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What's your favorite way to make GRILLED CHEESE? Bread? cheese? Hot sauce? Tomato? Meat? Other?

9K views 85 replies 31 participants last post by  tedwitt 
#1 ·
What's your favorite way to make GRILLED CHEESE? Bread? cheese? Hot sauce? Tomato? Meat? Other?

OH grilled cheese, oh yeah! My wife, the little cook just makes them perfect! Just golden brown enough, butters all four sides of the bread. One of my favorites is just a good mild cheddar on white bread -but- I love many other variations including the old ham & cheese maybe a good Polish or Kosher dill pickle on the side?

Your favorites and side dishes?
 
#35 ·
Hey wife just made me a GC sandwich, 3 slices of Kraft DELI DELUXE American cheese...that was nice, delicious! I've eaten more GC sandwiches since I started this thread than in months before.

DELI DELUXE 2/3 oz, 70 cal. each, available in American, White American, Swiss and our next one Sharp Cheddar. :)
 
#36 ·
I use Tillamook Cheddar slices. 110 calories each, but that's because it's not a processed cheese like Kraft singles or Velveeta Slices which means it's less milk and more 'chemicals' that real cheese. Tillamook is real aged cheese. Look for it, it's fantastic stuff.

 
#39 ·
Yes, good on hot dogs right off the grill which we had today...I guess another form of grilled cheese.
Started with a Caesar Salad and also had my wife's quick -and- good potato salad, great lunch!
 
#41 ·
The wife like American cheese and sliced tomato cooked in the sandwich. I like mild cheddar, mozzarella, tomato and sliced red onion....all grilled together.

As was said, there's no wrong way if it's what pleases your palette, but there are many ways to experiment with.
 
#42 ·
Well I had my first Velveeta GC sandwich in years, not bad but honestly not as good as the Kraft DELI DELUXE mild cheddar BUT Velveeta has about 1/2 the calories if you're interested in that trade-off, cheaper too.

For the bread we like the whole grain white bread, thick and good toasted. :)
 
#44 · (Edited)
I like mine with a nice brown crust.I saw this post and it made me hungry.I put provolone and swiss cheese on mine with thin sliced turkey.My 3 dogs were staring at me when I was eating it,I threw them a little piece too.
Oh yeah all GC doesn't have to be yellow, I like provolone, swiss and probably a whole lot more if I think about it, still right now I'm into the mild cheddar as my favorite....but sharp cheddar isn't bad either, how can you go wrong with any really. But it's got to have that golden brown bread buttered on all sides, preferably whole grain white. ;)
 
#45 · (Edited)
Oh this reminds me of another favorite Monte Cristo Sandwiches. A local restaurant does a great one the way I like it, no berry sauce dip or powdered sugar, basically a good ham & cheese sandwich deluxe. There are many recipes but here's a general one:

Directions:
1. To make the sandwiches: Lay the bread out on the work surface. Spread one side of each slice with the (Dijon) mustard. Spread half of the cheese on 4 slices of the bread. Cover with half of the turkey and season with salt and pepper to taste. Evenly spread the cranberry on the turkey on the sandwich. Top with the remaining turkey; season with salt and pepper to taste, and cover with the remaining cheese and bread. Press down slightly on each sandwich.

2. In a lipped plate or dish, whisk together the eggs and milk, and season with salt and pepper to taste.

3. Preheat the oven to 350 degrees F. Heat 2 large skillets over medium-low heat, add a tablespoon of both butter and oil to each pan. Dip and coat each of the sandwiches in the egg mixture and lay in the pans. Cook until golden brown, about 4 minutes per side. Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 6 to 8 minutes.
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Or from our restaurant -
Monte Cristo - roasted turkey, baked ham, fresh-baked bread, dipped and pan-grilled
$7 ½
Definitely from the South, definitely a reward for the hard-worker (oh it does have plenty of cheese too)
 
#50 ·
Oh this reminds me of another favorite Monte Cristo Sandwiches. A local restaurant does a great one the way I like it, no berry sauce dip or powdered sugar, basically a good ham & cheese sandwich deluxe.
------------------------------------------
Or from our restaurant -
Monte Cristo - roasted turkey, baked ham, fresh-baked bread, dipped and pan-grilled
$7 ½
Definitely from the South, definitely a reward for the hard-worker (oh it does have plenty of cheese too)
Anybody else here like, tried or made a Monte Cristo Sandwich? I love the one at my local restaurant/pub with a good lager.
 
