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Old 01-17-2011, 05:06 PM   #11
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Non-stick skillet on medium to md. high heat (setting number 6.5 or 7 out of 10).

Two slices of bread, add cheese in between, When the pan is hot, put a little pat of butter in the pan to melt. Place the bread in the pan and move it around to sop up all the butter.

Use a broad spatula to press the sandwich flat. After a couple of minutes, lift a corner of the top slice to see if the cheese is beginning to melt. Lift the sandwich out with the spatula and add more butter. Flip and cook the second side.

This works for me based on the stove, pan, bread and cheese I use. Your results may vary.

If you're burning the bread before the cheese melts, turn the heat down. If the cheese melts before the bread browns, turn the heat up. Practice makes perfect.
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Old 01-17-2011, 05:27 PM   #12
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Originally Posted by Zhizara View Post
I like to spray with buttery flavored cooking spray. I was always getting too much butter/margarine and ending up with a greasy sandwich.

Medium to medium low heat will melt the cheese as well as toast the bread. Low and slow works best here.
Z, I hate to contradict you but I mean really, there just is no such thing as too much butter!
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Old 01-17-2011, 05:39 PM   #13
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Miss Annie, I'm in the butter the bread (liberally) first camp.....I like a sharp or extra sharp cheese....Into/on cast iron over medium hot heat...(hot at first if you like)... be patient...give it time to brown...Ok to smash it a bit with your spatula....When nice and toasty/brown serve hot with chips and dill pickle...

Enjoy!

PS...Next time we'll talk about making grilled cheese with pimento and cheese.
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Old 01-17-2011, 05:40 PM   #14
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I always butter my bread. My MIL would do the butter in the skillet. Since I've had both ways, I prefer the buttered bread. I use margarine and cook them on a non-stick griddle. The burner is on med high (6-8) heating the griddle while I put together the sandwiches. A light spray of Pam before the first sandwich goes on. I tend to use sliced cheese mostly but it can be American or Swiss or whatever slices I have around. Never had a problem with the cheese not melting but I have burned my share from inattention or a too hot griddle. It's best to have everything else ready before you cook your sandwich so you can concentrate on getting it right. Once you practice enough, then you will know how much time you have before needing to flip and what you can safely do while it's cooking (like getting out the plates).
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Old 01-17-2011, 05:45 PM   #15
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Wow, you all are a wealth of knowledge! You would think a 48-year-old mother of two boys would be an awesome grilled cheese chef....just never made them all that often. I'll work on it!

Has anyone ever used the method where you put the two pieces of bread in "open faced" with the cheese on top of the bread then put them together when brown?? This may be over-thinking here....but I am real good at that....
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Old 01-17-2011, 05:49 PM   #16
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Whatever works for you.
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Old 01-17-2011, 06:23 PM   #17
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I like to grill the bread on each side, granted it's a little messy buttering each side of bread. Grill one side and turn them over, then slap a piece of sliced cheese on each piece, and let it melt as the underside browns, then slam the two slices together. The cheese will be perfectly melted.
As mentioned before, keep the heat down to avoid burning the butter.

That's the way I saw my mom do them.....I just thought everyone did the double grilled thing.
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Old 01-17-2011, 06:30 PM   #18
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Originally Posted by AnnieDrews View Post
Has anyone ever used the method where you put the two pieces of bread in "open faced" with the cheese on top of the bread then put them together when brown?? This may be over-thinking here....but I am real good at that....
Yep, I use a toaster oven, lightly toast the bread, add the cheeses and finish toasting. I call that a toasted cheese sandwich, as opposed to grilled cheese.
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Old 01-17-2011, 07:41 PM   #19
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Z, I hate to contradict you but I mean really, there just is no such thing as too much butter!
Too much on the outside ends up on my clothes.
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Old 01-17-2011, 08:45 PM   #20
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Use an un-buttered non stick skillet med heat. Make up the grill cheese sandwich buttered only on the outside and put it in.

As it browns keep flipping it, the cheese will melt but not run...we put tomatoes in ours and the sandwiches are delicious.
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