On Monday, June 6, 2016 at 3:17:41 PM UTC-4, Ophelia wrote:
> "Cindy Hamilton" > wrote in message
> ...
> > On Monday, June 6, 2016 at 1:03:48 PM UTC-4, Ophelia wrote:
> >> "sf" > wrote in message
> >> ...
> >>
> >> >> > You would spread than on the bread instead of butter. You get a
> >> >> > nicer
> >> >> > looking sandwich because you're spreading on an even coating of egg
> >> >> > and
> >> >> > oil. It also tastes better - no, it tastes awesome!
> >> >>
> >> >> But just on the outside of the bread?
> >> >
> >> > Do you spread butter on both sides of each slice when you make a
> >> > grilled cheese sandwich?
> >>
> >> I've only ever made one and I thought that is what he said <g> It was
> >> rather greasy)
> >>
> >> Our usual way is toasted cheese sandwich. I butter bread (on the inside)
> >> add cheese and usually sun dried tomato and then grill (broil) on both
> >> sides
> >
> > When I make a toasted cheese sandwich with fresh tomato, I'll sometimes
> > dot a little mayonnaise on the tomato, by opening up the sandwich after
> > toasting and applying the mayonnaise.
>
> You say 'toasted' and not 'grilled'! Do you mean toasted my way, as in
> 'broiled'??

Yes. I think I was maybe a little confused when I talked about opening
up the sandwich afterward. The cheese faces the heat, and when it's
melted I take it out, add a fairly thin slice of tomato and a bit of
mayonnaise, then put the two halves of the sandwich together.

In fact, I generally make a toasted cheese sandwich with the cheese
all on one side, and just bread on the other.

Cindy Hamilton

>
> > If I'm toasting, I don't add butter, though.
> >
> > Cindy Hamilton
>
> --
> http://www.helpforheroes.org.uk/shop/

On Mon, 6 Jun 2016 12:51:29 -0700 (PDT), Cindy Hamilton
> wrote:

> In fact, I generally make a toasted cheese sandwich with the cheese
> all on one side, and just bread on the other.
>
> Cindy Hamilton

I take it a step further and make my toasted cheese sandwich open
faced.

--

sf

On 2016-06-06 4:11 PM, sf wrote:

>
> I take it a step further and make my toasted cheese sandwich open
> faced.
>
Crank it up five times and make a broiled open face cheese with asparagus.

On Mon, 6 Jun 2016 17:48:22 -0400, Dave Smith
> wrote:

> On 2016-06-06 4:11 PM, sf wrote:
>
> >
> > I take it a step further and make my toasted cheese sandwich open
> > faced.
> >
> Crank it up five times and make a broiled open face cheese with asparagus.

That would be good, but I'd want to use a fancier cheese. What do you
suggest?

--

sf

On 2016-06-06 6:39 PM, sf wrote:
> On Mon, 6 Jun 2016 17:48:22 -0400, Dave Smith
> > wrote:
>
>> On 2016-06-06 4:11 PM, sf wrote:
>>
>>>
>>> I take it a step further and make my toasted cheese sandwich open
>>> faced.
>>>
>> Crank it up five times and make a broiled open face cheese with asparagus.
>
> That would be good, but I'd want to use a fancier cheese. What do you
> suggest?
>

I used thin slices of Cheddar.

On Monday, June 6, 2016 at 6:04:08 PM UTC-5, Dave Smith wrote:
> On 2016-06-06 6:39 PM, sf wrote:
> > On Mon, 6 Jun 2016 17:48:22 -0400, Dave Smith
> > > wrote:
> >
> >> On 2016-06-06 4:11 PM, sf wrote:
> >>
> >>>
> >>> I take it a step further and make my toasted cheese sandwich open
> >>> faced.
> >>>
> >> Crank it up five times and make a broiled open face cheese with asparagus.
> >
> > That would be good, but I'd want to use a fancier cheese. What do you
> > suggest?
> >
>
> I used thin slices of Cheddar.

It's all the same once it melts!

John Kuthe...

On Mon, 6 Jun 2016 21:54:09 -0700 (PDT), John Kuthe
> wrote:

>On Monday, June 6, 2016 at 6:04:08 PM UTC-5, Dave Smith wrote:
>> On 2016-06-06 6:39 PM, sf wrote:
>>
>> I used thin slices of Cheddar.
>
>It's all the same once it melts!

All cheeses taste the same if they are melted?

"Cindy Hamilton" > wrote in message
...
> On Monday, June 6, 2016 at 3:17:41 PM UTC-4, Ophelia wrote:
>> "Cindy Hamilton" > wrote in message
>> ...
>> > On Monday, June 6, 2016 at 1:03:48 PM UTC-4, Ophelia wrote:
>> >> "sf" > wrote in message
>> >> ...
>> >>
>> >> >> > You would spread than on the bread instead of butter. You get a
>> >> >> > nicer
>> >> >> > looking sandwich because you're spreading on an even coating of
>> >> >> > egg
>> >> >> > and
>> >> >> > oil. It also tastes better - no, it tastes awesome!
>> >> >>
>> >> >> But just on the outside of the bread?
>> >> >
>> >> > Do you spread butter on both sides of each slice when you make a
>> >> > grilled cheese sandwich?
>> >>
>> >> I've only ever made one and I thought that is what he said <g> It was
>> >> rather greasy)
>> >>
>> >> Our usual way is toasted cheese sandwich. I butter bread (on the
>> >> inside)
>> >> add cheese and usually sun dried tomato and then grill (broil) on both
>> >> sides
>> >
>> > When I make a toasted cheese sandwich with fresh tomato, I'll sometimes
>> > dot a little mayonnaise on the tomato, by opening up the sandwich after
>> > toasting and applying the mayonnaise.
>>
>> You say 'toasted' and not 'grilled'! Do you mean toasted my way, as in
>> 'broiled'??
>
> Yes. I think I was maybe a little confused when I talked about opening
> up the sandwich afterward. The cheese faces the heat, and when it's
> melted I take it out, add a fairly thin slice of tomato and a bit of
> mayonnaise, then put the two halves of the sandwich together.
>
> In fact, I generally make a toasted cheese sandwich with the cheese
> all on one side, and just bread on the other.

