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My favorite grilled cheese: Pepperjack on buttered bread with maybe some grilled onions, and grill in the pan on melted butter. This is the only time I like to have tomato soup.
My neighbor likes his with pepperjack on bread with peanut-butter and sliced onions. While I do like peanut-butter, I've not yet taken the risk of trying this.
I was just in the Wonder bread thread and someone spoke of a gcs.
Here is how I like mine:
Wheat bread with butter on both sides for frying and on the inside two slices of cheese and a little bit of ham. I put mayo on it as well and it must be eaten with tomato soup and will then be dipped!
I put both pieces of buttered sourdough, rye, or last choice, wheat bread, in the skillet at once. Top one with a deli slice of swiss, the other with cheddar.
When it's almost done, I slip in a couple of slices of tomato, put the sandwich together, and cook a little bit longer to warm the tomato, flipping once.
I also do the same with avocado slices instead of tomato, but you really don't want to warm up the avo much at all.
Sourdough bread from the best bakery EVER (Breadworks, in Petoskey, MI)...buttered lightly on both sides and fried until golden crispy....with swiss and cheddar...and if I have it in the house, I add a slice of turkey.
White bread, American cheese, butter or mayo the outside, grilled up, served with pickle chips and tomato soup.
Perfection:
Sourdough bread, provolone and cheddar, butter or mayo the outside, grilled up, served with pickle chips and tomato soup.
mayonaise makes a really nice lubricant for grilled sandwiches. The fats act like butter, the egg proteins make a nice crust and the sugars make for good browning.
I never thought of mayo on the outside... gonna have to try that.... thanks for letting me in on it!!
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Tell us about YOUR grilled cheese sandwich!
