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Started By
Message
Proper cheese for grilled cheese sandwich
Posted on 4/8/13 at 11:09 am
Posted on 4/8/13 at 11:09 am
since American cheese is apparently the devil in a processed cheese-like substance, what is the F&DB recommendation for cheese to use for a grilled cheese sandwich?
14
Posted on 4/8/13 at 11:10 am to LoneStarTiger
smoked provolone
2 slices between some Ezekial bread. Toasted slowly in an 1/10" of coconut oil.
2 slices between some Ezekial bread. Toasted slowly in an 1/10" of coconut oil.
This post was edited on 4/8/13 at 11:14 am
Posted on 4/8/13 at 11:10 am to LoneStarTiger
cheddar or pepperjack
Posted on 4/8/13 at 11:11 am to LoneStarTiger
American or nothing at all.
Posted on 4/8/13 at 11:12 am to AlxTgr
quote:
American or nothing at all.
Posted on 4/8/13 at 11:12 am to LoneStarTiger
I use a slice of American and a slice of med cheddar.
Or whatever is in the fridge at the time.
Or whatever is in the fridge at the time.
Posted on 4/8/13 at 11:16 am to BayouBlitz
Gruyere, on walnut pain au levain.
Cheddar, on sourdough with whole grain mustard & a sliced tomato inside.
Chevre, on seeded bread w/a little dijon mustard.
Or go for the money: A big slab of Mt. Tam, some sprouts, and a little honey on ciabatta.
Can you tell that I love grilled cheese?
Cheddar, on sourdough with whole grain mustard & a sliced tomato inside.
Chevre, on seeded bread w/a little dijon mustard.
Or go for the money: A big slab of Mt. Tam, some sprouts, and a little honey on ciabatta.
Can you tell that I love grilled cheese?
Posted on 4/8/13 at 11:19 am to LoneStarTiger
I like a good grilled Ham and Havarti sandwich. Havarti gets all warm, melty and delicious! 
Posted on 4/8/13 at 11:23 am to LoneStarTiger
Whatever you like is the proper cheese for a grilled cheese sandwich. Even American.
Extra sharp cheddar for me.
Extra sharp cheddar for me.
Posted on 4/8/13 at 11:24 am to LoneStarTiger
I grew up with Velveeta on my grilled cheese, so that's what I still like.
Posted on 4/8/13 at 11:25 am to Darla Hood
quote:
Whatever you like is the proper cheese for a grilled cheese sandwich.
Fact.
Posted on 4/8/13 at 11:26 am to Darla Hood
quote:
Whatever you like is the proper cheese for a grilled cheese sandwich. Even American.
This.
But some cheeses and breads match up better than others. White bread with a couple slices of American is great. But if you use something that melts a little slower on white bread, you may end up with too much char on the bread.
Posted on 4/8/13 at 11:27 am to LoneStarTiger
smoked cheddar, smoked gouda, swiss....
Posted on 4/8/13 at 11:27 am to LSUBoo
Me Mum used to make open faced melted Colby sandwiches. Loved em.
Posted on 4/8/13 at 11:29 am to BayouBlitz
quote:
whatever is in the fridge at the time
Posted on 4/8/13 at 11:31 am to LSUGUMBO
quote:what i was coming here to say
Havarti
Posted on 4/8/13 at 11:32 am to Zappas Stache
quote:
smoked gouda
My favorite.
quote:
Havarti
A close second. The creaminess of Havarti is just awesome.
I also like a blend of cheeses as well, but when I do that I tend to not use smoked gouda because that flavor will just dominate the rest.
Posted on 4/8/13 at 11:33 am to hungryone
It is not really a grilled cheese sandwich, but here is something for a goat lover to try.
Roasted bell pepper coulis
One large jar of roasted peppers chopped up, one onion, several garlic toes, and red wine cooked together for about thirty minutes as a sauce then pureed(seasoned to taste). Set aside in a microwave safe dish. Take a baguetted of good French bread and slice into 1/4 to 1/2 inch slices, place on a baking sheet, drizzle with olive oil then top with choppped garlic, toast in oven til nice brown a la toast is reached. This can be done last.
Take a log or two of cherve and cut into medallions about 3/8 thick, pat down til about 1/4 or less medallion is reached. Dredge in an egg wash and garlic/herb bread crumbs. Saute in olive oil til brown on both sides. Doesn't take long.
Spread the goat cheese on crouton, then top it with the coulis.
Roasted bell pepper coulis
One large jar of roasted peppers chopped up, one onion, several garlic toes, and red wine cooked together for about thirty minutes as a sauce then pureed(seasoned to taste). Set aside in a microwave safe dish. Take a baguetted of good French bread and slice into 1/4 to 1/2 inch slices, place on a baking sheet, drizzle with olive oil then top with choppped garlic, toast in oven til nice brown a la toast is reached. This can be done last.
Take a log or two of cherve and cut into medallions about 3/8 thick, pat down til about 1/4 or less medallion is reached. Dredge in an egg wash and garlic/herb bread crumbs. Saute in olive oil til brown on both sides. Doesn't take long.
Spread the goat cheese on crouton, then top it with the coulis.
Posted on 4/8/13 at 11:33 am to LoneStarTiger
It depends on the bread.
Posted on 4/8/13 at 11:36 am to CrazyTigerFan
quote:
Velveta
This is the only wrong answer.
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