/ck/ - Food & Cooking

[Anonymous No.16332276]

What is your favorite way to make a grilled cheese sandwich?

[Anonymous No.16332294]

Any bread. The cheapest cheese. Put ketchup and pickles in the middle when done.

[Anonymous No.16332320]

Full corn toast with margarine, slice o' ham, 1 singles. Two mins each side on the Teflo™

[Anonymous No.16332323]

thick cuts of homemade bread, buttered, slices of cheddar between them, in a panini press

[Anonymous No.16332337]

>>16332276
Velveeta, white bread, butter the top slice and the pan, cook till the cheese is melted, make sure it's not too hot or the bread will burn first.

[Anonymous No.16332341]

Wonderbread, or an equivalent white bread with a square shaped profile (matches the shape of the cheese). Miracle whip on both sides of both slices. American cheese (duh). Margerine in the pan. Grill until melty and unctuous.

[Anonymous No.16332350]

>>16332341
God is going to ask you about this one.

[Anonymous No.16332351]

>>16332276
low n slow.
2 types of cheese
smear of korean spicy paste
sometimes an egg inside if i'm feeling spicy.

[Anonymous No.16332354]

>>16332276
I like to utilize a thickly sliced Wholemeal, Ancient Grain Sourdough from my local bakery, combined with a fine Organic Bacon Mayonnaise spread on both sides, and on the inside an aged Vermont Cheddar with juniper berries, a Beer Soaked Wisconsin Provolone, and some authentic, Monterey style Pepper Jack. I season moderately with a combination of Course Kosher Salt, Pink Himalayan Salt, and Freshly Ground Mixed Pink Peppercorns

[Anonymous No.16332360]

Thin sourdough slices, buttered with Kerrygold, colby jack or medium cheddar.

[Anonymous No.16332363]

>>16332354
Based and greenpilled
I'm gay, btw

[Anonymous No.16332375]

Romano, sliced to fit bread (depending on size of bread, around 4 slices)
Asiago, sliced to fit bread (depending on size of bread, around 4 slices)
Homemade kimchi
Schmear of butter on bread, 2 slices of homemade sourdough, salt, olive oil in the pan

[Anonymous No.16332385]

>>16332354
-cont.
I like to fry in a Cast Iron pan, which I preheat and then add a generous dollop of Maple Syrup Infused Olive Oil, I then season the oil with more Kosher Salt, and add my Sourdough Slices first, followed by the Cheddar, Pepper Jack and lastly the Provolone. I like to lightly spray the pan with Dill and Thyme infused Ginger Beer at this stage. When the spray has successfully evaporated I combine the two halves and continue to cook until my exquisite 'Grilled Cheese' is complete and ready for consumption.

[Anonymous No.16332392]

>>16332363
me too, San Fran? wanna hookup? can show you my masterful 'cheese

[Anonymous No.16332396]

>>16332354
>>16332385
lol

[Anonymous No.16332513]

Put two piles of cheese in a pan, put the bread on top. When the cheese has melted into the bread, flip the slices together and crisp the outside in the cheese oil.

[Anonymous No.16332593]

>>16332513
What's the benefit of doing it this way versus the traditional way?

[Anonymous No.16332602]

>>16332593
You get to feel unique and special and superior to others cos the rest of your life is worthless

[Anonymous No.16332637]

>>16332593
You have a bit more control. You can cook the cheese further and get more browned or crispy parts without over toasting the bread.

>>16332602
This too.

[Anonymous No.16332650]

Grilled.

[Anonymous No.16332668]

>>16332276
soft sourdough or buttermilk bread, butter obviously, sharp cheddar cheese and optionally grated parmigiano cheese.

[Anonymous No.16332669]

>>16332276
I throw something at my GF and tell her to cook me some grill cheezies.

