to make my own, but all of TJs soups are sooooo gooood.

Get the stick blender. I thought about getting one for years, but didn't until a friend and I were in a Sears outlet store in Dallas recently and I found one for $8. Best $8 I ever spent, just for the fluffy scrambled eggs.
 
2013-04-12 03:30:47 PM  

maxheck: Cyno01:

I really should get around to buying a stick blender to make my own, but all of TJs soups are sooooo gooood.

Get the stick blender. I thought about getting one for years, but didn't until a friend and I were in a Sears outlet store in Dallas recently and I found one for $8. Best $8 I ever spent, just for the fluffy scrambled eggs.


Weve got a magic bullet we got at a garage sale thats awesome for eggs, i need a new uncoated stockpot if we get a stick blender too because the one weve got is a really nice nonstick one from a set that was crazy on sale.
 
2013-04-12 03:32:11 PM  
Bread, butter, cheese.
This stuff will make you a god damned sexual tyranasaur, just like me.
 
2013-04-12 03:32:36 PM  
Strix occidentalis:

//If you want to be ridiculous, you can fry bacon, put the bacon in a cheese sandwich, and then fry the sandwich in the bacon grease. I used to do that before I went vegetarian.

That's the way my mom does it. In fact, that's my usual payment whenever I go over there to do yard work for her, a grilled bacon-cheese and soup lunch.

/ why yes, my mom is fat. And I'd be fat too if I weren't exerting myself doing yard work.
 
2013-04-12 03:33:23 PM  
Soft white bread, like Wonder bread...2 slices of Kraft processed cheese, butter on both sides....grill in pan....eat.
 
2013-04-12 03:37:30 PM  
Cyno01:

maxheck: Cyno01:

I really should get around to buying a stick blender to make my own, but all of TJs soups are sooooo gooood.

Get the stick blender. I thought about getting one for years, but didn't until a friend and I were in a Sears outlet store in Dallas recently and I found one for $8. Best $8 I ever spent, just for the fluffy scrambled eggs.

Weve got a magic bullet we got at a garage sale thats awesome for eggs, i need a new uncoated stockpot if we get a stick blender too because the one weve got is a really nice nonstick one from a set that was crazy on sale.


The one I have has a guard around the blade such that you'd REALLY have to work at it to scratch up a pan. I've only ever used it in bowls, but I wouldn't hesitate to use it in my Calphalon as well. I'd take a look at the design of the blender, it may not be an issue.
 
2013-04-12 03:50:04 PM  

endmile: AlwaysRightBoy: I'm going to celebrate by going to Five Guys and order a grilled cheese sandwich and some fries for lunch. Haven't tried it since I just go for the burgers.


Don't bother. Their grilled cheese farking sucks.


Yeah, In-N-Out has much better grilled cheese.
 
2013-04-12 03:55:12 PM  

Mrs.Sharpier: I wouldn't either but I wouldn't lie to my friends and say I had a BLT. I would tell the the truth. I had a bacon and egg sandwich with lettuce and tomato. and then they would say who gives a shiat.


Maybe if you simplified it and just said you had a BLT they wouldn't be so annoyed with you.
 
2013-04-12 03:57:47 PM  

maxheck: Cyno01:

maxheck: Cyno01:

I really should get around to buying a stick blender to make my own, but all of TJs soups are sooooo gooood.

Get the stick blender. I thought about getting one for years, but didn't until a friend and I were in a Sears outlet store in Dallas recently and I found one for $8. Best $8 I ever spent, just for the fluffy scrambled eggs.

Weve got a magic bullet we got at a garage sale thats awesome for eggs, i need a new uncoated stockpot if we get a stick blender too because the one weve got is a really nice nonstick one from a set that was crazy on sale.

The one I have has a guard around the blade such that you'd REALLY have to work at it to scratch up a pan. I've only ever used it in bowls, but I wouldn't hesitate to use it in my Calphalon as well. I'd take a look at the design of the blender, it may not be an issue.


The good ones ive looked at are all metal, and considering how they tend to suck themselves down hard if you get near the bottom of the pan id be hesitant to use it in anything nonstick.

cdnimg.webstaurantstore.com
 
2013-04-12 04:18:59 PM  

Edgewood Dirk: Bread, butter, cheese.
This stuff will make you a god damned sexual tyranasaur, just like me.


That's a real nasty habit you got there.
 
2013-04-12 04:28:10 PM  
Gonna buck the trend here. I prefer chicken noodle soup w/ my grilled cheese.
 
2013-04-12 04:29:51 PM  
Cyno01:

maxheck: Cyno01:

I really should get around to buying a stick blender to make my own, but all of TJs soups are sooooo gooood.

Get the stick blender. I thought about getting one for years, but didn't until a friend and I were in a Sears outlet store in Dallas recently and I found one for $8. Best $8 I ever spent, just for the fluffy scrambled eggs.

