We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Our Recent Essays Behind the Front Page
Saturday, August 7. 2021
The main issue is what kind of cheeses to use. Many choices for that, but supermaket white bread, cooked in lots of butter, is required.
I like ketchup on the side.
Display comments as (Linear | Threaded)
Miracle Whip, not mayo, esp with fresh tomato slices, thin, salt&pepper. Cheddar / jack / american. Healthy dabs of butter for both sides, in a cast iron skillet. Any kind of bread is the right kind, but homemade is especially yum.
I wanna move in with you.... any spare floor space? and when can I expect the call to noon chow?? (grilled cheese PLEASE)
Rye bread and swiss. Add some sauerkraut, pastrami, and thousand island dressing and you've got the perfect grilled cheese.
Growing up, my Mom made them with Velveeta, no mayo inside, and oleo outside. When they were served, we would open them up and place dill pickle chips inside before eating.
Buttered Wonder bread & American cheese. Maybe a slice of tomato. Yummy. Yummy. Good for the tummy.
When I was a little boy, my dad made my favorite. Cheap white bread, mayo and velveeta. About as white trash as it gets, but man did I love them.
When I was a kid, Mom and Grandma both made 'em in the waffle iron, using the waffly side. When I was a bit older, we moved to the big city; the first time I had a store-bought grilled cheese (at a Woolworth's counter, no less), it was smooth-sided and I thought "What the hell is this?" Of course, I wasn't until w-a-a-y later when I married the Love of My Life, who owns one of them Old School waffle irons, that I discovered that the plates of the thing were reversible (who knew?), for stuff like pancakes and such. Or in our house, quesadillas. The waffly side is still reserved for grilled cheese in honor of Mom and Grandma. We call 'em Redneck Pannini.
This thing has to be cooked in the frying pan and served with a bowl of tomato soup on the side-don't forget the bread and butter pickles!
Sliced challah - some bakeries make it in loaf pans.
Cheddar/muenster/edam depending on what's in the fridge.
Butter goes on the grill. Thin slice of cheese go on the outside of the bread, thicker inside. You may want to use baking paper to get all the crispy.
Leftover lumps of cheese go on the griddle until crispy. It's called grilled cheese innit?
White bread, Dukes mayo. two slices of American yellow cheese with a slice of cheddar in between. Iron skillet and butter to fry it in. Bowl of beef and barley soup to go with it. And a cold day to eat it is best but optional
I grew up with white bread and American, and I think my mother was an early adopter of margarine. Cream of tomato soup accompanying, with crumbled saltines. I thought it very elegant when my cousins used oyster crackers. But they were rich, you know?
I like 'em all now. Just about any cheese. Whatever is left in the fridge. It even makes those healthy breads with seeds and whole grains palatable, though I don't prefer them. You can spread mayo on the outside instead of butter, I have learned.
I'm going to try mayo on the outside instead of butter AVI, that's a new one on me. Is it better than butter? Not sure you can out-do butter.
About the same. One of my kids prefers it.
Homemade sourdough. We use an ordinary cheddar, not particularly sharp, and lots of grilled onions. My husband likes to add mustard, but I don't. Saute them in butter.
My Mom used a Toas-tite device to make what I came to think of as the perfect grilled cheese sandwich. Replicas are still available!
Oatmeal bread with Velveeta, dill pickle slices on the side. Tomato slice added is okay, but not required.
Best served with tomato soup.
I was raised on grilled cheese on a single slice of white bread.
Under a broiler, the cheese (Kraft's "American") would bubble to the point, if desired, of blackening a (delicious) little.
I use 12 grain bread with St Albert old or extra old cheddar cheese, sliced 1/4 inch thick, and a bowl of Campbell's tomato soup. Cut the sandwich into strips and dip into the soup. Perfect comfort food on a cold day.
I used to work at a DOD installation whose cafeteria served the best toasted cheese. Most likely fried in margarine. Very thick white bread, 3 kinds of cheese—cheddar, Gruyere, and I forget, but it was good —bacon and tomato added upon request, and the kicker, a mild, rather than the usual blistering hot, whole-grained mustard. We GRIEVED when the base changed cafeteria contractors.
Definitely on white bread. I also like good old American cheese, much to the dismay of my liberal friends, who think that American cheese is just for the peasants. Same with Jello. I used to like to dunk grilled cheese sandwiches in hot picalilli relish, but I haven't seen that in the grocery stores in years. Maybe it's because I live in Maryland, and I grew up in Connecticut. Maybe they still carry it up there. Oh by the way, could someone from up north show these people down here, that a hot dog bun is supposed to open at the top, not the sides.
No matter the bread or cheese,
Peel that hot grill cheeze apart and add some mayo and a slice of good tomato.
Dat's some good eatn'.