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Get some wild cheese mixes
I personally believe that I have mastered the grilled cheese.
Grilled cheese success factors: melted cheese, crispy, but not burnt, crust.
Challenges: getting the cheese to melt while getting the crust to cook without burning.
Cheeses: really, anything. I’ll raid the Trader Joe’s cheese section because of how cheap it is. My favorite is to shred Gruyère, some sharp white cheddar, and occasionally a couple crumbles of bleu. 70/20/5 mix
Bread: prefer sourdough, but a country loaf will also work.
I start with a tri-ply skillet on the stove, on medium heat. I butter 2 pieces of bread and lay them in the pan. Then I distribute cheese over both pieces of bread.
Then, it’s straight into the oven, under the broiler. By melting the cheese open-faced, you decouple the issue of getting the cheese to the consistency that you want without the bread burning or dehydrating.
Once the cheese is melted, I remove the skillet from the oven, put it back on the stove, close the sandwich faces, and then just work on toasting up the bread to where I want it.
Served sliced along the bias with a side of tomato soup or marinara sauce for dipping purposes.
Yes!
https://www.instagram.com/reel/Cos6siev9qJ/?igshid=YmMyMTA2M2Y=
OP, which did you end up making?? I just found another Instagram one and it looks insane:
https://www.instagram.com/reel/CrJ82xRvm-1/?igshid=YmMyMTA2M2Y=
Rising Star
When in doubt, listen to Kenji:
https://www.seriouseats.com/best-grilled-cheese-sandwich-recipe-variations
Whenever you think you have enough butter on the sandwich, you're wrong, add more