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Walden Ponderer

Grilled Cheese: from the very basic to the very not basic

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Came home for lunch today and grabbed some leftover beef rib.  My youngest daughter stopped me and claimed it for her grilled cheese sandwich.  Whether or not it is considered a grilled cheese or a beef rib sandwich will melted cheese, it sounds pretty damn good.  Same daughter gives me a daily countdown to football season.

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Best I ever had was made for me in Ottawa.

2 huge slices of fresh sourdough from one of those round loaves.

Butter covering every bit of bread on both sides.

Sharp cheddar, Gouda, and Gruyere...again covering every bit of bread.

1 pound of Montreal Smoked Meat

Grilled to perfection.  A greasy, cheesy, meaty masterpiece.

 

EDIT: Now that I think about it, it may have been garlic butter.

Edited by Longhorn Al

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Grilled cheese and brisket or brisket melt, who gives a fuck. Either name is descriptive so anyone ordering it knows what they are getting, so having a strong opinion about one being "right" and one being "wrong" makes you an asshole.

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44 minutes ago, Texaskimo said:

Grilled cheese and brisket or brisket melt, who gives a fuck. Either name is descriptive so anyone ordering it knows what they are getting, so having a strong opinion about one being "right" and one being "wrong" makes you an asshole.

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10c09c47fb309a7b0d2ae671a4356b09.jpg

 

Lebanon bologna melt on sourdough. Sharp cheddar, mozzarella, with a little parmesan. Slammed and went very hard.

 

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Excuse imgbb for Army brat'ing these pics (I still don't understand) 

New York extra sharp cheddar w/ ribeye on sourdough 

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The "Official" grilled cheese recipe from Chef is now up on their (new?) website

https://thechefshow.com/recipes/grilled-cheese

Quote

 

INGREDIENTS

  • 2 slices sourdough bread
  • 1 slice gruyere
  • 1 slice Parmesan
  • 1 slice yellow cheddar
  • 1 slice white cheddar
  • Softened unsalted butter, for brushing
  • Olive oil

DIRECTIONS

  1. Baste bread slices on one side with butter. 
  2. Drizzle olive oil on medium-hot griddle.
  3. Put buttered bread slices on griddle (butter side down).
  4. Add cheeses on one bread slice and move bread around on griddle as cheese melts. 
  5. Check color of bread slices - when golden brown, join bread. 
  6. Butter top of sandwich lightly again, flip, butter new top of sandwich. Keep moving sandwich around on griddle for 4 - 5 min.
  7. Keep checking for bread color, it’s easy to burn.
  8. Lightly baste bread with more butter and enjoy!

 

Personally, I love Kenji's basic grilled cheese (process link)- the toasting on both sides was a game changer for me that I can't believe I hadn't done before. 

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1 hour ago, NoName said:

The "Official" grilled cheese recipe from Chef is now up on their (new?) website

https://thechefshow.com/recipes/grilled-cheese

Personally, I love Kenji's basic grilled cheese (process link)- the toasting on both sides was a game changer for me that I can't believe I hadn't done before. 

Wow never thought about that.

Will try and I love to use this bread right here......

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My phone was dead at the time, so no pictures, but I had a sandwich today in Saxapahaw at The Eddy Pub that blew my sox off. Carolina hoop cheddar on buttered sourdough, with garlic, minced ancho peppers, onions, and a drizzle of olive oil. The oil was the only thing from more than 100 miles away. And the pub overlooks the Haw river.

Austin has food and views like that, but College Station sure as fuck doesn't.  I can't believe it took me this long to make this move.

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mentioned upthread that i am a big fan of the basic, cheap white bread and chez grilled cheese sandwich, but did one for lunch today  with havarti, swiss, and white american on black rye.  damn good.

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Edited by Jack Straw
spelling words

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6 hours ago, Jack Straw said:

mentioned upthread that i am a big fan of the basic, cheap white bread and chez grilled cheese sandwich, but did one for lunch today  with havarti, swiss, and white american on black rye.  damn good.

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The prefered nomenclature is "African-American Rye."

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Next weekend I’m going to go get a fresh loaf from HEB, some dukes mayo to substitute for the butter and some gouda, sharp cheddar, and Muenster and make me a grilled cheese. Get some tomato soup to dunk as well.

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Ridiculously, I set out to make a pastrami swiss on rye the other day.  Plucked out the bread, slathered with mustard, aaaanddd no more pastrami.  And no other meats handy.

So I went ahead, put some extra swiss on the bread and threw it in the skillet with some butter.  Pretty tasty.

