Grilled Cheese
 

What's the best you have ever had? What kind of cheese do you use?

The best I had was in London, a stand in Borough Market. Don't know what kind of cheese they used, but they had a line like I have never seen before for a grilled cheese. My second favorite was something called Mr. T's Deep Fried Cheese at this stand in Laconia, NH called the Double Decker. It was deep fried in a breaded batter. Totally unhealthy, but I was a kid and didn't care!

Mmmmm grilled cheese
 

I had a really good one a couple months ago in a cafe in Palm Springs (cannot remember which one). It had thick slices of grilled sourdough with parmesan cheese grilled on the bread and several kinds of cheese melted inside. It had brie, gouda, and some others. That was the tastiest grilled cheese sammie I have ever eaten! :p:D

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Grilled cheese from room service at the W Seattle. Not sure what kinds of cheese it had, but it was delicious after a 5 1/2 hour flight from Newark.

Chedd's in Denver
 

A restaurant in Denver, Colorado offers more than 30 different cheese choices for a grilled cheese sandwich; you can pair it with an excellent tomato bisque.

And as part of the Rewards Network's Dining Rewards program (at least for AA and probably other airlines) you can even earn extra frequent flyer miles for eating there.

There's a place in Culver City, CA called Melt Down Etc. that is grilled-cheese-centric...I had a Turkey Melt there a couple weeks ago and it was delicious.

ooohhh...hhhhmmmm...I know it was in London, a little cafe near the Museum. Can't remember exactly which street, all I know is that I was starving and freezing and it was just the best tasting thing ever! :D

The best I ever had was at Citizen Cupcake in San Francisco.

Frankly anything I've made at home (with a tomato soup chaser) is the best in comfort food for me. I don't really consider ordering it at a restaurant, may have to rethink this philosophy.

Nespresso Boutique Cafe/Restaurant in 65th/Madion in NYC, have a Grilled Cheese sandwich made with melted Gruyere, and truffle butter. Yum!! Served with Chilled cucumber soup! A perfect meal! Costs $14.50 without tax or tip

I recently made a grilled cheese with huntsman and a good, crusty baguette left over from a party. I spent the rest of the day wondering what I'd been doing with my life. (Coincident to the above post, I've had several with cucumber soup this summer.)

Red Stripe, in Providence, makes a grilled cheese with pear and prosciutto that, with frites, is truly worth the $13 they charge.

Cheese on Toast as been my default late-night drunken snack for decades.
It's based on whatever is in the fridge but over the years I've sort of come to my idea of heaven.
Grill one side of the bread - then turn over and half grill the other side before using grated mature cheddar topped with finely-chopped spring onions,tomato and some thinly-sliced chorizo.
Drizzle a good nut oil over the top of that then coat with freshly-ground pepper and sea salt.
Whack it under a very hot grill and there's just time to open another bottle of wine before all is ready.
You're welcome to stop by and join me and Mrs Showbizguru for a chow down but unfortunately we don't offer Frequent Cheese Miles.

Perfectly chosen to complement some high-alcohol, booming Aussie reds. ^

My home made with jalapeno jack cheese on French bread. Jalapeno jack cheese also makes a killer soup.

Spot on .
If I bring anything less than a 13% Shiraz into the house my wife starts to question my sexuality !

Funny
Perhaps this should lead to another thread "Your Choice of Wine with a Grilled Cheese" Does one go red or white?

Don't forget to slather a little mustard on the bread before adding the cheese. Makes things oh so much better. A brown or spicy mustard, not the yellow stuff.

Don't like mustard, so I skip that. But I have developed the habit of putting on some very finely chopped shallots/scallions. Not a ton, a teaspoon or so. It just gives it a little spark.

I have discovered a new cheese that I love on my grilled cheese. It's called Crucolo, found it in an Italian market.

I sometimes coat Marmite on the bread before the cheese but I didn't post this because I'm not sure if my American friends have acquired that particular vice yet.

Marmite,that is.

The best grilled cheese sandwich I ever had was in 2005 at the Polynesian resort at WDW. Standing behind me in line was Samantha Brown. This was the old Captain Cook's. It was so yummy. Never been able to figure out what was so special about it but dang it was. Unfortunately at least as of last year they've completely redone Captain Cook's and the downside is the new grilled cheese has several cheeses in it and a different bread and is no longer as good.

Gruyere on whole grain with crisp bacon. Mmmm.

I'm going to second Mongah and say homemade.

Except mine is plain ol' white bread with Tillamook Medium Cheddar. YUMMMMMMM!!!!!!!!!!

As a frequent PS visitor, I sure would like to know where you got the grilled cheese you described. Can you remember the location, etc. or maybe look at your CC receipt/month end bill or something for the name? It doesn't sound like a Sherman's Deli or Manhattan Deli type of creation.

