my grandmother used it, but it is the
best for cooking Grilled Cheese Sandwichs,
mmm good
Who has eaten a grilled cheese sandwich dipped in ketchup?!?
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Canadian Jayne
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I have...
A flat iron frying pay, really heavy, it is really old,
my grandmother used it, but it is the
best for cooking Grilled Cheese Sandwichs,
mmm good
my grandmother used it, but it is the
best for cooking Grilled Cheese Sandwichs,
mmm good
I tried it. 
Bad. It was like adding salt to your pancake- it wasn't right. Kept drinking milk to get rid of the taste but.. I think it tasted worse because the sandwich was cold, and that I heated it up in the microwave. I should really grill it next time- and then dip it in ketchup. Wait... I've never had a grilled cheese sandwich grilled before. So this will be a new experience! Thanks Jim! lol 
Bad. It was like adding salt to your pancake- it wasn't right. Kept drinking milk to get rid of the taste but.. I think it tasted worse because the sandwich was cold, and that I heated it up in the microwave. I should really grill it next time- and then dip it in ketchup. Wait... I've never had a grilled cheese sandwich grilled before. So this will be a new experience! Thanks Jim! lol -
quirky
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It occurs to me that people don't know how to make a grilled cheese sandwich, so I thought I'd explain how my mother taught me.
It really doesn't matter what kind of bread you use. Actually...I'm just SAYING that to appease the wheat and healthy fibrous bread proponents and I can't be that politcally correct....or you are going to completely HATE your grilled cheese and blame me. A grilled cheese is a healthy thing, but might not be healthy enough for you if you are on a very selective and restrictive diet, like say...the Cleveland rice and red grapes diet.
You need white bread. Preferably Wonder Bread. Or that Sunshine one with the smiling blonde girl on it. Or a generic replacement for one of the breads that comes in a long loaf, sliced and wrapped in plastic that can be smooshed totally flat with your hands to enhance the enjoyment of a PB&J (peanut butter and jelly sandwich) or torn off rolled and smashed into a ball and used as fishbait.
Put a frying pan on top of the stove, turn the burner on medium and allow the pan to warm up while you get the bread ready.
Take two slices of bread and spread a thin layer of butter on one side of each slice.
Put one of the slices, butter side down, in the pan. You should hear a little sizzle.
Now the cheese: *deep breath* No offense to the soy inclined among you...but please don't try this with soy cheese....if there is such a thing...but I'll bet there is...shoot I'm willing to bet there's soy STRING cheese. If you're lactose intolerant...you will probably have to forego the joy of the grilled cheese, unless you can tolerate Velveeta, because...to be honest....I don't know how much dairy is in Velveeta. I'm not totally convinced it's not made by a dummy company set up by Du Pont.
When I make a grilled cheese...I use real cheddar. Sometimes I'll have a little leftover shredded cheddar in one of the bags and use that. (I don't advise using up the "Taco Cheese" this way, though...just the cheddar.) Usually I just slice some from a brick of cheddar. You can also take a couple of those pre-wrapped slices of "American" cheese. (I think we should demand a rename...) or *gulp* slice off some Velveeta, though I really am a consciencous objector to a cheese that bounces like a Nerf product if accidentally dropped.
Put some cheese on the slice of bread and cover with the other slice of bread, butter side UP.
Let the sandwich toast/fry for about 3 minutes and then flip over carefully and quickly using a spatula.
One of those neat gripper spatulas featured on late night infomercials works well, too. I didn't buy mine off the commercial though....I found it at the Big Lots.
I think they sell Velveeta at Big Lots, too.
Let the sandwich cook for about three minutes on the other side.
These times are approximate, because it all depends on the heat of your particular burner.
What you want is a sandwich that is brown and gold on the outside and has the melted cheese on the inside.
My mom used to slice them on the diagonal. My best friend's mom sliced them down the middle. I liked having the two triangles better than the two rectangles, but that was just an aesthetic preference.
I said earler....we dipped them in Campbell's tomato soup...but by all means....knock yerself out with the ketchup!
If your attention span has been taxed...let me synthesize:
Put a frying pan on top of the stove, turn the burner on medium and allow the pan to warm up while you get the bread ready.
Take two slices of bread and spread a thin layer of butter on one side of each slice.
Put some cheese on the slice of bread and cover with the other slice of bread, butter side UP.
Let the sandwich toast/fry for about 3 minutes and then flip over carefully and quickly using a spatula.
Let the sandwich cook for about three minutes on the other side.
Times are approximate.
What you want is a sandwich that is brown and gold on the outside and has the melted cheese on the inside.
It really doesn't matter what kind of bread you use. Actually...I'm just SAYING that to appease the wheat and healthy fibrous bread proponents and I can't be that politcally correct....or you are going to completely HATE your grilled cheese and blame me. A grilled cheese is a healthy thing, but might not be healthy enough for you if you are on a very selective and restrictive diet, like say...the Cleveland rice and red grapes diet.
You need white bread. Preferably Wonder Bread. Or that Sunshine one with the smiling blonde girl on it. Or a generic replacement for one of the breads that comes in a long loaf, sliced and wrapped in plastic that can be smooshed totally flat with your hands to enhance the enjoyment of a PB&J (peanut butter and jelly sandwich) or torn off rolled and smashed into a ball and used as fishbait.
Put a frying pan on top of the stove, turn the burner on medium and allow the pan to warm up while you get the bread ready.
