Re: Grilled Cheese Survey

Uptown_Toodeloo wrote:

Ok, its fall and getting cooler out, even here in Florida. I know Florida doesn’t really get that cold, but the northern part get much colder than say, Miami. So the topic of grilled cheese and soup is on my mind. What makes the best grilled cheese for you? What kind of bread is the best? what kid do you like? of course, it would be good to use whatever is appropriate to the texture and flavor of the cheese you are using. For me, a standard issue would be American on white, cheddar on whole wheat. Which is better, butter the bread and put it on a hot surface, or melt the butter first and put the bread on it. I usually butter it first, drop it the piece of bread in the pan and get it a little melty first, take that out, then put in the other piece, stack the cheese, then place the melted one on top. insures a more even coating Is it ok to use some kind of butter substitute, or only real butter? margarine is fine, you gotta be careful with real butter, as it can scorch easily. A lot of times I use Olive oil. And, when I do, I'll pour a thin sheet of oil in the hot skillet, rub the bread into it, and repeat the above procedure[\color] Has anyone ever tried to use mayo instead of butter to grill the bread? (Apparently back in the ‘50’s, certain lunch counters used to do this, like Woolworths.) [color=red]My wife is a mayo on the grilled cheese lady,I've tried it, and it's not bad, just not my thing. What kind of cheese, or combination of cheeses, makes the best grilled cheese? once again, it's up to personal preference and bread type. I like the standard American on white, as simple comfort food. Velveta slices are good for a richer flavor for the old standby, but are more runny then melty Is it ok to add stuff, or does that ruin the whole “Grilled Cheesiness” of the thing? (By stuff, it could be ham or turkey or tofu or tomato or a combination or whatever you think would be good) not at all! my favorite is slice of bologna. others have mentioned the tomato and bacon thing. and I do kinda the same thing for a breakfast sandwich. first toast the bread so it's crisp, then put the cheese on it, then to that add a thin slice of tomato. sprinkle it with oregano, then broil them till the cheese melts, and the tomato cooks. when going to assemble, place the crisped bacon on one of the two sides, and mate the top to the bottom. Is it ok to use blue cheese in a grilled cheese? as mentioned before, sparingly, and with another complementary cheese, either Swiss, or sharp cheddar, on rye is nice, or pumpernickel What kind of soup goes best with a grilled cheese? (It’s ok to be boring and say tomato soup)

I actually can't stand tomato soup, a nice split pea is good, or chicken vegetable.
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Uptown_Toodeloo wrote:

For chowder, well a nice corn chowder, with possibly blue crab added, is excellent, but I would have to go with a lighter cheese combo with the because of the cream content.

Good idea... hmm... add some jalapeno to that and I'm a happy camper. Maybe make some queso blanco cheese sandwiches (or Quesadillas?) with that...
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BeerGnome wrote:

Is it ok to use blue cheese in a grilled cheese? as mentioned before, sparingly, and with another complementary cheese, either Swiss, or sharp cheddar, on rye is nice, or pumpernickel

Have you tried the rye/pumpernickel swirl?

My dad & grandfather really like it...

OK, I'm off to my adventures with tomato soup!

Mmm, grilled cheese.

What kind of bread is the best?

I definitely say something sticks-and-twigsy like whole wheat or multigrain. 1) they tend to have better structural integrity, and 2) it makes you feel less guilty about wolfing down wads of cheese.


Which is better, butter the bread and put it on a hot surface, or melt the butter first and put the bread on it.

I put butter on the outside first, and then sprinkle some grated parmesan onto it. It makes this slightly crispy, cheesy crust.


Is it ok to use some kind of butter substitute, or only real butter?

I guess a butter substitute would work, but the stuff tends to disgust me so I don't use it.


Has anyone ever tried to use mayo instead of butter to grill the bread? (Apparently back in the ‘50’s, certain lunch counters used to do this, like Woolworths.)

My grandmother likes to put mayonnaise in the sandwich itself. It's not intolerable, but it's not that great either.


What kind of cheese, or combination of cheeses, makes the best grilled cheese?

I prefer to put on something creamy like havarti if I can only pick one, but will add something sharp, like white cheddar, as well if I have it on hand. Creamy and sharp together=cheesy perfection.


Is it ok to add stuff, or does that ruin the whole “Grilled Cheesiness” of the thing? (By stuff, it could be ham or turkey or tofu or tomato or a combination or whatever you think would be good)

I like to add ham in mine, though it makes it a little closer to a pannini that way. Still, very tasty.


Is it ok to use blue cheese in a grilled cheese?

Um, I guess? I haven't tried it. Sounds like it would need to be offset by something else though.


What kind of soup goes best with a grilled cheese? (It’s ok to be boring and say tomato soup)

Butternut squash soup. The butternut squash soup's a teensy little bit sweet, so it goes beautifully with the saltiness of the cheese. For additional goodness, I actually dip it directly in the soup.
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