Posted on 03/19/2021 12:24:20 PM PDT by mylife
Cheese on the pan: like at the Shady Glen in Mansfield, CT
When the kids were young and we would have soup and grilled cheese: I would take the BIG can of bean and bacon, about 1/2 of that can size of water, then add also a can of the chunky bean with ham soup. YUM.
How about coating the outside of the bread with Parmesan cheese-— from an earlier recipe a few days ago. YUM!
Those were the days. Sounds like a great mix adding the ham.
Then deep fry it.
I’d avoid any Morton salt. Even their Kosher has chems in it you probably shouldn’t eat, but their regular salt is a mess.
We stick to Diamond Crystal or Alessi for cooking, and sea salt on our food we’re eating.
Just made this with major shortcut. Brush one side of bread with olive oil. Sprinkle with Lawry’s Garlic Salt with Parsley, black pepper. Put it together with the cheese and pressed in my old George Foreman grill for about 4 minutes.
Wow, a great mid-afternoon pick-me-up.
mmmm. yes!
What are those bugs crawling all over that delicious grilled cheese sandwich?
Oh, man, that looks good. There are so many variations of a grilled cheese sammich, and they’re all Food of The Gods. Hey, I got simple tastes.
Oh my. I would make this with mozzarella and provolone in the middle.
Yum!
As far as some cheese missing the bread, I always toast a pile, it’s great. Found out by accident 30 years ago, dropped some sliced cheddar on a hot cast iron griddle (making grilled cheese, of course) Been doing it intentionally ever since.
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Yep, in fact there are recipes out there for crispy low-carb “crackers” made from dabs of cheese toasted in a pan.
Provola
Sounds good!
Something I discovered a long time ago, is that I use Hellman's Olive Oil mayonnaise. Between the olive oil AND the egg, it toasts up incredibly well for grilled cheese sammies!
I also LOVE using different cheeses, , sometimes in combinations, for instance Gouda, Havarti. Asiago, as well as Swiss (especially Jarlsberg!) and sharp Chedder! YUM!!!
Mark
Yeah, I like your way. Cook one side of the bread, then flip it and put the buttery side in. That makes it more toastier too.
Lately I’ve been using olive oil, but same difference - flip the bread and put the toasted side in, and then cook the outside too without butter/oil.
A little turkey, ham or bacon, with maybe some thin sliced Roma tomatoes works just fine too. Maybe I’ll work in a sliced jalapeno next time, I like that idea.
Mayonnaise, hell to the yeah, browns up nice
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