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Old 10-19-2011, 07:00 PM   #21
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Quote:
Originally Posted by no mayonnaise
I make grilled cheese two ways
3-cheese: Filled with Provolone and Sharp Cheddar, and bacon strips/tomatoes are optional. Butter outside of bread like normal and grate P. Reggiano all over the outside letting it stick to the butter. The trick to this is the right heat setting that won't burn the Parm before the butter and inside cheeses melt. I like to use a second hot pan as a lid to give it an oven-like effect.
OR
I make it like normal grilled cheese but I add jelly inside. Classic is apple jelly with cheddar, but I like to explore. Just don't go overboard and put black raspberry on rye with pepperjack cheese. But don't keep it lame, try tomato jelly or bacon jam. If you haven't tried jelly on a grilled cheese sammich, you're really missing something divine.
When I was in grade school my mom used to pack jelly and cheese sammich in my lunch!! Btw I'm a no mayo girl - mustard only!
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Old 10-19-2011, 09:16 PM   #22
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I like to use rye bread,with caraway seeds.....old cheddar cheese....some sliced green onions. Butter outside of bread, as well as a bit inside, put some butter into a non stick pan....let your pan get hot....put the sandwich in and use a spatula or press to thin down the sandwich...turn over after it's browned nicely, then do other side. Must have sweet gherkins to eat with the sandwich, and sometimes have a blob of ketchup to dip sandwich in. Yum Yum
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Old 10-19-2011, 09:34 PM   #23
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In general, the softer cheeses that don't firm up halfway into the sandwich. I like munster with cored tomato slices inbetween. Butter for my oil. I don't have a good, discriminating palate for breads.
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Old 10-19-2011, 10:24 PM   #24
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We like whole grain bread with a good cheese (usually Jarlsberg, but that's because it's a real cheese we can buy pre-sliced), rings of onion, and salsa. Put cheese next to the bread and then on top of the other stuff, so it will "glue" the sandwich together as it melts.
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Old 10-19-2011, 10:50 PM   #25
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I have trouble getting a real crisp to the other side of my grill cheese sandwiches. I just use regular white bread.

The way I do it now is...
I put a slice of bread on the skillet (lightly buttered) without adding the cheese slices which traps in moisture which hinders the bread from getting nice and crispy. I start off with not too hot a pan as to let it crisp up slowly to a nice crispiness. I then add the cheese slices, the other half of bread and flip it. However, the other side when cooking doesn't get as crispy as the first side, again probably due to the moisture content of common store bread.

Don't gourmet grilled cheeze places use a bread with a less moisture content?
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Old 10-19-2011, 10:54 PM   #26
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Quote:
Originally Posted by Caslon View Post
I have trouble getting a real crisp to the other side of my grill cheese sandwiches. I just use regular white bread.

The way I do it now is...
I put a slice of bread on the skillet (lightly buttered) without adding the cheese slices which traps in moisture which hinders the bread from getting nice and crispy. I start off with not too hot a pan as to let it crisp up slowly to a nice crispiness. I then add the cheese slices, the other half of bread and flip it. However, the other side when cooking doesn't get as crispy as the first side, again probably due to the moisture content of common store bread.

Don't gourmet grilled cheeze places use a bread with a less moisture content?
Nah, you can get perfectly crisp bread with even the most humble $1 loaf from 7-11.

If your pan is too low, you won't evaporate the water out of the butter. There should be a little sizzle involved. The cheese on the bread won't trap the moisture, it will help soften the cheese for more even melty-ness when you decide to join the two halves into one sandwich.

You could try day old, or older bread, and sure it will get crisp too, but the bread won't be as supple/gummy.
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Old 10-27-2011, 10:55 AM   #27
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pretty much regular grill cheese but I like to add lightly roasted slices of tomato and red bell pepper with seasoning inside.
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Old 10-27-2011, 11:00 AM   #28
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My favorite grilled cheese is the one I buy in the lot of a Grateful Dead or Phish show. Nothing like seeing a great show then topping off the night with a grilled cheese made on a Coleman grill with an ice cold beer to wash it down.
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Old 10-27-2011, 11:04 AM   #29
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oooh, cold beer, that is an idea i did not think about. I usually ahve it with tomatoe soup. But will have to check the beer soon. Tham you GB.
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Old 10-27-2011, 11:05 AM   #30
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Tomato soup when it is cold out (my lunch today is tomato soup and grilled cheese) and beer when it is warm out.
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