how awesome is this?

[BigWill]

The "Grilled Cheese Invitational".
The Link

 

[Tim & Omar's Apt]

I like 'em with tomatoes

 

[Tailgate]

Very nice. Wish I could attend this year.

 

[THEU]

I'm trying to think of the keys to a great grilled cheese. I know that in some ways grilled cheeses have been discussed here on Rusty's, but I have these thoughts on keys.


1) bread. bread is the foundation of any sandwich, but is of particular importance when talking about grilled cheese. I think the best bread is a medium thickness of a multigrain bread. Multigrain breads add the right amount of flavour, character, and texture to a grilled cheese.

2) The Cheese. This has to be something that melts well. It needs to be smooth, and slightly creamy while also having a flavour that is enhanced by being heated. It needs to be a fairly soft cheese for it to work well. I am still undecided as to the best cheese for grilled cheese. I have tried several, from American cheese, like mom made, to cheddar and to muenster. I can't say I have found the perfect cheese

3) The 'fat' What do you use to grill the sandwich? I believe that Land O Lakes invented the perfect grilled cheese 'Fat'. Their spreadable butter with canola oil works better than anything else I have tried. It of course spreads well, and it has the right about of butteriness, combined with the right amount of oilyness.

4) The cooking. A good grilled cheese should be cooked at med. to med. high heat on a flat griddle. I also believe that it should be cooked until the fat/bread is as dark as possible without being charred or tasting of carbon.

Well, Rusty's there you have my thoughts on grilled cheese. What are yours?

 

[lostman]

Some good thoughts Theu! A couple of my favorites are shredded medium cheddar on rye, or mozzerella on french bread or sourdough. I like to put tomatoes on both of them, and some basil on the mozzerella.

You are right, a good bread is key. Loaf white or whole wheat just get smushed.

Like you, I have not figured out "the perfect cheese", but the above two are my favorites. Never experimented with the "fats" - I just use whatever is in the fridge.

GCS are one of my faves in the winter with a bowl of tomato soup or a bowl of chili! Mmmmm!

 

[LITNIN HORN]

Texas toast or bakery multi-grain are my favorite breads.

My cheeses are american with monterey jack; jalapeno or habanero jack or havarti; there is also a horse radish havarti that is pretty good.

I've used Shedd's spread for years...sometimes LOL butter.

Sometimes I like to add turkey breast or roast beef with a thin spread of spicy mustard.

I cook on an iron griddle, over medium heat, and flip them constantly.