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The American Grilled Cheese Sandwich Essay (2024)

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Re: The American Grilled Cheese Sandwich Essay (2024)

#31

Post by ssl-3 »

atombender wrote: post #20
js2 wrote: post #3

> This is not a column where I will carp and complain—about air-fryer grilled cheeses, or fancy gourmet grilled cheeses, or Kraft-single grilled cheeses, or the proper application of butter, or the appropriate pan, or the degree and nature of the condiments. To me, each grilled cheese is enough, and more than enough. In this world so full of slaughter and fire, where doubt and monstrosity abound, this much is clear t…

My secret is paprika powder. It changes the whole flavor profile. A fair amount is needed, and it needs to be pretty fresh powder, not something that's sat in the cupboard for two years. Alton Brown's technique [1] of using two skillets is also great if (like me) you don't have a panini press. You put the sandwich in one skillet, heated, then put the bottom of the second skillet on top. [1] https://altonbrown.com/rec…

My secret ingredient comes from my grandmother, and is always controversial and polarizing when I mention it:

Raisins.

It seems like something that should not work, but it does work.

Re: The American Grilled Cheese Sandwich Essay (2024)

#32

Post by ssl-3 »

mjevans wrote: post #22
bigstrat2003 wrote: post #12

Earlier quoted context omitted.

I haven't tried actual mayo, but I did once try Miracle Whip (which is my preferred condiment in place of mayo). I would strongly advise avoiding that - the grilled cheese made with Miracle Whip was truly nasty. Proper mayo must be different in a way that makes it more effective in this task.

Real mayo is an emulsion of eggs and oil. Miracle Whip? What's the sugar content on that label and the other ingredients. Is this even sold as food like thing or is it more of a candy condiment like 'chocolate sauce'?

Yes, Miracle Whip. Some folks use in place of mayonnaise for things like sandwiches and salads. The consistency is similar-ish to mayo, and it tends to taste more tart than store-bought mayo does (although mayo varies a great deal in this way).

It is nothing like chocolate sauce; it is definitely not a confection.

The first ingredient of Miracle Whip is water. But it does have eggs, and oil. And sugar. And other stuff.

It originated during the Great Depression; when people were broke as fuck and affording food was a challenge, Miracle Whip was a cheaper way to kinda-sorta get some of the same things done that mayonnaise would otherwise do.

(But things do change: These days, Miracle Whip tends to be more expensive than mayo.)

Re: The American Grilled Cheese Sandwich Essay (2024)

#33

Post by ssl-3 »

eitally wrote: post #21
bigstrat2003 wrote: post #11

This author is wrong. You may not add onions, avocado, or any of those other things to a grilled cheese sandwich, at least not if you are trying to make a grilled cheese sandwich. Once you start adding veggies or meat, it becomes a melt. There's nothing wrong with a melt! But words mean things , and you can't just call any sandwich you like a grilled cheese just because the bread is toasted and it has melted cheese i…

I disagree, or rather I don't care if I'm wrong but there are likely millions on my side. I'm 49 years old, grew up eating grilled cheese (American cheese on Pepperidge Farms white bread), often with sliced onion or tomato, and mustard. I had never even heard of a melt until I was probably 35, and even so, I still call a doctored up grilled cheese sandwich a grilled cheese sandwich. It ceases to be grilled cheese onl…

Earlier today, I made a grilled cheese sandwich for myself.

I started by getting a shitty frozen burrito out of the freezer. I then placed a slice of cheese on top of it and put it into the toaster oven for exactly 27 minutes.

After that, I ate this grilled cheese sandwich.

Re: The American Grilled Cheese Sandwich Essay (2024)

#34

Post by ssl-3 »

strken wrote: post #28
bigstrat2003 wrote: post #11

This author is wrong. You may not add onions, avocado, or any of those other things to a grilled cheese sandwich, at least not if you are trying to make a grilled cheese sandwich. Once you start adding veggies or meat, it becomes a melt. There's nothing wrong with a melt! But words mean things , and you can't just call any sandwich you like a grilled cheese just because the bread is toasted and it has melted cheese i…

We call the entire genre of toasted sandwich a toastie. A grilled cheese would thus be a cheese toastie, the addition of tomato would make it a cheese and tomato toastie, and so on. As a non-grilled-cheese speaker, I don't intuitively understand why you can't have a grilled cheese and tomato. Words do mean things, but why is "cheese and tomato toastie" an allowable variation while "grilled cheese and tomato" is banne…

Oh. That's easy enough.

It is completely improper to add tomato to a grilled cheese sandwich. It's not that the two things don't fit together; indeed, they do fit together beautifully.

