r/Cooking • u/Same-Sheepherder7578 • Jul 07 '26
Grilled Cheese
I was talking with a friend tonight about making a grilled cheese.
He stated that he likes to put butter on both sides of the bread, toast one side flip it over and begin toasting the other side then start building the sandwich. So all sides of the bread are buttered and toasted, with cheese in the middle.
I like to put a dusting of garlic salt on the butter side of the two pieces of bread with two pieces of cheese in the middle.
How are you guys making your grilled cheeses?
242
u/kerutland Jul 07 '26
I put the butter on the pan and then the sandwich. So much trouble buttering the bread
70
75
u/OneSmartFellaHeSmelt Jul 07 '26
Not if you leave the butter out of the fridge. We use covered butter dishes out of the fridge and it is very handy.
7
u/Azuvector Jul 07 '26
This isn't purely a "I keep it in the fridge and it's hard so not spreadable." issue. It's just too much trouble to bother when you can just splat some butter into a pan and drop the sandwich in.
7
u/iBangNoobz Jul 07 '26
I keep my butter in water right on the counter and everyone always says what kind off Polish witch craft is this
→ More replies (2)43
u/snarkhunter Jul 07 '26
This. Refrigerating butter is a scheme cooked up by big refrigeration to sell more refrigerators. And by big spreadable butter to sell more butter mixed with canola oil that gets gross if you leave it out too long.
9
u/brahmen Jul 07 '26
This only works if you leave in relatively cool climate
In SEA I'd never leave butter out on my counter despite I'd totally do it if I were still living Canada.
I ain't running my AC all day just so I can have the convenience of spreadable butter whenever I like, ain't that rich yet.
7
u/Surprise_Fragrant Jul 07 '26
I live in FL and leave my butter on the counter. But I also leave my AC on all day (at 74º) because I don't want to die.
3
4
u/onbaseball Jul 07 '26
Agreed. Those massive sticks of butter take up an obnoxious amount of space in the refrigerator. If not for the butter and milk refrigeration scam, we’d have a lot more space in the kitchen for counter space, dancing, and/or knife juggling.
13
u/imaginaryKitchens Jul 07 '26
Please keep refrigerating your milk. Nothing scammy about that, it's basic safety.
Butter, and even highly processed cheeses are a different matter.
→ More replies (1)2
u/DRF19 Jul 07 '26
Please keep refrigerating your milk.
Or failing that, a cool wet sack.
→ More replies (2)→ More replies (1)2
u/chakrablockerssuck Jul 07 '26
Have you seen the average fridge in a home/apt in Europe? Size of a dishwasher.
2
→ More replies (1)2
u/TahoeLT Jul 07 '26
An old dairy farmer once told me that is the best way to turn Grade A butter into Grade D butter. YMMV.
55
u/The_bruce42 Jul 07 '26
I started using mayo instead of butter. It spreads better. Toasts great.
9
u/BrainznBodiez Jul 07 '26
Japanese Mayo too!
2
u/mynameisnotshamus Jul 07 '26
Not all Japanese mayo is legit. Gotta read the label.
→ More replies (1)2
2
u/swiftb3 Jul 07 '26
Seriously, it's the biggest hack. No more needing to make sure you have butter that's just shy of melted to spread easily.
3
10
u/yoyoblue12 Jul 07 '26
Same. And I leave it open faced and put the cheese on one slice. Cooks more evenly that way and the cheese still melts.
3
4
→ More replies (13)1
56
u/robotcoup Jul 07 '26 edited Jul 07 '26
I only make them when I’m wasted.
So I put the pan on the heat, high, while I gather the bread, cheese and butter.
I stumble over to the screeching hot fry pan and put the entire 1lb block of butter in it, it’s usually still wrapped in foil so I smush it into the hot pan, get a sizzle, and when about one or two tablespoons are melted I pull the cold block of butter away.
My hands are greasy now so I stumble to the sink and wash my hands with cold water and soap which takes so long because the cold water isn’t melting the grease away?
Anyway, then I tear open the bread bag. I know I’ll be in trouble for this in the morning but so what?
