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Why is fat spread on the bread different than fat poured in the pan? The sandwich comes out different depending your method here. 1A. Which method do you prefer?
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What fat do you use? Butter? Mayonnaise? Some super cool other thing that I haven’t tried? Again the sandwich comes out different, both in flavor and texture depending on the fat of choice.
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Best cheese and bread for the sandwich?
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I like to add some ᵇ̸̨̩̜̱̦̺͓̞̯̲̈́̓ˡ̴̦̘͉͚̱̬̖̩̝͈̀͝ᵒ̵̧̜͍̼̊̿̏̎̒̇̕͝ᵒ̸̧̠̼̞̓̑̾͆̊ᵈ̵̧̀̎̃̋̿ ̸̡̼͐̈́̓̓̀ᵒ̴̼̰͔͇̫͉̠̩̀̈́̋͒̚͝ᶠ̶̮̼͉̤͎͚̘̬̑͜ ̶̪͇̒̒̈́́̉͌͒̒̌͊ᵗ̴̘̝̳̽̄̉͐͛ʰ̴̙̗͍͉̱̦̜̗̦̆̀͐̍̎̑̚͜ᵉ̵͚̦̖͔̱̤̍̈̀ ̵̧̨̧͎̜͊̀̓͛̔͜͠ⁱ̶͎̱̟͍͓͇̙̲̺̻̆̂̄̽̄͂̃̽̚̚ⁿ̷̡̖͍͊̍͛̄͌ⁿ̵̢̧̠͔͔̫̻͚̄̆̈̓̽̒͂̉͝͝ᵒ̵̻̤̰̲̑͌̌̄̎ͅᶜ̸͎͛̔̏̀̎̚͝ᵉ̸̜̙̦̜̼̤̯̤̀̿̌̾̏͗͋ⁿ̷̧͈̭̥̪̊̇ͅᵗ̸̝̤̳̮̥̖̹̥͙̒͑̈̓̂͠ before heating the pan. Adds some ժ̶̻̫̤̫̿͋̇̈͠͠͠ҽ̵͙̮̌̿͑͗̀̀͘͘͠ʂ̸̧̘̩̟̲͊͒̿̚ք̷̫̘̗͇̪̤̓̈͠ͅͅą̴̳̮̗̜͈̭͖̔͆͑̀̓̂ì̶̢̠̳̤͚̭̙͋̄̃̀̆̚͝͠͝ɾ̶̼͔͚͙̬̤̹̱̅͋̾͝ͅ to an otherwise mundane sandwich.
