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White or sourdough bread w.butter on the outside and Dijonaisse on the inside
a slice of Velveeta cheese
Cook until nearly done and then add 2 slices of cooked bacon on top of the cheese.
Most any fresh whole grain bread. Butter for the browning, three slices of cheese. One slice of cheese and a slice of ham then a slice of cheese and a layer of jalapenos and dills, and then the other slice of cheese. Either Velveeta or real American cheese.
While doing a stint at San Quentin I used to place two slices of stale white bread with American cheese in between some cardboard and heat it up on the radiator. Life is all about compromise.
Location: Long Island via Chapel Hill NC, Go Heels?
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Melt butter in the pan take two generous slices of sourdough, 2 pieces of provolone, cheddar or muenster on each side of the bread, and munch munch munch. Quick and easy, just how I like it. I can't do any better. Sometimes if I have some extra bacon I'll slap it under there, or ham. I don't mind a Grilled Cheese right now.
I'm another mayo user- you guys should REALLY try that. I read about it before on a food board and have NEVER used butter again. Do the same you would if you were using butter.. just slather the outside of it with mayo (I wouldn't use low fat/FF and wouldn't use miracle whip, I was told not to).
Anyway- I like it best on white bread (for ANY other sandwich I use whole wheat)... I put 1 slice (with mayo) in a frying pan, put 1 slice of american cheese on there, 3 slices of honey man on top of that, top with 1 more slice of american cheese, and finish with slice of bread! "Fry" and dip in tomato soup!
I like to take a good, black Russian bread (or rye/pumpernickel will do), spread hot, whole grain mustard on one side, then fill it with Swiss or Gruyere cheese and some sliced dill pickels. Butter the outside and fry it up as normal.
Or, a good simple kind with American cheese, maybe some cheddar, and a couple of thick slices of fresh tomato. This works well on any type of bread-but is best on Sourdough.
I used to partially toast english muffins, then put a generous slab of Velveeta on each slice and place under a broiler until the cheese melts and gets slightly browned (a very short time). I'm going to have to make this again (another thread here reminded me )
QW
I used to always do this in high school, except I used sharp cheddar.
Add a sliced tomato and I'd be in heaven.
It's funny, I don't usually use sharp cheddar in other dishes, but it is one of my faves for grilled cheese.
I also enjoy a grilled cheese with thick dark whole grain bread and masses of stretchy-gooey smokey provolone.
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