I’ve been known to use sharp cheddar, swiss and Jarlsberg to make grilled cheese, and a few pepperonis in the middle jazzes it up a little too. Just plain grilled cheese is hard to beat though. Bread, butter and cheese. Might have to try a sprinkle of parmesan though...or the parmesan, asiago, provolone mix I have. Grilled cheese is a great use for bread a few days old but not hard or growing mold yet.
Home baked bread is best, you’re getting into slap yer mama grilled cheese there, but some good old whole wheat or multi grain store bought is acceptable. I never touch whte bread. Tasteless garbage.
Put the butter (no, not margarine, never touch the nasty stuff) on the inside only, if you butter the outside of the bread you get a greasy sammich.
Toast the inside of the bread, flip one slice and add cheese, put together and toast 1st side, then flip and toast the other. By then, cheese should be melted.
Again, NO BUTTER ON THE OUTSIDE. Dat’s a nono. Makes it greasy.
I use mostly shredded cheddar, so I usually drop plenty in the griddle too, scrape it into a pile and you have some darn good grilled cheese blobs too. Browned and flipped it’s great.
Oh yeah, cast iron griddle or skillet is the best way to go. I mostly use an antique Griswold 12 inch skillet. It has plenty room for both slices of bread without having to sqoze them together. I use it so much I just started to not even take it off the stove, stays there all the time ready to go.
Just realized I have an unopened wedge of some good baby swiss in the fridge, dinner tonight might have just been decided...a few slices of pepperoni, small bag of Lays, half glass of milk and we’z jammin...
If you want to go a step further, here’s a good one, not exactly grilled cheese but related.
Make a batch of bread dough, with about 2 tablespoons extra brown sugar instead of regular sugar. Yeast dough, of course. Let it rise. Roll out flat about 1/4 inch thick, round, cover half with shredded Monterrey Jack, italian blend or cheddar. One standard dough batch makes 2 of these.
Fold over into a half moon, press down outside edges to seal. Bake at 400 until lightly browned, brush with melted butter. Slice with pizza cutter about 2 inches wide each. Often I’ll chop up garlic and add it to the butter while melting it.
Calzone is not much different, spread half with ricotta, add pepperoni, sausage, canadian bacon and mushrooms, (all or choice) and top with some italian cheese blend. Fold over and continue as above.
OK I’m getting hungry now...
It’s almost religious aint it?
here pepperoni rolls are ubiqitous, kinda a calzone roll with pepperoni and provolone...
Now I am looking for an invite, anyone who can spell out a sandwich like that has to be a great cook.