Grilled Cheese

[ssandy_561]

Cowboy Kent has a great video for “Grilled” Cheese.

[WillTravelForFood]

We will ignore your commentary in the original post that restricts our grilled cheese product.

• Mayo on the outside is terrific. On the other hand, we think the key is that you want *something* fat-related on the outside of the bread to help it grill better. You have chosen butter, which is perfectly fine if you don't have mayo available. You could also do a light basting brush coat of your favorite appropriate oil (olive, avocado, sesame, duck fat... bacon fat...) on the outside of the bread
• Choosing the correct bread is also key. We like a good sourdough, but squishy white bread has proven to be just fine (although it does tend to stick a bit to the hot surface - plan accordingly). Nothing wrong with a rustic sea salt/rosemary crusty boule either.
• Cheese: they say that there's a reason Kraft Singles exist -- because they are pretty pretty darn good at melting on a sandwich. But go with what makes you happy. A smoked cheddar or smoked gouda can be a nice addition. We like swiss for everyday sammies. But try going with a combo of two or three of your cheese favorites
• Nothing wrong with adding a smidge of pickle, or tomato, some bacon, or a slice of prosciutto into the mix. Maybe a tiny bit of leftover pichana because you can. Question is whether you are grilling open-face and then smushing the two halves together for final assembly/eating or are you grilling the sammie assembled already? Obviously, open-face is easier to add things in as the cheese is melting than it is later

Whatever you choose to cook on, we'd suggest something with maximum bread-to-heat contact. Cast iron or griddle would appear to be the best choice for this -- plus avoids any possibility of dripping cheese into the grill to be cleaned out later --- dripped cheese on a griddle or cast iron just becomes an easily-obtainable crunchy snack for later

We're not sure what you mean by "leftover" grilled cheese sandwiches. You must live in a strange world where these magically exist. As for reheating, the suggestions above all sound better than what we would have thrown at you: "have you tried reheating via sous vide?"

This does sound like a fun set of test experiments you'll be working on. Keep us posted on the scientific discoveries you find.

[Richard Chrz]

22 Weber, we do this a lot.

[surfdog]

Never tried to reheat a grilled cheese…never really saw the point. It would probably take just as long to reheat it to “almost as good, but not quite” as it would take to start over and simply make one.

Another idea, if firing up the grill seems excessive…simply put a small grate on top of a chimney starter. A chunk of wood could easily be added. Care must obviously be taken so that it doesn’t burn, and flipping is a bit more sketchy than using a griddle but it CAN be done. Of course a griddle inside a regular grill, with a small fire could also do the trick…again with a bit of wood if smoke is the profile you’re after.

[Richard Chrz]

Y0u can also light up a chimney of lump pretty damn quick and way hotter than coals.

[WillTravelForFood]

Oooooh: PIMENTO CHEESE grilled cheese is A+