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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?
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.