Originally Posted by bethzaring
now grilled cheese is one of my favorites, I make them with home made whole wheat bread, a bit of dijon mustard, Jarlesburg cheese, and maybe a slice of sweet onion. And I have been looking into various ways to cook them. I got tired of trying to flip them in a cast iron frying pan, so I looked on ebay for one of those old waffle irons that also had the interchangeable plates for sandwiches. It took three purchases to find one that cooks sandwiches to my liking. But it works beyond belief. I found the later ones, say 1950's, had the science down, the plates that are thin do the best job, not the heavy cast plates.
I am soooo jealous. Teh grilled cheese sandwiiches made by my grandpa on a thin-plate waffle iron, with reversable plates, were the best!
Of course they had Velveeta dripping from them. I still love Velveeta in grilled cheese sandwiches. But my pallate has expanded to making them with whole wheat bread, and using muenster, havarti, gruyere, swiss (must be light, well flavored, and with lots of small holes), a good, three to five-year-aged white Balderson Heritage Cheddar (puts Tillamook to shame in my opinion), or even cream cheese mixed with a touch of liquid smoke and onion, with tomato slices.
As for the original question, If you make it with three slices, then I'd go for recipe#1. It's a comfort food kind0of thing.
Seeeeeya; Goodweed of the North