So I made a grilled cheese sandwich tonight

[emdav]

Never, ever use Kraft singles -- they aren't cheese! They're mostly oil. Check the package. They cannot legally use the word cheese.

The real American cheese doesn't come with individual wrappers (because, being actual cheese with real dairy products inside) it won't melt into one big blob if it isn't separated with plastic. Real cheese will melt better, taste better, and it's MUCH better for you.

Do people really buy that stuff? Ick.

 

[redlight]

Do people really buy that stuff? Ick.

Kraft singles was a staple of mine my sophomore year of college.

 

[Wishing on a star]

Sorry, but a good grilled cheese sandwich just can not be faked....
The minute I read how the sandwich was made (with Pam) I just

First, you have to use good ingredients...
REAL cheese (not the 'singles' but the 'Deluxe').
Second, you have to use good bread...
Third, you have to use real butter or a quality margarine...
Not the spray or low-fat stuff... They have water in them, are not really oil-based, and will just wet the bread..

To cook the sandwich, you do not put the butter/margarine on the bread...
You melt and coat the bottom of the pan.

You heat up your pan, place a good amount of butter to coat the pan, and when it starts to melt and sizzle, then you place your sandwich in there... Medium heat - if it is too low, soggy sandwich, too hot, burned butter...

I place a paper plate upside down over the sandwich while grilling to hold in the heat and melt the cheese...

When one side is done... remove the sandwich, re-coat the pan with fresh butter... do the other side...

Uhhhmmmm!!! Perfection.

To bad I haven't had one in ages because I gave up bread and uber fattening foods!!!!

 

[Veronica Lodge]

I think Kraft singles make the gooest grilled cheese sandwiches. Real cheese gets oily as it melts in a GCS- I've tried Cheddar, Swiss, Provolone, Mozzarella and all the real cheeses do. Velveeta slices actually make the best GCS - really gooey. Low fat and esp fat free cheese never melt - they are like little sheets of plastic and should be avoided at all costs.

That being said, I haven't had a grilled cheese sandwich for years. Last time was probably when I was a poor college student, or 7 years ago when I had the flu.

 

[MScott1851]

I think you are overthinking and making this WAY too hard.

Take two pieces of bread, spread butter/margarine on the outsides of each. Preheat your skillet to medium-high, flick a drop of water in there and make sure it sizzles. Put one piece of bread, butter side down, put one or two thin slices of cheese, then another piece of bread butter side up.

Cook for a minute or so, check it.

If it's brown enough to your liking, flip it and finish cooking it. The cheese WILL be melted unless you cut a slice an inch thick or are trying to use bread that is sliced like a bun. It literally takes me about three minutes to cook a grilled cheese... I'm not sure what all this covering of the skillet and being patient is all about. That seems like it would just make it soggy.

Eat it.


(That's a grilled cheese. Not a broiled cheese, or a microwaved cheese, or for the love of GOD, not a cold cheese sandwich hosed down with Pam vegetable oil spray!!! )

And now, I'm off to make TWO of them. One for me, one for the baby.

 

[muffyn]

Oh, I looove grilled cheese, the way it is yummiest is with butta, butta, butta!
Sorry, I like it best with Kraft singles!!
Patience when cooking, slowly til it's browned and ooey gooey!

oooooooo I agree
the kraft singles always melt * fast* gooey & yummy, if you cook it correctly.
not too hot/fast

& an iron skillet is best

& PAM sprayed bread just gives me the *willies* eeeew{shiver}

 

[NotUrsula]

... and then there is the no-stove dorm method: an iron.

Build sandwich as usual, lightly butter the outside AND inside of the bread. Wrap the entire sandwich in a single layer of aluminum foil, taking care to use a "freezer fold" that is on the outer edge of the packet, so that there is no surface of the sandwich that is under multiple layers of foil.

Put the entire thing on an ironing board and iron it on high heat without too much pressure; you want to melt the cheese but not totally flatten the bread. The method works surprisingly well, we used to do these all the time when I lived in a dorm with no kitchens (and where toaster ovens were strictly forbidden.)