Tillamook Extra Sharp White Cheddar with real butter…
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- Thin coat of mayo on the outside of the bread, make sure the crust is mayoed well.
- Butter in the pan.
- Cheese has to have a pull. I’m not a personal fan of aerated/whipped “american” cheese (but I respect the hustle). So for me Prov, Cheddar, or Jack cheese.
- Tiny spread of horseradish forward mustard on the inside bread.
Butter is for flavor, Mayo is for golden-brown crispy edges.
For people poo-poo’ing mayo, but use margine - ya’ll are insane. Marge is gross. It’s chemically stabilized vegetable fats. Mayo is basically just whipped eggs. So it crisps up great on bread. Butter alone is tough to work with. Too hot and it will burn before it crisps. Too low and it will absorb into the bread and just be soggy toast. You can nail it, but the margin for success is thin.
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American cheese singles with butter.
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Thanks for the idea. I would make one now.
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I guess I am the only crazy person that like making grill cheese in the oven.
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That’s a “Toasted Cheese” in my book.
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Nah, a toasted cheese is when you make toast in your toaster and then put spray cheese on it.
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lol wut. That’s a “Toast with Cheese” I guess.
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It works just like doing it in an pan. Butter both sides of the bread, put it in pre heated oven, and flip half way. They are crispy and you can make a ton of them fast if you have a large family.
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You cant call for real cheese only, then endorse Country Crock!!
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What I do is pour 2tbsp of olive oil into a cup, mix it with salt, pepper, and garlic powder. Then I brush that on whole wheat bread with shredded cheddar and mozzarella and air fry for about 6 minutes
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I avoid American Cheese whenever possible, tasty as it may be but I’m more accustomed to using cheddar, hell, even gouda cheese if I can, I tend to get the smoked ones as well since they stand out so much more when made as Grilled Cheese.
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I have to do it in a pan, 'cause I use the oven to cook the bacon. 
Line the inside of a broiler pan with foil, put the slices on, and it pretty much takes care of itself. Nice and crispy, with very little cleanup.
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Are we cooking bacon any other kind of way? 
Depending on how I am feeling I stuff the grilled cheeses with different things. Last time was with leftover taco filling.
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A proper grilled cheese is: White Bread. Kraft Singles Cheese Product. Butter.
Thats it. Anything you add to it or change from it, at that point makes it into a proper sandwich. A grilled cheese, in my opinion, should be a cheap, unhealthy, delicious food. The simpler the better.
For further humor, please search $2 Grilled Cheese food Truck
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damn that sounds good.
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I tried this a while back and it’s actually not bad. If you put ham in it them you got a good sammich tbh.
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Always that. It’s what taste the best and melt the best.
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Try it some time! It’s the crispiest a sandwich will ever get without being burnt, excellent soup and sauce absorber
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I use only the finest cheese hand made by Italian cows in the Roman hill country. Sun dried on the steps of the Colosseum and infused with an aged '45 Château Mouton-Rothschild for 12 years in the basement of a woman named Catarina “The Big Cheese” Filipponi.
I have my bread flown in from an undisclosed location and then Gordon Ramsay whips me up the finest, NEXT LEVEL, grilled cheese you could ever imagine.
Dip it in some Wal-Mart store brand kethcup, and it’s golden.
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