Simple Pleasures :: The Grilled Cheese Sandwich ::

[Tyler Evans]

Yesterday I made a sandwich that I haven't stopped thinking about.

Cast Iron skillet warmed to low/medium heat.

Two slices of whole grain bread.

Thin coating of mayo on a slice of bread placed mayo side down on the skillet.

Layer of extra sharp cheddar cheese slices on the bread on the skillet.

Thin layer of dijon mustard on next slice of bread placed mustard side against the cheese.

Thin layer of mayo on the top.

Once the cheese begins to melt gently flip and increase the heat to medium/high.

Once that side has reached desired level of crispiness flip and finish off the other side.

Remove from heat and place on small cutting board and allow to sit for a couple of minutes.

Then cut into quarters.

IMG_7253.jpg

[guido]

In this context, what does the Mayo buy you that Butter wouldn't?

[Tyler Evans]

In this context, what does the Mayo buy you that Butter wouldn't?

Butter is a legit option. That was my normal go-to.

But I am leaning towards mayo lately on my grilled cheese. It spreads very evenly and has a different flavor than butter. A slight twang that goes well with the super sharp cheddar and dijon.

[donevwil]

Never tried one with mayo, let alone mayo down. I like it and will definitely try it. Looks like a very hearty bread as well, that's mandatory for me and necessitates a truly tasty cheese like X-sharp cheddar, cave aged gruyere, etc.

I can't eat grilled cheese without tomato soup however.

Yum ! Now I'm hungry and it's only 9:50am. I've got a beef tongue pastrami sandwich waiting.

[mwynne]

Almost identical to my routine. I do butter (but may try mayo..), and depending on the cheese adding in some thinly sliced tart, crisp apples.

[alexstar]

Classic.

My go-to is sharp cheddar on sourdough. Sometimes hot sauce (Tapatio...)

It's hard to beat.

[davids]

MLK morning my wife made sunny-side up eggs in olive oil. A couple hours later I used the oil/egg drippings for a grilled cheese sandwich. Cabot sharp cheddar on sundried tomato/basil bread from When Pigs Fly.

The mayo suggestion is intriguing though.

[guido]

Thank you Tyler for opening our eyes to this new variation!

[SpeedyChix]

Love em with the addition of a slice of tomato. Next up will be trying it with the dijon mustard.

[NYCfixie]

In a perfect world you are making those at the office/shop and if I were to bring beer you would make me one too....and I have already found the way...

Attachment 99596

Yesterday I made a sandwich that I haven't stopped thinking about.

Cast Iron skillet warmed to low/medium heat.

Two slices of whole grain bread.

Thin coating of mayo on a slice of bread placed mayo side down on the skillet.

Layer of extra sharp cheddar cheese slices on the bread on the skillet.

Thin layer of dijon mustard on next slice of bread placed mustard side against the cheese.

Thin layer of mayo on the top.

Once the cheese begins to melt gently flip and increase the heat to medium/high.

Once that side has reached desired level of crispiness flip and finish off the other side.

Remove from heat and place on small cutting board and allow to sit for a couple of minutes.

Then cut into quarters.

IMG_7253.jpg

[summilux]

Damn that looks good. I'm a butter guy myself but next time I'll try mayo. I like them with raw onions inside and pickles on the side.

[mnoble485]

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Sourdough with swiss, cheddar, parm and tomatoes.

Mike

[guido]

Tomatoes are good. Hot sauce can be lovely. Also smoked bacon. Not sure about mixing the cheese types though, I think you loose the distinct specific pleasures of each that way.

[rwsaunders]

I just arrived home after taking the redeye from Seattle via the Motor City and I am tired, wet and hungry. This thread just helped me make my lunch decision...my variation adds some sweet pickles on the side and an ice cold glass of Coke.

[NYCfixie]

Tomatoes are good. Hot sauce can be lovely. Also smoked bacon. Not sure about mixing the cheese types though, I think you loose the distinct specific pleasures of each that way.

Nope, if you pick the correct cheeses and amounts, it makes it that much better.

I just arrived home after taking the redeye from Seattle via the Motor City and I am tired, wet and hungry. This thread just helped me make my lunch decision...my variation adds some sweet pickles on the side and an ice cold glass of Coke.

If not beer in a glass, then coke in a glass with lots of ice.

[mnoble485]

Guy,
Sometimes the Swiss gets lost but the parm holds its own. Bacon is never a bad thing.

Mike

[guido]

A parm and cheddar experiment may just just be called for.

Every year during the Fair season, the nice folks at Smith's Country Cheese (Smith’s Country Cheese) sell an extra long aged super sharp cheddar they "Rat Cheese". It has a strong pungent favor that is my real favorite for the maximum grilled cheese sandwich... But there also is the Garlic cheese i get at the North Quabbin Garlic and Arts Festival (a fine sandwich on a toasted baguette...) So many amazing cheeses so little time...

Guy,
Sometimes the Swiss gets lost but the parm holds its own. Bacon is never a bad thing.

Mike

[maunahaole]

Some joint in bourough market in London makes an epic grilled cheese. Just in case you are in the hood.

[jdp211]

Big fan of spreading and frying on mayo (kewpie if you can find it) for a grilled cheese (great for toasting bread in a BLT, too).

[Mike Cambron]

This Jamie Oliver video will tell you all you need to know.
Cheers,
Mike