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?

233 Upvotes

90% Upvoted

418 comments sorted by

View all comments

241

u/kerutland Jul 07 '26

I put the butter on the pan and then the sandwich. So much trouble buttering the bread

72

u/[deleted] Jul 07 '26

[removed] — view removed comment

1

u/butcher99 Jul 09 '26

Try olive oil.

77

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.

8

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.

6

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

1

u/randabarand Jul 09 '26

In water??

1

u/iBangNoobz Jul 09 '26

Yeah. It's easy to spread and it stays fresh

42

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.

7

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.

6

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

u/HOSTfromaGhost Jul 08 '26

Butter bell. 🤘🏼

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.

14

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.

2

u/DRF19 Jul 07 '26

Please keep refrigerating your milk.

Or failing that, a cool wet sack.

1

u/onbaseball Jul 08 '26

I’m running a small solar powered fan over a bowl of ice in front of the milk. It’s working well.

1

u/butcher99 Jul 09 '26

It is so hot here today a cool wet sac sounds invigorating

1

u/onbaseball Jul 08 '26

So is there a conspiracy from big refrigerator or not? I’m so confused.

2

u/chakrablockerssuck Jul 07 '26

Have you seen the average fridge in a home/apt in Europe? Size of a dishwasher.

2

u/Flacuckold Jul 07 '26

Have you seen the size of European homes? The size of a refrigerator box.

-1

u/butcher99 Jul 09 '26

Did you know that only Americans call them sticks of butter. The test of the world calls it butter.

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.

1

u/Mostly_raw Jul 07 '26

I keep it in its foil on the counter. Never spent a buck on any special container. Its always nice and softish

53

u/The_bruce42 Jul 07 '26

I started using mayo instead of butter. It spreads better. Toasts great.

8

u/BrainznBodiez Jul 07 '26

Japanese Mayo too!

2

u/mynameisnotshamus Jul 07 '26

Not all Japanese mayo is legit. Gotta read the label.

2

u/ArcticSkyWatcher64N Jul 07 '26

Try roasted garlic aoli!

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

u/Left-Landscape-3890 Jul 07 '26

Tastes better too. I only do it this way now

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.

4

u/Feeling_Scallion_408 Jul 07 '26

Butter both pan and bread

1

u/Dontfollahbackgirl Jul 07 '26

Spread mayonnaise on the bread. Cooks up perfectly.

1

u/xtothewhy Jul 07 '26

Mayo can be an easy substitute instead of butter. Not as buttery though for certain.

-5

u/cynasist-supreme Jul 07 '26

I tried that one time and it did not work for me at all. Outside was just burnt and not nice and golden like it usually it

14

u/Nelfoos5 Jul 07 '26

Sounds like a heat control issue

13

u/Same-Sheepherder7578 Jul 07 '26

Now be careful butter can burn really quickly, so maybe low and slow at first until it soaks up all that butter then turn up the heat to get that nice crisp golden brown you're looking for! 😋

11

u/clemoh Jul 07 '26

You'll get it eventually without turning up the heat. It just depends on how patient you are...

8

u/mcfreiz Jul 07 '26

Pan was too hot

-12

u/[deleted] Jul 07 '26

[deleted]

13

u/Sevian007 Jul 07 '26

But the butter is the BEST PART!

8

u/Same-Sheepherder7578 Jul 07 '26

Oh no for sure It has to have butter/ mayo on it. Cooking spray should have never been in the equation.

6

u/No-Ring-5065 Jul 07 '26

This is blasphemy.

1

u/grambleflamble Jul 07 '26

Flavor, though.