@Pony I used to do this, my dad taught me not to just throw ham in it, but to grill the ham first then place it in the sandwich, I'm too lazy to do that these days.
@metageist Had to Google that, the pics looked good! We have a Thai place that will put an egg over medium on top of beef fried rice, it is the shiznit.
@JonT after a trip to Argentina, I found that a fried egg is great on all kinds of things. They are quite fond of adding eggs and ham to hamburgers, and it turns out thats a great combo! Also we have chickens so we are pretty much required to put an egg in every meal or the eggs overflow.
@metageist Ooh- I hadn't heard of those. Had to Google. Hot damn, I know how I'm making them next time. I love eggs on my burgers, and I know I'd love them on grilled ham and cheese. Yum!
@2many2no Nice! We have a sort of Korean-Hawaiian place around here that makes a kimchi spam fried rice with an egg on top. Its good, but I think your beef fried rice sounds better.
Grilled Cheez-It Sandwich Start with 1 slice of cheese on each piece of bread. Next line one side with Cheez-Its. Place it together and grill it.
Ketchup Infused Start with 1 slice of cheese on each piece of bread. Next you take some Heinz Ketchup (is there any other kind?) and in the center of one of them put a bit of ketchup, not too much that it will overflow out the sides. Place it together and grill it. If all goes well, you will get a gooey ketchup-y delight about 1 or 2 bites in.
@TaRDy The 2nd one sounds like a reverse version of using tomato soup to dip your grilled cheese. No dipping because all the tomato sauce is on the inside!
Two slices Texas Toast bread, lightly toasted in the toaster
Substantially butter one side of each slice. Layer quality cheddar cheese to taste and close the sandwich, butter inside with the cheese.
Put a large pat of butter on the griddle. Set the sandwich on top of the melting butter. Place a second large pat of butter on the top of the sandwich. Cook until the bottom is golden
Put another pat of butter on the griddle and flip the sandwich (butter and all) onto it. Place another pat of butter on the previously grilled side and let it melt.
When done the butter flavor melds the toast and cheese into a glorious, harmonious symphony of goodness.
You can also use melted butter and a brush, but make sure you use enough.
Also works great with some bacon slices or bacon bits, thinly sliced and pre-cooked spam or ham, caramelized sweet onions, and various other enhancements.
JonT's Jaunty Grilled Cheese Ingredients 2 flat wide slices white cheddar 4 triangular slices Jarlsberg Swiss 4 triangular slices Manchego Basically you want enough cheese for it to be spread out evenly over the entire slice of bread in layers. I usually go with thin, wide slices of White Cheddar on the bottom, then tessellated triangles of the Manchego and Jarlsberg on top. 2 thick slices sourdough bread A good amount of unsalted butter Black Pepper (optional)
Generously butter each side of both slices of sourdough bread Add the slices of white cheddar, Jarlsberg, and Manchego as described above on top of one slice of buttered bread Top with fresh cracked black pepper to taste if desired Complete by topping with other buttered bread slice
Heat pan, cast iron or grill pan preferred (or this Cuisinart thing!), to medium heat Add generous amount of butter to pan Place sandwich butter-side down (can't mess this up sucker, every side is buttered) Press gently with spatula Cook for about 4 minutes per side, or until each side is golden brown and cheese is oozy
Serve with your favorite tomato basil soup recipe for dipping.
The toasted cheeseburger that's made at our local fair every year is by far the best. It's basically just a grilled cheese with a hamburger patty in the middle. It's delicious though.
No grilled cheese is complete without a nice bowl of tomato soup to accompany it. One shouldn't eat a french dip beef sandwich without au jus sauce to dip it in--likewise, one should never have a grilled cheese with tomato soup to dip it in.
Remember Government butter and cheese? The surplus commodity stuff you could pick up if you went to the community center at the right time? Of course none of you do.
Well, that stuff had loads of added salt, it barely needed refrigeration. You put a big hunk of cheese between Texas toast, slap a mass of butter on both sides, and grill that shit up til it's golden. It wasn't health food, but damn it was good. You didn't need to add anything else, but you could throw in whatever suited your fancy: ham, bacon, onions, mushrooms, peppers, you name it.
Brought to you by America's Dairyland, before everything had to have a warning that it was killing you.
@2many2no Oh hell yes, I remember government cheese. We used to get it when I was a teenager, living in a house full of other teenagers, (no adults, just us kids) barely making enough money to keep ourselves housed and fed. We were very grateful for the free food. :)
@2many2no It really was great cheese! Is their no more government cheese? Thankfully, I can buy my own cheese for a long while now. But, it really was delicious cheese and thankful for it.