I've actually had great success with the George Foreman grill, two slices of fersh potato bread, and any type of cheese....such an easy, affordable snack.

They used to make us AWESOME grilled cheese at summer camp.. I think they were catered by Aramark or something. heh.

I have to say, way back when I was in school, there were only two things that I would ever get from the cafeteria. Their pizza (once they switched over to some frozen kind), and their grilled cheeses. They were hard and definitely nothing anyone would consider gourmet, but for some reason it was the perfect blend of cheese product and bred like substance, wonderfully crisp. Cheese included.

It's all about the flavor of the oil/grease they use with the cheese product..

Two slices sourdough.
1/4# of Cabot Seriously Sharp (Hunter's) Cheddar, sliced thin
1 stick melted butter
1 egg, beaten
1/2c cream

Mix egg and cream.

Heat pan with two tablespoons of unmelted butter.

Take first piece of bread, and coat lightly with egg and cream mixture, on only one side. Place in the pan, and arrange cheese slices on top. Place second piece on top, coat top side with egg and cream mix (you will not use it all).

Coat generously with melted butter. Flip, coat cooked side with melted butter, again generously. Continue flipping until at the desired doneness, and cheese is melted.

Call 911. You will have a heart attack just after the last bite, but at least you will have a smile on your face.

I make a large of glass of Ovaltine (Chocolate Malt), grab some ketchup, and some Ruffles chips, and it's like I'm 7 years old all over again.

Cheers,

-Andrew

a grilled cheese sandwich with some additions(or not-depends on my mood)is my usual breakfast fare.Additions include ham,egg(or both) or some sort of sauce(hot sauce,salsa, or mustard)
So last thing I want whan dining out is a grilled cheese sandwich.

One goes with a Burgundian White, a Tuscan Chard blend... maybe even something cliche like a heavily-oaked Cali chard.

My $0.02.

Cheers,

-Andrew

Best I ever had was a little cart on Av. Jean Medecin in Nice. Gruyere and ham. Went fantastically with a glass of beaujolais.

Chris

What an interesting thread, it convinced me to have a grilled cheese for lunch today. Crusty italian bread, sliced tomatoes, gouda aged with fenugreek seeds , and spicy brown mustard. It was the first time I put mustard in my grilled cheese and it was delicious!

I had the grilled cheese with some pretzels and hot and sweet mustard and washed it all down with a Goose Island Honkers Ale, all in all, a perfect Sunday lunch!

To be honest with everyone, the best grilled cheese for me is the one I make at home by myself. :cool:

Grilled Cheese night -- Thursdays at Campanile in LA.

http://www.la.com/dining/10441117.html

Any cheese will do for me ... even the French blue cheese ... mind you, I need wine and crackers with this one. ;)

I rarely eat grilled cheese sandwiches without a bit of ham, bacon, prosciutto or some such on them, but I always like 1 slice of swiss along with whatever other cheese I'm having.

I agree. Give me 2 pieces of white bread, a couple of slices of Kraft American cheese, pressed down realllllllllly thin-- with the cheese ozzing out of the sides and getting crispy on the fying pan... UMMMMMM :D I have to admit, I will order a plain grilled cheese from room service more often then probably anything else when travelling, as I figure they can't mess that up and it's always available (even if it's not on the menu ;) )

Never really loved grilled cheese sandwiches growing up. Could be because of they were made from Kraft slices which I wasn't overly fond of and just plain sliced white bread.

However, I kind of "rediscovered" grilled cheese sandwiches the last few years. We were buying Jarlsberg Cheese from Costco. Then after seeing jarlsberg grilled cheese sandwiches in The Devil Wears Prada, I thought I'd give it a try myself. And I love it. Need to experiment more with different cheese and breads tho.

Yeah, as I grew up my grilled cheeses were kinda nondescript. And who hasn't done the ironing board version: Kraft slices between slices of white bread, dot with butter, wrap firmly in aluminum foil and press under a clothes iron on an ironing board, both sides, until toasted. This is a valuable recipe for those in dorm rooms and for the severely cooking-challenged.

For breads, I love sourdough in a grilled cheese, though rye is not out of the question. A great cheese to use would be a mild Havarti, or if you want something with bite, a great Italian soft cheese (like Tallegio or gorgonzola). Oh heck, any real cheese would be good. And I love tomato in some grilled cheese sammies.

Yesterday I had a killer grilled cheese at Bukowski in BOS, on sourdough with tomato, accompanied by several Cambridge Brewing Co. porters and a fine rout of the Orioles by the Red Sox :D

I just made a nice one for lunch.

Used seeded rye bread (from the deli), ample amounts of shredded cheddar, and a little butter on the pan to get that carmelization going. I use shredded because I like when the pieces fall out and they get kind of burnt on the side of the sandwich.

^