Shopsmith Forums

Wednesday, April 12
Grilled Cheese Sandwich Day 2017 in United States of America

So tell us about your favorite way to make one or eat one or do you hate them?

I like one with a grained bread, two slices, brick cheese, plenty of it, lightly buttered on the outside, toasted in a no stick pan and served with jelly.

How about you?

Ed

I prefer two or three slices of American cheese between thick slices of white bread (texas toast). I like mine with either sliced jalapeno peppers or dill pickles between the cheese slices. Grill the sandwich on a medium hot flat grill in a puddle of melted butter. Served with potato chips and a cold Pepsi.

Please don't tell my cardiologist about this. There is NOTHING in that menu that he would approve of.

White bread, cheddar cheese and lots of butter !

For me any kind of bread is OK. I really like a nice big loaf of Italian or French bread you slice your self. The cheese is Kraft Extra Sharp Cheddar. The kind that comes in a block. Two layers of cheese and in between the layers are thinly sliced sweet onion and tomato. Butter the bread and grill in a cast iron skillet until GB&D (Golden, Brown, and Delicious).

Well I think I know what I'm having for lunch today. Dentist at 11:00 then a bit of shopping then soup and you guessed it a toasted cheese sandwich. Forgot to mention I like to have the sandwich with soup, tomato mostly but other flavors work too.

Ed

Here it is.

Pimento Grilled Cheese

Yield: 2 sandwiches
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients

For the Pimento Cheese:

2 ounces extra-sharp cheddar, coarsely grated
2 ounces white cheddar, coarsely grated
1/2 cup drained pimento or roasted red peppers, finely chopped
1/4 cup mayonnaise
1 tablespoons Dijon or course ground mustard
1 tablespoons hot sauce (sriracha or Tabasco)
3/4 tablespoons dried parsley
1/2 tablespoon Worcestershire sauce
1/3 tablespoon lemon juice
¼ yellow onion, finely grated
Kosher salt and freshly ground black pepper, to taste

For the Pimento Grilled Cheese:
4 slices sourdough
10 pickled jalapeño slices
1 tomatoe, thinly sliced
Pimento cheese
½ stick unsalted butter

Directions

1. Make the pimento cheese: In a large bowl, stir all of the pimento cheese ingredients until smooth.
2. Make the grilled cheese: Preheat the oven to 400° and place a wire rack on a sheet pan. Lay out the 2 slices of sourdough on a cutting board and top each with 4 pickled jalapeño slices. Divide the tomato slices among the bottoms, followed by the pimento cheese, then add the tops of the sourdough, and press to close.
3. In a large cast-iron skillet, heat 2 tablespoons of the butter* over medium heat. Place 2 sandwiches in the pan and place a heavy pan on top to weigh them down. Cook until golden, 3 to 4 minutes. Flip the sandwiches, add 2 more tablespoons of butter and cook, replacing the pan on top, until the other sides are golden, 3 to 4 minutes.
4. Bake the sandwiches in the oven until the cheese is completely melted, 5 minutes, then cut each in half and serve.

*Instead slather a generous amount of mayonnaise on both slices of the bread. This is more heart healthy than butter and makes for crisp toasted bread.

I'm sorry db5 but that reads more like a baked cheese sandwich than grilled. However, I would eat one without complaint. What time is lunch served?

MMMMMM good lunch.
The third picture could have been the empty plate but we have all seen that before.

Ed

My favorite way is the wifes home made wheat bread , 2 slices of Wisconsin cheddar and a slice of pepper jack cooked in a lightly coated with bacon grease,, cast iron skillet over the wood stove .