this post was submitted on 19 Aug 2023
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A few grilled cheese questions. (beehaw.org)
submitted 1 year ago by Theroddd@beehaw.org to c/chat@beehaw.org
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  1. 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?

  2. 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.

  3. Best cheese and bread for the sandwich?

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[–] thebardingreen@lemmy.starlightkel.xyz 6 points 1 year ago* (last edited 1 year ago) (5 children)

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.

[–] storksforlegs@beehaw.org 4 points 1 year ago (2 children)

Grilled pizza sounds pretty good too

[–] Theroddd@beehaw.org 2 points 1 year ago

That, to me, would be a type of open face melt. Which are very good as well.

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