Personally, I've never understood why people butter the bread before hand when that's a step you can totally skip.
I'm a person of variety, maximum flavor, creativity, yet simplicity. That's how I cook everything. The grilled cheese can be the perfect late night
snack, or even a meal if you really want to pile on the goodies.
I like to take regular slice bread, usually Colonial Old Fashioned or Sara Lee's thick slice (can't remember the phrase). Then I'll place two to
three thick slices of cheese on the bread. I'll place a skillet, regular or non stick, doesn't matter. I mostly use my All Clad skillet for this.
I'll place it on the burner on med heat for about two to three minutes to let it preheat. Then I'll take the whole stick of butter and rub it in the
pan like your buttering a casserole dish. Or think of a glue stick. Once the butter has coated the bottom of the pan and bubbling I'll place the
sandwich in there. Usually about 2 minutes per side. The sandwich comes out golden brown every time.
Now I don't mean USE the WHOLE stick of butter, lol. Just rub it back and forth in the bottom of the pan until enough butter coats the bottom. This
is just a simple trick that saves time and having to clean a knife from cutting off a bit of butter.
If for some reason the bread is browning faster than the cheese is melting, or if I just want to speed things up, I'll take another skillet and cover
the sandwich with the skillet upside down. This way all the heat is trapped and focused on the sandwich itself making the cheese melt faster and
Sometimes for variety i'll use wheat bread. One of my favorite cheeses to use is Havarti. To me, it's 10 times better than cheddar or any yellow
cheese. You can find any number of brands of Havarti cheese in the cheese section along with the other slice cheese.
A tomato on the sandwich adds a lot of flavor as well. Just be sure to use fresh cracked black pepper and kosher salt or sea salt. This is important
for flavor. You should be using only sea salt or kosher salt anyway. If your not, start, all your cooking will improve 25%. I'm serious. Throw out
any idoized salt you have or any salt shakers you have. You want need them anymore.
I've seen some folks use a good dijon mustard on theirs. If you don't like butter, you could always put some olive oil in a spray bottle and spritz
the outside edges of the bread and use that.
Now, also remember if your ever tired of regular ol' bread and cheese grilled cheeses, you can always cook a mexican grilled cheese, a quesdilla. Lay
out a tortilla, sprinkle it with your favorite shredded cheese, place another tortilla on top (think Taco Bell Mexican Pizza). Then heat the skillet
with butter in it, cook for a minute or two per side. It cooks a lot quicker than a regular grilled cheese. Gets nice a crispy, good to just pull
apart and eat with your fingers. The cheese will string for a mile. I like using a mixture of cheese for this, especially mexican cheeses. Right
now Kraft has a new four blend mexican cheese that's all white cheese. Very good stuff.
Always remember, keep cooking simple and accustomed to your liking even if the recipe calls for something esle. Follow the basic cooking principles
and techniques, but add and adjust according to YOUR taste. You don't have to follow a recipe to the T. I tell this to people all the time. I've
been cooking for 20 years. The main thing I learned was don't be afraid of the kitchen or any recipes. If you are, they will get the best of you.
You dominate them, be their master, not their slave. It's your food, your cooking for you, not the cookbook. Cook how you want, just obey the basic
principles of cooking. Always remember this: Food + Heat = Cooking.
Now, that might sound like a simple little catch phrase to you, but it's much more than that. Keep thinking about it everytime you cook and one day
it will come to you and you will understand what that means. When it does, you will master the kitchen and anything you set out to cook. Oh and
you'll thank me
edit on 9-8-2011 by J.Son79 because: (no reason given)
edit on 9-8-2011 by J.Son79 because: (no reason