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Grilled cheese sandwich
Posted on 9/22/26 at 5:05 pm
Posted on 9/22/26 at 5:05 pm
I got a craving and made aged Gouda, Pepper Jack, and mild Cheddar.
Basic bread and butter in a skillet.
Whatcha got?
Basic bread and butter in a skillet.
Whatcha got?
Posted on 9/22/26 at 5:30 pm to Fencepimp
I like to use mayo in place of butter. Adds a slight tang, browns better IMO, and easier to spread.
Posted on 9/22/26 at 5:34 pm to KosmoCramer
I like your cheese combination, but I add a slice of two of Canadian bacon in a grilled pineapple to it…..delicious
Posted on 9/22/26 at 5:45 pm to KosmoCramer
Mayo was a game changer for my GCs
Posted on 9/22/26 at 6:35 pm to Fencepimp
Mayo sounds interesting. We have French bakery close by and they have a great sourdough loaf. Also, when I take it out of the pan, I’ll let it sit on a wire rack for a minute. If you go right to a plate, it looses some of the crisp on the bottom due to the condensation
Posted on 9/22/26 at 6:40 pm to Fencepimp
“Blondie” makes ours with Havarti & American cheeses on sourdough slices. Handful of baked, sea-salt chips & an Abita Amber for this CoonAss…
Posted on 9/22/26 at 6:52 pm to RichJ
Use good sourdough bread and you'll never eat it any other way
Posted on 9/22/26 at 6:55 pm to entmd2002
She buys sourdough loaves @ Fresh Market, and we hand slice them. Solid loaves!
Posted on 9/22/26 at 8:51 pm to DR93Berlin
quote:
Also, when I take it out of the pan, I’ll let it sit on a wire rack for a minute. If you go right to a plate, it looses some of the crisp on the bottom due to the condensation
Amen to that, brother.
Posted on 9/23/26 at 10:22 am to Fencepimp
Sprinkling a little flake salt on top of the bread before flipping will take your GC to the next level.
Posted on 9/23/26 at 10:42 am to Fencepimp
I've started making a couple of loaves of sourdough bread each week. Game changer for all of my sandwiches.
Made a grilled cheese the other day with a mix of extra-sharp cheddar, monterrey jack, gouda, Swiss, and gruyere. I usually don't mix that many, but I was trying to get rid of a bunch of small leftover pieces. Shredded them all and mixed together.
All of those cheeses, along with the freshly made sourdough was pretty damn tasty.
Made a grilled cheese the other day with a mix of extra-sharp cheddar, monterrey jack, gouda, Swiss, and gruyere. I usually don't mix that many, but I was trying to get rid of a bunch of small leftover pieces. Shredded them all and mixed together.
All of those cheeses, along with the freshly made sourdough was pretty damn tasty.
Posted on 9/23/26 at 11:12 am to Fencepimp
Fry some bacon and two eggs. Then build your grilled cheese like normal with the eggs and bacon in it, butter on the outside of white bread, etc.
Then grill it in the mostly drained bacon pan.
Then grill it in the mostly drained bacon pan.
Posted on 9/23/26 at 12:07 pm to Sus-Scrofa
They call that a bacon egg and cheese melt at the Waffle House.
Posted on 9/23/26 at 1:54 pm to Fencepimp
Same prep but try Havarti and Gruyere next time. Dynamite.
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