But combining them all into one sandwich is absurd.

And by absurd, I mean something loosely akin to: Ketchup is good. Fries are good. Steak is good. All of these things can fit together very well in one meal. And while it's OK to put ketchup on fries, it's absurd to soil that meal by putting that same ketchup on a steak.

If tomatoes and a grilled cheese sandwich are to be components of the same meal, then that's a wonderful thing indeed. But that is a result which is unilaterally accomplished by including a bowl of tomato soup.

As a fundamental part of the natural order, the inclusion of tomato soup is the only right and pure way by which this combination of flavors may be reached.

(Dipping is encouraged, though.)

Re: The American Grilled Cheese Sandwich Essay (2024)

#35

Post by nonethewiser »

enobrev wrote: post #18
ecshafer wrote: post #17

The most important lesson about Grilled Cheese that I have learned is that you can buy a mix of expensive cheese, get a nice fresh loaf of sourdough bread, high quality grass fed butter. You can really make an exquisite, amazing, grilled cheese that would cost $25 at a mediocre restaurant with a side of fries. However, a 4 year old will prefer one made out of kraft singles on white.

As a near-fifty year old who has been making sourdough for 6 years, makes homemade mayo with a grated garlic clove and freshly squeezed lemons every couple weeks, and keeps a stash of fine cheeses readily available for all occasions - I'm with the 4 year old. White bread, 2 slices of american, butter - it's hard to beat the sheer comfort, texture, flavor, gooeyness, and simplicity of the classic.

Quite literally the most authentic version. Not my preference but it’s the canonical form.

Re: The American Grilled Cheese Sandwich Essay (2024)

#37

Post by petepete »

dylan604 wrote: post #10
trashcan2137 wrote: post #4

Earlier quoted context omitted.

I never understood the appeal of grilled cheese and thought it's mostly because every time I see it it's made with toast bread (???) or brioche (hard to get a decent brioche here in Poland) but I can see a variation made with what I would call bread. Will give it a go.

> I never understood the appeal of grilled cheese What's so hard to understand? It's cheese. It's melted. It's breaded. Why are cheese sticks so popular? They're cheese. They're melted. They're breaded. Why are quesadillas so popular? They're cheese. They're melted. They're breaded.

I don't think cheese sticks or quesadillas are all that popular in Poland.

I've never had a cheese stick or seen one in a supermarket (UK). I assume from your description it's like a fish finger but filled with cheese.

Re: The American Grilled Cheese Sandwich Essay (2024)

#38

Post by sublinear »

enobrev wrote: post #18
ecshafer wrote: post #17

The most important lesson about Grilled Cheese that I have learned is that you can buy a mix of expensive cheese, get a nice fresh loaf of sourdough bread, high quality grass fed butter. You can really make an exquisite, amazing, grilled cheese that would cost $25 at a mediocre restaurant with a side of fries. However, a 4 year old will prefer one made out of kraft singles on white.

As a near-fifty year old who has been making sourdough for 6 years, makes homemade mayo with a grated garlic clove and freshly squeezed lemons every couple weeks, and keeps a stash of fine cheeses readily available for all occasions - I'm with the 4 year old. White bread, 2 slices of american, butter - it's hard to beat the sheer comfort, texture, flavor, gooeyness, and simplicity of the classic.

There is a middle ground that isn't so pretentious.

I still need it to have bacon, parm, and a side of tomato soup. I toast it in a pan to avoid crumbs. Everything else beyond that point truly is another sandwich.

Re: The American Grilled Cheese Sandwich Essay (2024)

#39

Post by vrganj »

ecshafer wrote: post #17

The most important lesson about Grilled Cheese that I have learned is that you can buy a mix of expensive cheese, get a nice fresh loaf of sourdough bread, high quality grass fed butter. You can really make an exquisite, amazing, grilled cheese that would cost $25 at a mediocre restaurant with a side of fries. However, a 4 year old will prefer one made out of kraft singles on white.

I have found that the best Grilled Cheese is a hybrid.

Get the nice bread. Get the nice cheese.

But also add some kraft singles to the mix. The sodium citrate will help the melt on not only the single itself, but your nice cheese as well. You'll get the flavors of the good cheese with the melt of the cheap junk. Best of both worlds.

Re: The American Grilled Cheese Sandwich Essay (2024)

#40

Post by askvictor »

Aboutplants wrote: post #6

Instead of butter I prefer to use Mayonnaise as the fat spread on the bread to cook in the pan. It does a fantastic job.

It's convenient and makes a good colour, but I've always found it loses to butter in terms of flavour. Maybe a mix of the two would work well (like they put on banh mi, though I think that's often mayo+margarine)
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