This is a damned good recipe for a grilled-cheese sandwich.

A good grilled cheese sandwich is, of course, one of the better things out there. The use of olive oil is an eye-opener. I’m going to try this tomorrow, see if it’s good enough to do at my next Saturday gaming session.

Moe Lane

PS: The mere existence of the article is also apparently cheesing off, if you’ll pardon the pun, a few people out there. Don’t ask me why: I just work here.

16 thoughts on “This is a damned good recipe for a grilled-cheese sandwich.”

  1. Butter and olive oil both scorch, so .. medium heat and *patience*.
    .
    I’m partial to mixing a sharp white cheddar with colby or colby-jack to give a nice punchy flavor .. and maybe sneak a little grated mozzarella in to emphasize the stringy factor.
    .
    That said, grilled cheese is good .. chupaqueso is better.
    .
    http://www.schlockmercenary.com/2003-09-06
    .
    Mew

    1. When you mix butter and olive oil together they stabilize each other and you can achieve a higher searing temperature. It’s what I use to saute mushrooms in most often.

      Of course sometimes you want to actually burn the milk fats in the butter on purpose to achieve a smoky flavor. 2-3 tablespoons of butter in searing hot pan is what I often use to sear my sous vide steak and get a nice, dark bark on the outside.

  2. I don’t eat cheese sandwiches, because meat, but my kids do. Pam spray + bread + cheese works pretty darn well too.

    1. Have you tried adding cubed prosciutto or diced pepperoni to a grilled cheese?
      .
      Layer the meat on the bread, before you add the cheese, and not so much that the cheese can’t melt around the meat and bind it all to the bread.. Quite nice.
      .
      Also nice, a thin layer of pesto, or muffaletta spread before adding the cheese. This will interfere with the cheese adhering to the bread, though, so either daub the spread, leaving gaps, or expect a messier than usual sandwich.
      .
      Mew

  3. Sourdough, Derby Sage Cheese, Prosciutto + grilled tomatoes, fried in butter and EVO = Best grilled ham & cheese.

    1. That’s .. a panini, not a grilled cheese, though.
      .
      ‘s like saying a ribeye and a new york strip are the same thing ..
      .
      Mew

      1. Again, I’m no expert. But when I think of a paninni, I’m thinking of a flat thing that was pressed down. With this, not so much, although you can press down with your hand, if you wanted to. But otherwise, yeah, it’s toasted on both sides, at the same time.

  5. I was feeding the kiddoes one day many years ago and figured grilled cheese sounded like a good idea. But, being a guy, I didn’t want to mess up a frying pan or griddle. But, being a guy I’m also resourceful, I wound up using the toaster on the bread, put the unwrapped american cheese slices between the toasted bread slices, then put the sandos in the microwave for a few seconds. I may have buttered the toast, but I don’t remember.

    Ersatz grilled cheese sandwich, but it satisfied the kids and I didn’t have to was a pan. (I used paper plates, too.)

  6. Really guys– this is one of those food times when classic can not be beat: buttered white bread with thick slices of velvetta in a buttered iron skillet.

  7. I’m a purist.
    White bread, butter, and cheddar.
    .
    I’ve played with a lot of the variations, and they just don’t beat the classic.

    1. I love cheddar, but I’m looking forward to trying Muenster today. Also, I’ve become a mustard man when it comes to grilled cheese sandwiches.

  8. Gonna do some of these this weekend if the cracker meal gets here, ordered the powdered cheddar off Amazon earlier this week. My wife thinks I’m nuts.

    http://www.inthe70s.com/food/cheesefrenchie0.shtml

    Comment by ‘Former Kings Cook’ excerpted below:

    Everybody is leaving out a couple of main ingredients. Cheese Frenchees are just plain American cheese sandwiches. You take two pieces of white bread, put mayo on the inner surfaces, and cheese in the middle, put them together, cut diagonally.

    The batter is milk, eggs, flour, and – ta da – a dry powered cheddar cheese. There was no “French Dressing.” It looked orange because there was this orange dry powdered cheese – kind of like what is on the outside of cheetos. It was about the thickness of waffle batter.

    Dip them in the batter, let a lot of it run off, then coat in (another ingredient – NOT corn flakes) crumbled saltine crackers. It was called “cracker meal” and you can probably buy it in bulk. If you’re making your own, use low salt. It was pretty bland, not real salty.

    Now the secret – leave them in the refrigerator overnight. The bread absorbs the moisture from the batter, and “firms” them up into solid sandwiches that won’t fall apart.

    Deep fry until golden brown. Serve plain, or with a puddle of ketchup to dunk in (yea, people loved ’em that way).

  9. Every time I make grill cheese a voice in my head says I should have just hit up Sonic down the street.

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