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A few grilled cheese questions.
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this post was submitted on 19 Aug 2023
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(Pure opinion) I feel like there's a difference in the level of saturation in the bread before the toasted patina forms. Spread before soaks deeper, in the pan seems to crust faster and thinner.
Butter, unless we've got a duck hen laying at inopportune times. Then it's duck egg mayo.
Grilled cheese sandwiches are a near-perfect conveyance mechanism for soups. For us, tomato soups get sharp cheddar, butternut and acorn squash soups tend to get a provolone, and I'm fond of smoked cheeses for pumpkin soup. Sourdoughs are great but we're also fans of cracked wheat breads.
Spot on.
Sometimes to be fancy its mozzarella (fresh, not the shreddy pizza or slice sammich type) and mix olive oil, butter, pesto as a spread.
I stopped using pre shredded cheese so I'm with you there! Have also used olive oil. And for extra fancy I have done olive oil on bread, then crust the oil side in parm. It gets an interesting crunchy salty nutty crust. edit (I immediately regret my choice of phrase there, but I'm leaving it.)