Personally I find §̷̛̛͎̜̞͍͍̭͇̞̰̖̘̻̮͖̈́̈̇͊̀̀̄̽͛̉̈̈́̋͜͜w̴̢̼͖̟͕͖̰̞̙̺͔̦̠̟͆͆̋̅́͋̀̓̍̾̅͗̄̈͝͝ê̶̢̡̧̡̛̛̪̟̜̜͕̩̯͎̦̙͌̈́̓̋̏̈́̒͆̎͂̕͜͠ȩ̴̨̞͍̻̹̱̟̰͍̤̭͍̫̜͈̂͋̾̀̈̒͂͋̀̎̔͛̌̓̔͘͝†̶̩͍͓̖̭̫̺̭̘͚͈̼̲͔̟̪̓̈́̄͛̋̆̋̽̈͒̒̅͝͠ ̶͔͍͎̝͙̪͉͚̝̟̰̫̙͈̾̀̈͛͐͗͂̾̎̒̈́̈̇̒£̵̛̛͈̹͍̙̺͇̟̰̰͓̣̦͙̰͇͊̀͂͂̂̉̋̈͆̊́̓̈́͠ͅå̶̡̢̢̧̢͔̯̟̩̭̣̺̜̻̻͔̈́͆̒̋̎̋̍͗͒̾̓̾̚͘͝͠†̴̡̧̼̫͇̟̙̰̦̫̮͙̬̠̟̊̂́̋̀̄̿́̏̐̈́͗̇̍̈̂ ̴̻̪͙̬͍̖̝̮͇̗͓͈͙̜̯͒͋̉͐͊̌̃̒̀̊̌̈̈́̕̚͘͜ð̴̡̤͍͎̭̯̙̺̣̦̯̘̙́̌̿͛̈́̅̆̈̏̾̀̚̚̕͜͝£̶̧̛͉͖̼͍͕̜͙̫̭̝̻̠͙̈͌͌̅̇͐͑̑͗̇̽̐̔̎ ̸̡̪͉͇͚͍̰͖̲͈̜͙̰͈̝̈́̀́̈̿͐̈́͋͑͛͋̍́̐͌̚†̴̡̛̰̻̠͈̘̲̙̣̦̮͕̘̦͎̀̓̇̿̓̅̅͌̅̈́̆̄̽̊h̷̙͖͔̲̻̥̼͇̹̹̥͈͔̠̫͒̏̓̎͋̏̅͗͒̐̈́̾̊̎̍̕͜ê̷̢̛̛̪̟̮̻̖͙̤̮̦̺̳̻̠̏̊́̏̍͆̏̋͆̾͌̊͠ ̶̡͓̠̫̹̙͈͇̬̟̖͔̬̻̞̊̃̓́͑͊̌͆͌̈̑͛͘͜͝͝h̷̡̧̡̛͚͙͎̪͎͖̣̗̺͈̽̃͑̑̌̎̊̌̉̋̀̇̕̕̕͜ð̸̡̘̞̜̣̘̩̥͓̖̞̺͇͙̫̖̔̾̈̑͊̇͆̆͛͑̍̽͐̆͐̕g̵̨̼̟̳̙̜̹̦̳͙̼͕̗̝̬̯̾̊͛̾̋͗̑̽̃̀̔̌̌̓ to have a milder flavor.
Are you OK?
Yeah what is happening here lol
Oh yo�̶͙̖̦͚̼̹̏͋̑͗̒̎͠ know, just s�̴̧̱͈̰͂̓͐́͛͂̅̅�̶̫̯͈͓̣̈́̄̿͌̀̃̍̏͛͜͝e ɿɘg̸̬̥͊͂̿͛͠ù̷̥̖̟̭͙̬̫͎̻́̓̋̇̀̀ͅl̸̡̝͙̺͚̩̄͌̃͗́̏̾̓̑͠ar human̸͔̜͖̺̜͎̋̇̅̊̋̐̚͜͝s̶̝̙̠̘̟̒͛̈́͑́ having a bit of �̵̡̋̐̈�̴̢̫̻͓͗̌̄͐̃͛̓�̵̡͉̪̞̽̽̄̋̋̂̑̀͆́ͅ�̴̩̙͍̟̞̉̃̓͊͋̈́̋̽͆�̶̢̛̹͉̟͎̭̦̘̾̕ͅ�̶͙̖̄̏̔͌̒̄̒́̕.
You seemed pretty decent in your comments on other post. Too bad a block is needed here.
(╭☞´ิ∀´ิ)╭☞
Just people with nothing better to do I guess.
