I never learned how to make a grilled cheese sandwich

[bcla]

OK - I got it, but still working on the technique. Tried it in the morning for my kid's breakfast as well as one for lunch although that will be cold. I kind of let the butter brown in the pan first, then soak it. Kind of inconsistent so far, but my kid isn't complaining.

 

[barkley]

Trader Joe's organic tomato and roasted red pepper soup is the absolute best to go with a grilled cheese! I like to get fancy and add 2 or maybe even 3 kinds of cheese in one sandwich, yummy! Swiss on rye is a favorite.

i just bought 4 cartons of it yesterday to have on hand for grilled cheese sandwiches-it's fantastic soup!

2 of the best spins i've ever had on the traditional grilled cheese-thinly sliced granny smith apple in a cheddar grilled cheese (if you are a fan of apple pie with cheese try this), and the 'caprese grilled cheese'-use mozzarella, put fresh basil and thinly sliced tomatoes inside with a drizzle of balsamic vinegar (if you like the salad you will love the sandwich).

 

[Searc]

How do you accomplish this? Our butter starts to taste rancid even if its left on the counter for too long. I tried a butter bell and same result. We only use Kerrygold butter. Maybe it's too warm here? House is usually kept at 70-75.

Our house is around 69 in the winter and warmer is summer, obviously. Real salted butter has been kept on the counter/pantry as long as I can remember. It has never gone bad.

 

[Cindy's Mom]

Our house is around 69 in the winter and warmer is summer, obviously. Real salted butter has been kept on the counter/pantry as long as I can remember. It has never gone bad.

I keep mine out too, in a little Glad "tupperware" thingy. Never ever goes bad.

 

[DLgal]

Maybe it's just the Kerrygold butter that has that issue. It also gets TOO soft at room temperature. Almost melty. I just have to remember to take it out of the fridge 30 minutes before if I want it soft for spreading.

 

[NYCgrrl]

Maybe it's just the Kerrygold butter that has that issue. It also gets TOO soft at room temperature. Almost melty. I just have to remember to take it out of the fridge 30 minutes before if I want it soft for spreading.

I don't keep butter out but European style butters such as Kerrygold has a higher fat content than most American butters. This could well account for the softness at constant room temperature.

 

[lovesmurfs]

I spray mine with spray oil instead of butter. Some use mayo.

Lifechanging for me was when my kids were little and had friends over -- making a batch of grilled cheese in the oven.

https://www.allrecipes.com/recipe/32089/awesome-grilled-cheese-sandwiches/

 

[NotUrsula]

Trader Joe's organic tomato and roasted red pepper soup is the absolute best to go with a grilled cheese! I like to get fancy and add 2 or maybe even 3 kinds of cheese in one sandwich, yummy! Swiss on rye is a favorite.

My DD would challenge that; she prefers the Sam's Club Tomato Basil bisque (it comes in tubs, from the dairy case).

As for grilled cheese, for those college students or road warriors watching who might not have an actual stove available, here is my recipe for late-night dorm or hotel-room grilled cheese. To start, in addition to your choice of sliced bread and cheese, you need a cold partial stick of butter (3 pats scavenged from the breakfast bar make a nice mini-stick!), a thin small piece of cotton cloth such as a bandanna, and a 30" long sheet of H/D aluminum foil (you can slip a folded piece into a suitcase pocket to have handy if you like to make hotel grilled cheese). Lay out the foil on the bathroom counter, and holding the butter in your hand, rub it over the center area of the foil in an area large enough to coat the 2 slices of bread. Put your butter back in your mini-fridge. Lay out your bread on the buttered area of the foil, then your cheese and any seasonings you might have, and add the second slice of bread. Then, fold the foil over to enclose the sandwich in a pouch, carefully rolling in each edge to seal the packet so that no butter will leak out. Set your clothes iron to HIGH, place the cloth on your ironing board with the foil packet folded loosely inside of it, and iron each side firmly for 3 minutes, or until you can smell the heated cheese. Ta-da!

(PS: We like Penzey's Sandwich Sprinkle on grilled cheese.)

 

[NYCgrrl]

I spray mine with spray oil instead of butter. Some use mayo.

Lifechanging for me was when my kids were little and had friends over -- making a batch of grilled cheese in the oven.

https://www.allrecipes.com/recipe/32089/awesome-grilled-cheese-sandwiches/

Great method if you are making for a group!
I would use 2 half sheets or a half sheet and cookie sheet (place sandwiches on one sheet and top with other to weigh down) to avoid the flipping part. One less way to burn the dickens out of my wrist.

 

[AndreaDM]

I spray mine with spray oil instead of butter. Some use mayo.

Lifechanging for me was when my kids were little and had friends over -- making a batch of grilled cheese in the oven.

https://www.allrecipes.com/recipe/32089/awesome-grilled-cheese-sandwiches/

This was how my dad made them, he didn't cook a lot and there were 4 of us kids so he'd line a baking sheet with bread and put sliced cheese (swiss or velveeta) on top and stick under the broiler, we had no tops to our "toasted cheese" as he called them.

 

[mrodgers]

Our house is around 69 in the winter and warmer is summer, obviously. Real salted butter has been kept on the counter/pantry as long as I can remember. It has never gone bad.

Why obviously? LOL. Your winter is too warm for summer. I'm 66 in winter and 68-69 in the sumer.