Weve got a magic bullet we got at a garage sale thats awesome for eggs, i need a new uncoated stockpot if we get a stick blender too because the one weve got is a really nice nonstick one from a set that was crazy on sale.

The one I have has a guard around the blade such that you'd REALLY have to work at it to scratch up a pan. I've only ever used it in bowls, but I wouldn't hesitate to use it in my Calphalon as well. I'd take a look at the design of the blender, it may not be an issue.

The good ones ive looked at are all metal, and considering how they tend to suck themselves down hard if you get near the bottom of the pan id be hesitant to use it in anything nonstick.


Well, to digress... The one I have is a cheapo, all-plastic model made by "Better Chef," which is an anonymous chinese brand. If I use it once or twice a week, it's going to last for decades. Even if it doesn't I won't care. I paid $8 for the thing.

Some things I'll pay top dollar for. As far as pots and pans, I have Calphalon Professional II that I pounced on when a department store had a sale. Stand mixer? Kenmore's top-of-the-line (it was a gift, I would have gone with Kitchenaide.) I figure "if I use them daily and they last forever, then they end up costing me tenths of cents per day."

But lesser stuff? Naw, heck no. I go for the cheap stuff. Utensils and whatnot from dollar stores. Wooden spoon set? A dollar. Plastic spatula? A dollar. Stick blender? Get the all-plastic cheapo one.
 
2013-04-12 04:35:12 PM  
(punches subby and everyone who uses the word "sammich" and is above the age of five)

That being said:

White bread
American cheese--the deli kind, not the plastic-wrapped slices
Softened Kerrygold butter, don't be stingy with it

All you need.
 
2013-04-12 04:42:51 PM  

maxheck: Cyno01:

maxheck: Cyno01:

I really should get around to buying a stick blender to make my own, but all of TJs soups are sooooo gooood.

Get the stick blender. I thought about getting one for years, but didn't until a friend and I were in a Sears outlet store in Dallas recently and I found one for $8. Best $8 I ever spent, just for the fluffy scrambled eggs.

Weve got a magic bullet we got at a garage sale thats awesome for eggs, i need a new uncoated stockpot if we get a stick blender too because the one weve got is a really nice nonstick one from a set that was crazy on sale.

The one I have has a guard around the blade such that you'd REALLY have to work at it to scratch up a pan. I've only ever used it in bowls, but I wouldn't hesitate to use it in my Calphalon as well. I'd take a look at the design of the blender, it may not be an issue.

The good ones ive looked at are all metal, and considering how they tend to suck themselves down hard if you get near the bottom of the pan id be hesitant to use it in anything nonstick.

Well, to digress... The one I have is a cheapo, all-plastic model made by "Better Chef," which is an anonymous chinese brand. If I use it once or twice a week, it's going to last for decades. Even if it doesn't I won't care. I paid $8 for the thing.

Some things I'll pay top dollar for. As far as pots and pans, I have Calphalon Professional II that I pounced on when a department store had a sale. Stand mixer? Kenmore's top-of-the-line (it was a gift, I would have gone with Kitchenaide.) I figure "if I use them daily and they last forever, then they end up costing me tenths of cents per day."

But lesser stuff? Naw, heck no. I go for the cheap stuff. Utensils and whatnot from dollar stores. Wooden spoon set? A dollar. Plastic spatula? A dollar. Stick blender? Get the all-plastic cheapo one.


i started buying utensils from a restaurant supply store.  extremely cheap, and actually pretty good quality.  and now i have big ladles and whisks and pretty much everything else you could want.  it also helps, i use stainless steel pots and pains, or cast iron.  i stopped using teflon a few years ago.  and, quite frankly, clean up is not hard once you learn a few tricks.  for example, you can start cleaning when the pan is still hot.  don't need to be gentle with it like teflon.  further, you'd be amazed what vinegar can do to a hot pan, it will take off any burnt in brown nonsense almost immediately.  and, this may be false for others, but i've noticed that my stainless steel pans are easier to clean the more i use them.  probably has to be related to the fact that i often put booze in my food.
 
2013-04-12 04:43:23 PM  
Not to brag, but I've been awarded the "premier artisan" two years in a row at our urban garden's annual Cucina Feast, winning both times with my grilled cheese presentation.

It starts with organiz Ezekiel bread we mill locally and infuse with wild berries that we harvest from local parks to give it a mild sweetness that really complents the cheese - organic gruyere we get from a raw dairy that we barter with. One or two finely sliced layers is all you need per sandwich.

