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Cheese Sammiches

AtomicPope

Adventurer
Colby Jack just melts better, its softer than cheddar. Never thought about it but is colby jack just cheddar and American or swiss?
Colbyjack a mixture of Colby and Monterey Jack. American cheese is made with some kind of cheese product mixed in with a regular cheese like cheddar or Colby. I think Colbyjack is like an alloy where when it's two cheeses you get the best qualities of both.
 

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AtomicPope

Adventurer
Grilled or toasted? (is there a difference?)

What kind of cheese?

What's your special recipe?

I've been doing grilled, thick wheat with butter on the outside, Colby Jack melted on the inside. But I'm looking to expand my horizons.
Thinking more about it, I've played around with different styles of grilled cheese. Have you ever had a "cheese skirt"? There's a pretty famous burger placed called Squeeze that makes cheddar cheese skirts. I've tried that with grilled cheese and it works. I've also sprinkled cheddar to have a grilled cheese on the outside of the bread, with Colbyjack in the center. The crispy cheddar on the outside is really salty and has a very different flavor.
 

billd91

Hobbit on Quest (he/him)
I have an uncle that toasts the bread first before buttering and grilling the rest. Less soggy inside he says. Never tried it myself. I seen somewhere that you use mayo instead of butter when grilling it. My mom tried it and said don't bother. My daughter is trying to perfect my mother's way of cooking them, since she says only Grammy's taste good. It is just the basic way with Italian bread and white Land-O-Lakes cheese but most things taste better when Grammy makes it.
Mayo on the outside rocks. Makes for perfect browning - better than butter.
 

Mad_Jack

Adventurer
I toast the bread first. Either cheddar or Swiss. Three or four slices, depending on thickness. I've occasionally used fresh mozzarella when I'm building one of my fancy ones.

My personal thing is to slice up and brown a couple of hot dogs and brown some chopped onions, then put a layer of those (a dog sliced into 16 pieces fits perfectly on standard bread in four nested rows of four) in the middle of the cheese. Ketchup on the side to dip it in as I eat.
Other times I use whatever meat happens to be handy - some chicken, a slice of ham, can of tuna, etc.
 

Maxperson

Morkus from Orkus
I prefer the deconstructed grilled cheese.

A few hot saltine crackers, chased by a double blast of cheez-whiz straight down the pie hole.
In 1988 when I was a high school senior one of my teachers brought in cheez-whiz and crackers to class to share with us. One of my classmates looked down at his cheez-whized cracker, stuck his finger on the cheez-whiz, and pulled the cracker up by his single finger. Then he started to recite the super poly grip denture commercial. :ROFLMAO:
 

Mad_Jack

Adventurer
I took an opportunity to wander around my old high school about fifteen years after graduation (the local Native American tribe was holding their powwow in the fields on the hill above the school), and I noticed that the Cheezwiz-ed crackers myself and another friend had stuck to the ceiling of an out-of-the-way area where still up there...
 


Cadence

Legend
Supporter
Hot spam and cheese. Hamburger buns don't work as well grilling as just bread
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AtomicPope

Adventurer
I just had an epiphany, and it turned into one of the best grilled cheese sammiches I've ever had. I had leftover Tostito's medium Salsa Con Queso and no more tortilla chips. I made a grilled cheese using Tillamook medium cheddar, Tostito's, and Native Grain bread (the same style of bread used in Cheesecake Factory). The butter for grilling was Kerrigold cream butter. I sliced the cheese thin off of the block and grilled both sides open, like I normally would. Then I spread the Salsa Con Queso very thin on the more melted side and closed it, letting it cool off. The medium cheddar turned very gooey. The Salsa Con Queso added a lot of flavor, and some needed salt. Native Grain is a sweet, brown bread that added another layer of flavor.

I highly recommend it. It's even better than a pepperjack grilled cheese.
 

Herschel

Adventurer
Simple practice: Thin layer of butter, then add a thin layer of mayo to grilling surface of bread. Use at least two types of cheese. If two types of cheese aren't available, sub bacon and tomato for the second cheese while deeply reflecting upon your poor life choices that have lead you to only having one type of of cheese available.
 


Grilled cheese sammiches for NSWSF lunch yesterday and I tried the mayo instead of butter thing for the first time. It grilled up quite nicely for a beautiful finish on the bread. It did alter the flavor profile slightly so I think I'm going back to butter next time.
 


MNblockhead

A Title Much Cooler Than Anything on the Old Site
Hot spam and cheese. Hamburger buns don't work as well grilling as just bread
View attachment 147174
Spam is one of those things that can be transformed from nasty to tasty when paired with right foods. I grew up in Minnesota (home of Hormel, maker of Spam) and lived for a few years in Hawaii, highest per capita spam consumption in the world. My favorite way of eating spam is spam musubi. Basically a slice of spam on top of a block of rice, wrapped with a band of seaweed. I don't know why it works, but it does.
 

MNblockhead

A Title Much Cooler Than Anything on the Old Site
There are some things where poor and humble just beats fancy for me. Every time I've tried to fancy up a grilled cheese sandwich or ordered a fancy, adult version, with fine cheeses and fancy breads--I'm always disappointed. Nothing beats cheap, soft white or light wheat slices, Velveeta (fun fact, I thought it was made with a cheap american cheese, but I Googled it while writing this and the author of an article on it quoted a spokeperson for Velveeta: "We are not able to make the claim ‘made with real cheese.’" 🙃 ), a bit of mustard and a bit of mayo, and slather butter on the the outside of the bread on both sides, then fry it on both sides in a pan until the "cheese" starts melting out. Finally, and this is critically important, you must cut the sandwich in half DIAGONALLY. Any other cut, or--god forbid, not cutting it--is just wrong. :)
 


Dannyalcatraz

Schmoderator
Staff member
Spam is one of those things that can be transformed from nasty to tasty when paired with right foods. I grew up in Minnesota (home of Hormel, maker of Spam) and lived for a few years in Hawaii, highest per capita spam consumption in the world. My favorite way of eating spam is spam musubi. Basically a slice of spam on top of a block of rice, wrapped with a band of seaweed. I don't know why it works, but it does.
I’ve tried spam in a very good Hawaiian joint near where I live. While I survived the encounter, and would not refuse it if I were served it that way at a gathering, I will probably not order it a second time.
 

AtomicPope

Adventurer
Spam is one of those things that can be transformed from nasty to tasty when paired with right foods. I grew up in Minnesota (home of Hormel, maker of Spam) and lived for a few years in Hawaii, highest per capita spam consumption in the world. My favorite way of eating spam is spam musubi. Basically a slice of spam on top of a block of rice, wrapped with a band of seaweed. I don't know why it works, but it does.
Have you ever tried DAK? It's a higher quality SPAM, like Taylor Ham (aka pork roll).
 

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