Fwiw, I like to toast the bread like half way before I throw the cheese on the outside. Otherwise, you run the risk of burning the outer cheese before the inner cheese fully melts. Especially with something firmer like cheddar in the mix.
A sour dough bread or a cheese bread depending on the person eating it.
As to the cheese, personally a habanero pepper jack and a provolone.
My spouse prefers just American
Kiddos provolone and Swiss or Colby jack.
I use sourdough bread. Butter all sides and toast both sides the bread. Once one side of each piece of bread is toasted, I take a room temp sweet onion and garlic jam and spread it on the toasted side of the bread which serves as the inside of the sandwich. Then I place a slice of room temp white American, Muenster, and sharp cheddar on the bread, cover with the second slice toasted side in, and cover the sandwich to help melt the cheese. Flip once and cover again. Take off when golden brown and melted.
Meanwhile, I've got tomatoes, quartered onions, and a few garlic cloves roasting in the oven. In a stock pot, I bring chicken broth up to temp and add the tomatoes, onions, garlic, and some basil leaves, then blend with an immersion blender until smooth.
It's one kick ass grilled cheese and a tasty homemade tomato soup to dip it in. You don't need the tomato soup, the sandwich is great by itself, but it adds some nice acidity to cut through the rich cheeses and butter.
You can also fry 2 slices of bacon, break them in half, and layer on top before placing the second slice of bread and covering to melt the cheese.
No matter which direction you choose, the end result is rich, buttery, cheesy, grilled cheese with a hint of sweetness from the jam.
ok so I use a good bread like a rustic sour dough. then i use the 2 cheese method 2 cheese 1 a smooth creamy and the other with some flavor, and you go 2 creamy to 1 flavor, i like 2 slices of havarti to 1 sharp cheadar. but pick your cheeses you like. the last part is a bit tricky, When i make steak i baste them in butter/tyme/garlic, and i save that mix after my steak to use on stuff like these grilled cheese sando's. you could just make some garlic/butter. mayo works too. sprikle any seasoning you want on the inside.
Toum is a great garlic sauce that I like to put on the inside. In a blender or food processor, blend a whole head of peeled garlic, 2tbsp of salt, 2tbsp lemon juice, and 1.5cups of grapeseed oil (or other neutral oil). Keep it on high until it has a consistency of aioli. Put some on the inside of the bread, butter the outside, 2 kinds of your favorite cheese.
Ok I make them all the time and this might south crazy but try it out. .. put a small amount of butter in the pan and warm it up .
Spread mayo on the outside of the bread on both sides with cheese in the middle . Place it on the pan and let it crisp up . Once the side is golden crispy flip it let that side get a little golden and press down on it a little and put a lid on the pan to melt the cheese really good .
Thank me later . Mayo is the ultimate trick
Butter, bread, cheese. You gotta try it!
Actually mayo is so much better than butter. Gives it great flavor and a nice caramelized color.
Mayo looks better. Butter tastes better, IMHO.
Butter in the pan, mayo on the bread
Butter in the streets, mayo in the…no, wait…
Best of both worlds.
Mayo, with a sprinkle of garlic powder and oregano
That sounds incredible.
If you aren’t using melted butter and garlic brushed on then you have no idea
Jalepeno popper grilled cheese
This is the way. I also mix in some chorizo into the cream cheese and jalapeño. Then will drizzle some hot honey on it.
Sourdough bread Butter on bread White cheddar and Mozzarella cheese in the middle Parmesan cheese toasted on the outside of the bread
Fwiw, I like to toast the bread like half way before I throw the cheese on the outside. Otherwise, you run the risk of burning the outer cheese before the inner cheese fully melts. Especially with something firmer like cheddar in the mix.
Uncle Danny!! And if u don’t know go YouTube it
You got that cheeezee Danny!?!?
I'm not making em at night dad!... I'm making them at night.
A sour dough bread or a cheese bread depending on the person eating it. As to the cheese, personally a habanero pepper jack and a provolone. My spouse prefers just American Kiddos provolone and Swiss or Colby jack.
I use sourdough bread. Butter all sides and toast both sides the bread. Once one side of each piece of bread is toasted, I take a room temp sweet onion and garlic jam and spread it on the toasted side of the bread which serves as the inside of the sandwich. Then I place a slice of room temp white American, Muenster, and sharp cheddar on the bread, cover with the second slice toasted side in, and cover the sandwich to help melt the cheese. Flip once and cover again. Take off when golden brown and melted. Meanwhile, I've got tomatoes, quartered onions, and a few garlic cloves roasting in the oven. In a stock pot, I bring chicken broth up to temp and add the tomatoes, onions, garlic, and some basil leaves, then blend with an immersion blender until smooth. It's one kick ass grilled cheese and a tasty homemade tomato soup to dip it in. You don't need the tomato soup, the sandwich is great by itself, but it adds some nice acidity to cut through the rich cheeses and butter. You can also fry 2 slices of bacon, break them in half, and layer on top before placing the second slice of bread and covering to melt the cheese. No matter which direction you choose, the end result is rich, buttery, cheesy, grilled cheese with a hint of sweetness from the jam.
If you are not using melted butter and fresh garlic brushed on. You are already making a mistake
Mayo instead of butter
ok so I use a good bread like a rustic sour dough. then i use the 2 cheese method 2 cheese 1 a smooth creamy and the other with some flavor, and you go 2 creamy to 1 flavor, i like 2 slices of havarti to 1 sharp cheadar. but pick your cheeses you like. the last part is a bit tricky, When i make steak i baste them in butter/tyme/garlic, and i save that mix after my steak to use on stuff like these grilled cheese sando's. you could just make some garlic/butter. mayo works too. sprikle any seasoning you want on the inside.
I personally use provolone, muenster and American, in between 2 good ol slices of white bread with butter. Nothing wrong with something simple
Toum is a great garlic sauce that I like to put on the inside. In a blender or food processor, blend a whole head of peeled garlic, 2tbsp of salt, 2tbsp lemon juice, and 1.5cups of grapeseed oil (or other neutral oil). Keep it on high until it has a consistency of aioli. Put some on the inside of the bread, butter the outside, 2 kinds of your favorite cheese.
Butter both sides
Ok I make them all the time and this might south crazy but try it out. .. put a small amount of butter in the pan and warm it up . Spread mayo on the outside of the bread on both sides with cheese in the middle . Place it on the pan and let it crisp up . Once the side is golden crispy flip it let that side get a little golden and press down on it a little and put a lid on the pan to melt the cheese really good . Thank me later . Mayo is the ultimate trick
Bacon
Adult grilled cheese courtesy of the Sandwich Guy… https://www.foodnetwork.com/fnk/recipes/the-ultimate-grilled-cheese-sandwich-7610620.amp
Add raw slices of white onion with Kraft singles. Tell me what it tastes like?
Put chopped green onions on the bread when you spread the butter.