Funny you should ask that. You see, I’m having the worst time finding acceptably fresh ᵇ̵̸̴̸̷̸̵̶̸̶̶̵̷̶̨̧̡̧̡̨̧̛̛͈̩̣̣͚̫̹͍̘̼̗̲̤̜̰̩̺̰̠̗͚̺̬͔̹̘̞̼̞̳̹̻̰̼͇̼̥̩̼̣̝̪̳̯̲͖̜̘̩͔̠̰̣̪̲̻͓̲̩̤̯̤͔̦͎̋̅̃͆̎͊̈́̊̽̔̅̎͂̈̒͊̿̎̀͆́̈́̂̑̉̓͒́̽͊̃́͌̀̋͐̂̿͛̃̓͒͌̂̿͂͛̄̂̆̎͆̿̈́̋̀̈̆̏̅̐̃̆̕̕͘̚̚̚͠͝͝͝͝ͅͅˡ̴̶̵̸̴̵̷̸̸̴̸̷̴̶̵̶̷̵̧̧̡̨̛̠͈̬̮̰͖̙̬̻͓̘͈̪̠̩̺̝̬̤͓͖͍̗͎̞̖̦͔̞̭̺̣̰̙̝̯͖̭̥̥̹͕͈̤͚͕͔̤̭̭̼̙̙̣̦͈̳͈͓̼̱̬̮̘̰̭̝͕̺̣͈̊́̀͛̇̍̐̈͛̏̿͊̇̓̑̂̿̃̈̋̓̃̑̆͒̌̆͛̐͆̉̀͋̿͒͐̐͂͊̾̓͒̈͆̇͊̍̾̑̒̑̉͋̌͋̓̄̑̂̆͐̓̈́̂̇̉̎̍̈͛̆̓̀͂̽̕̚̚̕͘̚͘̚̚͝͝͠͝͝͝͝ͅͅͅᵒ̸̷̵̸̸̶̶̵̴̴̸̵̵̴̡̨̡̧̧̧̡̧̧̨̨̨̛̛͙͓̤̼͖͉͙̳̫̥̻͕̮̮̼͚̤̳͈̘̦̝̭̝͚͔͖̠̞̼͎̼̯̟͎̬̻͉̳̭̙͙̬̜̻̗̳̲̠̬̭͉̞̺̹̫͔̭͉̺̰͓̠̼̤͉̯̻̮̪͙̙̖̜̮̺̜͚̝͙̼́̽̿̀́̈͐̿̉͑̔̅͆̀̌̎̍̈́̓̾̊̄̋̀̀͐̒̈̔͂͋͗̊͂̈́͂̓̐͊̋͛̾̅̑̐̐̓̇̊̚̕̕̚̕͜͜͝͝͠͝͝͠ͅͅᵒ̷̨̫̤͆̾͐̒̕̕͠͝ᵈ̶̤̂̄̃͋̕͘ ̶̡̡͎̝͖̜̭̗͙͚͂̂͘̚ᵒ̷̘̻͕̹͗̃̉͛͐̚͜ᶠ̵̣̞̪̰͍͇͝ ̵̡͕̩͖͙̫̜̯̩͋͛̋͂̾ɘ̴̜͂̍̕ʜ̷̨̩͙̻̜̼̫̗̈́̃͌̀͋̋̒ƚ̵̡̩̯̜̫͙͖̩͕̾͂̋͛͋ ̵͇͍̰̪̞̣͝ ̷̡̡̥̩̠̟̫̍͒͗̇̑̓͗̊͠ⁱ̷̻̞̠͉̄̆̽͆̿̀̎̃̀͝ⁿ̷͉͉̀̇̄̽̔̾̃͘̕͝ⁿ̸͈͒͑̽̈́̀̏̒̆͝ᵒ̷̧̳̭̺̅̏̊͂͜ᶜ̷̷̸̷̸̶̨̧̨̧̦̟̖̙͔̠̹͚̺̗͓͔̦̳̰͍̹͇͖͉͈̬̭͙̞͉͚̗̬̠̍̔̓̐̀̾̿͑̆̓̓̿̉̈́̅͛͑̈̌̈́̆̆͌̋́̕͜͜͜͠ͅᵉ̸̷̷̶̸̸̴̵̶̶̸̷̶̵̴̡̢̡̢̛̛̛̭̫̳̠̫̯̫̙͈̣͙̟͓͓̮͇̭̰̫͔̫͈̩̮̬̺͔̞̘̬̪̲̜̖̥̳͙̘͎̤͔͎̣̙̭͍͔̟͇͈͉̲̻̯̻͎̫͎̜̲̘̙͈̗̟͓̱̯̘͓͇͉̖̙͗͆̌́̎̾̀͗̀́̿̂̉͊̀̓́̅̅͂̇̃͆̊͋̈͗̾̌̋̀̇̓̽̀̀̆̅̆́̆̽̌̐͒́͐̈́̽͑̅̏̆̈̂̓̐̋̽̂́̈̐̌̔͑̽͑̽̉̃̌̍̒̃́̒̔̄̆̽̌̌͘͘͜͜͜͝͠͝͝͝ͅⁿ̵̤̮̖̘̄̇͊ᵗ̷̩͙̘̳̲̰̤̳̀͛̓̍͋ so all of my meals are just okay, or rather; mundane. ᴵ̴̢̠̼̞̪̱̱̻͒̄͊̀̆̍́ᵗ̴̼̭͍̠̥̀’̷͖͉͋͒̈́̾̂̓̀͝͝ˢ̵̡͖̺̊̈͊̕͠ ̷̡͚̰̖͚͍̱̅͆̅͝ᵗ̵̭̝̿̆̊̑ͅᵉ̴̮̺͈͚̀̈́̏̏̕͠͠͝ʳ̴̥̟̱̻̈́̃̌͂̔̓͝ʳ̸̨̼̘̪̗͔̺͍̏ͅⁱ̴̹̥̂͐͋̀̂́̅ᵇ̵̻͚͖̙̞̠̩̠͙̒̐̍̉ˡ̴̨̢̳̻͔̥̖̻̆̒́͗̋ᵉ̸̤̥̩̦̃̃́̐͛̂̕͝.
