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.
My favorite comfort food is grilled cheese sammys with tomato soup courtesy of Campbell, but Dad cooked up the grill cheese on a coal fired stove at work
Yep, I’ve done that too. A little chicken, roast beef or pepperoni but then it’s not actually a grilled cheese any more. Mushrooms too, especially if I sautee them myself.
Turkey, cheese, portabella, home baked bread...oh yeah...
Which reminds me, I need to pick up some whole wheat flour. Whole wheat bread with oatmeal and wheat germ makes a grilled cheese to slap somebody for. Not hard to add other grains if you can find them. Usually I find the trick is go add other grains a sprinkle at time while kneading the dough, oatmeal will absorb liquid and basically disappear if it’s in the original mixture. Wait till the kneading process, the flour has already absorbed most of the water, oats stay intact. Sometimes I’ll sprinkle a little oats on after putting dough into the loaf pans too. That’s just for looks.
Grilled cheese here we come.
Best bread knife I’ve ever seen, the Adirondack Bow Knife. The one I have is 20 years old or more, still great.
http://thebowknife.com/products