I generally order the 4 pack.

If you're the mayo swilling type anyway, just order a jar of Duke's and try it out. You'll find some use for it either way.

David

p.s. for instance, do a search on mayonnaise roasted turkey

I use mayo instead of butter to griddle grilled cheese sandwiches. So good.

That just seems so wrong.

I've seen this before (but never tried it). I mean it should work... both are fat suspensions... just ever had the compulsion to use mayo for this.

My cousin started making garlic bread with mayo many years ago. it was delicious. I tried duplicating it a few time and it was never as good as hers, so I gave up.

Ah, mayo on grilled cheese or garlic bread in lieu of butter? Sure, I'm game. Heck, I'd even use both! Just curious though, I thought someone had told me to never heat mayo? So, I guess heating it is ok?

Apparently mom and granny got it wrong. I remember growing up, if my mother saw potato salad sitting out at a picnic in the heat, we were told to avoid it because we'd get sick.

Yeah, that's it! Also, something about not eating cherries and drinking milk at the same time, or something like that?

I don’t think it’s the only thing that will grow bacteria if left unrefrigerated long enough.

I used to be the guy that scoured the conference rooms in the afternoon looking for leftover meeting lunches. A potato salad that may have sat out for 6 hours or more cured me of that. Scariest ride home of my life.

Potato salad can be a growth medium for bacteria. But not specifically from the mayo, but from all the ingredients. Mayo does spoil if not kept refrigerated after opening. But if you haven't opened the jar, use the best before date. Think about it this way. Next time you visit Costco or Sam's Club... Where do they store the mayo...

The potatoes were usually the culprit if potato salad made people sick, especially if unpeeled. As for the mayo and grilled sandwiches…you wouldn’t let a nice hot grilled cheese sandwich sit around for long, right? The trick to use mayo successfully is to not use too much, it crisps the bread and browns really nicely.

It just seems like it'll ruin a good grilled cheese.
I always assumed unopened mayo was shelf stable because of how it was sealed.

Culinarily I am somewhat adventurous (eg, I'm willing to try most foods at least once as long as they don't gross me out at first), but some stuff just does gross me out (eg, default amount of mayo on a firehouse sub).

Unopened mayo is shelf stable because of how it's made and sealed, but once opened, bacteria gets introduced. Most of them are killed in a cooking process (if you use it to make grilled cheese sandwiches) but their byproducts are still there and that can still make you sick.

Let me make sure I'm understanding this correctly. You spread mayo as if you would butter on bread with the cheese in between then grill it on a frying pan? Do you mayo both sides? Just the cheese side? Or, only the outside? Not that I venture in the kitchen much but not sure how Mrs. V would react to my trying something like this.