#46 ·
I like wheat bread and American, sharp cheddar, swiss, pepper jack. Really just about any cheese will do. My wife loves fresh tomatos on hers, I do ham with 1,000 island sometimes and any kind of pickle, on the side, works too.

Does anyone put spicy brown mustard on with the sharper cheeses? Very tasty!
 
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#49 ·
Oooohhh... Aplets & Cotletts!!! A favorite of mine, and only available around here at Hadley's Orchards; well, okay, around here = 200 miles. Thanks for reminding me, since it's on the way to Mom's house, and I'll be passing by on Sunday morning.:D
 
#59 ·
Didn't know what I wanted to have for supper, wife had one big red tomato and asked if I wanted a TC sandwich, well.....

.....white bread, butta', velveeta (it does melt well) nice and hot put in a big slice of tomato with a little salt, a dallop of Hellman's olive oil mayo, mmm mmm mmm. Finished it off with a piece of chocolate cake the neighbor brought over...oh yeah. ;)
 
#60 ·
The other day my wife bought some American cheese with pimentos mixed in it, made one terrific TC sandwich on a fresh white Italian bread cooked golden brown.....ummmmm.

Today we went to 5 Guys Burgers had a BLT w/American cheese and a grilled cheese sandwich with a large order of their great fries. We split the sandwiches and fries for lunch today, not bad!
 
#63 ·
What a thread to find on a gun forum! Love it. Most often mine are cheese and whatever meat sounds good at the moment. Ham, Turkey, hard salami and tuna salad are my faves. Cheddar, Swiss or pepperjack cheese. One I'm jonesing for right now is ham & cheese with an over easy egg slipped in when sandwich is done. Should be so runny that your fingers poke through the toast before you finish.
 
#66 ·
I like mine with "all four sides" buttered and lightly grilled with some pickled jalapeno peppers.
My wife always butters all four sides for that extra flavor.

Mine are simple. Jewish Rye with honey turkey & provolone cheese. Sometimes a dab of Guldens Spicy brown mustard for an extra kick.

An alternate for me is Patrami on Rye with smoked provolone cheese. Mayo instead of butter to grill and a Klosens Dill on the side.
Oh yes to all the above, Jewish Rye is great although I like others for some variety.

And I remember when my grandmother (best cook ever!) used to can special garden banana peppers with varying heat from mild to tangy just for sandwiches. Ham & cheese, TC, you name it with my collection of mustards and generally Hellman's Light or regular Mayo.

....OH YEAH I can get hungry for that now......but the wife made some homemade tuna mac topped with seasoned bread crumbs, leftovers tonight!!! Ummmmm. ;)
 
#67 ·
Add a few extra ingredients and you can make a hearty sandwich...Hard cooked egg, fried ham, mayo on the bread. The hot egg melts the cheese, the ham adds more body, and a slice of onion spices it up. All on toast, of course, the Brits call it a Hammy, Eggy, Cheesy....
 
#69 ·
(2/22/15- Wife and I saw this today, looked delicious so I figured I'd share it with y'all, oh she had it with a good tomato soup...enjoy!)

Best Grilled Cheese Ever Recipe courtesy of Ree Drummond, "Pioneer Woman"

Total Time: 35 min Prep: 25 min Cook: 10 min Yield:4 servings Level:Easy

Ingredients:
4 poblano or Anaheim chiles (or you may use canned whole green chiles) <--maybe option for some??
1/4 cup white vinegar
1/2 red onion, thinly sliced
1/4 cup mayonnaise
1/4 cup Dijon mustard
8 slices rye bread <---she used the mixed marble-like rye on TV
12 slices provolone <----LOTS of cheese!!
2 ripe tomatoes, sliced
8 slices Cheddar <---and more cheese!!
1/2 cup (1 stick) butter, softened

Directions:
Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.

Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.

Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!

When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.

For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together.

Top with the other slice of bread and spread the outsides with a good amount of butter.

Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!

Read more at: http://www.foodnetwork.com/recipes/best-grilled-cheese-ever.print.html?oc=linkback
 
#71 ·
When I saw Ree roasting the peppers over an open fire on the range I knew this was a bit different .

When you roast peppers over an open flame then bag them they just peel apart real easy plus easy to scrape the seeds out.
 
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