[Anonymous No.16332676]

>>16332276
gruyere + brioche

[Anonymous No.16332682]

>>16332354
>>16332385
based

[Anonymous No.16332712]

>>16332676
gross

[Anonymous No.16332722]

Cheap white bread and American cheese is the go to
However smoked Gouda and thin sliced apple on sourdough is unbeatable. Especially when you grate a little sharp cheddar and sprinkle it on the buttered sides of the bread before frying

[Anonymous No.16332773]

>having a sandwich composed entirely of cholesterol, salt, and fat
the absolute state of the US and UK

[Anonymous No.16332778]

>>16332712
ok contrarian. They are both prize ingredients

[Anonymous No.16332782]

>>16332773
We invented the sandwich so go ahead and fuck yourself

[Anonymous No.16332783]

>>16332722
cringe

[Anonymous No.16332795]

>>16332778
brioche is gross as a bread for savoury dishes, another American abomination

[Anonymous No.16332822]

>>16332795
>brioche is gross as a bread for savoury dishes
works on my tongue :)
>another American abomination
>implying brioche isn't a French bread
rent free

[Anonymous No.16332871]

>>16332276
Thin slices of french/italian bread, sharp cheddar, butter. a thin smear of dijon on the inside of one slice of bread. Lidded on the flip to help melt the cheese.

[Anonymous No.16332877]

>>16332822
Yea no shit brioche is French, it's a dessert pastry. The decision to make it a staple for hipster burgers, along with fucking donuts, is solely an American abomination, like I just said.

[Anonymous No.16332880]

>>16332722
manchego and pear m'négro.

[Anonymous No.16332906]

>>16332877
breakfast... You can make desserts from or with it, but as-is - or made with shaved or chipped chocolate, fruit, or cinnamon and sugar - it's almost always a breakfast item. Goes well with a small cup of black-roast coffee and a (brown seems wrong in English... dark?) Gauloise or Gitane when the depression starts wearing off but the hangover and stench of the Seine are still going strong.

[Anonymous No.16332912]

>>16332906
cool not sure what your point is aside from agreeing with me

[Anonymous No.16332951]

>>16332912
It's not a dessert pastry. It's a Viennoisserie - breakfast and snacks, usually much richer than they are sweet, like croissants. Even things like Danish/Viennese pastries or chocolatines are more of a breakfast or snack item; you'd almost never see them served after dinner.

[Anonymous No.16332967]

>>16332951
do you approve of brioche being used as burger buns, frog?

[Anonymous No.16333014]

>>16332967
Better than glazed donuts... no worse than the cake that Americans call bread.

[Anonymous No.16333018]

>>16332276
with a grill

[Anonymous No.16333611]

Dip a slice of bread in tomato soup and place in middle of sandwich for portable grilled cheese and soup.

[Anonymous No.16333626]

manchego cheese n ham!?... peck.

[Anonymous No.16333631]

>>16333626
not a grilled cheese, that's a monte cristo

[Anonymous No.16333646]

>>16332877
>Yea no shit brioche is French, it's a dessert pastry
Like the frog was saying: brioche is more rich than it is sweet. It has a nice soft texture. I will continue to eat brioche and gruyere :)

[Anonymous No.16333678]

>>16332276
Maier's Italian bread, two slices, butter one side each, place butter side down on hot skillet and top with Velvetta cheese, place second piece of bread on top butter side up after a few minutes flip and wait till cheese is melted.

[Anonymous No.16333696]

nope...just push shredded manchego cheese into the buttered bread an it sticks, then flip and sear the cheese on a flat frying pan...next lesson?

[Anonymous No.16333719]

>>16333646
And I will continue to call my jazzed up toast and cheese sauce "Lapin Gallois." The worcestershire and vinegary hot sauce are necessary, but Welsh Rabbit made with crusty bread, dijon, and Cantal is probably the best midnight snack I've ever made.

[Anonymous No.16333723]

Brown bread and cheese, with onions, tomatoes, Peppers, garlic, Chillis, like mini pizzas

[Anonymous No.16333749]

>>16332276
chef johns

but with more cheese variants and chilli