@Pony@mick Yeah, all the commodity food we used to get was really good stuff. I don't know if that program is still around, because I'm lucky enough to have a great job and we don't need it any more. I think it may have been replaced by the Lone Star card now.
I'm thankful for it too, it was great to get good food to supplement what we could afford to buy back when we needed it.
Soup: I can Cambells tomato soup. 1/2 tsp pepper. 3/4 can water. Place swiss/provolone/sliced cheddar/or American slice on top of soup after stirring thoroughly. Heat at LOW temperature until cheese melts and soup simmers.
Butter white or rye bread (or bread of choice)(butter softened), 2 slices cheese (Sharp American Slices), 2 salted, peppered tomato slices (Tasti-Lee...a triumph of non-gma vine ripened tomato). 2 slices Black Forest or off-the-bone ham.
IMPORTANT! Place all ingredients in order: Bread/tomato/ham/both slices cheese/bread under MEDIUM LOW heat. Turn when bottom slice is golden brown. Flip over and press with pancake turner.
Check both sides for darkish (NOT BURNED) golden brown appearance.
Place sandwich on plate with bowl of soup to the side.
Oyster Crackers optional for soup or chips for sandwich.
Great wet/cool weather lunch...beer optional.
Done well I could easily do this for lunch or dinner anytime. Cooking soup to smoothness with enough pepper plus not burning or overcooking the sandwich is the real trick....pressing too hard squeezes the contents and cooking too hot blackens the break.
My favorite grilled cheese ? Very mood and seasonally dependent actually. Right now w/ tomatoes in the garden, it would have to be Ciabatta bread, provolone, fresh basil and aforementioned fresh tomato from garden.
Butter( real butter only) the outsides of a med. thick slice of ciabatta, put the cheese in( I like a few slices. Depends on how thick they are) and grill both sides to perfection. While grilling, go ahead and let cheese seep through holes in bread and get nice and bubbly and crispy on outside. Carefully open when done and add the tomato( put a little salt on if you like) and basil. Taadaa !
Winter version is quite different. But it's not winter.
PS pro tips : ~Heat pan on medium and don't put bread on until drop of water sizzles when put on pan. Then turn down heat a little
~Frozen bread (any kind any time of year) works better. It gets crispier and grills so much nicer.
@plastrd In the dark heart of winter, replace the ketchup w/ mustard. Regular yellow or go down the dark spicy path if you dare. sliced hamburger dills added to the inside after it is off the grill can make a nice added surprise to the bleak of winter.( yes yes the mustard with it )
Classic- White 2 slices of american plenty of butter on both slices. Tomato Mozzarella on Italian again plenty of butter on both slices. Mac' n Cheese Grilled cheese on white butter both slices.
@cinoclav A local sports bar/restaurant has this, they call it the Big Benny. Half pound burger with grilled cheese sandwiches for buns. A coworker got it for lunch. He was very slow moving for the remainder of the work day...
If you include any grilled sandwich with cheese -- the cubano. I think it's the tang from the mustard and pickles that really makes it. (although the meat doesn't hurt, either).
If you're not willing to accept that as a 'grilled cheese', then just go with a good sourdough bread, with a slight smear of bavarian mustard, and then a medium to medium firm cheese (gouda, provolone, manchego, etc.).
I'm also a fan of the Dutch tosti, but the texture isn't squished enough to really make me think 'grilled cheese'.
ps. I gave a Griddler to my neighbors while they were re-doing their kitchen. It still gets pulled out every couple of weeks for fajitas or other grilled vegetables. (I think they got rid of their Foreman).
One thing I picked up somewhere along the way that has changed my grilled cheese life forever: Put butter into the pan NOT on the bread and keep the pan on pretty low heat. So now I use good hearty bread and put a good slice of butter in the pan and let it melt. Put the bread right into the little pool of melted butter and swirl it around to get it nicely covered. Heat should be low enough that it should take about 5 minutes per side. Once the first side is done, pull the bread out and melt another slice of butter and repeat with the other side. Comes out super evenly dark brown and crisp with a super soft melty interior.
My favorite is made with English muffin bread buttered on both sides of each slice, a generous portion of Jarlsberg cheese and a sprinkle of garlic powder on the cheese. Grill in a hot cast iron skillet, with a lid over the sandwich so that the cheese melts before the bread goes from crispy golden toasted to burned. Yum!
