Dad's Perfect Grilled Cheese Sandwiches
"More about process than ingredients, Dad very carefully taught me how to make his grilled cheese sandwiches this way so that they came out perfect every time. :)"
- Ready In:
- 10mins
- Ingredients:
- 3
- Serves:
-
1
ingredients
- 2 2 pieces sourdough bread or 2 pieces potato bread
- 3 slices cheddar cheese (Tillamook or your favorite, but Tillamook is so darned good! Real Cheddar from England would be acc)
- 2 tablespoons butter
directions
- Cut the slices of cheddar cheese; not too thick, but not skimpy, either; cut one slice in half.
- Take the two slices of bread and generously butter each of them on one side.
- Heat up a cast iron skillet over medium heat.
- Get yourself the cover from a Revereware saucepan, or another cover of about the same size.
- Place one of the slices of bread, butter side down, in the hot skillet.
- Spread 2 and a half slices of cheese on the bread, then cover it butter-side-up with the other slice of bread; eat the extra, unused half of the cheese slice.
- Push the bread down a little with the metal spatula, then cover the whole thing up with the saucepan lid (the idea is to heat the air up underneath the lid and melt the cheese faster as you're also browning the bread).
- Uncover every minute and check the cooking bread color- you want it golden, not burnt (no matter what Mom says - she likes 'em black for some reason).
- When it's to the color you like, carefully flip the sandwich over, press down on it with the spatula to squish the bread and cheese together, and re-cover with the saucepan to continue melting the cheese.
- After about 3-5 minutes of slow cooking, you'll have a wonderfully golden, melty, gooey grilled cheese sandwich!
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Reviews
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Thanx for the tip about covering the sandwich to ensure that the cheese is melted. I'll do that 2nite - and I agree with your dad - no "burnt offerings" in my house!! -
Thanks Julesong for the great tip. I don't have a cast iron skillet, so used a non stick pan. I had some yummy garlic cheddar cheese from Jan S (thanks Jan) & wanted to try your Dad's method. Use of the lid ensures that the centre is hot & gooey without burning the outside - yum! Thanks for sharing. -
I make my grilled cheese sandwiches the same way your dad does. I have also used Mayonnaise on the bread instead of butter. It comes out less greasy and gives the sandwich a nice flavor. -
These sandwiches are great!!! I love grileed cheese and I'm always looking for new ways to do them and new things to add to it! Also wanted to let you know that everytime my mom burnt something-no matter what it was-she would tell Dad and all of us kids that "I like it like that" so I had to laugh when I read your description. I think she was just too embarassed to tell us that she forgot to check the food. Scraping the burnt parts off of food wasn't fun but I sure have a lot of good memories from it. Thanks for sharing Julesong -
I made this recipie for my kids and they asked for another cheese sandwhich! So, if they were so good I had to try them, and I did! They were delicious!
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Tweaks
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I make my grilled cheese sandwiches the same way your dad does. I have also used Mayonnaise on the bread instead of butter. It comes out less greasy and gives the sandwich a nice flavor.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
