What is the best way to make grilled cheese?

[ihearyou2]

I can never get it quite right...

[Anne_in_VA]

I make grilled cheese in a non-stick frying pan.

Butter one side of the bread and place butter side down in cold frying pan. Add as much cheese as you like then top with another slice of buttered bread with the butter side facing out.

Turn heat to medium low and cook until the bottom is toasted golden brown.

Using a spatula or egg turner, turn the sandwith over so that the 2nd buttered bread slice is now on the bottom of the pan.

Continue cooking until the 2nd side is toasted golden brown.

Mine usually take 2-3 minutes a side, but depending on your stove it may take more or less time. The first side always takes a little longer since the pan is cold.

I like using sourdough or other hearty bread and always use cheese other than velveeta or american slices from a package. I really like a mixture of sharp cheddar and jack cheeses which I slice myself.

Good luck and let me know how it turns out.

[Apple]

When I worked in a cafe, we would use melted butter with just a little garlic powder in it and then pretty much make it how anneinva wrote above. I like it best when made in a cast iron skillet though.

[chiver78]

I do everything anneinva does, except I have to use processed American cheese. I actually prefer the pre-wrapped singles.

honestly, nothing else comes close to liquefying quite like Kraft singles. grilled cheese is such a childhood comfort food, and that's how my Mom made them.

[Chocolate Lover]

With an iron.

I saw one on a food show once, three different kinds inside (can't recall which ones anymore) and buttered then dunked in grated parmesan on the outside. That made me hungry.

[Cookies Galore]

Butter both outsides of the bread and put mayo on the insides of the bread. Sprinkle liberally with dill or choice of Italian season. One one side of the bread put two slices of cheese (I usually have Cooper sharp in the house) on one side and one slice on the other. While doing this cook some tomato slices. When the tomato slices are done, put them on the side with less cheese. Commence to grilling! I prefer hearty breads.

[Happy prose]

And you have to serve it with tomato soup with oysterettes in it!

[The Virginian]

I used regular white bread; put on two slices of American cheese, heat the frying pan ( I prefer Teflon for grilled cheese) once the pan is hot I drop a teaspoon of butter into it and place the sandwich over it once it is starting to melt. I let brown and do the same for the other side. My real secret is smashing the sandwich with a spatula to flatten it out. For some reason it makes the sandwich turn out so much better than I've had any where else.

[Kung Fu Panda]

My DF says I make the best Grilled Cheese ever..not sure why, I dont do anything different than above. I do use a med-high heat non stick pan. I dont mash my whole sammich, but I do push down the corners to increase melting.
Note: After I remove the sammich from the heat, I flip it 2-3 times on the plate about 15 seconds each side, this keeps one side from continuing to cook on the plate and becoming soggy.

[kadee]

I use brown/whole wheat bread & do the same as the rest w/Kraft singles, BUT 2 slices of cheese per sandwich. And if I want, I add a slice/slices of lunch meat/ham in between the slices of cheese.
I use the electric skillet & have it hot first.

[vl]

First, turn your iron on to High. Now butter both sides of two slices of bread. Use a REAL cheese like- Nice 'n Cheesy (Kroger). two/three slices will do. Stack in this order... one slice of bread, all the cheese, then the remaining slice of bread. Grip the iron by the handle, hover over the stack and steadily aim the heel of the iron so it covers the most bread. Expect steam and a loud screech as the hot iron collides with the butter. Remove the iron after a minute to see if the bread is brown. If so, flip it over and sear the other slice of bread. Makes one great grilled cheese.
The completed sandwich should be cut into triangular wedges and dipped into heated tomato soup.
Clean-up... be sure to clean off the iron and ironing board cover before using it for it's actual purpose.

[bobosensei]

I saw Martha Stewart make "fancy" grilled cheeses by adding things to it like fruit or spices. She did gruyere cheese with apple slices. I like to do cheddar cheese with fresh cilantro and pickled jalepeno peppers.

I only use unprocessed cheese for mine. If you use low heat and thin slices the cheese will melt without the butter and bread burning.

[8 Bit WWBG]

In order to get the best melt, you need to use shredded cheese, that you've shredded yourself. Pre-shredded cheese gets hard and does not melt right. A whole block of good cheddar will also cost much less than a bag of shredded.