We have a quick-service grilled cheese restaurant chain in Boston called Cheeseboy. It's fucking amazing. I always do the "make your own" with multigrain, Munster/American, bacon, and tomato. Here is the rest of the menu.
The Perfect Grilled Cheese: - two pieces of bread - cheese - butter
Directions: Replace the bread with graham crackers. Instead of using cheese, use a melted marshmallow. Replace butter with chocolate. Put in between graham crackers. Enjoy.
My favorite grilled cheese is wheat bread with American or cheddar cheese on each slice cooked open-faced with butter. Add bacon on each side. When grilled, add lettuce and tomato on one side and bring the whole sandwich together. Cut in half corner to corner. The cheese and bacon are melty, warm and crunchy while the lettuce and tomato are still cool.
I was lucky enough to attend the Grilled Cheese Invitational in LA before it's last year…last year. It was so much fun, but unfortunately I didn't get to be a judge the year I went. I would have loved to try all of the different entries.
I think we should work on launching the Mediocre Grilled Cheese Contest & Festival to fill this void.
how about crescent roll dough, with brie and an apple slice? I'd try it... not sure if the dough would cook fast enough... may have to pre cook part of the dough...
@sohmageek I've had baked brie like that before. Or you can put some sauce of berries or caramelized onions or cooked apples on the out side after baked. Yum.
@ceagee Yes I love Baked Brie... But usually it's not in sammich form... usually it's more of a Baked brie fully sealed...
Actually for the longest time when I was starting to feel ill I'd get a chunk of Brie and a thing of OJ... It's kept me from missing work on more than one occasion...
I usually do grilled ham and cheese. Yum.
@Pony I'm more of a croque madame fan myself.
@Pony I used to do this, my dad taught me not to just throw ham in it, but to grill the ham first then place it in the sandwich, I'm too lazy to do that these days.
@metageist oh man I had a croque madame for the first time a little while back and it was THE BEST. Give me a runny egg on every meal.
@metageist Had to Google that, the pics looked good!
We have a Thai place that will put an egg over medium on top of beef fried rice, it is the shiznit.
@JonT after a trip to Argentina, I found that a fried egg is great on all kinds of things. They are quite fond of adding eggs and ham to hamburgers, and it turns out thats a great combo!
Also we have chickens so we are pretty much required to put an egg in every meal or the eggs overflow.
@metageist Ooh- I hadn't heard of those. Had to Google. Hot damn, I know how I'm making them next time. I love eggs on my burgers, and I know I'd love them on grilled ham and cheese. Yum!
@2many2no Nice! We have a sort of Korean-Hawaiian place around here that makes a kimchi spam fried rice with an egg on top. Its good, but I think your beef fried rice sounds better.
Whole grain bread, two slices of cheese, and mayonnaise instead of butter.
So if you add meat, is it still a grilled cheese?
@thismyusername At some point the grilled cheese becomes just a grilled sandwich.
@thismyusername NO (unless of course it is Bacon)
Cracked wheat sourdough, cheddar, tomato, pepperoncini.
In that case, I'm voting for patty melt.
Let me tell you about my 2 secret receipes:
Grilled Cheez-It Sandwich
Start with 1 slice of cheese on each piece of bread. Next line one side with Cheez-Its. Place it together and grill it.
Ketchup Infused
Start with 1 slice of cheese on each piece of bread. Next you take some Heinz Ketchup (is there any other kind?) and in the center of one of them put a bit of ketchup, not too much that it will overflow out the sides. Place it together and grill it.
If all goes well, you will get a gooey ketchup-y delight about 1 or 2 bites in.
@TaRDy The 2nd one sounds like a reverse version of using tomato soup to dip your grilled cheese. No dipping because all the tomato sauce is on the inside!
There are two.
Alton Brown's Grilled grilled cheese: Here
And Duodec's Dad's buttery grilled cheese.
When done the butter flavor melds the toast and cheese into a glorious, harmonious symphony of goodness.
You can also use melted butter and a brush, but make sure you use enough.
Also works great with some bacon slices or bacon bits, thinly sliced and pre-cooked spam or ham, caramelized sweet onions, and various other enhancements.
@duodec Your father is obviously not a cardiologist.
@cinoclav No but he has outlived quite a few of them...
