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Grilled Cheese

post #1 of 58
2/18/08 at 7:21pm
Thread Starter 
What cheese do you suggest in grilled cheese?
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post #2 of 58
2/19/08 at 12:22am

a good tasty chedder

or an aged edam
or
a good stinky rich blue that bites you back
or
smoked applewood cheese
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post #3 of 58
2/19/08 at 4:38am

Grilled Cheese

I alwas use Red Leicester
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post #4 of 58
2/19/08 at 4:52am
depends on what your going for.

Guoda would be nice.

I honestly like mine with swiss or american some bacon and tomato.
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post #5 of 58
2/19/08 at 12:16pm
Just about any cheese that melts! Depending on what mood you're in.

Sonoma Jack is one of my favorites.
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post #6 of 58
2/19/08 at 1:39pm
As with Andy, it depends on my mood and what's immediatly available.

In addition to cheddar I'm kind of partial to Gruyere. Also I often mix cheeses, going with maybe Swiss, Cheddar, and Jack.

I also like a hearty sandwich: the cheese, or cheeses, some chopped red onion, twice-smoked bacon, and sliced tomato. All the fillings are sandwiched between the cheeses, so the cheese melts into them as the sandwich is grilled.
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post #7 of 58
2/20/08 at 6:08am
I prefer Gouda cheese. If you are having a hard time finding Gouda, a young Edam or Jack can be substituted.
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post #8 of 58
2/21/08 at 3:18am
Cypriot halloumi cheese is nice toasted. Also Double Leicester, white Cheshire or even Stilton!
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post #9 of 58
2/21/08 at 8:28am
Gruyer or applewood smoked....on sourdough, with bacon! (bacon makes EVERYTHING better)
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post #10 of 58
2/21/08 at 5:27pm
Thread Starter 

great suggestions

wow..so many options to choose from..thanks so much!
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post #11 of 58
2/21/08 at 7:30pm
I haven't tried it for grilled cheese, but would mimolette work?? :confused:
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post #12 of 58
2/21/08 at 7:38pm
I like mine like a mini pizza, well more or less. Love it with Cheddar/matured tasty cheese, with anchovies and a sprinkling of smoked paprika and ground oregano. Or add some shredded salami/pepperoni onto that.

And McMurphy - you are so right -bacon does make everything better :)
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post #13 of 58
2/22/08 at 10:22am
Cheddar! **** good stuff. Bursts with flavour when grilled..
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post #14 of 58
2/24/08 at 10:34pm
As much as I love grilled cheese sandwiches, I'm surprised I don't make them more often. Two of my current favorites are a sharp cheddar with strips of roasted red bell pepper, and some sort of tangy swiss with sauteed mushroom slices. Of course, your basic, plain cheese and bread is just fine, too!

mjb.

ps: Was it Alton Brown who once made grilled cheese by heating some firebrick in a 500 degree oven, then putting the sandwich between them to actually cook it?
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post #15 of 58
2/29/08 at 10:11am
I like Munster on just about anything

My personal twist on grilled cheese is taking fresh croissants and laying a slice of munster on them face up, then putting them in a toaster oven. Its pretty much the most amazing lunch ever.

Open-faced munster grilled cheese croissants FTW
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post #16 of 58
3/1/08 at 9:45am
I'm going to try and locate some Taleggio and make these sandwiches on my job this Monday. I made the onion jam yesterday and the house smelled great.

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post #17 of 58
3/1/08 at 1:54pm
herbed cream cheese and cheddar
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post #18 of 58
3/1/08 at 2:03pm
Scottish mature cheddar, Canadian if you really want abite to it.
My mother-in-law has a great recipe :- 1 slice of white toast (plain bread if poss), spread with marmite topped with a couple of rashers of streaky bacon, a pineapple ring and loads of mature cheddar. Under the grill.
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post #19 of 58
3/5/08 at 9:36am
Grilled Cheese Sandwich with Bacon and Pear Recipe | Simply Recipes
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post #20 of 58
3/5/08 at 9:46am
Here is my all-time favorite grilled cheese sandwich:

bread brushed lightly with olive oil
Gruyere
sliced granny smith apples
Dijon

Works well as a toasted sandwich or panini. Incredible combination of flavors.