[Anne_in_VA]

I like to use bacon and/or tomato to my grilled cheese too. Really yummy.

[suzwantstobefree]

I really like mine with 2 slices of chees and 2 slices (very thin) of tomato.

[vl]

I used to be a fan of Velveeta until I read the ingredients. Now I use Nice 'n Cheesy (Kroger) because it actually contains-- CHEESE.

Ever make a Chili Melt? Multi-Grain bread (because it's heartier), Hormel Chili with or without Beans and slices of Kraft Cheddar against the bread. You can finish it with more Chili.

[sanityjones]

Maybe not the best, but A way to make it might be to utilize a low melt temp fondu variety of cheese and a mixed grain or whole wheat bread (for all you health junkies out there). Place liberal portions of cheese between bread slices, place under armpit, go on your jog. Increased body temperature will soon melt the cheese. (use pre-toasted bread for that home-style authentic grilled cheese look). The best part is it truly IS a meal you can make and eat on the run. Enjoy!

[vl]

I'll challenge that recipe Sanity... unless you use a zip lock baggy, your bread gets soggy. You can enjoy a fresh beverage with that armpit sammie by bagging some water and a tea bag under your hat and brew while jogging away.

[sanityjones]

LOL, now we're on to something. I wonder if it will catch on....................

[joynerk]

Don't know if I'll ever eat a grilled cheese again...

[vl]

Love your avatar, Red!

Try a campfire foil grilled chesse... butter a sheet of tin foil, put two slices of cheese side by side and a slice of bread on one of them. Carefully fold the foil so the other slice of cheese rests on the other side of the bread. Seal tightly and throw it on the coals. Flip about every two minutes for about 10 minutes total. Pull it out and let it cool to the touch.
You get an awesome crustiness to the cheese and a softer center.

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

I posted a simple open-faced grilled ham/tomato/cheddar sandwich recipe in the Main Dishes category under what to do with leftover ham if you want to check it out. You can modify it to your own liking by switching the ham for bacon, or whatever else you want to add to it. It's really yummy.

[Agatha]

Dec 26, 2010 8:47:35 GMT -5 @vl said:

I used to be a fan of Velveeta until I read the ingredients. Now I use Nice 'n Cheesy (Kroger) because it actually contains-- CHEESE.

And here I thought I liked Nice 'n Cheesy because it was cheaper than Velveeta!

[mommax4]

My personal favorite is Monterey Jack on a hearty rye bread. It's even better with a little sliced turkey thrown on in between 2 layers of the cheese. I use a non-stick skillet heated to medium and butter the outside of the rye.
A trick I have learned is that about the time the cheese starts to look a little melt-y in the middle, the bottom of the bread is usually a great golden-brown color. Once it looks melt-y, I put on the second slice of buttered bread and then flip it over to finish the melt.

[marshabar1]

It's important for the sandwich to have a crisp brown skirt. Lay the cheese out so that it overhangs the bread.



Fold in the crunchy cheese, add a tomato and find bliss. Et8^]

[jeffreymo]

I take two pieces of white bread and apply a very light spread of butter on both. Turn the stove to medium and put down both pieces of bread on large frying pan. While the bread sits for a few seconds open up 2 pre-wrapped slices of american cheese. Reduce the stove temperature to low/medium low and place 1 slice of cheese on each piece of bread. Since the cheese is not the same size as the bread I place 1 slice on the upper left hand border and 1 slice on the lower left hand border (this alignment allows for the most bread coverage). Let the both pieces cook for a minute or two than combine both pieces. Flip the sandwich a couple of times until browned to your liking. Cut it diagonally. Serve with Campbell's tomato soup.

[Gardening Grandma]

I make mine the same way that AnneinVa does, with one exception. On the insides of the bread, I spread (lightly) a spicy mustard. Gives it a nice little "kick". Excellent with tomato soup.

[tiredturkey]

I had my first grilled cheese/bacon/tomato sandwich last week at a local deli and it was amazing. It had whole grain mustard on the inside and butter on the outside. It came with a side of homemade potato chips which was enough to make me cry with joy. I probably won't try to make it at home because I hate to think about my husband's wonderful cardiologist sobbing in his office.