JonT's Jaunty Grilled Cheese
Ingredients
2 flat wide slices white cheddar
4 triangular slices Jarlsberg Swiss
4 triangular slices Manchego
Basically you want enough cheese for it to be spread out evenly over the entire slice of bread in layers. I usually go with thin, wide slices of White Cheddar on the bottom, then tessellated triangles of the Manchego and Jarlsberg on top.
2 thick slices sourdough bread
A good amount of unsalted butter
Black Pepper (optional)
Generously butter each side of both slices of sourdough bread
Add the slices of white cheddar, Jarlsberg, and Manchego as described above on top of one slice of buttered bread
Top with fresh cracked black pepper to taste if desired
Complete by topping with other buttered bread slice
Heat pan, cast iron or grill pan preferred (or this Cuisinart thing!), to medium heat
Add generous amount of butter to pan
Place sandwich butter-side down (can't mess this up sucker, every side is buttered)
Press gently with spatula
Cook for about 4 minutes per side, or until each side is golden brown and cheese is oozy
Serve with your favorite tomato basil soup recipe for dipping.
@JonT That sounds great.
The toasted cheeseburger that's made at our local fair every year is by far the best. It's basically just a grilled cheese with a hamburger patty in the middle. It's delicious though.
I can tell you what is NOT the best recipe; grilling the bread using mayonnaise instead of butter like someone I know. Just... Awful...
No grilled cheese is complete without a nice bowl of tomato soup to accompany it. One shouldn't eat a french dip beef sandwich without au jus sauce to dip it in--likewise, one should never have a grilled cheese with tomato soup to dip it in.
@phatmass Disagree. True, a good tomato soup is an excellent accompaniment but a great grilled cheese sandwich stands on its own.
Tom+Chee grilled cheese donut!
@maapsley Tom+Chee I wish I had one of those near me. I remember them from Shark Tank.
http://abc.go.com/shows/shark-tank/video/VDKA0_bh2bfrel
Remember Government butter and cheese? The surplus commodity stuff you could pick up if you went to the community center at the right time? Of course none of you do.
Well, that stuff had loads of added salt, it barely needed refrigeration. You put a big hunk of cheese between Texas toast, slap a mass of butter on both sides, and grill that shit up til it's golden. It wasn't health food, but damn it was good. You didn't need to add anything else, but you could throw in whatever suited your fancy: ham, bacon, onions, mushrooms, peppers, you name it.
Brought to you by America's Dairyland, before everything had to have a warning that it was killing you.
@2many2no Oh hell yes, I remember government cheese. We used to get it when I was a teenager, living in a house full of other teenagers, (no adults, just us kids) barely making enough money to keep ourselves housed and fed. We were very grateful for the free food. :)
@2many2no It really was great cheese! Is their no more government cheese? Thankfully, I can buy my own cheese for a long while now. But, it really was delicious cheese and thankful for it.
@Pony @mick Yeah, all the commodity food we used to get was really good stuff. I don't know if that program is still around, because I'm lucky enough to have a great job and we don't need it any more. I think it may have been replaced by the Lone Star card now.
I'm thankful for it too, it was great to get good food to supplement what we could afford to buy back when we needed it.
@2many2no So... similar flavor I've found is dietz and watson yellow american cheese, Althought Dietz and Watson must be healthier..
@2many2no Also, one of the local foodshelves still gets a government cheese by me. No, I don't need it, but I do know those that do.
Soup: I can Cambells tomato soup. 1/2 tsp pepper. 3/4 can water. Place swiss/provolone/sliced cheddar/or American slice on top of soup after stirring thoroughly. Heat at LOW temperature until cheese melts and soup simmers.
Butter white or rye bread (or bread of choice)(butter softened), 2 slices cheese (Sharp American Slices), 2 salted, peppered tomato slices (Tasti-Lee...a triumph of non-gma vine ripened tomato). 2 slices Black Forest or off-the-bone ham.
IMPORTANT! Place all ingredients in order: Bread/tomato/ham/both slices cheese/bread under MEDIUM LOW heat. Turn when bottom slice is golden brown. Flip over and press with pancake turner.
Check both sides for darkish (NOT BURNED) golden brown appearance.
Place sandwich on plate with bowl of soup to the side.
Oyster Crackers optional for soup or chips for sandwich.
Great wet/cool weather lunch...beer optional.
Done well I could easily do this for lunch or dinner anytime. Cooking soup to smoothness with enough pepper plus not burning or overcooking the sandwich
is the real trick....pressing too hard squeezes the contents and cooking too hot blackens the break.
