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Old 01-17-2011, 08:48 PM   #21
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I am also in the butter the bread camp. I cook mine on med-low, because I find the lower temp browns the bread more evenly, and it gives the cheese more time to heat up. They turn out splotchier on higher temps. I use a cast iron pan, which I think works great for just about everything, but with a regular nonstick skillet you might want to have the heat closer to medium.
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Old 01-17-2011, 08:53 PM   #22
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Originally Posted by retiredguy
we put tomatoes in ours and the sandwiches are delicious.
Yeah buddy!! Love em with fresh tomatoes!!! ~~~ Also fresh tomatoes on pimento and cheese...but that's another subject!!
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Old 01-18-2011, 01:13 AM   #23
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From watching your Food network TV I now realise a grilled cheese sandwich is made on a skillet. I had never used this method, I then saw a cook splitting a french stick length ways and turning it inside out so the crust is in the middle, putting the cheese ect in the middle then frying it on the "flat top" with butter and placing a brick covered with foil on top to flatten, it was fab!
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Old 01-18-2011, 10:20 AM   #24
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I heat a 2 burner CI griddle along with a CI skillet, toast one side of the bread, flip it and add the cheese, very thinly sliced to the toasted side, use the skillet as a press. Medium heat and lots of butter.
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Old 01-20-2011, 06:22 PM   #25
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Found this for you. http://grilledcheeseacademy.com/pdf/...heese_Tips.pdf

Grilled Cheese Academy
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Old 01-20-2011, 07:17 PM   #26
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I also used a toaster oven and it turned out quite nicely. Just as good as one fried in a pan. A yummy thing to add, cream cheese in there:).
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Old 01-20-2011, 11:09 PM   #27
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Originally Posted by kalliela View Post
I also used a toaster oven and it turned out quite nicely. Just as good as one fried in a pan. A yummy thing to add, cream cheese in there:).
I like to do that too. No greasy fingers or chin. I like to make toasted ham and cheese that way. Ham on one side of the bread and cheese on the other, with mayo of course.

Toasted cream cheese and liverwurst. YUM!
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Old 01-21-2011, 12:02 AM   #28
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Originally Posted by Skittle68 View Post
I am also in the butter the bread camp. I cook mine on med-low, because I find the lower temp browns the bread more evenly, and it gives the cheese more time to heat up. They turn out splotchier on higher temps. I use a cast iron pan, which I think works great for just about everything, but with a regular nonstick skillet you might want to have the heat closer to medium.
I agree with buttering the bread and med heat. I'd like to add this:

I put one slice of buttered bread in the pan and let that slice get nice and toasted up before adding cheese and the second piece of buttered bread.
The moisture in the bread is allowed to steam off, allowing the side down to get grilled/crunchy nice. A light spreading of mayo after adding the cheesee adds to the overall flavor.
I move the sandwich to a napkin on the serving plate to keep condensation from softening the hot crispness.

I like to have Campbell's Beef Noodle Soup (hard to find on shelves now) or Tomato soup, sweet pickle chips and some saltine crackers to go with it.
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Old 01-25-2011, 04:24 PM   #29
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i've definitely had more success with the cheese grated. the bread won't brown too much before the cheese is melted.
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Old 01-28-2011, 11:05 PM   #30
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i've definitely had more success with the cheese grated. the bread won't brown too much before the cheese is melted.
I've used grated cheese, too and it seemed to turn out pretty good. I'm going to have to get to work on this now!
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