How do you make a grilled cheese sandwich??

My method:

Put the stove on low and let it warm up.

Rub a stick of butter in the pan to coat an area slightly larger than the area of the bread.

I go easy on the butter... I swish the bread around to cover the surface in melted butter.

Add cheese... I use what I can find... (I add ham if I have it)

Let it sit for a long time... The cheese needs to melt.

When the cheese melts I turn up the heat to brown the buttered side.

Remove the sandwich from the pan and put down more butter.

Slide the other side around in the melted butter..

Watch closely so it doesn't burn.



Any good grilled cheese recipes fellow loungers?

The butter goes on the bread and not the pan, there is also no smushing of the grilled cheese. First buttered piece goes in the pan, i wait for a a few minutes and then put 3 pieces of cheese on top, then the second piece of buttered bread goes on, wait a few minutes, flip, wait a few minutes remove from pan. Last part, wait 5 minutes and then cut diagonally.

Also, I like tomato and onion in my grilled cheese.

That recipe matches your avatar..

Ham instead of the corned beef.

The only reason we still have it.

I butter both pieces of bread and then heat a non-stick skillet on medium-high flame.

Slice medium cheddar cheese and onion VERY thin.

Place buttered side of bread in hot skillet, add cheese and onions. Add other slice of bread buttered side up.

Flip sandwich after a minute or so.

Serve with HP sauce or any steak sauce of your choice.

Heaven!

Okay, I'm hungry now. Be back in a bit.............

Q

Melt butter and brush it onto one side of each slice of bread. This keeps the bread buttery, but light.

Put the non-buttered side of the bread into a medium-heat calphalon or cast-iron skillet. When the non-buttered side browns lightly, flip one piece over and place one slice of Tilamook medium cheddar on that slice. Then, put the other slice of bread (buttered side out) on the cheese. After the sandwich is brown and crispy, flip the entire sandwich over to brown the other side.

When I was a kid, my mother used to cut the sandwiches into fingers and give us ketchup to dip the sandwiches in. I still do that sometimes.

Fuck yeah.... I just bought a Baby Loaf today.... 2 pounds of heaven.

I can't believe the price has gone up so much though. $7.99 for a baby loaf.

I lightly Pam the bread which makes it crispier and I cover the pan to make the cheese melt better.

You need the garlic butter. Anything else isn't a grilled cheese.

A little butter in the pan
(have recently switched to "I Can't Believe It's Not Butter)

On medium-high heat

First slice in

Layer of sharp cheddar (thin sliced or grated)

Layer of thin-sliced apple

Another layer of the cheddar

Add top slice of raisin bread

Once first side is toasted, remove sandwich, add a little more butter to pan, reduce heat to medium-low.

Flip side of sandwich in with a cover over the pan for a couple of minutes (until toasted golden and melted)

Yummy!

will mock you. I do love a grilled cheese made with Velveeta..

I think it taste good.. I also like miracle whip.

but then again, I don't exactly eat grilled cheese every day at every meal.

You're right though

The low melting temperature of Velveeta allows me to make them in a snap, using courtesy irons provided by the finer motel chains. The cotton setting is ideal.

for grilled cheese regardless of your ingredients. It is a versatile tool for any kitchen.

I get exited when I type about grilled cheese too.

And I reiterate, george foreman's grill is a wiz for your cooking tool.

light rye with carroway seeds -- it is AMAZING! I only make my g.c. sandwiches with that combo now.

I, too, cook it slowly, and in butter (I don't butter the bread, but that's more a feature of where I live - Seattle - unless it's summer, the butter doesn't stay all that soft, even in a butter dish) - I use cheddar, Swiss, and Havarti if possible. If I don't have Havarti, I use Monterey Jack.

In high school, I used to have grilled cheese and bacon sandwiches. I'd cook the bacon in a small pan, then cook the grilled cheese sandwiches in the bacon grease. For this, we would use Colby cheese, and they were really sensational.

My heart is giving you the finger.

I have had about one grilled cheese and bacon sandwich in the past ten years.

Then put cheese in the middle, and put on the iron.

:yoiks:

and I like mine smashed flat. Plain or with onions mmmm... and hamburger dill slices on the side (cold).

Excuse me I have to go do something.:9

Three pieces of xtra thick cut egg bread, 2 oz's of mild cheddar, and 1 oz each of provolone and smoked gouda.

I heat the pan to medium, drop a couple of tablespoons of clarified butter in the pan just until it heats up.

Meanwhile, I layer 1 oz of mild cheddar and 1 oz of provolone on a slice of bread and cover with a second slice.

As soon as the butter is sizzling I put the sandwich in on top of it, shake the pan a bit to move the butter around on the bread and wait for the bread on the bottom to turn the appropriate shade of golden brown. Then I flip the untoasted slice onto the bottom, placing a bit more clarified butter in the pan and giving it another shake.

While that side toasts, I layer atop the just cooked layer of bread another 1 oz of mild cheddar and the smoked gouda, and top with the 3rd slice of thick eggbread.

As soon as the bottom slice toasts up nicely, I put a bit more butter in the pan and flip all three layers so that the only as yet uncooked slice is on the bottom sauteeing in butter. When it's all done I slice it diagonally and enjoy.