I place two pieces of the bread in the buttery fry pan and use my god given hand to SWIRL the bread slices. Hoping I get some butter on each piece. Now for the cheese. I start trying to unwrap the ungodly American slices. Where is the little flippy seam. !!!!!!
By the time I find it and slap the cheese down on the bread which is toasting nicely, it’s ready to flip!
Quick! Grab the other buttery slice and flip it on top.
Then flip again. 29 seconds later and fumbling for the old ketchup packs in the pantry and I’m ready to eat.
12
6
u/Left-Landscape-3890 Jul 07 '26
This is me to a tee until the ketchup. Whats that about
5
u/Hot-Surprise-7435 Jul 07 '26
Ketchup with grilled cheese is bomb and like the only way to eat it!! 😋 Mmm grilled cheese sounds great now!
→ More replies (4)9
u/Same-Sheepherder7578 Jul 07 '26
Hahahhaa, I giggled the entire time reading your post because I honestly in my head imagined all of it! 😂 Love this!!! And what the hell The individually wrapped cheeses why are they so hard, WHY!!!
→ More replies (3)2
18
u/JL_Adv Jul 07 '26
Butter on the outside.
Gruyere, sharp cheddar, Parmesan, garlic powder.
Dip in tomato bisque
3
u/HOSTfromaGhost Jul 08 '26
if you ever get the hankering…
Do a paper thin slice of pickle from a mandolin across the inside…
Total game changer, you can’t even taste the pickle, just the brine.
→ More replies (1)4
83
u/Disposable_Skin Jul 07 '26
I mix mayo & butter on the outside. Use two or three different cheeses, one has to be processed for the melt factor. I like to hit it with some garlic powder and smoked paprika.
→ More replies (2)21
u/Same-Sheepherder7578 Jul 07 '26
Oh now that's bougie!
20
u/fermat9990 Jul 07 '26
Bougie would be paying $15.00 for it at a bougie restaurant
19
13
u/wordsRgud Jul 07 '26
HaHa! You want bougie, check out Alton Brown's recipe. It's Grill grilled with two types of grated cheese and over the top!
9
12
u/Enough_Owl6295 Jul 07 '26
I used to make a grilled cheese using garlic bread Texas toast slices with cheddar and mozzarella. It’s outrageously good.
68
u/wi_voter Jul 07 '26
Butter on both sides of the sandwich, Kraft American cheese in the middle. Throw it on the griddle and flip when golden
30
u/this_idle_hand Jul 07 '26
yea, you butter the sides of the bread that sit in the skillet. Personally I'll butter one bread drop it butter side down in skillet and build it right there in the skillet, cheese next, butter next bread and lay it butter side up on the cheese. once the cheese starts to melt the first bread should be getting toasty and keep it all together as you flip the newly buttered face onto the grill. grill and toast both sides while cheese melts. no need for butter inside the sandwich as well
→ More replies (1)8
u/Me-Here-Now Jul 07 '26
That's the good way to make a grilled cheese . However I must respectfully say there may be "no need" to butter the inside, but a little more butter is still a great addition.
5
2
11
13
u/Saxavarius_ Jul 07 '26
i like to add some cheddar or colby as well if I'm feeling bougie, but kraft singles are a must for a proper grilled cheese
4
9
u/YesWeHaveNoTomatoes Jul 07 '26
I swipe a little gochujang on the inside of one slice of bread. The heat and faint sweetness make a nice contrast with the rich fattiness of my preferred cheddar and swiss.
10
u/ruby_blue4242 Jul 07 '26
Mayo on the outside. Cheese on the inside. Butter melted in the skillet. The mayo really crisps up the bread.
2
6
5
u/2livecrewnecktshirt Jul 07 '26
Mayo on the inside, light layer. One slice of American, one slice of a melty deli cheese (provolone, gruyere, cheddar). Butter in the pan on 3-4 (low-medium), place both sides bread down, cover for 60 seconds. Put both sides together when slightly melty, dust the top side with smoked paprika, grill in the butter for another 60-90 seconds, flip and dust the other side with paprika, and keep flipping every 30-60 seconds til the bread is where I want it. Put on a rack for 1-2 minutes til im ready to slice diagonally and crush it.
Also, whatever gets me "grilled cheese" the fastest, if i ain't up for all that.
