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<blockquote data-quote="Sialia" data-source="post: 5970968" data-attributes="member: 1025"><p><strong>Mmmm . . .thank youu for thread</strong></p><p></p><p>You can cut the saturated fat and improve the texture & flavor of grilled cheese sandwiches by switching to a light-flavored olive oil and using a sourdough or sliced french bread. Seriously. Once I tried this, the flavor and smell was so much better I will never go back. And not so soggygreasy either. SO here's what to do: heat the skillet dry. Once it's already hot, pour on a drizzle of light olive oil. Give it a moment to get hot. Then put the dry bread into the oil, and cover with a thin slice of chosen cheese and another slice of bread. Set timer, 1 minute, then flip. If desired (and you know you do) sprinkle the top of the sandwich with garlic powder and a tiny bit of finely shredded cheddar, paremesan or mozzarella. After 1 minute, flip it back over. Give it about 30 seconds--just until the bare naked shreddy cheese turns slightly toasty and you can pull the sandwich cleanly off the skillet. You should have a golden brown, crispy crust and a gooey interior without a trace of soggyness anywhere.Mmmmm. Variation: smear the inside of the sandwich with pizza sauce and use mozzarella inside and out, lotsa garlic powder. Mmm--pizza sandwiches! I would never make these for game night. I'd spend all night standing in the kitchen making sandwiches. Make a big pot of veggie chili!</p><p> </p><p>edit: not to imply that yours come out soggy--I'm sure yours are wonderful. Kidcthulhu makes 'em the way you describe and they are perfect every time. But I've had plenty of disappointng ones in diners --I think it really matters what the type of oil in the "shortening" is. Real butter works great. Canola spread makes for lousy frying.</p></blockquote><p></p>
[QUOTE="Sialia, post: 5970968, member: 1025"] [b]Mmmm . . .thank youu for thread[/b] You can cut the saturated fat and improve the texture & flavor of grilled cheese sandwiches by switching to a light-flavored olive oil and using a sourdough or sliced french bread. Seriously. Once I tried this, the flavor and smell was so much better I will never go back. And not so soggygreasy either. SO here's what to do: heat the skillet dry. Once it's already hot, pour on a drizzle of light olive oil. Give it a moment to get hot. Then put the dry bread into the oil, and cover with a thin slice of chosen cheese and another slice of bread. Set timer, 1 minute, then flip. If desired (and you know you do) sprinkle the top of the sandwich with garlic powder and a tiny bit of finely shredded cheddar, paremesan or mozzarella. After 1 minute, flip it back over. Give it about 30 seconds--just until the bare naked shreddy cheese turns slightly toasty and you can pull the sandwich cleanly off the skillet. You should have a golden brown, crispy crust and a gooey interior without a trace of soggyness anywhere.Mmmmm. Variation: smear the inside of the sandwich with pizza sauce and use mozzarella inside and out, lotsa garlic powder. Mmm--pizza sandwiches! I would never make these for game night. I'd spend all night standing in the kitchen making sandwiches. Make a big pot of veggie chili! edit: not to imply that yours come out soggy--I'm sure yours are wonderful. Kidcthulhu makes 'em the way you describe and they are perfect every time. But I've had plenty of disappointng ones in diners --I think it really matters what the type of oil in the "shortening" is. Real butter works great. Canola spread makes for lousy frying. [/QUOTE]
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