Simple? Yes! But to do it properly is another story.
Heat up your grilled cheese pan. I am electric and set stove to about 3.5.
Use judgement here.
Get two slices of low nutrition white bread. Get two slices of low nutrition processed cheese. Cut the cheese into strips so that you can lay it all over the bread evenly, lay it way out there so that crusts are covered as well. This is a most important step.
Put other slice of low nutrition white bread on top evenly.
Butter with soft unsalted butter the outside of the breads.
When pan is hot enough, place sandwich into pan and let it brown nicely.
Flip. When second side is browned and cheese is melted take out of pan and serve, sliced on the bias. Serve with tomato ketchup for dunking.
I do a more advanced version and use fresh baked French bread, 2 slices, and use Emmenthaler style, Gruyere, Brie or any good melting cheese.
I am not only a teacher, but also a student. If anyone out there has any productive/positive ideas to add, please do so.

On Friday, October 30, 2020 at 11:20:35 AM UTC-4, wrote:
> Simple? Yes! But to do it properly is another story.
> Heat up your grilled cheese pan. I am electric and set stove to about 3.5..
> Use judgement here.
> Get two slices of low nutrition white bread. Get two slices of low nutrition processed cheese. Cut the cheese into strips so that you can lay it all over the bread evenly, lay it way out there so that crusts are covered as well. This is a most important step.
> Put other slice of low nutrition white bread on top evenly.
> Butter with soft unsalted butter the outside of the breads.
> When pan is hot enough, place sandwich into pan and let it brown nicely.
> Flip. When second side is browned and cheese is melted take out of pan and serve, sliced on the bias. Serve with tomato ketchup for dunking.
> I do a more advanced version and use fresh baked French bread, 2 slices, and use Emmenthaler style, Gruyere, Brie or any good melting cheese.
> I am not only a teacher, but also a student. If anyone out there has any productive/positive ideas to add, please do so.

Rub the exterior of the sandwich with half a raw garlic clove. That's my husband's way. I just
content myself with salting the outside of the sandwich.

Cindy Hamilton

On 10/30/2020 11:20 AM, wrote:
> Simple? Yes! But to do it properly is another story.
> Heat up your grilled cheese pan. I am electric and set stove to about 3.5.
> Use judgement here.
> Get two slices of low nutrition white bread. Get two slices of low nutrition processed cheese. Cut the cheese into strips so that you can lay it all over the bread evenly, lay it way out there so that crusts are covered as well. This is a most important step.
> Put other slice of low nutrition white bread on top evenly.
> Butter with soft unsalted butter the outside of the breads.
> When pan is hot enough, place sandwich into pan and let it brown nicely.
> Flip. When second side is browned and cheese is melted take out of pan and serve, sliced on the bias. Serve with tomato ketchup for dunking.
> I do a more advanced version and use fresh baked French bread, 2 slices, and use Emmenthaler style, Gruyere, Brie or any good melting cheese.
> I am not only a teacher, but also a student. If anyone out there has any productive/positive ideas to add, please do so.
>

Instead of butter, use a thin smear of mayo to get even browning. I
often use a couple of cheese types, never sliced process. If you course
grate it you can mix them and have it melt evenly.

Don't use a pan. Have an ancient Sunbeam electric press that closes to
do both sides at once.

On 10/30/2020 1:30 PM, Ed Pawlowski wrote:
> On 10/30/2020 11:20 AM, wrote:
>> Simple?Â* Yes!Â* But to do it properly is another story.
>> Heat up your grilled cheese pan.Â* I am electric and set stove to about
>> 3.5.
>> Use judgement here.
>> Get two slices of low nutrition white bread.Â* Get two slices of low
>> nutrition processed cheese.Â* Cut the cheese into strips so that you
>> can lay it all over the bread evenly, lay it way out there so that
>> crusts are covered as well.Â* This is a most important step.
>> Put other slice of low nutrition white bread on top evenly.
>> Butter with soft unsalted butter the outside of the breads.
>> When pan is hot enough, place sandwich into pan and let it brown nicely.
>> Flip.Â* When second side is browned and cheese is melted take out of
>> pan and serve, sliced on the bias.Â* Serve with tomato ketchup for
>> dunking.
>> I do a more advanced version and use fresh baked French bread, 2
>> slices, and use Emmenthaler style, Gruyere, Brie or any good melting
>> cheese.
>> I am not only a teacher, but also a student.Â* If anyone out there has
>> any productive/positive ideas to add, please do so.
>>
>
> Instead of butter, use a thin smear of mayo to get even browning.

My mom used mayo when she made grilled cheese. I much prefer butter.
Mom used processed cheese slices but hey, she didn't know any better.
She used Velveeta to make baked mac & cheese. It was darned good mac &
cheese, though.

> I
> often use a couple of cheese types, never sliced process.Â* If you course
> grate it you can mix them and have it melt evenly.
>
> Don't use a pan.Â* Have an ancient Sunbeam electric press that closes to
> do both sides at once.

I'll have to run right out and buy an ancient Sunbeam press! Oh wait, I
already have an electric sandwich press. Unfortunately, it's only about
15 years old so I don't think it qualifies as "ancient".