OK ... I think. When I make mine the cheese is in the middle and when I
grill 'broil' it, the cheese melts inside. When I say I 'broil' it, really
what I do is put it into a small oven and take it out when both sides are
browned and the cheese melted!


--
http://www.helpforheroes.org.uk/shop/

On 6/6/2016 4:21 PM, Ophelia wrote:
>
> OK ... I think. When I make mine the cheese is in the middle and when
> I grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
> really what I do is put it into a small oven and take it out when both
> sides are browned and the cheese melted!
>
I generally do mine in a toastie-maker - except when I do french toast
cheese sandwiches.

"S Viemeister" > wrote in message
...
> On 6/6/2016 4:21 PM, Ophelia wrote:
>>
>> OK ... I think. When I make mine the cheese is in the middle and when
>> I grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
>> really what I do is put it into a small oven and take it out when both
>> sides are browned and the cheese melted!
>>
> I generally do mine in a toastie-maker - except when I do french toast
> cheese sandwiches.

I suspect we end up with the same ... except ... French toast cheese
sandwiches?????

Hmmmm????


--
http://www.helpforheroes.org.uk/shop/

On 6/6/2016 4:46 PM, Ophelia wrote:
> "S Viemeister" > wrote
>> On 6/6/2016 4:21 PM, Ophelia wrote:
>>> OK ... I think. When I make mine the cheese is in the middle and when
>>> I grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
>>> really what I do is put it into a small oven and take it out when both
>>> sides are browned and the cheese melted!
>>>
>> I generally do mine in a toastie-maker - except when I do french toast
>> cheese sandwiches.
>
> I suspect we end up with the same ... except ... French toast cheese
> sandwiches?????
>
> Hmmmm????
>
Pain perdu, made with slightly stale bread dipped in beaten egg with a
little milk. Fry lightly on one side, flip, add a slice of cheese (and
anything else you fancy - ham, bacon, tomato), cover with the cooked
side of another slice. Cook for a bit, then flip over and fry the other
side.

"S Viemeister" > wrote in message
...
> On 6/6/2016 4:46 PM, Ophelia wrote:
>> "S Viemeister" > wrote
>>> On 6/6/2016 4:21 PM, Ophelia wrote:
>>>> OK ... I think. When I make mine the cheese is in the middle and when
>>>> I grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
>>>> really what I do is put it into a small oven and take it out when both
>>>> sides are browned and the cheese melted!
>>>>
>>> I generally do mine in a toastie-maker - except when I do french toast
>>> cheese sandwiches.
>>
>> I suspect we end up with the same ... except ... French toast cheese
>> sandwiches?????
>>
>> Hmmmm????
>>
> Pain perdu, made with slightly stale bread dipped in beaten egg with a
> little milk. Fry lightly on one side, flip, add a slice of cheese (and
> anything else you fancy - ham, bacon, tomato), cover with the cooked side
> of another slice. Cook for a bit, then flip over and fry the other side.

Ahh yes, I know pain perdu! Just just didn't connect it, thanks

--
http://www.helpforheroes.org.uk/shop/

S Viemeister > Wrote in message:
> On 6/6/2016 4:21 PM, Ophelia wrote:
>>
>> OK ... I think. When I make mine the cheese is in the middle and when
>> I grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
>> really what I do is put it into a small oven and take it out when both
>> sides are browned and the cheese melted!
>>
> I generally do mine in a toastie-maker - except when I do french toast
> cheese sandwiches.
>
>

That's an interesting idea.

--


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On Monday, June 6, 2016 at 4:25:39 PM UTC-4, Ophelia wrote:
>
> OK ... I think. When I make mine the cheese is in the middle and when I
> grill 'broil' it, the cheese melts inside. When I say I 'broil' it, really
> what I do is put it into a small oven and take it out when both sides are
> browned and the cheese melted!
>
>
A better way is to lightly butter the outside of the sandwich and fry it using medium/low heat while covered. Works better than the oven.

http://www.richardfisher.com

"Helpful person" > wrote in message
...
> On Monday, June 6, 2016 at 4:25:39 PM UTC-4, Ophelia wrote:
>>
>> OK ... I think. When I make mine the cheese is in the middle and when I
>> grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
>> really
>> what I do is put it into a small oven and take it out when both sides are
>> browned and the cheese melted!
>>
>>
> A better way is to lightly butter the outside of the sandwich and fry it
> using medium/low heat while covered. Works better than the oven.


Thank you

--
http://www.helpforheroes.org.uk/shop/