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Old 08-10-2009, 09:11 PM   #1
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The ultimate grilled cheese?

So, what do you do to your grilled cheeses to make them the best you've ever had? bread, type of cheeses, any extras?


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Old 08-10-2009, 09:21 PM   #2
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whatever type of bread i have, and pretty much same with cheese. no cheese products though. i love provolone, pepper jack and just plain old cheddar. butter one side put down in med hot pan, put butter on the top brown till cheese is nice and gooey

when i was a kid we would paint with evap. milk and put under the broiler til slightly brown, paint again and brown, turn and do same with other side. it puffs up and is just wonderful.

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Old 08-10-2009, 10:04 PM   #3
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Two thick slices of potato bread buttered on one side of each, One thick slice of Gruyere. Toasted to a golden brown in a C/I skillet without smashing it thin.
If I don't have Gruyere I also like a thick slice of Colby/Jack.
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Old 08-11-2009, 12:28 AM   #4
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For a really unique grilled cheese, I do mine "spanakopita style." I use nice fluffy white bread (buttered, of course) and provolone cheese. I put in a bit of sauteed spinach and onion that has been mixed with feta cheese and that goes in the very middle. Then I grill it until the cheese melts into and around the spinach/feta mixture.

It is very delicious. :)

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Old 08-11-2009, 06:47 AM   #5
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white bread, slice of kraft american cheese with either slice of ham or a couple pieces of cooked bacon then another slice of cheese.

normally --white bread 2 slices of american cheese then when done love love to eat with grape jelly on it and a big glass of chocolate milk
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Old 08-11-2009, 06:55 AM   #6
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For me it is Kraft American cheese, the kind that is NOT individually wrapped, with plain white bread. In the summer I open it up and throw in a few slices of home-grown tomatoes. Oh, I do the others, Swiss on rye, etc, but a plain old American cheese (and I'm fussy, it has to be the Kraft that is not individually wrapped, that stuff ... well, I don't know, doesn't seem to be the same). To make it the all-American lunch, you need a cup of Campbell's cream of tomato soup. No, none of the companies employ me to tout their products, just childhood favorites!
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Old 08-11-2009, 07:08 AM   #7
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Originally Posted by Claire View Post
For me it is Kraft American cheese, the kind that is NOT individually wrapped, with plain white bread.
Yes, I agree, "Real Cheese" NOT "Cheese Food" or "Cheese Product"

And as an alternative for the kids, I used to fix Grilled Peanut Butter Sandwiches - Crunchy, of course!
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Old 08-11-2009, 07:54 AM   #8
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Sourdough bread, sharp cheddar cheese, mozzarella cheese, butter. Then use a panini grill.
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Old 08-11-2009, 09:01 AM   #9
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French or Italian bread, Havarti cheese, couple of slices of ripe tomato, seasoning, real butter, yum.
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Old 08-11-2009, 09:40 AM   #10
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Another real cheese lover here!

We make what we call "Crunchy Grilled Cheese" around here. In the summer in particular, we have this sandwich often. We start with soft and chewy whole wheat based whole grain bread, sliced about as thin as your typical slice of white bread. For people in the great lakes region, we use Meijer organic flaxseed bread. A little nutty tasting, a little chewy, toasts up beautifully.
One side of each slice of bread is buttered. Between the bread goes the cheese: half sharp cheddar, half creamy dreamy quality mozzarella.
Once the grilled cheese comes out of the pan, we open it up and stuff it full of veggies! Crisp romaine lettuce, sliced ripe tomatoes, baby spinach if we have it, and carrot ribbons, which are made by first peeling a carrot and discarding the peels, and then continuing to go at it with a carrot peeler, making thin ribbons of carrot. Throw some fruit on the plate, and you've got yourself a complete meal. It's quick, it's delicious; it's a combination of gooey and crunchy, warm and cool.

Variations are possible and encouraged. Sometimes we switch up the bread. Sometimes we switch up the cheeses - as long as you have one creamy melty cheese and one pungent cheese, you're set. Occasionally we'll buy this gorgeous pepper jack cheese and use that for our creamy cheese - oh man. YUM. Sometimes we switch up the veggies. We've used other greens, sprouts, cucumber (surprisingly not my favorite, and I really like cukes), thinly sliced apple in place of the tomato. You should try it!

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