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Grilled Cheese: Beyond the Ordinary - Page 3

post #31 of 41
8/18/09 at 6:50pm
how about goat cheese and ezekiel bread grilled cheese?
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post #32 of 41
8/18/09 at 6:58pm
Quote:
Originally Posted by shellshock View Post
stuffed grilled cheese at swinger's on beverly blvd

jack and cheddar cheese, guacamole, tomato slices, grilled onion, on sourdough

This is immediately what I thought of when I saw this thread. I still miss that sandwich after years of living away from LA....
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post #33 of 41
8/18/09 at 11:00pm
I had a grilled pimento cheese with bacon, lettuce, and tomato on sourdough recently, it was quite good.
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post #34 of 41
8/19/09 at 3:05am
OK.. first of all, FOR ME... any sandwich that includes a protein from animal flesh is not a grilled cheese. Otherwise, where do you draw the line? Is a Croque Monsieur a grilled cheese? HARDLY! So why is the same sandwich with bacon? Anyway... in the interest of answering the OP's question... 1> A good tomato bisque to dip into really "soups up" a grilled cheese 2> Egg-washing the bread before grilling is fun 3> Even if I don't egg-wash, I often dip the bread in melted butter rather than buttering the pan or bread w/ solid butter 4> sadly, nothing melts better than processed cheeses (velveeta or american)
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post #35 of 41
8/19/09 at 3:41am
Quote:
Originally Posted by ohm View Post
I prefer white sharp cheddar.

+1
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post #36 of 41
8/19/09 at 4:37am
Quote:
Originally Posted by robbie View Post
I am too small time for this thread, IME the cheaper the cheese the better.

I usually use land o lakes butter, and kraft singles on wonder bread.

paired with campbells tomato = perfection

I thought this thread was about grilled cheese.
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post #37 of 41
8/20/09 at 1:08am
pepper jack is a nice cheap cheese for GC. In college I had a roommate whose only contribution to the house was an old hot sandwich press. I made quite a few cheese and jalapeno GCs in that thing.
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post #38 of 41
8/20/09 at 1:13am
Quote:
Originally Posted by Johnny_5 View Post
If you want to take the most basic grilled cheese to the next level don't butter the bread. Instead melt butter in a pan and cook that way. The butter will make the bread crispy on the outside and soft and chewy by the cheese.


This is how my dad always made them when I was a kid, and how I make them. I love that crisp texture and the slightly yellow-brown outside... I had a friend tell me I was making it wrong. I told her to STFU.
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post #39 of 41
8/20/09 at 1:17am
Quote:
Originally Posted by Piobaire View Post
Can anything beat this culinary inspiration for comfort food?

It's odd you should start this thread, because where we're headed tonight for happy hour, has a house special grilled cheese. A young (so not so hard) smoked gruyere, with maple smoked bacon, and carmelized shallots on home made brioche bread, using Irish butter. It's pretty much heaven, and can be sided with a cup of homemade cream of tomato soup

Talk about a good stomach lining for the start of happy hour.



WTF? No foie gras grilled cheese sandwich?
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post #40 of 41
8/20/09 at 1:19am
I love grilled cheese but I can't make it. Everytime I put the cheese on the grill it melts through and gets all over the charcoal.
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post #41 of 41
8/20/09 at 10:40am
I made this grilled cheese yesterday and it was fantastic. It was a bit underwhelming in flavor, so I dipped it in a small amount of oil and vinegar, which really complimented it well.

I think if I make anymore I'll use a different cheese though. It was around $6 for the amount of cheese I used, and like I said, it didn't have a ton of flavor anyways.
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