Take two slices of bread and spread a thin layer of butter on one side of each slice.
Put one of the slices, butter side down, in the pan. You should hear a little sizzle.
Now the cheese: *deep breath* No offense to the soy inclined among you...but please don't try this with soy cheese....if there is such a thing...but I'll bet there is...shoot I'm willing to bet there's soy STRING cheese. If you're lactose intolerant...you will probably have to forego the joy of the grilled cheese, unless you can tolerate Velveeta, because...to be honest....I don't know how much dairy is in Velveeta. I'm not totally convinced it's not made by a dummy company set up by Du Pont.
When I make a grilled cheese...I use real cheddar. Sometimes I'll have a little leftover shredded cheddar in one of the bags and use that. (I don't advise using up the "Taco Cheese" this way, though...just the cheddar.) Usually I just slice some from a brick of cheddar. You can also take a couple of those pre-wrapped slices of "American" cheese. (I think we should demand a rename...) or *gulp* slice off some Velveeta, though I really am a consciencous objector to a cheese that bounces like a Nerf product if accidentally dropped.
Put some cheese on the slice of bread and cover with the other slice of bread, butter side UP.
Let the sandwich toast/fry for about 3 minutes and then flip over carefully and quickly using a spatula.
One of those neat gripper spatulas featured on late night infomercials works well, too. I didn't buy mine off the commercial though....I found it at the Big Lots.
I think they sell Velveeta at Big Lots, too.Let the sandwich cook for about three minutes on the other side.
These times are approximate, because it all depends on the heat of your particular burner.
What you want is a sandwich that is brown and gold on the outside and has the melted cheese on the inside.
My mom used to slice them on the diagonal. My best friend's mom sliced them down the middle. I liked having the two triangles better than the two rectangles, but that was just an aesthetic preference.
I said earler....we dipped them in Campbell's tomato soup...but by all means....knock yerself out with the ketchup!
If your attention span has been taxed...let me synthesize:
Put a frying pan on top of the stove, turn the burner on medium and allow the pan to warm up while you get the bread ready.
Take two slices of bread and spread a thin layer of butter on one side of each slice.
Put some cheese on the slice of bread and cover with the other slice of bread, butter side UP.
Let the sandwich toast/fry for about 3 minutes and then flip over carefully and quickly using a spatula.
Let the sandwich cook for about three minutes on the other side.
Times are approximate.
What you want is a sandwich that is brown and gold on the outside and has the melted cheese on the inside.
"When in doubt, tell the truth."
Mark Twain
Mark Twain
honestly I think ketchup on grilled cheese takes away from the main point of the sandwich MELTED CHEESE!!!!!!!!!!! omg I love cheese to death, I never want to take away from the flavor of a delicious slice of melted gooey warm delicious cheese mmmmmmmmm *drools* but that's only my opinion
~*~J.T. Carrey~*~
"I was sitting back in my chair thinking 'this can't be about urine'" - Jim talking about the musical Urinetown :D
"I was sitting back in my chair thinking 'this can't be about urine'" - Jim talking about the musical Urinetown :D
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Little Miss Carrey
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!)
Just have to wait till I'm hungry again..
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quirky
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Oh no...if I was Emeril I'd have "BAM"ed someplace and sprinkled the cheese with that Cajun Spice he puts on everything.That is the BEST way to make a grilled cheese sandwich, Quirky Lagasse!
And please excuse my harshness on the Velveeta. It's just that I saw a commercial the other day that touted Velveeta as THE thing to put in salsa con queso because cheddar makes lumpy salsa con queso.
I was thinking, "Yo...why do you peeps have to diss the cheddar?"
When did food product commercials become like political ads?
What does candidate A (Velveeta) have to bring to the table without knocking Candidate B (real cheddar)?
Now cheddar is almost obliged to answer back with an ad about how it's a true dairy product and Velveeta doesn't require refrigeration.
"When in doubt, tell the truth."
Mark Twain
Mark Twain
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quirky
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It's not as easy as it seems. The stuff is so dang convenient. I do, however...like the slogan. I would say it more like a mantra, though. I have a Velveeta vendetta. I don't know how it happened and though it seems absurd to be annoyed at a cheese-like product, I am."DOWN WITH VELVETTA!! DOWN WITH VELVETTA!!"
"When in doubt, tell the truth."
Mark Twain
Mark Twain
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quirky
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Oh, come now. How many times has the phrase been uttered, "I fell for her because she ate a grilled cheese like me."
Exactly never.
Remember the moral of "Runaway Bride"...decide how you like your OWN eggs.
Did I mention that I eat scrambled eggs with salt, pepper and a little tiny bit of grape jelly? It completely icks my grandma out. But I gotta be me.
The other thing that icks her out and she will tell EVERYONE about my oddity if the subject of french fries is broached: I like them with gravy. I don't like them with ketchup. I feel all abnormal now.
Exactly never.
Remember the moral of "Runaway Bride"...decide how you like your OWN eggs.
Did I mention that I eat scrambled eggs with salt, pepper and a little tiny bit of grape jelly? It completely icks my grandma out. But I gotta be me.
The other thing that icks her out and she will tell EVERYONE about my oddity if the subject of french fries is broached: I like them with gravy. I don't like them with ketchup. I feel all abnormal now.
"When in doubt, tell the truth."
Mark Twain
Mark Twain
