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Depends on my mood! My cheese choice usually depends on what bread I will be using. For example, if I have a dense artisan type white bread like sourdough, it needs to be sliced fairly thickly. Then I generally choose either cheddar or gouda. A nice smoky provolone is good on that too! If I use cheddar, I sometimes add some caramelized onions for the extra flavor kick.
A multigrain type loaf calls out for a different cheese, like a pepperjack. French bread says Brie! Banana bread also likes Brie. But havarti is great on it too. For that matter, cranberry-orange nut bread looooves havarti. I spread one slice with lingonberry preserves (sort of like a whole fruit cranberry sauce) then add the havarti. Grill with butter, and it is fabulous!
I choose Velveeta or Kraft Yellow cheese. I just found out recently how good a grilled cheese sandwich is on Portuguese sliced bread is. I will never make it with white bread again!
I choose Velveeta or Kraft Yellow cheese. I just found out recently how good a grilled cheese sandwich is on Portuguese sliced bread is. I will never make it with white bread again!
Are you speaking of Portuguese "sweet" bread? I bet that type would be really good with some good Cheddar, Colby, or Havarti.
I'll have mine with good ol' American, please, though some of the suggestions here sound like something to try.
When I was in college the dorm I ate lunch at would (of course) serve tomato soup on grilled cheese day. Also, dill pickle slices and onion rings. I do remember having dill pickles with grilled cheese as a kid, along with the tomato soup, but the onion rings were new to me. Now I occasionally like them with all of the above, too.
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