To prep, take half inch slices of the Bread and coat generously with coconut butter, then place into a seasoned skillet (we use an iron skillet cast at our local co-op foundry), and turn to medium heat. Place cheese chunks onto each slice of bread until slightly melted, then add a dash of organic oregano, a dash of fresh basil, and a dash of organic brown sugar, and combine the slices into a sandwich. Let grill for 3 minutes, then serve.

Note: this is the quick prep version - the grilled cheese I earned the awards for also included a 1/4 organic bison patty drizzled with an acai berry reduction. I would give the recipe for that but it's for friends and family only.
 
2013-04-12 04:50:37 PM  
Im a fan of the ole bread, butter, cheese method. If I'm feelin fancy I will put some spicy mustard on it
 
2013-04-12 05:07:14 PM  

maxheck: But lesser stuff? Naw, heck no. I go for the cheap stuff. Utensils and whatnot from dollar stores. Wooden spoon set? A dollar. Plastic spatula? A dollar. Stick blender? Get the all-plastic cheapo one.


After having a blender from walmart literally explode while making a milkshake, im incredibly wary of cheaping out on anything with a motor.
 
2013-04-12 05:08:01 PM  
I'm sure that some or all of these sandwiches are good, but I have a couple of issues:
1) What's with the obsession with tall (6-12 inch) sandwiches? Taller doesn't make it taste better. It's just more mess.
2) Just because you grill it and there's cheese inside doesn't automatically make it a grilled cheese sandwich. By their definition a Reuben is a grilled cheese sandwich.
 
jty
2013-04-12 05:10:15 PM  
I'm certain I'll take some flak from the crowd for what is in essence not a grilled cheese sandwhich, but I'll share.  I've been making some variation of a fancier grilled cheese for years for my drunken friends.  I primarily started doing this because it's an easy thing to cook when home from the bars, if there are enough unusual ingredients it looks like your a goddamn culinary genius to intoxicated people, and at 3:00 AM it's deliciousness may impress women enough that they will sleep with me.  My current incarnation:

I typically use regular sourdough, but at the farmer's market near me there's a local bakery that sells sourdough with tomato baked in.  I've used that when available.  I slather the inside of the bread with basil-pesto sauce.  Thin layer of Gruyere cheese, followed by a thin slice of Proscuitto ham, a layer of Havarti with dill, diced or sliced tomatoes sprinkled with basil, and a thin layer of Fontina.  After buttering the outside of the bread, I sprinkle on shredded Asiago.
Cook slowly to allow even cheese melt and maximum gooey-ness and a nice brown crispness on the outside of the bread.

I'm looking to branch out into some different cheeses - gouda might be next.  If any of y'all are in St. Louis for the Fark party in June, perhaps I'll make a few if the drinking continues long into the evening.
 
2013-04-12 05:14:56 PM  
I have some semolina cornmeal bread rising to go in the oven right now. My favorite grilled cheese is this:

Two medium thickness slices of that bread, spread with just a little dijon mustard on the interior sides. One nice fist full of half grated aged irish cheddar, and half either fontina, gouda, or havarti, with a piece or two of nice, smokey crisp bacon crumbled and mixed with the cheese. Mayo on the exterior of the sandwich, grilled in a cast iron pan, served with nice half sours or kosher dills, and a side of really good roasted tomato basil soup.

Delicious.
 
2013-04-12 05:16:34 PM  

jty: I'm certain I'll take some flak from the crowd for what is in essence not a grilled cheese sandwhich, but I'll share.  I've been making some variation of a fancier grilled cheese for years for my drunken friends.  I primarily started doing this because it's an easy thing to cook when home from the bars, if there are enough unusual ingredients it looks like your a goddamn culinary genius to intoxicated people, and at 3:00 AM it's deliciousness may impress women enough that they will sleep with me.  My current incarnation:

I typically use regular sourdough, but at the farmer's market near me there's a local bakery that sells sourdough with tomato baked in.  I've used that when available.  I slather the inside of the bread with basil-pesto sauce.  Thin layer of Gruyere cheese, followed by a thin slice of Proscuitto ham, a layer of Havarti with dill, diced or sliced tomatoes sprinkled with basil, and a thin layer of Fontina.  After buttering the outside of the bread, I sprinkle on shredded Asiago.
Cook slowly to allow even cheese melt and maximum gooey-ness and a nice brown crispness on the outside of the bread.

I'm looking to branch out into some different cheeses - gouda might be next.  If any of y'all are in St. Louis for the Fark party in June, perhaps I'll make a few if the drinking continues long into the evening.


I really like gouda and fontina on my grilled cheese creations. Here in Wisconsin we have a local, tandoori spiced gouda that is out of this world on sammies, Boboli bbq chicken pizza, etc.
 
2013-04-12 05:23:38 PM  
Cyno01:

maxheck: But lesser stuff? Naw, heck no. I go for the cheap stuff. Utensils and whatnot from dollar stores. Wooden spoon set? A dollar. Plastic spatula? A dollar. Stick blender? Get the all-plastic cheapo one.