I don't butter the bread. I melt butter in the pan with a drizzle of
olive oil and let it get hot. Add the assembled cheese sandwich and it
will "butter" itself. So much easier! I like to use a nice sturdy
bread with firm crumb; yes, french or sourdough makes for a nice grilled
cheese sandwich. I, too, vary the types of cheeses.

I'm not sure anyone on this ng really needs "lessons" on how to make
grilled cheese sandwiches. Some will like the squishy white bread and
processed cheese. I know one thing, I will not be dunking my grilled
cheese sandwich in ketchup.

Jill

On 10/30/2020 2:15 PM, jmcquown wrote:
> On 10/30/2020 1:30 PM, Ed Pawlowski wrote:

>
> My mom used mayo when she made grilled cheese.Â* I much prefer butter.
> Mom used processed cheese slices but hey, she didn't know any better.
> She used Velveeta to make baked mac & cheese.Â* It was darned good mac &
> cheese, though.

I grew up on Velveeta grilled cheese and the mac n cheese wit it is till
better than the boxed stuff. It has a place.



>> Don't use a pan.Â* Have an ancient Sunbeam electric press that closes
>> to do both sides at once.
>
> I'll have to run right out and buy an ancient Sunbeam press!Â* Oh wait, I
> already have an electric sandwich press.Â* Unfortunately, it's only about
> 15 years old so I don't think it qualifies as "ancient".

Not sure how old this thing is, but can flip the plates to make waffles.
It is at least 45 years old and still works.



>
> I'm not sure anyone on this ng really needs "lessons" on how to make
> grilled cheese sandwiches.Â* Some will like the squishy white bread and
> processed cheese.Â* I know one thing, I will not be dunking my grilled
> cheese sandwich in ketchup.
>
> Jill

I may try a dab next time just to see. While a good condiment, never
associated it with grilled cheese. I've often put mustard on it though.

On 10/30/2020 2:49 PM, Ed Pawlowski wrote:
> On 10/30/2020 2:15 PM, jmcquown wrote:
>> On 10/30/2020 1:30 PM, Ed Pawlowski wrote:
>
>>
>> My mom used mayo when she made grilled cheese.Â* I much prefer butter.
>> Mom used processed cheese slices but hey, she didn't know any better.
>> She used Velveeta to make baked mac & cheese.Â* It was darned good mac
>> & cheese, though.
>
> I grew up on Velveeta grilled cheese and the mac n cheese wit it is till
> better than the boxed stuff. It has a place.
>
Oh I agree. Powdered cheese in the boxed stuff for mac & cheese is
horrific. Velveeta melts nicely and yes, it's processed.
>>> Don't use a pan.Â* Have an ancient Sunbeam electric press that closes
>>> to do both sides at once.
>>
>> I'll have to run right out and buy an ancient Sunbeam press!Â* Oh wait,
>> I already have an electric sandwich press.Â* Unfortunately, it's only
>> about 15 years old so I don't think it qualifies as "ancient".
>
> Not sure how old this thing is, but can flip the plates to make waffles.
> Â*It is at least 45 years old and still works.
>
The one I have has other plates, too. One is a pizzelle plate. I know
you know about pizzelles. You posted a lovely picture of some you made
not long after your wife died, using her recipe and that press.

>>
>> I'm not sure anyone on this ng really needs "lessons" on how to make
>> grilled cheese sandwiches.Â* Some will like the squishy white bread and
>> processed cheese.Â* I know one thing, I will not be dunking my grilled
>> cheese sandwich in ketchup.
>>
>> Jill
>
> I may try a dab next time just to see. While a good condiment, never
> associated it with grilled cheese.Â*Â* I've often put mustard on it though.

There seems to be a marketing mystique: tomato based stuff (Campbell's
Tomato Soup ads come to mind) and grilled cheese. Hey, some people put
sliced red tomatoes on their grilled cheese sandwiches. Let the OP
"teacher" put that little tidbit in his pipe and smoke it.

Jill

jmcquown wrote:
>
> I'm not sure anyone on this ng really needs "lessons" on how to make
> grilled cheese sandwiches. Some will like the squishy white bread and
> processed cheese.

I grew up with that so I still like it.
Butter one side, put in hot pan, then add slice of cheese (or 2),
then top with another slice of buttered bread to flip over
after first side browns.

Only addition (since my childhood) is to add a slice of
tomato, salted and peppered before adding the other
slice of bread and flipping to finish. Much better.


> I know one thing, I will not be dunking my grilled
> cheese sandwich in ketchup.

Never!

On Fri, 30 Oct 2020 15:56:02 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> I'm not sure anyone on this ng really needs "lessons" on how to make
>> grilled cheese sandwiches. Some will like the squishy white bread and
>> processed cheese.
>
>I grew up with that so I still like it.
>Butter one side, put in hot pan, then add slice of cheese (or 2),
>then top with another slice of buttered bread to flip over
>after first side browns.

And the trick is not to get the outsides too dark before the cheese on
the inside has melted.

>Only addition (since my childhood) is to add a slice of
>tomato, salted and peppered before adding the other
>slice of bread and flipping to finish. Much better.

I'll only add a thin layer of sambal.