Mmmm...it's raining in AZ :-)
@margot Beer isn't mandatory, but it's definitely more important than "optional."
@margot I always make the Campbell's Tomato Soup with milk instead of water. It's creamier that way.
@jqubed - Just like mom used to make.
@jqubed exactly. water makes it so.... watery.
Grilled pimento cheese is tops. Even better with a bowl of chili and a coke.
My favorite grilled cheese ? Very mood and seasonally dependent actually. Right now w/ tomatoes in the garden, it would have to be Ciabatta bread, provolone, fresh basil and aforementioned fresh tomato from garden.
Butter( real butter only) the outsides of a med. thick slice of ciabatta, put the cheese in( I like a few slices. Depends on how thick they are) and grill both sides to perfection. While grilling, go ahead and let cheese seep through holes in bread and get nice and bubbly and crispy on outside.
Carefully open when done and add the tomato( put a little salt on if you like) and basil.
Taadaa !
Winter version is quite different. But it's not winter.
PS pro tips :
~Heat pan on medium and don't put bread on until drop of water sizzles when put on pan. Then turn down heat a little
~Frozen bread (any kind any time of year) works better. It gets crispier and grills so much nicer.
@ceagee - Homegrown tomatoes make anything awesome. Food of the Gods!
@KDemo Of course you do have to be careful :
Note: I don't think this trailer does this D movie justice. It's a must see !
I love toasted white bread with melted brick cheese! Very yummy!
@ceagee And George Clooney did the sequel. Wasn't nearly as good though :-/
@daveJay The guy from The Bob Newhart Show rocks for first one.
Classic, and you have to butter the outside of the bread before you grill.
My wife thinks I'm crazy when I dip my grilled cheese into ketchup. Am I?
@plastrd Ketchup is basically tomato soup, so no.
@plastrd I do this too. Yum
@plastrd In the dark heart of winter, replace the ketchup w/ mustard. Regular yellow or go down the dark spicy path if you dare. sliced hamburger dills added to the inside after it is off the grill can make a nice added surprise to the bleak of winter.( yes yes the mustard with it )
Classic- White 2 slices of american plenty of butter on both slices.
Tomato Mozzarella on Italian again plenty of butter on both slices.
Mac' n Cheese Grilled cheese on white butter both slices.
A grilled cheese burger...
@cinoclav A local sports bar/restaurant has this, they call it the Big Benny. Half pound burger with grilled cheese sandwiches for buns. A coworker got it for lunch. He was very slow moving for the remainder of the work day...
@plastrd I've run across the same concoction at a few different bars/restaurants. I've yet to subject myself to it.
If you include any grilled sandwich with cheese -- the cubano. I think it's the tang from the mustard and pickles that really makes it. (although the meat doesn't hurt, either).
If you're not willing to accept that as a 'grilled cheese', then just go with a good sourdough bread, with a slight smear of bavarian mustard, and then a medium to medium firm cheese (gouda, provolone, manchego, etc.).
I'm also a fan of the Dutch tosti, but the texture isn't squished enough to really make me think 'grilled cheese'.
ps. I gave a Griddler to my neighbors while they were re-doing their kitchen. It still gets pulled out every couple of weeks for fajitas or other grilled vegetables. (I think they got rid of their Foreman).
American cheese barely qualifies as cheese (so says this spoiled Wisconsinite).
One thing I picked up somewhere along the way that has changed my grilled cheese life forever:
Put butter into the pan NOT on the bread and keep the pan on pretty low heat.
So now I use good hearty bread and put a good slice of butter in the pan and let it melt. Put the bread right into the little pool of melted butter and swirl it around to get it nicely covered.
Heat should be low enough that it should take about 5 minutes per side.
Once the first side is done, pull the bread out and melt another slice of butter and repeat with the other side.
Comes out super evenly dark brown and crisp with a super soft melty interior.
@Bingo why not both? Butter the bread AND the pan. Butter the cheese. Butter the counters and the grill itself. Butter yourself. Butter everything.
I love butter.
@JonT
@JonT You're getting into Marlon Brando territory there...
@Bingo when do you add the cheese ? or do you just like playing around w/ hot butter and bread ?
Hoop cheese, white bread, butter grilled golden brown. Try it.
Absolutely worth the extra effort & cost locating the cheese.
Good sourdough bread, thick slices of sharp cheddar. Plenty of butter on each side of the bread. Optional: thick applewood smoked bacon.
Done.