After having a blender from walmart literally explode while making a milkshake, im incredibly wary of cheaping out on anything with a motor.


Yowza...

Yes, I can certainly see where you're coming from. Still, there *has* to be some name brand that puts out a stick blender with a non-scratchy guard.
 
2013-04-12 05:24:57 PM  

billybobtoo: Soft white bread, like Wonder bread...2 slices of Kraft processed cheese, butter on both sides....grill in pan....eat.



i22.photobucket.com
 
2013-04-12 05:27:02 PM  
Look, you get some Texas Toast or a loaf of sourdough from the bakery.  Use a melty cheese - velveeta or american or even mozzarella.  Load up the butter in the pan, fry until everything is golden brown and melted.  That's it.

The only meat exception is bacon.  Nothing else.
 
2013-04-12 05:30:51 PM  
VELVEETA IS NOT CHEESE!   X.x  (I LOVE CHEESE!)
 
2013-04-12 05:31:14 PM  
nirwana:

I really like gouda and fontina on my grilled cheese creations. Here in Wisconsin we have a local, tandoori spiced gouda that is out of this world on sammies, Boboli bbq chicken pizza, etc.

I love gouda for the way it melts. But a tandoori spiced gouda? Oh, be still my heart.
 
2013-04-12 05:31:53 PM  
so far, lot's of controversy.  here's a new thing to add controversy to the gumbo of opinion that is this thread:

what method do you use to grill it?

- pan with butter?
-- butter the pan, or butter the bread?

- griddle?
-- same butter question?

- panini press?

- heavy weights, like a cuban sandwich?

I've been using an americo-cubano hybrid approach.  butter the pan, throw in sandwich.  put a flat steel pan lid over the sandwich and weigh it down.  flip, more butter in pan, weigh it down again.  of course, i like the flavor of pressed bread, so that's why i use this method.
 
2013-04-12 05:39:56 PM  

maxheck: Cyno01:

maxheck: But lesser stuff? Naw, heck no. I go for the cheap stuff. Utensils and whatnot from dollar stores. Wooden spoon set? A dollar. Plastic spatula? A dollar. Stick blender? Get the all-plastic cheapo one.

After having a blender from walmart literally explode while making a milkshake, im incredibly wary of cheaping out on anything with a motor.

Yowza...

Yes, I can certainly see where you're coming from. Still, there *has* to be some name brand that puts out a stick blender with a non-scratchy guard.


All the ones ive seen with plastic guards are of the uber cheap variety. I dont mind getting a decent nonnonstick stockpot, something i should have anyway. I was just looking at a few immersion blenders, and even the cuisinart and kitchenaid ones say to only use in 30 second pulses... I think when i get around to it, im just going to get that waring one i posted upthread, ive used that for about 10 minutes straight before, pureeing all the little corn bits in a very thick sopa milpera.

This would be cool too if they werent $1200.

img3.foodservicewarehouse.com
 
2013-04-12 05:48:42 PM  

Cortez the Killer: I like my grilled cheese with real cheese (cheddar, fontina, gouda, etc) most of the time. However, I sometimes like to make the old fashioned way with regular white bread and a slice of american. But the only way to eat one of those is if I have a pile of dill pickle slices on the side. I eat a pickle slice with every bite of sandwich. Anybody else do this?


Hamburger chip pickles arranged on top in such a way as to get one with every bite.
 
2013-04-12 06:08:22 PM  

Dow Jones and the Temple of Doom: the grilled cheese I earned the awards for also included a 1/4 organic bison patty drizzled with an acai berry reduction.


This sounds delicious and does not meet the definition of grilled cheese.  Give back your awards or live in shame.
 
2013-04-12 06:08:30 PM  
If you have a toaster that can be set to toast one side, do that then:

Slice/s of Swiss (good imported Swiss, not the cheap, generic stuff) on the toasted side
Slices of turkey or ham (your choice), crumpled, not laid flat
Slice/s of good American cheese (once again, the good stuff)
Second piece of bread, toasted side down

I have also spread good mustard on the cheese b-4 adding the meat, gives it a great tang.

Now butter both sides of the untoasted bread and pan toast in a heavy skillet or Panini press
Side of pickle, cole slaw or whatever floats your boat; Mac and cheese if you are looking to boost your LDL's into stroke territory and a nice crisp IPA.

The BBQ variation for this is a hero or Kaiser roll toasted on the barbie then wrapped well in aluminum foil and toasted away from the flame to get the outside of the roll crunchy.

/You're welcome
 
2013-04-12 06:29:45 PM  
Grilled cheese people. It's not a difficult description.

Grilled cheese. Meat or veggies in your sandwich removes it from the grilled cheese category.
 
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  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.

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