I love grilled cheese. I also feel that people don't give enough thought to this sandwich. Using a variety of cheeses, grated, like Manchego, is absolutely important. I've played with the sandwich as well. Putting cream cheese in the center with lots of chives, surrounded by grated strong cheddar and sprinkled with garlic and onion powder. The cheddar keeps the cream cheese inside the sandwich. I always use mayonnaise on the outside, after all that's what they do in restaurants. Okay. I'm thinking that todays lunch is going to be a toasted cheese sandwich for sure. Enjoy your posts.
After a lifetime of thinking grilled cheese with a slice of fresh tomato inside was the ultimate, I’ve decided it’s grilled cheese with sauerkraut. It satisfies like a Reuben, but you get to skip the pastrami.
YES YES all of the above and I put mayo inside the bread (whole grain, sliced, commercial but what the heck, it works best) with a but of mustard. Love the scallion touch, am drooling on my computer and have cheddar in the fridge so ta ta for now, great tips!
I absolutely love grilled cheese sandwiches, but living in Germany means I have to make them myself. There’s no chance of finding them on the menu at a restaurant or fast-food joint here. I’ve experimented with a few variations, but none quite captured that classic "American" grilled cheese feeling. That’s why I’m so grateful to now have not only a tried-and-true recipe but one that comes with the stamp of approval from food writing royalty. Thank you for sharing this, Ruth!
Having had more varieties of bread in this world than I can even remember and cheeses easily numbering in the hundreds, made in places that live for cheese to places that aren’t even supposed to make cheese, I have to say...
There will always be a place in my heart for Velveeta (especially on a white bread grilled cheese). Don’t even get me started on Miracle Whip.
I recently discovered grilled cheese in the air fryer while going through a kitchen remodel. Not sure I'll do it any other way from now on. I used fresh sourdough and both cheddar cheese and jalapeno jack with garlic butter inside and out. Good Lord was it delish!!
I love grilled cheese. I also feel that people don't give enough thought to this sandwich. Using a variety of cheeses, grated, like Manchego, is absolutely important. I've played with the sandwich as well. Putting cream cheese in the center with lots of chives, surrounded by grated strong cheddar and sprinkled with garlic and onion powder. The cheddar keeps the cream cheese inside the sandwich. I always use mayonnaise on the outside, after all that's what they do in restaurants. Okay. I'm thinking that todays lunch is going to be a toasted cheese sandwich for sure. Enjoy your posts.
You're bursting with delicious ideas, Gail!
After a lifetime of thinking grilled cheese with a slice of fresh tomato inside was the ultimate, I’ve decided it’s grilled cheese with sauerkraut. It satisfies like a Reuben, but you get to skip the pastrami.
Kimchi is also fantastic with grilled cheese.
YES YES all of the above and I put mayo inside the bread (whole grain, sliced, commercial but what the heck, it works best) with a but of mustard. Love the scallion touch, am drooling on my computer and have cheddar in the fridge so ta ta for now, great tips!
I have been making better grilled cheese sandwiches since I read your recipe. Thank you!
If you have the time, make some caramelized onions to use instead of raw. They are the ultimate!
My favorite grilled cheese sandwich is made in the air fryer! Crispy, gooey and delicious! Give it a try. I think you will be deliciously surprised !
I adore this sandwich! My favorite since reading My Kitchen Year. Which is pretty worn out :-)
I do look out at my birdfeeders, back yard chickens (only 3 now as they are very old) and the 9 Tom turkeys that hang out every day.
There used to be a food truck near me called Nacho Mamas that had the most inventive and delicious grilled cheese sandwiches.
I absolutely love grilled cheese sandwiches, but living in Germany means I have to make them myself. There’s no chance of finding them on the menu at a restaurant or fast-food joint here. I’ve experimented with a few variations, but none quite captured that classic "American" grilled cheese feeling. That’s why I’m so grateful to now have not only a tried-and-true recipe but one that comes with the stamp of approval from food writing royalty. Thank you for sharing this, Ruth!
Having had more varieties of bread in this world than I can even remember and cheeses easily numbering in the hundreds, made in places that live for cheese to places that aren’t even supposed to make cheese, I have to say...
There will always be a place in my heart for Velveeta (especially on a white bread grilled cheese). Don’t even get me started on Miracle Whip.
That's right, I said it. :)
I recently discovered grilled cheese in the air fryer while going through a kitchen remodel. Not sure I'll do it any other way from now on. I used fresh sourdough and both cheddar cheese and jalapeno jack with garlic butter inside and out. Good Lord was it delish!!