Grilled Cheese
I love a good Grilled Cheese sandwich. I've read so many variations but still have my favorite, sour dough bread spread on both sides with melted butter and layers of cheddar cheese. Not too fancy, but OH so good!
Do you have a favorite way to make Grilled Cheese? I'm looking to give some ideas a try. BB
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But today Kristen Milgore has posted Ruth Reichl Diva Grilled Cheese recipe in an article on same.
So here it is, for all you (us) devotees of grilled cheese:
https://food52.com/blog/17635-ruth-reichl-s-grilled-cheese-is-genius-and-completely-out-of-control
https://food52.com/blog/14683-the-best-cheese-sandwiches-are-deep-fried
Technically, they aren't grilled cheese sandwiches since they are deep fried, but regardless they still sound pretty good. I like good mozzarella cheese.
https://food52.com/recipes/58654-smashed-raspberry-grilled-cheese
Use multiple types of cheese in one sandwich. Salty, sharp, meltier and less melty, nutty... (eg: sharp cheddar and smoked gouda, swiss and Gruyere, etc.) The best part is when you get those little bits of cheese that drip out and crisp on the skillet.
In my home we eat grilled cheese as a simple meal. In winter, with homemade tomato soup. In summer, sliced tomatoes bubbling on the side of the pan, to be tucked under the top lid of the grilled cheese when it's done.
I find cv's advice too much about "professional cookery":
1) there's no time to inventory the bread (whatever we got is good),
2) no choosing wisely about cheese (whatever we got is good, just shred it or, if it's creamy, tear it into small pieces and mix with the shredded). We add sautéed tomatoes, cooked on the side of the sandwiches,
3) And there's no time to fire up the wood grill. Ahem.
But to cv, and one and all, and your next grilled cheese sandwich... cheers.
So much of a dish's final result and quality will rely on the ingredients. Use better ingredients, get a better product and grilled cheese sandwiches are no exception.
I buy good bread and good cheese, not just whatever is on a shelf. That's not "professional cookery" [sic], that's called "I care about quality."
I would choose Acme Bakery's pain au levain, their ciabatta, or green onion slab. The cheeses in my fridge vary depending on my whim. Right now I have taleggio, Morbier, and grana padano.
I didn't say you can't get a good grilled cheese sandwich without a wood-fired grill, I just said it's better.
For those who want more ideas, here's an article on SF restaurants that offer grilled cheese sandwiches.
http://sfist.com/2014/08/13/the_10_best_grilled_cheese_sandwich.php
Personally, the one that interests me the most is the one from Tartine Bakery. Their bread is superb.
If you think a grilled cheese sandwich is a "whatever bread and whatever cheese we have," that's fine but that doesn't really address BerryBaby's question.
https://www.americastestkitchen.com/recipes/7518-grown-up-grilled-cheese-sandwiches-with-cheddar-and-shallot
Also, when I want to keep it simple, I make a regular grilled cheese on sourdough and spread a little bit of spicy peanut butter before I layer the cheese (American works with this combo). I use Peanut Butter & Co.'s "Heat is On" PB. So good
Thus, whatever good cheese and bread you have on hand, even if there are bits of more than one cheese.
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The second major factor is the cheese quality. Again, choose wisely.
The third and last point is the grilling. These sandwiches are actually better over a wood-fired grill, not on the stovetop. Again, be judicious about how you execute your sandwich.
Good luck.