@hollboll I'm good with Sharp cheddar, or good smoked gouda, with some kind of stringy cheese like mozzarella or Provolone. 2-4 slices. :)
http://www.buzzfeed.com/alexisdecarvalho/which-grilled-cheese-is-your-soulmate-16om1#.ildOnre70
@sohmageek munster is very good on sourdough. Alone or mixed w/ other cheese. @hollboll
My favorite is made with English muffin bread buttered on both sides of each slice, a generous portion of Jarlsberg cheese and a sprinkle of garlic powder on the cheese. Grill in a hot cast iron skillet, with a lid over the sandwich so that the cheese melts before the bread goes from crispy golden toasted to burned. Yum!
Griled Cheese:Two slices of cheese or just one?
@jsh139 4-6 slices of cheese always
@JonT I was quoting the "Ask Irk - Sandwiches" vid ;)
I'll be corny as fuck here...
The perfect gilled cheese is the one you make for someone you love.
@Kevin No, the perfect grilled cheese is the one your loved one makes for you.
@Kevin ...and then eat, yourself, anyway?
How about an Eggo Monte Cristo Grilled Cheese?
@cinoclav love Monte Cristos but I need the nice bread/brioche, bet it'd rock with homemade waffles though.
@JonT Well, I think we've found a new reason to buy the Griddler and some waffle plates.
We have a quick-service grilled cheese restaurant chain in Boston called Cheeseboy. It's fucking amazing.
I always do the "make your own" with multigrain, Munster/American, bacon, and tomato.
Here is the rest of the menu.
The Perfect Grilled Cheese:
- two pieces of bread
- cheese
- butter
Directions: Replace the bread with graham crackers. Instead of using cheese, use a melted marshmallow. Replace butter with chocolate. Put in between graham crackers. Enjoy.
There is a food truck in Seattle called Cheese Wizards. Gourmet grilled cheeses. Freakin amazing:
The Basic, but butter both sides of the bread and add some Sriracha sauce.
Two slices of cheddar with bacon, on sourdough.
Also, does a Cuban sandwich qualify? It has cheese and it's grilled. Also pork, ham, mayo, pickles.
@PocketBrain I would never consider a Cuban a grilled cheese, but I absolutely love Cuban sandwiches. One of my top 3 sandwiches for sure.
@PocketBrain Oh dear gawd I am craving a Cuban sandwich so hard now. It's too hot to bake the bread, though. Ugh.
My favorite grilled cheese is wheat bread with American or cheddar cheese on each slice cooked open-faced with butter. Add bacon on each side. When grilled, add lettuce and tomato on one side and bring the whole sandwich together. Cut in half corner to corner. The cheese and bacon are melty, warm and crunchy while the lettuce and tomato are still cool.
I was lucky enough to attend the Grilled Cheese Invitational in LA before it's last year…last year. It was so much fun, but unfortunately I didn't get to be a judge the year I went. I would have loved to try all of the different entries.
I think we should work on launching the Mediocre Grilled Cheese Contest & Festival to fill this void.
@JonT 'Mehrican cheese and white Wonder bread. Now, that's mediocre.
Hey goat ! @mfladd I didn't see you post your fav so I found it for you . You are welcome.
@ceagee OMG that sounds good!
@ceagee Seriously, I would be all over that! Thanks.
how about crescent roll dough, with brie and an apple slice? I'd try it... not sure if the dough would cook fast enough... may have to pre cook part of the dough...
@sohmageek I've had baked brie like that before.
Or you can put some sauce of berries or caramelized onions or cooked apples on the out side after baked.
Yum.
@ceagee Yes I love Baked Brie... But usually it's not in sammich form... usually it's more of a Baked brie fully sealed...
Actually for the longest time when I was starting to feel ill I'd get a chunk of Brie and a thing of OJ... It's kept me from missing work on more than one occasion...
@sohmageek I read "I was starting to feel ill I'd get a chunk" I had to stop at that.
@ceagee I'm sorry re-reading it wasn't worded nicely. It was my "airborne" before that existed. :)
@sohmageek it was actually a bit of an amusing way of wording your sentence :)
@sohmageek I've done something pretty similar, absolutely pre-cook the dough! And I second @ceagee's caramelized onion recommendation, mmm.
Just found this... heaven in Vermont grilled cheese
It's from Cabot... But I think @hollboll may like it...
Butter both outsides, mayo on the inside and use velvetta cheese!!!!
Cheese on the outside as well as in between the bread slices.
Pear & gruyère or granny smith & emmentaler.