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(Pure opinion) I feel like there’s a difference in the level of saturation in the bread before the toasted patina forms. Spread before soaks deeper, in the pan seems to crust faster and thinner.
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Butter, unless we’ve got a duck hen laying at inopportune times. Then it’s duck egg mayo.
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Grilled cheese sandwiches are a near-perfect conveyance mechanism for soups. For us, tomato soups get sharp cheddar, butternut and acorn squash soups tend to get a provolone, and I’m fond of smoked cheeses for pumpkin soup. Sourdoughs are great but we’re also fans of cracked wheat breads.
I prefer mayo, spread on the bread. Any type of melty cheese will work, no hard like provolone or super crumbly liek feta. Any bread can also make a good grilled cheese. I have had amazing Swiss and rye grilled cheese. I also consider a cheese quesadilla a grilled cheese and I make those often as well!
Love duck eggs never had duck egg mayo.
The duck mayo was something we tried making because we both played stardew something fierce and had also never tried it. It’s delicious. The provolone was a happy discovery born of “what can we make without going out” but the slight unctuousness is a nice contrast.
I hadn’t considered your last point but completely agree
I love eggs, cannot really raise chickens but in my younger days we had chickens ducks and geese Turkey on a few occasions. I have had all of their eggs and they are all delicious.
A nice grilled cheese quesadilla and some fresh tomato is awesome.
One of my all tine favorite meals is over easy eggs and grilled cheese. Break the top of the egg and dunk the corners of the sandwich in the yolk… It’s just amazing.
Sriracha mayo is really good to use, if you like Sriracha.
Ohh I do, sometimes I spice my GCS with red pepper or cumin.
Spot on.
Sometimes to be fancy its mozzarella (fresh, not the shreddy pizza or slice sammich type) and mix olive oil, butter, pesto as a spread.
I stopped using pre shredded cheese so I’m with you there! Have also used olive oil. And for extra fancy I have done olive oil on bread, then crust the oil side in parm. It gets an interesting crunchy salty nutty crust. edit (I immediately regret my choice of phrase there, but I’m leaving it.)
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My goto for grilled cheese is butter, premelted and mixed with garlic powder, oregano and black pepper. Fresh garlic is even better when I’m not too lazy, but grilled cheese is comfort food so I usually just want to make it and eat it ASAP. My goto bread is sourdough and my goto cheese is fresh mozzarella. I make a really thick tomato soup to go with it, by making Campbell’s condensed tomato soup with heavy cream instead of water and adding lots of herbs and spices. It might as well be a tomato cream sauce.
Because apparently I want grilled cheese to just be pizza.
Use the garlic butter dipping cups from Papa John’s, I bet it would slap.
Grilled pizza sounds pretty good too
I actually made that once. A friend and I were watching Buffy the Vampire slayer and there’s an episode where the secret ingredient to make the mini pizzas so good was to take them out of the oven and fry them in garlic butter, then put them back in the oven.
So we tried it… man… it was crack.
That, to me, would be a type of open face melt. Which are very good as well.
Heavy cream all the way for tomato soup. The mozzarella “snap” is always good and a goot texture feeling. That is a bit more of a grown up grilled cheese. Mine are generally basic and quick. Bread, mayo, cheese, heat, time. I will occasionally spice it up and make it fancy but usually, like you I want it now and good and easy.