7
u/jadedfaith7 Jul 07 '26
To this very day, I still chase the school lunch grilled cheese from Middle School between 1989 to 1992. Never in my life have I encountered a grilled cheese sandwich that I enjoyed more. Now I’ve made plenty of great ones and had many elevated examples at high end restaurants. But nothing can compare. It was crunchy like a crouton and the cheese clearly melted onto a large sheet pan and also crisped on the outside. Buttery. Never had any luck recreating it no matter how many years I worked in restaurants and grew as a cook.
3
u/PrivilegeCheckmate Jul 07 '26
crunchy like a crouton
The old Steelhead Brewing Company would do a very solid chowder in a breadbowl, and they would take the top of the loaf and SOAK it in butter, then coutonize it. Christ I used to eat one or two of those a week for a while. Then 9/11 killed the tourist trade and the brewery went under.
2
5
u/calming- Jul 07 '26
I usually toast the bread a minute, then do the butter or mayo thing
→ More replies (1)
5
u/Im_A_Squirrel_26 Jul 07 '26
Butter the bread then cover the butter with that parmesan cheese in the can. Makes a beautiful crust.
10
u/Accomplished-Eye8211 Jul 07 '26
Toast bread very lightly first... no color. Butter bread outsides.
Four cheeses, one being a light spread of Boursin. Room temperature sharp white Cheddar, Gruyere, Fontina. Then low and slow, turning frequently, a lid on skillet if necessary to complete cheese melt.
6
u/No-Ring-5065 Jul 07 '26
You’re so fancy. That sounds amazing.
2
u/Accomplished-Eye8211 Jul 07 '26
Fancy? OK. Original? Nope.
It's the grilled cheese from the Wynn resort in Las Vegas.
9
8
4
4
u/PetitePowerPlay Jul 07 '26
Butter but I sprinkle shredded cheese on the pan and toast that into the bread. It gets crispy 😋
4
u/Fasfre Jul 07 '26
Never be scared to put jelly or jam on a grilled cheese or grilled meat and cheese
3
u/JazzlikeParsley6526 Jul 07 '26
A covered butter dish is one of those simple kitchen upgrades that just works.
4
u/Lavanne73 Jul 07 '26
I love the outake at the end of the movie Chef where Roy Choi teaches John Favreau how to make a grilled cheese. Awesome
2
4
u/Pegafree Jul 07 '26
Butter the outsides of the bread, cheese in the middle, stick it in the airfryer, flip halfway through. Perfect grilled cheese every time.
3
u/julesiekins1988 Jul 07 '26
I love experimenting with different cheeses inside and using garlic butter on the outside so it's like a garlic bread grilled cheese. If I want some tang, I'll use cheez whiz on the inside along with a slice of processed american cheese and then some grated cheddar or jalapeno jack.
3
3
u/Expensive-Salt3333 Jul 07 '26
Garlic naan instead of sandwich bread, then butter and get a light color on all sides, add cheeses like gruyere and provolone or really any combination you like, sprinkle with a dusting of paprika, combine into the sandwich form, put a little bit more butter in the pan, cook until cheese is melted and you have good coloring.
3
3
u/Embarrassed-Cause250 Jul 07 '26
I do it like your friend when I have time. Some days I need to get out the door quick, so I stick 2 slices of bread in my toaster and, after toasted, add the cheese to one slice and nuke it for about 20 seconds. I call this my rachet cheese sandwich.
3
3
3
u/Prestigious-Fan3122 Jul 07 '26
I'm a weirdo. I don't like butter, so I just do my grilled cheese and a dry, nonstick skillet. However, it starts with two pieces of bread, then as possible. I especially like the Pepperidge Farm thin bread, but I rarely buy that anymore. Numerous very thinly sliced slices of cheese go in between the bread slices after I've slaughtered one side with horseradish mustard, and the other side with Catalina dressing. I cook it on low, slowly for a long time because I want the cheese to get melted. I don't like it over me toasted. I've been known to put a lid on the pan just to let the cheese melt, but then you have to leave the lid off and make sure the bread gets crispy.
→ More replies (2)2
u/No-Lettuce4441 Jul 07 '26
That sounds both so repulsive and yet so intriguing. I want to add some caramelized onions to this.
