Craig Welch wrote:
> Jean B. wrote:
>> Craig Welch wrote:
>>> notbob wrote:
>>>
>>>> On 2006-10-26, sf <sf> wrote:
>>>>
>>>>> I think it may be like Marmelite... how thick is this layer of
>>>>> mustard?
>>>>
>>>> Typically, it's pretty thin. Just a subtle hint. But, after you've
>>>> tried it a couple times, in grows on you. Eventually, you'll notice
>>>> its absence. That was the case with me. I can no longer tolerate
>>>> non-mustard grilled cheese sandwiches and even bagan trying different
>>>> mustards. I finally settled on good ol' Gulden's as my fave in this
>>>> application. But, even French's is better than nothing.
>>>
>>> I agree with mustard being a requirement. But when making mustard,
>>> Keen's is the only one to use.
>>>
>> Nah. I've been consumed grilled cheese made with Gulden's mustard
>> since I was a kid. (My kid may break that thread though.)
>
> A *prepared* mustard? You don't make your own from powder?

I'm taking it back to the subject line with a piece I wrote
a few years ago.
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The, um, dozen right ways to make a grilled cheese sandwich

Today its grilled cheese sandwiches. Or melted cheese
sandwiches. Or toasted cheese sandwiches. Just about
everybody has a favorite and its THE right way to do it.
And theres a definition difficulty, too. Were talking
about €œgrilling€� but on a griddle or in a skillet (or some
other flat surface) heated on top of a stove. Not the sort
of grill that gives you a €œgrilled€� chicken breast with the
nice brown lines. Thats more properly called a charbroiler
or chargrill. Hmmm. Wonder if it could be done?
Used to be that a grilled cheese sandwich in restaurants
where I grew up was a very straightforward thing: two slices
of white bread with a couple slices of American cheese,
buttered on the outside and cooked on a big, shiny griddle
until golden and the cheese was melted. Simple, no? Well, no.
There are two basically different schools of sandwiches
with melted cheese: the grilled cheese and the "melted" or
"toasted" cheese. And several different basic techniques
involved.
Let's make my sort of basic grilled cheese and then look
at the variations. First we brush melted butter on one side
of the slices of bread for the sandwich. Put the bread
slices butter side down, side by side, on the grill and lay
a slice or two of cheese on each slice and cook until the
bread is golden and crisp and the cheese is melted. Close
the sandwich and eat. This is technique one.
The major variation in restaurant technique is to do the
sandwich in a machine that used to be called a "sandwich
press" that looks like a waffle iron with smooth plates
instead of the bumpy ones used for waffles. Put the
buttered bread down on the bottom plate, pile on cheese, put
top slice of bread butter side up and close it. Both sides
cook at the same time. This is technique two. There are home
units like this available and theyre generally pretty good.
Nowadays, some restaurants have what theyre calling a
€œpanini press€� which is essentially the same thing. Panini
are sandwiches in Italy. Since its a foreign language
reference, the results cost you more. Like macaroni salad
(89 cents) and pasta salad (3 dollars and 89 cents). See how
it works?
Melted or toasted sandwiches are usually done open-face and
the cheese is melted under a broiler. Bread with cheese on
top in the broiler or toaster oven (technique three).
Sometimes the bread is toasted and buttered (technique four)
or even grilled on both sides without cheese to make it
crisp and pretty (technique five). Then the bread is laid
out on a cookie sheet, cheese put on top and popped under a
broiler to melt (technique six).
Pita bread with pockets introduces another method. Cut a
pita in half, open it, fill with cheese and put into a
toaster open-side up (technique seven).
In Belgium they make grilled ham and cheese sandwiches they
call "Croque Monsieur." They're done in a press that will
have an embossed design of some kind that leaves a pretty
impression in the bread. Scallop shells or palm leaves or
something abstract but still pretty.
I like grilled cheese sandwiches made on the grill
(technique one) with crumbled bacon, sliced tomato and lots
of ground black pepper. Here are some variations I've tried
at one time or another.
Spread a thin coat of Dijon mustard on the inside of the
bread and put on your cheese.
Spread a light coat of mayo on the outside of the bread
slices instead of butter. I did this last Saturday with
sharp cheddar, sliced tomato, a microscopically-thin slice
of country ham and a scant smear of an Italian vinaigrette
dressing.
Use more than one kind of cheese. The general favorites
beyond American are strongly flavored: Cheddar, Colby,
Longhorn, Jack and blue cheeses. Others that work are
Gouda, Edam, Fontina, Havarti, Feta. Mixing a very sharp
and a smoothly mild cheese provides a whole different
finished flavor and texture.
Make dessert out of it by using a sweet bread, cream cheese
and sliced strawberries. Serve with a dab of whipped cream.
Imagine banana bread or pumpkin bread done this way. Or,
using technique five, slices of pound cake, Swiss cheese on
top and melt. Top with apple slices and serve with a glass
of fruity white wine.
Use two different kinds of bread. One slice of white; one
slice of pumpernickel. Or rye and pump. Or white and
challah. Seven-grain and potato. Salt-rising and oatmeal.
Use French bread slices that will be smaller than the usual
white bread slices. A few little sandwiches per person with
different cheeses on each. Some with ham, maybe. Or thin
slices of steamed broccoli (never tried it but it sounds good).
Get a loaf of unsliced bread and slice it lengthwise. Make
sandwiches with any of the techniques and cut them into
€œsoldiers€� (narrow strips an inch or so wide). Stack them
into little crossed ricks to serve. Looking down on the
stack, it should look like that funny # on your computer
keyboard or telephone keypad.
Little known fact: the name of that figure - # - is
€œoctothorpe€� and its an invented word combining the fact
that it has eight line ends and the name of the famous
athlete Jim Thorpe. Trust me, its a long story from back in
the 60's when such things seemed like good ideas.
Dip the two slices of bread into an egg and milk mixture
and grill both sides before putting on the cheese. French
toast with cheese. Add fruit, jelly, thinly sliced ham or
crumbled bacon. Slices of grilled chicken thigh (I prefer
the dark meat) and a dab of cranberry sauce.
Make a triple-decker like a club sandwich. Three slices of
bread with at least three different kinds of cheese. Either
grill or toast. In one of my restaurants, we used cheddar,
provolone and Swiss cheeses. Grill each slice of bread with
cheese separately and stack them. Either like the usual
grilled cheese with the cheese on the inside or with all the
layers facing up and the cheese showing on top. This one
lets you go very far afield. Add any or all of the goodies
you like with cheese. Use different breads.
Change the subject rather drastically. Biscuits with
cheese. Country ham. Strawberries, cream cheese and a
slice of brie melted on top. Croissants split and piled with
cheese in a toaster oven. Flour tortillas layered with
cheese between and baked in the oven until all the cheese is
soft and melty. Salsa and sour cream on top. Got the idea?
Introduce sharp or strong flavors like chopped olives,
well-drained sauerkraut, capers, anchovies, horseradish,
wasabi, hot peppers, pickles.
Now, about that simple sandwich. Oh, sure, bread, cheese
and a little butter. Used to be. Not any more.