Simple Pleasures :: The Grilled Cheese Sandwich ::

[Tyler Evans]

Yesterday I made a sandwich that I haven't stopped thinking about.

Cast Iron skillet warmed to low/medium heat.

Two slices of whole grain bread.

Thin coating of mayo on a slice of bread placed mayo side down on the skillet.

Layer of extra sharp cheddar cheese slices on the bread on the skillet.

Thin layer of dijon mustard on next slice of bread placed mustard side against the cheese.

Thin layer of mayo on the top.

Once the cheese begins to melt gently flip and increase the heat to medium/high.

Once that side has reached desired level of crispiness flip and finish off the other side.

Remove from heat and place on small cutting board and allow to sit for a couple of minutes.

Then cut into quarters.

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[guido]

In this context, what does the Mayo buy you that Butter wouldn't?

[Tyler Evans]

In this context, what does the Mayo buy you that Butter wouldn't?

Butter is a legit option. That was my normal go-to.

But I am leaning towards mayo lately on my grilled cheese. It spreads very evenly and has a different flavor than butter. A slight twang that goes well with the super sharp cheddar and dijon.

[donevwil]

Never tried one with mayo, let alone mayo down. I like it and will definitely try it. Looks like a very hearty bread as well, that's mandatory for me and necessitates a truly tasty cheese like X-sharp cheddar, cave aged gruyere, etc.

I can't eat grilled cheese without tomato soup however.

Yum ! Now I'm hungry and it's only 9:50am. I've got a beef tongue pastrami sandwich waiting.

[mwynne]

Almost identical to my routine. I do butter (but may try mayo..), and depending on the cheese adding in some thinly sliced tart, crisp apples.

[alexstar]

Classic.

My go-to is sharp cheddar on sourdough. Sometimes hot sauce (Tapatio...)

It's hard to beat.

[NYCfixie]

In a perfect world you are making those at the office/shop and if I were to bring beer you would make me one too....and I have already found the way...

Attachment 99596

Yesterday I made a sandwich that I haven't stopped thinking about.

Cast Iron skillet warmed to low/medium heat.

Two slices of whole grain bread.

Thin coating of mayo on a slice of bread placed mayo side down on the skillet.

Layer of extra sharp cheddar cheese slices on the bread on the skillet.

Thin layer of dijon mustard on next slice of bread placed mustard side against the cheese.

Thin layer of mayo on the top.

Once the cheese begins to melt gently flip and increase the heat to medium/high.

Once that side has reached desired level of crispiness flip and finish off the other side.

Remove from heat and place on small cutting board and allow to sit for a couple of minutes.

Then cut into quarters.

IMG_7253.jpg

[summilux]

Damn that looks good. I'm a butter guy myself but next time I'll try mayo. I like them with raw onions inside and pickles on the side.

[mnoble485]

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Sourdough with swiss, cheddar, parm and tomatoes.

Mike

[guido]

Tomatoes are good. Hot sauce can be lovely. Also smoked bacon. Not sure about mixing the cheese types though, I think you loose the distinct specific pleasures of each that way.

[rwsaunders]

I just arrived home after taking the redeye from Seattle via the Motor City and I am tired, wet and hungry. This thread just helped me make my lunch decision...my variation adds some sweet pickles on the side and an ice cold glass of Coke.

[mnoble485]

Guy,
Sometimes the Swiss gets lost but the parm holds its own. Bacon is never a bad thing.

Mike

[caleb]

Tomatoes are good. Hot sauce can be lovely. Also smoked bacon.

When does a grilled cheese become a panini?

Alongside tomato soup doctored with herbs and Sriracha, I'm a fan of the following method:

Heat cast iron pan to medium-low.
Melt a knob of butter.
Sweat and then brown half a sweet onion in that butter.
Take ham, corned beef, roast beef, or similar slices and warm in the pan. Flip.
Stack browned onions on the meat. Cover meat and onions in your choice of cheese.
Add one piece of bread to the pan, buttered on both sides. Once it's slightly browned, flip it and cover the up-side in cheese.
With a spatula, pick up the meat, onions, and cheese. Put on the bread (that's now sitting in the pan with cheese on top of it). At this point the meat and onions should have bread and cheese underneath them, with cheese on top of them.
Put a second slice of bread on top of the works, buttered on both sides. Let it all sit in the pan for a few minutes. Then, flop the works over.
Let the other side toast for a few minutes.
Take it off the pan, and let it cool for at least five minutes before cutting it.

The basic goal here is to cook the sandwich from the inside out, so that it's melted goodness all the way through, with nicely toasted bread on the outside.