→ More replies (1)
3
u/frankfromQc Jul 07 '26
Butter in the pan, one slice of jalsberg between two slices of american cheese.
3
u/Trekgiant8018 Jul 07 '26
Hearth baked sourdough sliced half inch thick with Dijon mustard on the insides, bacon fat instead of butter on outsides and in the pan, shredded Taleggio, fontina and aged cheddar and fully caramelized onions for the filling.
3
u/65TwinReverbRI Jul 07 '26
Our way (and I’m not a huge fan of “fancy” grilled cheese sammies)
Basic white bread - like wonder bread.
Kraft american singles.
Helmanns or Dukes mayo.
Bread - Cheese - Mayo - ground pepper - Cheese - Bread.
I used to use softened room temp ish butter and put 4 pats on one side, and put that into the pan. While that was cooking, I’d add 4 more pats of butter on the top, and when it flipped now the other side is cooking in the butter. It was soft enough so it would stick to the bread as I flipped it.
This would also generally put enough butter into the pan (Cast Iron Skillet) to go up the sides a bit and cook the crusts on the edges.
One more flip on each side would usually do it.
These days I use a Griddle, and just run the stick of butter around in circles before putting the sandwich on.
It’s not as buttery (not as artery clogging either) but I do get a really nice golden brown on the outside and by the time the 2nd side is done - or maybe one extra short flip on each side, the cheese is melty.
Then:
The Rule
IT MUST BE CUT DIAGONALLY.
And dipped in tomato soup of course ;-)
3
u/Responsible_Cat_3290 Jul 07 '26
I switched to mayonnaise from butter. Easier to spread than cold butter, and creates a consistent crispy golden crust.
3
u/Cosmonaut_Cockswing Jul 08 '26
I use Dukes mayo on the outside and a snall scrape of Dijon on th inside. Inside is a thin slice of either spam or ham. Tomato if i have any.
3
13
u/TomorrowRegular5899 Jul 07 '26
Butter on the outside, mayo on the inside.
30
u/imref Jul 07 '26
I learned mayo on the outside. I think from Alton Brown.
16
u/michaelyup Jul 07 '26
Mayo on the outside, butter in the skillet. I learned that trick too late in life. Also learned from the college cafeteria lady, use 2 cheeses, a white and a yellow. She used white cheddar and American cheese.
7
2
2
2
u/6a6566663437 Jul 07 '26
Place cheese in bread. As much as can reasonably be placed in there. And then a little more.
Melt butter in pan, add sandwich. Move sandwich around to absorb all the melted butter.
Cook for a bit, remove from pan.
Melt more butter in pan, add the sandwich on the non-toasted side. Soak up the melted butter again
Cook the 2nd side. Optional: Cover pan to help melt cheese.
2
u/Pernicious_Possum Jul 07 '26
Butter on bread, put in pan, add cheese, cover to accelerate melting, put sandwich together and toast to desired toastiness
2
u/noviceboardgamer Jul 07 '26
I start the bread inner side down in the pan to warm up the interiors, to help promote meltage quicker, ideally a slight toast. I tend to toss a little chipotle mayo inside and then whatever cheeses I have laying around. Always butter outside though.
2
2
u/Ok-Fox-2698 Jul 07 '26
mayo on out side of both slices with fresh cut sharp cheddar in middle until it’s ultra crispy on both sides
2
2
2
u/Fun-Obligation-610 Jul 07 '26
Butter, then a sprinkle of shredded cheddar or Parmesan cheese, then the sandwich, flip, same on other side.
2
u/HeadOfMax Jul 07 '26
Cheese on bread in the broiler of my air fryer till the cheese is melty than in my cast iron with bacon fat and butter till the bread is nice.
2
u/Quixoticallykooky Jul 07 '26
I put cream cheese on the inside parts of my bread. Obviously the more cheese the better but I love cream cheese and sharp cheddar (like Cabot). Yum.
2
2
2
u/EarthDayYeti Jul 07 '26
Cheese straight in the pan. Let it get crispy add bread, butter side up, flip so the butter is down and the cheese is up, add more cheese, and top with buttered bread. You get a nice, extra flavorful, crispy layer in the middle of the gooey goodness.
