Grilled Cheese Sandwich (very good for breakfast)

"ItsJoanNotJoann" wrote in message
news:464f05db-7d4e-4b59-8a89-5b3aa53f2919@d28g2000yqf.googlegroups.com...
Yeah, no thanks.

I'll concur. Who needs a website for grilled cheese sandwiches?! Imagine
what the other "special recipes" are.

Jill
 
On Tue, 3 May 2011 05:00:51 -0700 (PDT), "[email protected]"
wrote:


I don't eat grilled cheese sandwiches often, but prefer them most when
the bread isn't squished flat. The more "toasted" the bread is in it's
original fluffy state, the better I like it when the cheese is melted
nicely.

If the bread has a nice crunch to it, even better!

----
Brush one side of two pieces of bread *lightly* with butter.

Place those buttered sides down in a medium hot pan with cheese placed
on one of the pieces of bread.

Cook until the bread, (when lifted gently), is lightly golden in color
and then place the bread only piece over the cheese on the other slice
of bread and continue heating *without pressing* until cheese is
melted well and bread is crisply browned.

Serve immediately. When bitten into, the bread should still be fully
expanded in almost its full thickness when fresh. It should be nice
and crunchy, not squished flat like paste.
 
On Tue, 3 May 2011 10:16:05 -0700 (PDT), Nancy2
wrote:

Aren't we getting into some kind of cheese panini now? Grilled cheese
sandwiches have never been weighted down in my world.


--
I love cooking with wine.
Sometimes I even put it in the food.
 
On May 3, 5:18?am, Landon wrote:

Several years ago, we started doing panini sandwiches at work. It was
a heavy grill that had to be cleaned with a chisel every night. If we
didn't coat the bread with oil (we used olive oil), the sandwich would
get stuck. I tried doing my own at home with he george foreman grill.
The bread didn't look as golden brown without the oil, butt it was
still crunchy and tasted great.

Now, at work, we use a special oven that can cook the sandwiches
faster. We still use the olive oil, but the sandwich is cooked open
and then put together. The bread gets crunchy around the edges, but it
is often still very soft in the middle. I like the sandwiches that are
made with a hoagie type bread and cooked that way, but not the panini
style bread.
 
On May 3, 10:08?am, Dan Abel wrote:

I was comparing the toaster oven suggestion with my george foreman
grill suggestion, both alternatives to the stovetop pan.
 
On May 3, 4:59?pm, Mark Thorson wrote:

We always weighted them down when we did them years ago. Now I just
use a george foreman grill.
 
sf wrote:

I always pressed them down with a spatula when
I made them. A weight could do the same thing.

I suppose it might depend on how much cheese you
use. I didn't use much, so I was more concerned
with getting the bread slice to be uniformly
bonded by the cheese. If you used a lot of cheese,
it would spurt out the edges when pressed.
 
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