"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Sandwiches & Wraps
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-05-2015, 10:21 AM   #21
Senior Cook
 
NickeeCoco's Avatar
 
Join Date: Jun 2015
Location: Ontario
Posts: 112
I recently hosted a grilled cheese dinner party. The favourite was made on sourdough with roasted jalapenos, bacon jam and fresh ricotta. Yum.

As for the onion jam grilled cheese, yes! I do this frequently as well.
NickeeCoco is offline   Reply With Quote
Old 06-05-2015, 11:41 AM   #22
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Quote:
Originally Posted by NickeeCoco View Post
I recently hosted a grilled cheese dinner party. The favourite was made on sourdough with roasted jalapenos, bacon jam and fresh ricotta. Yum.

As for the onion jam grilled cheese, yes! I do this frequently as well.

This sounds delicious!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 06-05-2015, 02:04 PM   #23
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,474
I have to make some bacon jam. Sounds amazing.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 06-05-2015, 02:08 PM   #24
Senior Cook
 
NickeeCoco's Avatar
 
Join Date: Jun 2015
Location: Ontario
Posts: 112
Quote:
Originally Posted by GotGarlic View Post
I have to make some bacon jam. Sounds amazing.
This is the recipe I use:

The Best Bacon Jam | The Endless Meal
NickeeCoco is offline   Reply With Quote
Old 06-05-2015, 02:43 PM   #25
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,474
Thank you!
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 06-05-2015, 05:01 PM   #26
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,600
Quote:
Originally Posted by Katie H View Post
One of our favorites is made with a type of bread I make called bacon-and-egg bread, which is standard white loaf bread that is made using beaten egg and cooked bacon bits. I won't go into the process here but, suffice it to say, it's yummy on its own.

Butter one side of each slice, add a nice layer of Swiss cheese and another layer of thinly shaved ham. Assemble in the normal manner and grill until nice and brown and the cheese begins to melt. Yep, yep, yeppers. Pretty good sammich!
YUM!! I like my grilled ham and swiss on seeded rye bread.

I have been craving grilled cheese. Been eating grilled American and swiss on bakery seeded rye for most of the week for either lunch or dinner all week. Was thinking of adding bacon and maybe muenster but alas I ran out of rye bread. LOL need to stock up again.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 06-05-2015, 08:01 PM   #27
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
My dilemma is that I don't like white bread. In fact I don't really care for any bread. But when I do need bread, I will buy a whole wheat or a rye, pumpernickel, etc. Then if I choose to make a grilled cheese, I like a slice of tomato on it. Now the flavor of the bread takes over the flavor of the rest of the filling. Some day I will find a bread that I wouldn't mind eating every day.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-06-2015, 07:37 AM   #28
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
I really like bacon with thin tomato slices. Type of cheese optional. Whatever I have on hand that sounds good.

Today, that would be provalone. I've given up on Swiss; it just doesn't have enough flavor any more, but that's probably a symptom of me getting older. LOL
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 06-06-2015, 09:17 AM   #29
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Zhizara View Post
I really like bacon with thin tomato slices. Type of cheese optional. Whatever I have on hand that sounds good.

Today, that would be provalone. I've given up on Swiss; it just doesn't have enough flavor any more, but that's probably a symptom of me getting older. LOL
No it is not just you. I am finding it to have a bitter after taste. And I buy the imported. Maybe it is the grass at this time of year. I am hoping that in a month or two, it will improve. If not, I will be joining you in giving up on it. I may just go with one from Wisc. A lot of American foods are not to be overlooked any longer. Import is not always the best.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-06-2015, 09:53 AM   #30
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Addie, I've tried them all that I could get ahold of. Fortunately, provalone slices are available that give a nice flavor. I'd use cheddar, which I can easily taste, but it just doesn't go with a lot of things I eat.

I'm glad I can really taste cheddar and it fits into a lot of things, but I'd rather use the provalone on hamburgers or sliced chicken breast sandwiches.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 06-06-2015, 11:03 AM   #31
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Zhizara View Post
Addie, I've tried them all that I could get ahold of. Fortunately, provalone slices are available that give a nice flavor. I'd use cheddar, which I can easily taste, but it just doesn't go with a lot of things I eat.

I'm glad I can really taste cheddar and it fits into a lot of things, but I'd rather use the provalone on hamburgers or sliced chicken breast sandwiches.
Z, I used to turn my nose up at American Parm, Romano and Asiago cheeses. If they weren't imported from Italy, then I wouldn't even consider them. Provolone was another one that had to be imported. But these past couple of years I have been finding some local cheeses that are just as good if not better than the imported.