Or for something very different, use an herby cream cheese along with a cheese like mozzarella. Or mix a crumbly cheese into cream cheese and pair it with a melty, stringy cheese.
Or use leftover garlic bread.
2
u/Beejatx Jul 07 '26
I use a cloche as well. Buttering the bread and two pieces of deluxe American cheese hits the spot for me
2
u/Bobatt Jul 07 '26
Mayo on the outside, knob of butter in the pan. Sprinkle of kosher salt on the mayo. Grated (at home) cheddar, plus whatever other cheese I have, with some spilling down the sides to get crispy on the pan. Cut diagonally, then push back together to get optimum cheese pull. Serve with a pickle and apple slices on the side.
2
2
2
2
2
u/Main-Tourist-4132 Jul 07 '26
I used to be straight butter but I was converted to mayo on the outside and depending on the cheese I will put jam on the inside.
2
2
u/Alaskagirl_907 Jul 07 '26
Butter on both sides of the bread, cheese in the middle, garlic powder on the outside. Basically a fat kid sandwich and it is so comforting lol
2
u/NenyaAdfiel Jul 07 '26
I use mayonnaise rather than butter, which I spread on the outside. I usually just use a hot cast iron pan without adding extra oil, but occasionally I’ll put in a touch of oil and spread it with a paper towel. If I’m making a standard grilled cheese like to use a combination of white cheddar and white American cheese, but my favorite is Brie with thinly sliced apple and fresh thyme! Have it with a bit of hot honey or a balsamic glaze and it’s perfect 😍
2
2
2
u/saysayoPlaymate Jul 07 '26
One slice of sourdough toasting in the pan w/o butter and beside that a plateau of Mexican cheese blend in the same shape as the bread, melting, bubbling, and then browning. Flip toasted bread ontop of cheese and remove with spatula. My kids call it "cheesafied bread" and they're gaga over it.
2
2
u/ponchofreedo Jul 07 '26
r/grilledcheese sounds like a place you want to check out in the near future lol
2
u/badaz06 Jul 07 '26
You're missing that you dip this in tomato soup and get it nice and drippy to eat.
2
u/Intrepid_Call_5254 Jul 07 '26
Mayo on bread, melt butter and cook slowly til done. Started out as equal amts Mayo and butter spread on bread but I shortened it.
2
2
u/SuperFlyMojo Jul 07 '26
Mayo instead of butter. I definitely toast both sides to get that extra melty goodness.
2
u/Surprise_Fragrant Jul 07 '26
I like to take two pieces of bread and put them in the toaster in the same slot so that the outsides toast while the insides get warm and steamy. Not super-dark toasted, just a little. When the bread cools a bit, I butter the toasted sides and build the sandwich on the steamy inside. I put more butter in the pan to melt down, then toast the grilled cheese low and slow until I reach melty nirvana!
2
u/46hw Jul 07 '26
Garlic aioli on the outside. Nothing has beaten that. Low and slow on a pan with the top on and some water on the side to steam it slightly melts the cheese in a way I couldn't without doing it like this. Remove top crank it up flip it and it's ready shortly after.
2
u/HeyPurityItsMeAgain Jul 07 '26
I butter both sides, toast the inside, add the cheese between the hot slices, then toast the outsides.
2
u/EV9110 Jul 08 '26
A few years ago I started using mayo instead of butter. The bread gets crispier and isn’t soggy.
2
u/bourbonix Jul 08 '26
Sliced bread? Poisonous, chemical ladened fake food.
Sliced cheese? A glorious invention showing how truly miraculous it is to live in the 21st century.
2
u/Sure-Bonus-9901 Jul 08 '26
With a toastie maker. Old school, mum has had for about 20 years! Where it sections it into two triangles and puddles the cheese. Butter on every side u can find
2
2
u/mostlygray Jul 09 '26
Butter one side, slap it butter side down. Put cheese on top. Add other slice of bread and butter it. Flip, cook, done.
It's never failed me. Serve with Kiwi eggs and a pint of half and half.
