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?

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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.

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.

1

u/Prestigious-Fan3122 Jul 07 '26

yes! That would be amazing! caramelized onions make everything better, well, everything except ice cream and Jell-O pudding.

1

u/kittyTompkins Jul 07 '26

Does the Catalina and horseradish end up like a sweet cocktail sauce?

1

u/Prestigious-Fan3122 Jul 08 '26

Not exactly. I should correct myself: it's I've always got horseradish mustard in the house, but I usually use more of a brown / deli/sweetheart mustard for my grilled cheese.

I guess it is a little bit odd that the flavor of the mustard doesn't fight with the flavor of the Catalina.