I guess we just call it cheese on toast here, & seems less complicated… I just put a slice of bread in the toaster, once its done, put some cheese ontop, a nice mature cheddar, pop it under the grill, until the cheese is bubbling, job done. Nice with bit of brown sauce ontop…
Cheese on toast is different, also tasty. But toasted VS fried in fat bread is a world of difference. I recommend you try an American style grilled cheese.
I wonder if that’s what we’d call Eggy fried bread 🤔, which is also very good…now I’ve made myself hungry…🤦🏻♂️😅
Describe eggy fried bread? Couldn’t be what I would call French toast? This is heat butter in pan, beat egg in wide bowl, maybe with some vanilla, dregs a slice of bread, both sides in egg, fry in butter until golden yellow. Add sweet topping like a compote or maple syrup or powdered sugar, enjoy.
Grilled cheese is 2 slices of bread, with a fat, and a cheese. Coat one side of bread in fat, put fat side down in pan. Put cheese on bread, coat one side of other slice of bread in fat, place fat side up on top of cheese. When bottom slice of bread gets golden, flip entire sandwich and fry until the other side is golden. Remove from heat and enjoy.
Ahhh yes, Eggy fried bread, is French toast, I forgot we were talking about cheese…😅. I’ll definitely try grilled cheese as you described, sounds good. I’ll be experimenting in the morning…cheers👍🏼
Eggy fry bread makes a tasty sandwich base. Throw some ham and cheese between the slices.
The sheer variation in bread and cheese pretty much guarantees a combination for anyone that eats bread and cheese. Would love to hear what you come up with! Please report back. Also, is this your first Exposure to the grilled cheese concept? I’m really Interested in knowing your experience. I grew up with them, someone coming to them later in life is going to have an interesting take.
I grew up with Cheese on Toast, or ham & cheese toasties, but never in the way you’ve described, so will certainly give it a go… French toast or eggy fried bread would be a good base to add some cheese, ham or other filling & turn into a sandwich…🤔
Give it a go, they are incredible comfort food with so many variation and super fast.
And check out a Monte Cristo sandwich. When done right they are great.
Butter that’s foaming in the pan, then whatever basic sandwich bread, then Norwegian “yellow cheese”, sort of like a mild Gouda. The cheese itself is good but not that exciting, so a pinch of salt and this or that spice (BBQ spice, garlic powder, chili flakes) is good, or some more flavorful cheese. I like keeping it simple so the butter flavor doesn’t get lost, though. Maybe cheat with a tiny bit of extra butter to finish.
this thread made me hungry.
Me too, me too. How do you prefer a grilled cheese?
very “airy” bread, lots of butter (on the bread), at least two kinds of cheese (provolone is a favorite), always cooked on our trusty cast iron skillet. i like to dip mine in ketchup like a heathen, but i’ll do soup if i’m sick.
i also once had a mac and grilled cheese from a food truck. that was killer.
Love my cast iron as well. It gets so much use and is always out and on my burner…
Fat poured into pan doesn’t guarantee the kind of pristine coverage necessary for a good crusty grilled cheese simply because it doesn’t get the opportunity to penetrate as far into the bread, only the outer most bit of bread catches a sear and then that sear prevents further fat penetration and also mayonnaise is best IMO because you get the best crisp to fat ratio, you can use much less mayonnaise than butter and still get wonderfully crispy results.
Sure it’s crisper, but it don’t taste like butter
Thank you OP, I’m saving this thread for future reference…
I’m glad this is of value to someone other than me. Moslty I really liek grilled cheese. Was slightly curious about the science of fat in pan vs fat spread on bread. To my brain, it’s shouldn’t make a difference where the fat starts, but it does.
Adding in, I think the egg in the mayo definitely enhances the flavor and texture, more that the pure fattyness or another source.
Try ranch as the fat, gives it an interesting kick.
Really? It’s not too… Cream based?
Nope, ranch has about the same amount of fat as mayo, so it comes out to a similar texture.
Tried it! It was fine. Had a nice bit of ranch flavor but the consistency was off for me. It wasn’t terrible but just not what I was used to. Thank you for the tip.
Interesting. I may try tomorrow.
