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Steve Freides[_2_]

wrote:
> On Sat, 26 Nov 2011 17:49:11 -0500, "Steve Freides" >
> wrote:
>
>> IMHO, if it's got more than cheese in the middle, it's no
>> longer a grilled cheese sandwich, it's a grilled <whatever else
>> you've got in there> and cheese sandwich, e.g., a grilled ham and
>> cheese, or a grilled egg and cheese.
>
> This +1.
>
> I make my grilled cheese sandwiches with soft wheat bread, American
> cheese (not cheese product, etc.) for its meltability, and another
> layer of a more flavorful cheese grated, such as an overjarige Gouda,
> perhaps with a sprinling of parmesan or other Italian grating cheese.
> I use clarified butter on the exterior surfaces.

The Wiki says American cheese is just like Velveeta in that it's a
"processed cheese product". Cheddar melts just fine as does every other
actual cheese I've ever tried. Nothing wrong if you like American
cheese, but you seem to be giving it credit for being more than it is.

> And -- most importantly -- finely ground black pepper, which really
> enhances the overall flavor.

Agree completely on this point. For us, it's fresh ground black pepper
but also a little garlic powder. It seems no one notices these two
ingredients, they just think the grilled cheese tastes good, and that
seems right to me.

We do the same for what we call cheese toast here, which is an
open-faced cheese melt we make in the toaster over - cheese on bread,
light sprinkling of both garlic powder and black pepper, and bake on a
high heat for a few minutes or broil.

-S-