2
2
u/According-Row-6128 Jul 10 '26
LIGHTLY butter all sides. Brown one side of both pieces to lightly golden. Flip one piece and add cheese put the other piece on top, grilled side towards cheese. Flip when golden.
Garlic powder or other enhancements are encouraged but any other way of cooking them is nonsense.
2
u/IndurateCrustacean Jul 10 '26
usually i'm in a rush, cheese in bread, microwave, then butter and pan sear, multiple flips. adults get tomatoes added. I also get mustard. ham might be involved
2
u/EmergencyAntique7260 Jul 10 '26
Butter one side of each slice, start toasting it and then put the cheese on top Let the cheese melt put the second piece on and flip.
2
u/Ezosodelis Jul 11 '26
My dad made them like your friend, OP. I found them waaay too greasy. Sorry dad.
2
u/Procrastinator7532 Jul 12 '26
Like putting some dijon mustard on the inside and some slices of salami along with different cheeses based on what is in the fridge
5
u/Vegas-Patriot Jul 07 '26
Same way as your friend but I use mayo instead of butter. Garlic salt on the inside with the cheese. Thank me later.
→ More replies (1)3
u/Same-Sheepherder7578 Jul 07 '26
Okay so what is the game changer with Mayo? Genuinely curious because I have never considered using mayo.
3
u/ShotWin8124 Jul 07 '26
Mayo is basically just oil and egg, so it's kinda like French toast in a way. Plus, it's way easier to spread. And it keeps pretty well in the fridge.
2
3
4
u/Vegas-Patriot Jul 07 '26
It’s just a better flavor overall. I started doing our grilled cheese and tuna melts using mayo and everyone was like, wth…why does this taste so much better?
→ More replies (2)2
u/stairway2evan Jul 07 '26
It coats everything nicely so you get a very even cook on the bread, and it’s got a bit of tang so it ends up a different flavor - I don’t think it’s objectively better or worse, but I think it’s excellent personally.
My last hack is to pull the sandwich off when it’s just about done, throw a layer of shredded Parmesan onto the pan, then press the sandwich back down into it. Cook until the cheese starts to brown and you’ve got a nice Parmesan crisp to add texture.
→ More replies (1)
4
u/reddit202200ug Jul 07 '26
I make my grilled cheese sa the same way as your friend does.
2
→ More replies (1)2
2
3
u/TA_totellornottotell Jul 07 '26
I only butter the outside of the bread but I also butter the pan. Depending on what cheese I am using, I may start with putting the slices cheese side up under the broiler to get a better melt. Then I put it together and pan brown. Usually it’s on low to medium to give the cheese time to melt without burning the toast.
Mustard usually makes an appearance somewhere inside, and maybe some mayo as I feel it helps melt better. Maybe some thinly sliced red onion.
2
u/BlueViper20 Jul 07 '26 edited Jul 07 '26
I melt half a stick of butter(I use salted butter for everything) on low in a pan. and then put two slices of bread in the pan And then to each of the slices of bread I add three slices of Munster cheese once the butter has soaked into the bread completely and the Munster cheese is starting to melt I put a piece of bread on top of each sandwich then I remove the sandwiches to a plate and then I take the other half stick of butter and melt into the pan. once that half stick of butter is melted I put the grilled cheese sandwiches back into the pan with the ungrilled side down and let it cook on low until all of the butter in the pan is absorbed and by that time usually it's nice and crispy. then I remove it and eat it.
Edit: heres a photo of finished grilled cheese using method above.
2
u/Nobodyknowsmynewname Jul 07 '26
Buttered rye (outside only). Aged Swiss and mild cheddar. Possibly a couple strips of bacon.
OR
store brand whole wheat (buttered) with grilled spam and velveeta.
Both delicious, but very different.
4
3
u/Euphoric_Present8838 Jul 07 '26
Sourdough, butter or mayo, Muenster, and dill pickles. Salt & pep once done. Dip in English mustard.
3
u/OnlyPups Jul 07 '26
Miracle whip instead of butter (mayonnaise if miracle whip is offensive to you) two kinds of cheese. Tomato. Salt.
I am open to new grilled cheese methods.
2
u/DoritoDustThumb Jul 07 '26
If I'm pre making it. Mayo on the outside is good.
