The Methodology of making a Grill Cheese

The Methodology of making a Grill Cheese

aka the 7 ways to make a grill cheese

I love grill cheese sandwiches.

I am not sure we made these when I was a kid though when I started working in downtown Dallas, Tx there was a lunch counter at a big store that if I remember correctly was called Greens.

I loved their sandwiches, especially the grill cheese and pimento cheese sandwiches.

I found this article interesting and cant wait to try all the different ways to make a Grill Cheese:

https://www.thekitchn.com/grilled-cheese-skills-showdown-23310755

By the way, this one is interesting though I don't have fig jam or  Gruyère cheese:

https://www.foodnetwork.com/recipes/geoffrey-zakarian/iron-chef-grilled-cheese-7250968

In NZ, grill cheese sandwiches are known as toasted sandwiches or toasties, the latter have more filling and the edges are crimped to keep the filling from spilling out.

A pickle company sponsors an annual competition for the best toasted sandwich

https://www.rnz.co.nz/news/national/525718/the-best-toastie-in-nz-has-been-crowned-what-s-the-secret

Our office has a sandwich press and I had a toasted sandwich for lunch today, it was a shop bought cheese and onion sandwich.

The press that I have at home is one with ridges and it gets regular use - my favourite filling is mature cheddar, thinly sliced onion and either Branston pickle, picallili or chutney.

My sister has an old toastie press that crimps the edges and she used to make mince and cheese toasties for my nephews as children, they are now in their early 20's and still ask for their auntie's toasties.

https://www.harveynorman.co.nz/home-appliances/kitchen-appliances/grills-and-cookers/sunbeam-turbo-crunch-4-slice-toastie-maker-stainless-steel-silver-grm4100ss.html?gad_source=1&gclid=EAIaIQobChMIkvvwxu20iQMVrbpLBR2i1CbQEAQYDiABEgIqQvD_BwE&gclsrc=aw.ds

The toastie maker is deeper allowing for more filling in to be placed in the sandwich.


edited to fix link

Thinking about grilled cheese sandwiches makes me wonder if there's a material difference between those and quesadillas, which we have much more often.

When I do have grilled cheeses, I like them with a thick purple onion slice, a hit of ground black pepper, and maybe a little spread of hot pepper jelly with whatever cheese we have.

In my book, Gruyère is the king of cheese, so I'm sure that fig and Gruyère suggestion would be yummy.