On Sunday, March 29, 2015 at 5:36:13 AM UTC-10, Ed Pawlowski wrote:
> Growing up, grilled cheese was Velveeta on white bread. For years, I
> never did much else but eventually went to sharp cheese. The evolution
> continues
>
> We had grilled cheese for dinner last night.
>
> For the cheese> Cabot extra sharp cheddar and Fontina. Both were grated
> and then mixed together. You get a better melt that way.
>
> For the bread: Sourdough
>
> For the process: We have an old Dominion brand combo waffler iron and
> flat faced grill. I'd guess it is 35 to 40 years old.
>
> Lay ot one slice of bread, spread with the cheese mix. Put the other
> slice on top and instead of butter, I spread a light coat of mayo on it.
> Flipped it ont he grill, did the other side and closed it. A few
> minutes later, a nicely toasted bread with gooey melted cheese.
>
> I offered variations with ham on it too. The mayo is easier than butter
> and works well. I'll be using it int he future.

You get a nicer looking grilled sandwich by using mayo instead of butter. I'm not exactly sure why that would be. If you use Japan mayo, you'll get the tastiest grilled cheese sandwich ever. I started doing this when I didn't have any other thing to use. My guess is that it's a poor folk technique. It's going to catch on sooner or latter because it works just swell. :-)