October 06, 2010
HI! Well being from the dairy state, I MUST answer this. I use bread, I recommend any soft bread, like white, honey wheat or a nice rich egg bread. I first start of by picking my cheeses, you can go many routes with this one. I find mild cheddar too flavorless for this, and sharp WAY to sharp and unless you buy pre- shredded with i hate, because it really ruins the flavor of the cheese its self, also is very hard to grate yourself. I suggest a medium cheddar, if you love cheddar. Another great cheese is Colby, its allot like cheddar and it melts really well and had a wonderful flavor. BUT my favorite all time cheese is marble Colby! There's just something magical about it, I could eat it just by itself, with crackers, in mac n cheese. It is by far the king of grilled cheeses, and the best tasting. Grilled cheese to me is all about the cheese, you get out of it what you put in. DON'T use fake cheese, processed cheese food or american cheese. That stuff has a funny after taste, it's not really cheese, who knows what its made out of or what gross stuff is in it. It is a sin to use FAKE CHEESE, and it is shameful to all grilled cheeses everywhere. Please, stick to REAL cheese. Next is preparation, to fry it I use butter and only butter! It gives it that crispy outside and that wonderful buttery taste. I use a non-stick pan, and a secret! ;) the secret to my grilled cheeses is I press them, YES press them. I take a metal bowl or another pan(cast iron if you have it) and I fill it with cans and press my grilled cheese upon the 1st side. My reason for doing so is, pressing it creates a flat, crispy outside AND you can add twice as much cheese inside and it will all melt beautifully do to the weights on top. For add-ons I always loved two slices of tomato, sometimes the cheese can be very rich and cheesy. So I like the fresh tomato, because it cuts the richness of the cheese and makes it even better. here's my basic recipe..
2 slices of bread
1/3 cup or more grated real cheese of your choice
1-2 tablespoons butter
2 slices of roma tomato
1 non-stick pan
1 heavy cast iron pan, or one metal bowl with 2 cans as weights
heat butter on medium low in skillet, till it sizzles, I think medium is TO HIGH for your grilled cheese.
Place bread in pan, grate cheese. Cheese melts better and easier when it is shredded. Place half cheese on bread, then tomato, then remaining cheese. Add top slice and press weights down, for 2-4 minutes, remove and check brownness on bottom. Once browned two desired taste, flip over and remove weights. Don't add weights again or all the cheese will ooze out and it will burn. Cook for another 2-3 minutes. Take out and serve immediately, grilled cheeses are gross when cold! But be careful due to intense cheesiness of this recipe, the cheese is hot and in large amounts. So careful not to burn yourself! =]