I keep butter in a covered butter dish on the counter. If it's good for the amount of time it takes to ship and sit in the back of a hot grocery store back room, it's good enough in my climate controlled living space. During holidays especially, it's not sitting in refrigeration until it goes out on the shelf to purchase. Eggs aren't refrigerated either. They are sitting in the warm back room of the store on pallets.

 

[Searc]

Why obviously? LOL. Your winter is too warm for summer. I'm 66 in winter and 68-69 in the sumer.

I keep butter in a covered butter dish on the counter. If it's good for the amount of time it takes to ship and sit in the back of a hot grocery store back room, it's good enough in my climate controlled living space. During holidays especially, it's not sitting in refrigeration until it goes out on the shelf to purchase. Eggs aren't refrigerated either. They are sitting in the warm back room of the store on pallets.

Obviously, because I am not running our C/A to keep our house at 68 degrees in the summer. That's a ridiculous waste of energy and money.

 

[mrodgers]

My DD would challenge that; she prefers the Sam's Club Tomato Basil bisque (it comes in tubs, from the dairy case).

As for grilled cheese, for those college students or road warriors watching who might not have an actual stove available, here is my recipe for late-night dorm or hotel-room grilled cheese. To start, in addition to your choice of sliced bread and cheese, you need a cold partial stick of butter (3 pats scavenged from the breakfast bar make a nice mini-stick!), a thin small piece of cotton cloth such as a bandanna, and a 30" long sheet of H/D aluminum foil (you can slip a folded piece into a suitcase pocket to have handy if you like to make hotel grilled cheese). Lay out the foil on the bathroom counter, and holding the butter in your hand, rub it over the center area of the foil in an area large enough to coat the 2 slices of bread. Put your butter back in your mini-fridge. Lay out your bread on the buttered area of the foil, then your cheese and any seasonings you might have, and add the second slice of bread. Then, fold the foil over to enclose the sandwich in a pouch, carefully rolling in each edge to seal the packet so that no butter will leak out. Set your clothes iron to HIGH, place the cloth on your ironing board with the foil packet folded loosely inside of it, and iron each side firmly for 3 minutes, or until you can smell the heated cheese. Ta-da!

(PS: We like Penzey's Sandwich Sprinkle on grilled cheese.)

Dang, I just remembered this was the Disney forum and you're the first to mention a clothes iron. That's shocking

 

[FlightlessDuck]

1. Take two slices of the sandwich bread of your choice -- I like sourdough or rye. Spread softened, unsalted butter on one side of each slice.
2. Heat a griddle or non-stick frying pan on medium-high heat.
3. Place one slice of bread, butter side down, on the heated pan or griddle.
4. Add slices of cheese of your choice. Any "melty" cheese is great. American, cheddar, gouda. Try to mix it up -- multiple types
5. Place the second slice of bread on top, butter side up.
6. After a few minutes, flip the sandwich with a turner.
7. Once the cheese is melted, remove from the heat.
8. Let sit a minute or two, then cut diagonally
9. Serve on its own or with tomato soup.

Try extra ingredients in the sandwich -- bacon, or tomato slices, for example. If you use tomato slices, make them thin and pat them dry first.

 

[FlightlessDuck]

I love Alton, but ... I hate this recipe:

Or you could go with Binging with Babish's grilled cheese experimentation. I gotta admit, this is overkill

 

[Searc]

I love Alton, but ... I hate this recipe:

Or you could go with Binging with Babish's grilled cheese experimentation. I gotta admit, this is overkill

Alton has the unique ability to make the simplest of recipes/foods pretentious and as hard as possible to execute.

 

[NotUrsula]

This was how my dad made them, he didn't cook a lot and there were 4 of us kids so he'd line a baking sheet with bread and put sliced cheese (swiss or velveeta) on top and stick under the broiler, we had no tops to our "toasted cheese" as he called them.

That sounds more like the cheese toast pub snack that is often found in traditional pubs in the UK and Ireland., as it's especially good served with beer. It was my Dad's go-to game watching treat; he always made his with rye bread, quality extra-sharp cheddar, and very finely sliced onion. Bread, cheese, onion, in that order, zapped under a broiler until the onions caramelized and the cheese bubbled up.

 

[bobbiwoz]

My mom had a “quickie pie” maker. Bread, cheese, butter or margarine....we had margarine. Heated over our gas range. I just remembered this. This is a modern version.

 

[Pea-n-Me]

2 of the best spins i've ever had on the traditional grilled cheese-thinly sliced granny smith apple in a cheddar grilled cheese (if you are a fan of apple pie with cheese try this), and the 'caprese grilled cheese'-use mozzarella, put fresh basil and thinly sliced tomatoes inside with a drizzle of balsamic vinegar (if you like the salad you will love the sandwich).

sometimes if we have people over we break out the panini press and do turkey, brie and sliced green apple sandwiches with honey mustard on sourdough and they are so good! I love paninis!

well the grilled cheese and dipping in Campbell’s soup for DH and I is a throwback to our elementary school days, where that was a lunchtime staple. Sure, there are better tomato soups today, but it’s not the same! We’re probably weird in that we actually liked a lot of the school lunches they served! Who else had this?

 

[bcla]

sometimes if we have people over we break out the panini press and do turkey, brie and sliced green apple sandwiches with honey mustard on sourdough and they are so good! I love paninis!

Don't know if they use that kind of sandwich press, but the most glorious sandwich I've ever had in my life was the Cubano Especial at Luis Galindo's Latin American Cafeteria #2 in Sweetwater, Florida. I haven't had one in over 13 years but I still think about it. If I'm ever in Florida for any reason, I'm going to make that drive there just for the sandwich.