My new grilled cheese
02-13-2017, 10:45 AM
#32
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Join Date: May 2009
Location: NY
Posts: 10,590
I think the artisan sour dough makes all the difference in the world. I love Panera sour dough, the closest I have ever had to authentic San Francisco sour dough I was raised on. Any grilled type sandwich is better on sourdough! I won't make any kind of panini without it.
02-17-2017, 11:03 PM
#33
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Join Date: Aug 2010
Location: Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
Posts: 8,562
I'm so glad there are many of you who love artisan sour dough bread! It's really the only bread I eat.
The brand I use most is called Ecce Panis, carried by our Kroger. It's sold in a whole loaf, unsliced, which I often slice at the store rather than at home. It's as close to crusty outside/slightly firm inside European bread as I've had since I lived in Germany.
The day I bring it home fresh, I just HAVE to have a slice slathered with cold unsalted butter! That's the Euro habit in me, too, I guess, LOL!
It's interesting how many of you like to add things to your grilled cheese sandwich. I'm a 'purist' who rarely does. I really like just the flavors of the bread and cheese alone. Fun responses!
Jan in VA
The brand I use most is called Ecce Panis, carried by our Kroger. It's sold in a whole loaf, unsliced, which I often slice at the store rather than at home. It's as close to crusty outside/slightly firm inside European bread as I've had since I lived in Germany.
The day I bring it home fresh, I just HAVE to have a slice slathered with cold unsalted butter! That's the Euro habit in me, too, I guess, LOL!
It's interesting how many of you like to add things to your grilled cheese sandwich. I'm a 'purist' who rarely does. I really like just the flavors of the bread and cheese alone. Fun responses!
Jan in VA
02-18-2017, 07:43 PM
#34
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Join Date: Aug 2012
Location: Omaha, NE
Posts: 56
I have found that rather than using butter, I use mayo on the outside of the bread. Of course I put in a layer of meat (ham or roast beef) between the cheese. Now I am getting hungry, and I just ate! The best bread is usually the Italian loaf I make at home. But then I try to make all my bread, seems to be better for me.
02-19-2017, 06:13 PM
#36
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Join Date: Jun 2014
Location: Southern NY/Western TX
Posts: 53
We have these long-handled sandwich makers for in the campfire and grilled cheese is one of our camping go-to treats. We use a variety of combinations of cheeses and breads; it seems no pairing doesn't work. Also really good toasted over the fire (or on the griddle) is a peanut butter and jam sandwich.
My grade 8 home economics teacher taught us to spread the inside with hamburger relish. The red relish that she used is no longer available in Canada.
My grade 8 home economics teacher taught us to spread the inside with hamburger relish. The red relish that she used is no longer available in Canada.
03-05-2017, 02:26 PM
#37
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Join Date: Dec 2009
Location: Outside St. Louis
Posts: 38,213
We always make ours with american cheese and serve with canned bean and bacon soup.
Sometimes we put ham slice with the cheese.
We always spread soft margarine on the outside side of bread.
Life is too short to give up favorite foods.
Sometimes we put ham slice with the cheese.
We always spread soft margarine on the outside side of bread.
Life is too short to give up favorite foods.
03-05-2017, 04:35 PM
#39
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Join Date: May 2008
Location: Florida
Posts: 3,708
I love grilled cheese with all kinds of cheese. American is my least favorite and I don't usually have any but it will do in pinch. I love it grilled well done with the edges of the bread crunchy. Slow cooked until the cheese is all melted! Very occasionally do I add some ham. Great with tomato soup!
If anyone is in touch with Jan please let her know she is dearly missed!
If anyone is in touch with Jan please let her know she is dearly missed!
Last edited by susiequilt; 03-05-2017 at 04:37 PM.
03-05-2017, 04:40 PM
#40
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Join Date: Jun 2008
Location: British Columbia
Posts: 2,307
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