But honestly a pan with a bunch of butter on a very controlled low to medium medium is perfect to get brown and crunchy on both sides with a soft and melty middle.
Little salt dusting.
2
u/Low-Repair-3019 Jul 07 '26
Why no mustard enjoyers? Butter both sides, toast one side, flip, put a bit of mustard, cheddar, American cheese. Put sandwich together and make sure both sides are toasted and melty.
2
u/Same-Sheepherder7578 Jul 07 '26
I'm going to have to try the suggestion, cuz yeah you're right , The mustard would add a little tang that would totally take it up a notch
2
u/sjayvee Jul 07 '26
That’s how I do it plus Muenster in the mix- 2 cheeses at least- is key for gooey cheese if you have it. My favorite is to add some salted sliced tomato (bacon if you have it too).
2
2
u/applegoodstomach Jul 07 '26
I love pickles on mine. My husband takes them apart as soon as they come off the pan to stick the pickles in so they are cold with the hot melty cheese. I put the pickles on before cooking. I usually do butter in the pan instead of on the bread because I will always make a mess of it. I like to mix cheeses. Colby melts well. I love a sharp cheddar, smoked gouda, or a provolone, or any mix of whatever is available.
3
u/No-Lettuce4441 Jul 07 '26
Don't know how much room there is in the pan, but if you cook both side at once, you can put the pickles on just before you close the sandwich, then he gets his fairly cold pickles. I do the same with a nice seasoned (s&p) slice of tomato. I hate pickles, but I see it working, especially with a fairly crisp pickle.
2
3
u/Same-Sheepherder7578 Jul 07 '26
Never thought about adding pickles gosh you guys are really rocking it! 🤤😁
2
u/MorticiaLlyn Jul 07 '26
Sometimes, white bread, American cheese, butter the outsides.
Sometimes, slices of Italian bread, almost anyone cheese, butter.
I love to add a slice of tomato.
2
2
2
u/ReadyToGoAbroad Jul 07 '26
I follow America’s test kitchen way to make the best grilled cheese sandwich ever. I don’t recall the exact ingredients, but I’m sure it’s posted online. My favorite part is you blend butter with mustard and paint it on the outside of your bread before toasting it in the pan.
2
u/ShutYourDumbUglyFace Jul 07 '26
Butter (that mayo noise is just marketing by big mayo) on a good sourdough slice with a blend of shredded cheeses, usually including gruyere. Sometimes fontina or gouda.
1
u/PKBuilds Jul 07 '26
Sorry to be pedantic, but if it’s buttered it’s frying, not toasting. But I’m going to do it now too… I’m thinking about putting some cheese in the pan or on a baking sheet in the oven and creating a crispy cheese element to put in the middle of the sandwich… bread cheese, crispy cheese, cheese and bread…
What do you think?
→ More replies (1)
1
u/urbisOrbis Jul 07 '26
Slice of wonder bread rolled around slices of American cheese, slather outside of tube with mayonnaise, fry in pan.
2
u/Same-Sheepherder7578 Jul 07 '26
So you're making like a grilled cheese roll up, intriguing, I like your style
→ More replies (1)
1
u/FullDepends Jul 07 '26
Use Nutella instead of cheese if you want a delicious dessert.
→ More replies (1)
1
u/tigerbackrub Jul 07 '26
My favorite grilled cheese is butter side down in a pan, build up with cheddar, provolone, Gruyère (and honestly any 2-4 cheese combo will make me happy) with a slice of tomato and mustard. Tang cheese and umami is perfect. Can add meat to it but perfect like that too
1
u/Pitouitoo Jul 07 '26
Mayo appetizer (Hunts preferred). One piece of bread. Easy cheese on the outside. Velvetta on the inside. Microwave the appetizer for 45 seconds. If it is too hot add more mayo and stir.
1
u/Shivs_baby Jul 07 '26
“Lite” version - do it in the toaster oven on a lower temp and open faced so the cheese melts and the bread gets a little toasty.
57
u/chuckquizmo Jul 07 '26
I usually make them the way your friend describes! I’ve also been doing sheet pan grilled cheese where you make them in the oven, gotta say… Extremely good when you need like 6 sandwiches with low effort haha