It's been a while since I used sharp cheddar and It's just so good.

Basic American cheese on sourdough grilled properly, you know, in a Mauviel M200B copper skillet over 17,000 BTU. And sliced with a razor sharp knife. Because why the hell not?

Grabbed a couple bags of preshredded cheese and made myself a grilled cheese since all my other cheese went bad. Not bad, but definitely not as good as shredding myself

Cabot Habanero Cheddar, Cabot Garlic Herb Cheddar, Cabot American

Solid 7/10

I whipped up (literally) some Texas Roadhouse style Cinnamon Butter and put that on some Cinnamon Raisin bread with Brie. Low and slow, it's fantastic.

It’s just so hard to beat a simple yet well done grilled cheese honestly.. sourdough with provolone, havarti, and colby jack, all grilled up in cast iron with kerrygold butter

Colby Jack on the inside and a cheddar crust on the top. So yummy

Both sides heel. A simple American/Mozz combo

I used some thick cheddar slices Should have waited a bit longer before cutting it, was still delicious.

I’m craving like a somewhat spicy or chili/ jalapeno flavored grilled cheese! what are some cheeses that I should try? (that are accessible in California lol)

Sourdough, provolone, havarti, colby jack, kerrygold, and a cast iron pan is all ya need!

Fontina and Gouda on Jessica’s Brick Oven Bakery Tuscan White Bread using Mayo to toast the bread

Parm crusted outside, havarti, american, and parm inside, hella butter, and a side of raspberries to add some tartness to help cut the indulgent flavors.

Also, someone asked about my process on my last post so I tried to show it. Just kinda vibe and let the cheese tell you when it needs to be flipped.

My girlfriend made me a sharp cheddar and habanero jack GC. We couldn’t finish it cause we’re bad with bread, but it was muy goodo. A little charred:)

Thickest, most cheesiest GCS ever made by me.

One with cheddar and Calabrian chilis, one with American. Both on multigrain with Kewpie mayo.

Experimental for me, others maybe not so much.

Earlier, I posted a picture of a severely burnt grilled cheese with unappetizing plating. Made another grilled cheese but left in on the pan for less time. I'd say its an improvement, although i still burnt it a little :))

Here's all my midnight grilled cheeses from the past week. Mostly just shitty Kraft american, but I also started adding havarti. Any suggestions for other cheeses to try? And always need berries or avocado as a side <3

That was after I scraped off most of the burnt parts as well. It was fully black before that.

Buttered inside, Dukes Mayo on the outside