How Do You Grill Cheese It?

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HOW DO YOU GRILL CHEESE IT ?

GRILL CHEESE DISCUSSION ... HOW DO YOU GRILL CHEESE IT ?

My fave grilled cheese is Provolone with tomato & Proscuitto di Parma and we prefer dark & whole wheat style grains and / or baguette country style breads versus the plastic bag variety which I do not purchase.

We are also very fond of canapés with Mozzarella di Bufala, Evoo Drizzle, Basil and Fresh Cherry Tomatoes or Sundried Tomatoes and broiled in oven ... Yum ...

Would enjoy hearing all about your fave style Grill Cheese Sandwiches.

Have a great week,

Margaux.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

i wouldn't be surprised if i were the only person in the world who does it this way, but i love it: plain and simple, yet different - and, it incorporates a lot of my favourite flavours.

first, i like to cut four slashes about a quarter of the way into a slice of bologna, in order to keep it from curling; i then fry it on both sides - just enough to get some good searing, browning and flavour.

next, I cut a slice of good (kraft brand, usually) american (or velveeta) cheese into quarters. i then arrange two quarters so they are diagonally opposite each other in corners of one slice of whole-wheat bread. then, i lay the bologna on the cheese. then, i lay the remaining two quarters of cheese in the opposite corners; the effect is just like having a slice of cheese on the bread, but this way, the bologna is surrounded by the cheese; since the cheese melts onto both sides of the bologna, it keeps the sandwich from slipping apart.

then, i butter each side of the sandwich lightly and toast it in a cast iron skillet on both sides over medium-high heat. just after i flip the sandwich, i dribble just a little worcestershire sauce (a cap-full from the bottle) on the toasted side; then when the other side is done, i flip it over and repeat the dribbling on the second side while the worcestershire cooks into the first side of sandwich. one final flip to cook it into the second side for a few seconds, then the sandwich goes onto the plate and is cut diagonally, ready to be eaten alone or with campbell's tomato soup!

in fact, that sounds so good, it might be supper tonight - or at least lunch today. pictures to follow, perhaps?

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I'm with you Mike, I put French's yellow mustard and dill pickle slices on mine.

I butter the bread, all 4 sides.

Actually they did mention it, Margi. They're using what is commonly called American cheese---which is a processed cheese product.

Although many people consider it to not be "real" cheese, fact is it's heavy oil content make it one of the best melting cheeses around.

Ron: What's in a name? I'd have called that a grilled bologna with cheese sandwich. Tastes just as good, though.

I'll use a wide variety of cheeses in a grilled cheese sandwich. More often than not, though, it is just a good medium-sharp cheddar.

And it is the addition of emulsifiers that account for the melting properties of processed cheese, not a particularly high oil or fat content.

Griddle if one is available, else a cast iron pan. Either way, just form a little slick of melted butter, then drop the sandwich into it -- no messing around trying to spread cold butter on bread.

Daikon wrote:

...just form a little slick of melted butter, then drop the sandwich into it -- no messing around trying to spread cold butter on bread.

makes good sense - i've always been a "bread butterer," will have to try this.

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Daikon,

I always take the butter out, earlier so that I have room temperature butter to work with ...

However, it is so true, that if your butter is chilled, then, melt it obviously or it shall tear up the bread.

Have nice evening.

Margi.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Melissa,

Thanks for your contribution and feedback.

Which breads do you employ regularly ?

Have lovely wkend.

Margi.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.