Grilled Cheese Sandwich Tips

[Buttoneer]

Don't butter your bread when making a grilled cheese sandwich, sauté it in a pan of melted butter.

What kind of cheese/s do you use?

[Redleg]

1. Agreed

Since I started the sauteeing method I have been very pleased with my grilled cheese sandwiches. I like gruyere cheese if I have it. More commonly I use an Irish cheddar or Munster. A good pepper jack works for me too.

[ms liberty]

2. You don't need to do either. Use mayo instead of butter on the bread

Browns it much more evenly. I hate mayo, but this is one of the few things it's perfect for.

[Buttoneer]

5. Have you tried using Miracle Whip? n/t

[2naSalit]

7. Totally against my religion...

Mayo does not go on a pan surface.

I'm a true butter hound.

[Irish_Dem]

13. Yes it is probably illegal in Wisconsin.

[Redleg]

20. I haven't tried it with grilled cheese but have used it

on oven baked bread. It is good.

[multigraincracker]

3. I like em with

sliced tomatoes on em.

[mitch96]

10. I don't eat cheese often but sometimes a grilled cheese and tomato samich just hits the spot!! nt

[SarahD]

4. Blue cheese and fig.

Un Bee Leave Able.

[tblue37]

6. Havarti.

[2naSalit]

8. That's my favorite...

Or Swiss.

[Diamond_Dog]

9. I think just using a cast iron skillet makes a world of difference no matter how you butter the bread.

[lastlib]

11. It does, indeed!

I hardly cook on anything else!

[NotASurfer]

12. You kind of need something for the parm to stick to

So you get the extra layer of toasted crunchy parm fried to the exterior, maybe with a little sprinkle of garlic salt for a garlic bread vibe

[Nanuke]

14. Best tip I learned from my husband for making grilled cheese.

Spread a little bit of yellow mustard between one side of the cheese and bread before cooking. I use sharp cheddar and butter. Never mayo.

[japple]

15. Cheddar, sharp or extra sharp, Co-jack, havarti, gruyere, or any combination of those.

Grilled in butter on a cast iron griddle. Easy, crispy on the outside, smooth and melted on the inside. Perfect.

[Buttoneer]

16. I also dip mine into ketchup when I eat one. n/t

[eppur_se_muova]

17. Two faves: Swiss on rye; Guyere and mushrooms on Sourdough.

The latter was created by a Pittsburgh chef many years ago. Wish I could remember her name for proper attribution. She worked at the Frick Pittsburgh (former home, now museum).

[Retrograde]

18. Cheddar cheese, sourdough bread

(I'm in the San Francisco area and we can get good bread, both sweet and sour, at most local stores), and either curry powder or kim chee. The spiciness goes well with the mellow flavor of the melted cheese. We usually put them under the broiler to melt the cheese.

[AKwannabe]

19. My fave?

Sourdough bread buttered
Couple slices bacon
Apple sliced thin and
Cheddar!

So so good