It dawned on me that here I am always preaching "Buy American" and I am not practicing what I preach. So little by little one cheese at a time, I was introducing myself to American cheeses. And also some cold cuts. Such as Mortadella, Salami, Pepperoni, etc. I realized I had been brainwashed growing up in an Italian neighborhood. We have some great American food artisans.

When I worked in the bank employees cafeteria one of my jobs was to order the foods from Sysco each week. The head chef would tell me to put an item on the list and I would order the groceries twice a week. Ninety percent of the foods ordered were American produced. All the cheeses and cold cuts. American grown plum canned tomatoes, and so much more. If there was a foreign made food item, there was an American made one just as good, if not sometimes better. So now I practice what I preach. "Buy American."
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-08-2015, 10:57 AM   #32
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
I have the same problem--I don't eat bread, but every now and again, I want a grilled cheese. I have found that using large portebello mushrooms and stuffing them with grated smoked cheddar, smoked blue cheese, provolone, bacon, caramelized onions, chopped dill pickle, on the grill, does it for me. Not quite a grilled cheese, but the flavours of grilled cheese. Serve with favorite salsa or hot sauce.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 06-10-2015, 09:39 AM   #33
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Quote:
Originally Posted by CWS4322 View Post
I have the same problem--I don't eat bread, but every now and again, I want a grilled cheese. I have found that using large portebello mushrooms and stuffing them with grated smoked cheddar, smoked blue cheese, provolone, bacon, caramelized onions, chopped dill pickle, on the grill, does it for me. Not quite a grilled cheese, but the flavours of grilled cheese. Serve with favorite salsa or hot sauce.
Thanks, CWS. I like the portabella idea. I've been able to manage my pimento cheese smeared on just one slice of bread so far, but of course the diabetes could get worse.

I made this last batch with extra sharp cheddar, parm and bleu cheese. It's a great combo and I'm thinking about splurging and having two slices of honey wheat bread and making a grilled cheese.

*Adding Portabellas to the grocery list*
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 06-10-2015, 12:36 PM   #34
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
Bacon and brie... delicious.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 06-10-2015, 06:13 PM   #35
Senior Cook
 
NickeeCoco's Avatar
 
Join Date: Jun 2015
Location: Ontario
Posts: 112
Quote:
Originally Posted by lyndalou View Post
Bacon and brie... delicious.

Yes. I want some of that right now.
NickeeCoco is offline   Reply With Quote
Old 06-10-2015, 06:57 PM   #36
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,820
Send a message via Skype™ to taxlady
Quote:
Originally Posted by lyndalou View Post
Bacon and brie... delicious.
I'm going to have to try that. I never thought of using brie in a grilled cheese sandwich.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 06-12-2015, 08:20 AM   #37
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
This blog has a pdf collection of 25 different ways to make a grilled cheese sandwich.












Closet Cooking: Melty Grilled Cheese


TL--not only is Brie great in a grilled cheese, but so is soft goat cheese, Oka cheese, and Camembert. And don't forget Jarlsberg.






If you have dried cranberries on hand, soak those in water (or Kirsch), toast some walnuts, take some caramelized onion...




]
Drain the plumped cranberries. Dump the cranberries and toasted walnuts in the cup of your "wand" blender. "Whirl" them using your wand blender. Season to taste. Smear that on top of the cheese, add some caramelized onion, bacon, slap the other piece of bread with the cheese on top of that. You can also add something green before you grill the sammie.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 06-12-2015, 03:13 PM   #38
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,820
Send a message via Skype™ to taxlady
How could I forget Jarlsberg. It's what we usually use to make grilled cheese.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 08-11-2015, 09:47 PM   #39
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,422
I haven't re-read all of the posts in this thread, and don't want to take the time, as it's time to go to bed. Just wanted to share a grilled cheese sandwich that I made tonight that was spot on for flavor.

Ingredients:
2 slices whole wheat bread
butter
2 slices pre-cut Havarti Cheese
3 thin slices of vine ripened tomatoes (anyone lucky enough to have tomato plants growing)
1 tsp. basil pesto


Place the cheese, then the tomato to cover the cheese on one slice. Spread the pesto evenly on the other slice. Put together with the fillings in the middle. Butter one outside surface of the sandwich and cook in heavy pan or griddle. While the down-side is browning, butter the other side. Flip after about a minute and brown the other side.

The pesto added a sensational flavor to this sandwich. The only other thing i might add to the is thinly sliced, medium rare inside round, or sirloin, both cut against the grain, of course.

Seeeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 08-12-2015, 11:23 AM   #40
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,474
That sounds great, Chief and I have all the ingredients
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Reply

Tags
cheese, grill

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 10:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.