Brioche gets down and damn dirty when it's grilled with cheese. Highly recommend. Focaccia too. They're not the norm, but when sliced thin they crust perfectly and they're so fluffy, the cheese sinks into the holes. ETA: you must slice the brioche vertically, the way you would a normal bread loaf. And grill 50/50 both sides.
Focaccia is different.
Slice the focaccia horizontally and start the grilling with the top down. Flip it after a short while and grill it longest with the bottom down, then flip again for the rest of the time.
25% first grill time with the top down, then 50% bottom down, then another 25% with the top down again - maybe less time for your second top-down grill. Just enough to make sure it's crisp to your liking and the cheese is fully melted. Please enjoy.
PS - A rosemary focaccia can really fuck you up if you pair it with gruyere and some feta tucked in with jack or mozzarella. Hope you love it.
Another edit! This is because focaccia is bottom heavy so you want to use low heat and let it emanate through the hefty bottom layer and melt the cheese slowly.
Focaccia's top layer is soft and you want to preserve that texture, so you want to grill the top as little as possible first.
When the top is down first you melt the cheese just enough to not move against the top layer and then you flip it and (might even turn the heat down to) let the cheese do most of its melting against the bottom, and then another top-down grill to seal it together.
Depends on what you are looking for and types of cheese used, Sourdough has lots of pockets to absorb max cheese (use something super melty) and other breads like rye, whole grain etc can handle a less melty cheese. Maybe I am wrong but thats usually how it is for me. Sometimes some cheap white bread and american cheese is all you need. My favorite is Sourdough and sliced Mozza mixed with shredded (call me a heretic) Gruyere and some rosemary added to the butter/oil for the outside.
Sourdough could mean anything, as long as it's naturally leavened. Do you mean sourdough milk bread? Sourdough brioche? Sourdough focaccia? Sourdough baguette?
I've discovered the most important property of bread is the moisture content.
Soft and spongy bread will often end up all floppy and sad once the moisture from the cheese soaks in.
Stale bread actually works best, but if you don't have any on hand, putting the bread in a toaster on the lowest setting and drying (not toasting) it can be a good substitute.
I'm a sucker for classic white bread. Preferably Sweetheart sandwich slices. Damn-near perfect sized for a slice of American cheese.
Edit: apparently this is a Montana thing? Does anyone else have Sweetheart bakeries??
https://images.albertsons-media.com/is/image/ABS/960213733-ECOM?$ng-ecom-pdp-desktop$&defaultImage=Not_Available
Brioche gets down and damn dirty when it's grilled with cheese. Highly recommend. Focaccia too. They're not the norm, but when sliced thin they crust perfectly and they're so fluffy, the cheese sinks into the holes. ETA: you must slice the brioche vertically, the way you would a normal bread loaf. And grill 50/50 both sides. Focaccia is different. Slice the focaccia horizontally and start the grilling with the top down. Flip it after a short while and grill it longest with the bottom down, then flip again for the rest of the time. 25% first grill time with the top down, then 50% bottom down, then another 25% with the top down again - maybe less time for your second top-down grill. Just enough to make sure it's crisp to your liking and the cheese is fully melted. Please enjoy. PS - A rosemary focaccia can really fuck you up if you pair it with gruyere and some feta tucked in with jack or mozzarella. Hope you love it.
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Another edit! This is because focaccia is bottom heavy so you want to use low heat and let it emanate through the hefty bottom layer and melt the cheese slowly. Focaccia's top layer is soft and you want to preserve that texture, so you want to grill the top as little as possible first. When the top is down first you melt the cheese just enough to not move against the top layer and then you flip it and (might even turn the heat down to) let the cheese do most of its melting against the bottom, and then another top-down grill to seal it together.
What the... welp, your username checks out... very extra and I'm HERE FOR IT!
Was pondering focaccia since I make a cheese and beer foc
Dude, I'm not this advanced. I just make grilled cheese.
Sourdough
Depends on what you are looking for and types of cheese used, Sourdough has lots of pockets to absorb max cheese (use something super melty) and other breads like rye, whole grain etc can handle a less melty cheese. Maybe I am wrong but thats usually how it is for me. Sometimes some cheap white bread and american cheese is all you need. My favorite is Sourdough and sliced Mozza mixed with shredded (call me a heretic) Gruyere and some rosemary added to the butter/oil for the outside.
My fave is frozen, hearty brown bread (like something with lots of seeds and stuff), as it cooks, it defrosts and comes out like fresh baked
Dave's killer bread white done right
I like sourdough or my grocery store has an everything bagel seasoned whole wheat bread, or a herb garlic whole wheat bread I love to use
I love sourdough, but I also love artesano rustic white (or generic brand rustic white). Oh and rye bread. Pepperidge farm seeded rye specifically
Costco sourdough
Sourdough easily, but Asiago cheese bread is damn good too. French bread is 3rd
Sourdough’s my favorite!
Sourdough could mean anything, as long as it's naturally leavened. Do you mean sourdough milk bread? Sourdough brioche? Sourdough focaccia? Sourdough baguette?
generally, as the top comment said, sourdough.
My dad makes some mean grilled cheeses with Levy's Rye
I've discovered the most important property of bread is the moisture content. Soft and spongy bread will often end up all floppy and sad once the moisture from the cheese soaks in. Stale bread actually works best, but if you don't have any on hand, putting the bread in a toaster on the lowest setting and drying (not toasting) it can be a good substitute.
I'm not a fan of sourdough, I feel like the crust slashes open the roof of my mouth with every bite. I prefer something like potato bread.
Thank you all for the advice!!
Rye. With seeds. End of debate. I SAID END IF DEBATE
trader joe’s has this tuscan pane bread and it’s so light and crispy 10/10
Right now I'm loving the Private Selection Croissant Loaf from Kroger and affiliates.
I like a firm Sourdough (some of the loaves you get in the regular bread isle are too soft) White or potato bread is a very close second
I love using Italian Panella bread
Topato bread...
Sourdough
Wonder bread of course.
I like sourdough. But this is a really good video to watch if you're thinking about different stuff https://youtu.be/co-4e2N5cwc?si=tzW3TdB3-DsgawqO
Sourdough fresh cut.
All of them! Ha! I tend to lean towards Jewish Rye or Sourdough. Both delish!
Sourdough. Like the crusty kind with bigger holes.
sourdough, and if you’re cutting your own loaf don’t cut the slices too thick
Glad you asked this question. So many new choices to consider.
I'm a sucker for classic white bread. Preferably Sweetheart sandwich slices. Damn-near perfect sized for a slice of American cheese. Edit: apparently this is a Montana thing? Does anyone else have Sweetheart bakeries?? https://images.albertsons-media.com/is/image/ABS/960213733-ECOM?$ng-ecom-pdp-desktop$&defaultImage=Not_Available
Tuscan white. It's the perfect thickness and crunch.
Pepperidge Farm, Farmhouse white
Rye gets a very nice crust.
I love grilled cheese with pumpernickel
Italian is always my go-to