On 2015-03-29 11:36 AM, 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.

Lately I have been brushing them with olive oil. I love grilled cheese
sandwiches but I have trouble making them. I have difficulty getting the
cheese melted without charring the outside. I have resorted to cooking
them at a much lower heat and putting a lit over them.. risking
sogginess. I like to add sliced tomato and onion, and it is hard to get
the cheese melted an the tomato and onion heated up.