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On 2/8/2020 at 2:06 PM, Jack Straw said:

mentioned upthread that i am a big fan of the basic, cheap white bread and chez grilled cheese sandwich, but did one for lunch today  with havarti, swiss, and white american on black rye.  damn good.

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Your dog does not look impressed.

Maybe he thinks the rye is a bit burnt.

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13 hours ago, Bevo VIII said:

Does anyone like to put sliced roma or heirloom tomato on their grilled cheese while grilling?

We took our honeymoon in Antigua and discovered that grilled cheese with tomato is big on that island.  From that time on, I've been a fan of this addition to the grilled cheese sammich.

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On 2/8/2020 at 2:06 PM, Jack Straw said:

mentioned upthread that i am a big fan of the basic, cheap white bread and chez grilled cheese sandwich, but did one for lunch today  with havarti, swiss, and white american on black rye.  damn good.

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jack, i feel like at this point, your dog has become integrated as one of the pillars of the food & travel board's traditions and you should give us a name to further enhance our enjoyment of your pics.

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On 2/8/2020 at 8:28 PM, Deej said:

The prefered nomenclature is "African-American Rye."

The street name is "The Kardashian."

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20 hours ago, Bevo VIII said:

Does anyone like to put sliced roma or heirloom tomato on their grilled cheese while grilling?

I typically can't do just tomato -- if it's got the tomato, I also need onions and peppers. Fortunately, that's typically not a problem.

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i liked the grilled cheese at kerbey lane, iirc it had tomato, lettuce, red onion, and chipotle mayo. 

Edited by elfenix

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20 hours ago, sidis said:

jack, i feel like at this point, your dog has become integrated as one of the pillars of the food & travel board's traditions and you should give us a name to further enhance our enjoyment of your pics.

her name is Quinn.  hard to believe she is 5 years old now - time flies.  what cracks me up is how serious/somber she looks in most of these pictures - she is a total spaz and i constantly have to remind myself that someday she will slow down and i will look back and miss all this energy.

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15 hours ago, Steamboat1874 said:

Thinly sliced green apples that have been tossed in the pan for a few minutes added to a grilled cheese is pretty damned tasty too.

I assume you're using cheddar with that. 

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15 hours ago, Jack Straw said:

her name is Quinn.  hard to believe she is 5 years old now - time flies.  what cracks me up is how serious/somber she looks in most of these pictures - she is a total spaz and i constantly have to remind myself that someday she will slow down and i will look back and miss all this energy.

Come on without. Come on within. 

I knew her name wasn't Shannon. 

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Grilled cheese (smoked chedder, sharp chedder, and Parmesan on sourdough) with homemade tomato basil soup.

6ec2a5651d5a5231d1444b2714070590.jpg

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On 2/11/2020 at 7:56 AM, Jack Straw said:

her name is Quinn.  hard to believe she is 5 years old now - time flies.  what cracks me up is how serious/somber she looks in most of these pictures - she is a total spaz and i constantly have to remind myself that someday she will slow down and i will look back and miss all this energy.

Lol my son’s middle name is Quin.  

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1 hour ago, Judge Roybeanbag said:

Lol my son’s middle name is Quin.  

your wife is going to be really upset when she learns you named your son after jack straw's dog. 

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19 hours ago, Dutch said:

Grilled cheese (smoked chedder, sharp chedder, and Parmesan on sourdough) with homemade tomato basil soup.

6ec2a5651d5a5231d1444b2714070590.jpg

Gotdamn, I am now officially hungry.

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how do you spread something on both sides of the bread for a grilled cheese?  so you put the mayo or butter down for the skillet side, but what if you wanted mustard or mayo or horseradish mayo, or some sort on the other side?  how do you do it?

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19 hours ago, Hank_Hill said:

Spread fat on outside, place in skillet, spread inside. 

you must have a skillet with no walls.  the angle of mine keeps the butter knife from being able to spread a damn thing on the bread once it's in the skillet.

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You might try the bottom of a spoon instead of a butter knife. The curvature means you always have a wide spreading area regardless of handle angle.

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9 hours ago, formermav43 said:

Spread it before you put it in the pan? Not sure what’s so mysterious about that.

thanks.  I thought I was going crazy. 

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1 hour ago, Jack Straw said:

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white american, baby swiss and provolone GCS on homemade sourdough

not pictured: chili chez fritos

Dare you to leave that alone for 5 seconds 

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4 hours ago, Jack Straw said:

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white american, baby swiss and provolone GCS on homemade sourdough

not pictured: chili chez fritos

Grilled cheese and dill pickles...a match made in heaven. 

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