I believe the original idea for this came from Jamie Oliver.
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post #21 of 58
3/5/08 at 9:47am
I could only find one small piece of Taleggio the other day, so I picked up some Raclette at Trader Joes. Grilled and tasted great.
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post #22 of 58
3/7/08 at 5:15pm
Pepper Jack with smoked turkey pastrami and sliced onion. Handful of pine nuts optional.
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post #23 of 58
3/21/08 at 2:50pm
I just had to make a grilled cheese after I read this forum. I used three cheeses (sharp cheddar, american, & baby swiss) along with fresh spinach, cracked pepper all on hearty whole wheat bread. Oh sooooo good!!
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post #24 of 58
3/22/08 at 11:28am
OK, so a couple months ago I made up some fromage fort/potted cheese to use up some crumbly little chunks. A couple weeks ago I made trad cheese fondue (emmentaler, gruyere, white wine). The next day I thought it was a shame there was no leftover cheese sauce because it would make a great grilled cheese sandwich. Then I smacked my forehead and thought "make some emmentaler/gruyere/white wine potted cheese for quick and easy grilled cheese!!!!)

I didn't, but now I think that sounds like a good saturday food project.
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post #25 of 58
3/22/08 at 12:30pm
Shakeandbake your sandwich looks fantastic! Is that green an escarole? My husband and I are going crazy! :lips:
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post #26 of 58
3/24/08 at 6:12pm
:)I love Mozzerella, tastes good and is real Stringy.:talk:
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post #27 of 58
1/23/11 at 9:21am

I'M LAUGHING AT MYSELF HERE, in that I've now picked up on maybe the third thread that is kinda old. I'll repeat, "LAUGHING AT MYSELF".

 

It's absolutely cracking me up that when I look for threads to continue on, that they turn out to be anciently (in BB relativity) old. LOL. This thread is over 3 years old, and the other "Grilled Cheese" thread is over 6 years old. Anyway, my thoughts are coming from 2 threads in particular; the "Reuben" and "Monte Cristo" threads. 

 

Today, being the day that "'da BEARS" are gonna beet the bageebies outta the Packers, is a day that I have work. I'm cooking and feeding a group of people having a party. As it is, the Host of today's party just got a new pannini press, and he would like grilled sammys to be today's theme. Also as it is with these kinda deals there will be some people of the vegetarian persuasion in attendance. For them I will be making my version of the "Classic Grilled Cheese" sammy. I will use a combination of shredded cheeses including Monterrey Jack, Cheddar, Asadero, Queso Quesadilla, Colby, Queso Gallego and Manchego. NO, I don't go through all the work, I just buy packages of the stuff. LOL @ Me I guess. I toss that up in a bowl with finely minced sun-dried tomatoes and fresh basil. I mound that up on sourdough bread that has been spread with butter on the outside and a very thin swipe of honey-mustard on the inside. I grill them up. Yummo  Dee-Lish. To even further jack up the sammys I lay in a couple slices of prosciutto for the carnivores of the crowd. Anyway, again, there it is. 

 

 191px-Chicago_Bears_logo.svg.png         chi.gif

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post #28 of 58
1/23/11 at 1:16pm

Iceman, that sounds really good!!!  Hope its a comfort to you as right now, just before half time, it looks like the Packers are dominating!!!!  smile.gif  (Sorry, I just couldn't help myself)

 

Nothing wrong with pulling up old threads.  Actually I find it kind of interesting as I have been here for about 10 years.  It reminds me about all the people who have come and gone over the years and is sometimes fun to see what I said those many years ago.  Many of them are as relevant today as they were back then.

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post #29 of 58
1/29/11 at 2:00pm

A mix of a few cheeses is the greatest! I personally really like using cheddar and some gruyere. Also really good if you add some red onion.

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post #30 of 58
1/29/11 at 2:35pm

Got to be honest, though - I much prefer a Welsh rarebit (rabbit) than just strips or grated cheese on toast.

 

Add some good porter and a little onion to the rarebit (as well as English mustard) - and smeared with a little HP sauce.

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