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grilling you about grilled cheese

Torzelbaum

Torzelbaum

????? LV 13 HP 292/ 292
(he, him, his)
Grilling season is nearly upon us but we're talking about a different type of grilling today because it's National Grilled Cheese Day. So how do you take your grilled cheese?

Cut into triangles or into rectangles/squares?
Cut into 2 or 4 pieces?
With crust or without?

What bread do you prefer?
What cheese or cheeses do you like on them?
What other toppings (if any) do you like on them?

And what side dish(es) do you like to have with them?
 
I usually use american cheese and cut into triangles. Also, using mayo instead of butter makes for a crispy sandwich that doesn't burn.

I did once make the greatest grilled cheese ever: Beecher's New Woman (Beecher's Flagship cheddar with jerk spices added), mango and avocado. It was incredible, but a lot of work. Need to do that again sometime when I feel up to it.
 
I use whatever cheese I have lying around. No slices. Don't fuck with that. Often it is cheddar related.

Bread; whatever. A good white bread. But I go hard mode. Since I usually buy ezekiel bread, that. It's a thick bread so the cheese melts slow. So I am constantly not just turning the whole thing over, I flip the cooked side to face the cheese so it melts faster. It's not a perfect grilled cheese but it works for me.
 
I bake the bread because I've never really enjoyed the fried greasy outside of the truly grilled cheese. Cheese is using up whatever we have, but bread is usually Dave's Killer Bread.
 
I know many people will spread something on the outside of the bread before cooking a grilled cheese. This can be either butter or mayonnaise. I think but don't really have any proof that most people prefer one over the other. But I just learned about a variation on one of those that I felt that I had to share - instead of mayonnaise use aioli.
 
Sounds tasty. If I’m making a fancy one at home I’m likely to use butter, but that’s not due to a particularly strong preference, it’s just because I don’t regularly keep mayo on hand. Or like, I’ll poke around the fridge and the only one I have is expired.
 
I've done mayo on the outside, but not aioli. I'll have to keep that in mind...
 
I use whatever is around the house but if I have some roast beef, I'll throw that in there with some swiss and make a little dip out of mayo, black pepper, and grated parmesan cheese.
 
Most aioli is just fancy mayonnaise so it makes sense. I just tried the mayo-on-the-outside trick for the first time a couple weeks ago and was pleased with the result.

Balrog said:
I use whatever is around the house but if I have some roast beef, I'll throw that in there with some swiss and make a little dip out of mayo, black pepper, and grated parmesan cheese.
Click to expand...
Hell yeah, that sounds great
 
Good quality mayo on the outside, at least three kinds of cheese on the inside. Exactly which kinds doesn't matter too much, just whatever I've got, but extra-sharp cheddar works great when it's not alone. Slice diagonally to give you a corner that you can approach for the first bite and to maximize the amount of the perimeter that has cheese right up to the edge.
 
At least one of the cheeses in a grilled cheese must be a melting cheese, e.g. Gruyère, American, Monterey jack, etc. This is also true for melts (tuna or patty).
 
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