Grilled cheese perhaps I'm to conservative

[TEB]

When I make grilled ham egg cheese maybe two slices ham two slices cheese egg tomato. I am watching my guys make sandwiches. I’m laughing and I think the fifteen year old has at least five slices cheese on bread in skillet. It is a Dagwood melt.

[dawg day]

1. All the same type of cheese?

And how do you grill? Butter on the bread, or just melted in the pan? Pan or panini press?

[TEB]

2. American and Muenster cheese

Butter in pan

[TEB]

3. Have you ever tried mayonnaise on bread grilled cheese

[brewens]

4. It wasn't just the sandwich for me. I'd scarf at least one slice of cheese while making a grilled

cheese or tuna melt. It's not easy to peel just one slice off a stack anyway.

[TEB]

5. We do same

[Grokenstein]

6. Pizzaburger

Hamburger patty, seasoned tomato sauce, slice sharp cheddar, layer of mini-pepperonis and jalapenos, slice of pepper jack melted over it to keep everything together.
Add ketchup and/or mustard to taste, avoid going to bed for twelve hours.

I like trying to imitate the McDonalds teritama burgers I had in Japan. Patty, McMuffin-style egg, shredded lettuce, teriyaki sauce. Workers reportedly hated making them because the sauce made everything so slippery; I forgo the bun and hit it with a knife and fork.

Weirdest sandwich I ate as a kid: Convenience-store bread-meat-and-cheese subs hot from the microwave, with filling from Hostess fruit pies spread over the meat. My combos were very specific: cherry filling for ham and swiss, blueberry filling for roast beef and cheddar. Way too much sugar, but we put vegetables on sandwiches so why not fruit? I remember someone tried to establish a chain of American restaurants based on the idea back in the '80s but it didn't work out. (And while trying to Google it, I see that Japan is big on fruit sandwiches now! Strawberries and kiwi in heavy cream on white bread!)

[TEB]

7. Interesting on fruit filling

[Aristus]

8. My grilled cheese recipe:

Two large slices of sourdough bread.
Place number of slices desired of sharp cheddar, Swiss, and provolone cheese on lower slice and cover with second slice.
Heat frying pan to medium heat.
Butter the bread.
Add a dollop of olive oil to the pan.
Place sandwich butter side-down on frying pan.
Remove top slice to allow better melting of cheese.
Fry to desired level of brown, plus melted cheese.
Place buttered upper slice on sandwich and flip over.
Repeat frying process.
Remove sandwich from heat and blot with a paper towel.
Enjoy the best grilled cheese sandwich you've ever had.

[TEB]

9. We will try this

[abqtommy]

10. To paraphrase a poem I learned in school: Gather ye cheeses while ye may, before high

cholesterol takes them away... Actually my low-carb diet says to eat unrestricted "real cheese". So we're all ok, right? Or should we mask up to cut the cheese?

[electric_blue68]

11. Ahhh....

...grilled cheese sandwich!. After not making for a looong time - I've made five in the past 2+ weeks.

Arnold's Oven White, or seedless rye.
Cheddar cheese melts away too fast. I don't like to mix cheeses for melting, so I've switched to Swiss (yum). If I remember I'll sprinkle on garlic/onion powder, black pepper. Must try provelone!
Like to add sliced tomatoes.
Melt butter in pan. Press down, then flip over so both sides are buttered.
I was thinking about- did I ever put a bit of mayo on it (inside) waaay back. Hmm.

My first cross-country trip by bus at a dinner stop in Indianapolis I tried a long roll hot with fresh turkey and melted Swiss. Oh, yum.

And us Greek-Americans at a Greek restaurant we can get melted flaming Greek cheese (one of several are used) in a small skillet or plate doused with lemon juice by the waiter. Then we scoop it up with pita bread! Sometimes olive oil and garlic are involved. Yum!!!

Ah, the Rhapsody of Grilled Cheese!

[whistler162]

12. Only valid recipe

white bread and a thick slice of velvetta under the broiler.