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Do you enjoy grilled cheese sandwiches?

45 REPLIES 45
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Message 1 of 46
pendean
1882 Views, 45 Replies

Do you enjoy grilled cheese sandwiches?

See picture attached, the quick and easier way: I did this version last night with one slice of American Cheese and one Slice ot Gouda. Very tasty.

45 REPLIES 45
Message 2 of 46
AllenJessup
in reply to: pendean

I still like grilled cheese even though we practically lived on them when we were first married. But the last few toasters we've had have grills that come in and hold the bread. So it looks like that would be messy for us.

 

You've given me an idea though. I might try grilled cheese on our wood stove this weekend if temperatures are cold enough to get it up to full temperature.



Allen Jessup
Engineering Specialist / CAD Manager

Message 3 of 46
Charles_Shade
in reply to: pendean

Griddled only; with soft butter that can be spread on the outside of the soon to be toast.

Slice of good Virginia salt cured ham is heaven in there. (But then its a sandwich. Smiley Tongue)

Message 4 of 46
cbenner
in reply to: pendean

On the griddle, with colby-jack and muenster cheeses, thick sliced bacon, and shredded parmesan on the outsides which gets nicely carmelized and crispy while cooking it.  Served with tomato soup or bisque, of course.

Message 5 of 46
Charles_Shade
in reply to: cbenner

Where's that dang double Kudos BUTTON!

Message 6 of 46
AllenJessup
in reply to: cbenner

Nice. We should not be talking about food so early in my a.m.!

 

Since we've gone a little far a field of the standard grilled cheese. I'll offer up this I got from my Mother. Called the Cheese Dread. It's probably from depression era cooking.

 

A slice of twice toasted bread with a slice of cheese, 2 thin slices of tomato and a slice of bacon halved. Place under the broiler until the cheese melts and the bacon sizzles. Two of those would make a dinner.



Allen Jessup
Engineering Specialist / CAD Manager

Message 8 of 46
doni49
in reply to: AllenJessup

A slice of twice toasted bread with a slice of cheese, 2 thin slices of tomato and a slice of bacon halved. Place under the broiler until the cheese melts and the bacon sizzles. Two of those would make a dinner.

You toast the bread TWICE and then put it under the broiler?  It doesn't end up burnt (especially leaving it under the broiler long enough for the bacon to cook)?

 

I LOVE a GC sandwich with dill pickles in it (but I don't put them in while it's cooking).

 

I butter two slices of bread and put them both on the griddle butter side down, add a slice of cheese to each.  While that's cooking, I rough chop a small dill pickle (or part of a bigger one and eat the remainder).  Just before taking the GC off the griddle, I put the pickles in the cheese on one side and flip the other side over on the first.  YUM!



Don Ireland
Engineering Design Technician




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Message 9 of 46
AllenJessup
in reply to: doni49

No. It didn't burn. The cheese back then was very greasy. You'd toast the bread on light twice so that it would be dry enough to stand up to the grease. The bacon may have been cooked before hand. It's been quite a while since I helped make them.

 

I also like grilled Tuna sandwiches. You fry them in Mayo!



Allen Jessup
Engineering Specialist / CAD Manager

Message 10 of 46
TBasich
in reply to: doni49

Hey! I haven't had breakfast yet and I LOVE GRILLED CHEESE.

 

You people are torturing me! Smiley Tongue



Teresa Basich
Community Manager
Autodesk, Inc.
Message 11 of 46
CADiva
in reply to: pendean

That is a creative use of a slot toaster ... I will always prefer a toaster oven as it does open face cheese sandwiches, crisps leftover pizza, singe servings of just about any casserole ....

 

The thing I love best about grilled cheese sandwiches is the combination of moist and crisp from the buttered side of the bread.  I used to get them from the restaurant next to the Architecture department in college.  I found a grilled cheese sandwich about 10:30 pm helped me get past midnight on those long overnights in the studio.

Message 12 of 46
dgorsman
in reply to: Charles_Shade

You know, I've *never* gotten that to work.  Bread burns not browns and the cheese doesn't melt, or the bread just kind of dries out and the cheese still doesn't melt.  I'm no slouch in the kitchen but its something that just doesn't work for me.

----------------------------------
If you are going to fly by the seat of your pants, expect friction burns.
"I don't know" is the beginning of knowledge, not the end.


Message 13 of 46
troma
in reply to: pendean

Dean, do you just set that toaster up and then sit on the other side of the room with your mouth open waiting for it to pop?


Mark Green

Working on Civil 3D in Canada

Message 14 of 46
Murph_Map
in reply to: pendean

Yes I do. For a GOOD  grilled chesse for those that do it the right way on a griddle instead of using butter spread mayo on the butter side of the bread and cook that way.

Murph
Supporting the troops daily.
Message 15 of 46
Charles_Shade
in reply to: Murph_Map

good thought.

I often use mayo as the oil for fish on the griddle, on the grill of course.

Message 16 of 46


@cbenner wrote:

On the griddle, with colby-jack and muenster cheeses, thick sliced bacon, and shredded parmesan on the outsides which gets nicely carmelized and crispy while cooking it.  Served with tomato soup or bisque, of course.


Okay, everything in this thread sounds good, but, this has me drooling the most.

 

I do tend to do grilled cheese on the griddle, just a light swipe of mayo on the outside to add a bit of crunch and sweetness with the butter.

 

I have also has a toaster oven always. Broiled open-faced sandwiches are quite nice there, but, I typically only do that with bread I couldn't grill (like a roll or french loaf, etc).

 

Of course, this thread is making me hungry, and throwing off my schedule. My usual Friday lunch is a grilled cheese on texas toast with a cup of clam chowda.



Melanie Stone
Facilities Data Management
IWMS / CAFM / CMMS / AutoCAD / Archibus / Tririga / Planon / MRI Manhattan CenterStone / Revit / data normalization, data mapping, reporting and process documentation
mistressofthedorkness.blogspot.com/
Message 17 of 46
loboarch
in reply to: pendean

Here is a video clip showing how to create a "Crab Grilled Cheese" nominated for the best sandwich  in America by Adam Richman (man vs. food).  It come form a restaurant in Portsmouth NH about 40 minutes away from the Autodesk office in Manchester NH.

 

http://www.travelchannel.com/video/crab-grilled-cheese-sandwich 



Jeff Hanson
Principal Content Experience Designer
Revit Help |
Message 18 of 46
TBasich
in reply to: loboarch

Yuuuuummmmmmm. I need to head out to the northeast just to enjoy some of the seafood. Don't get me wrong, we have great seafood here, but...man, lobster rolls and crab grilled cheese sandwiches are hard to resist!



Teresa Basich
Community Manager
Autodesk, Inc.
Message 19 of 46

Jeff,

 

Oooh, THAT looks pretty tasty. I'm not sure it would have ever occurred to me to put crab on a gc sandwich.

 

Last night was leftover night in our house, but, we didn't quite have enough of each dish left over to make a full meal for all of us, so dessert was grilled cheese sandwiches on texas toast (colby jack and cheddar).

 

Very oozy. NOM!



Melanie Stone
Facilities Data Management
IWMS / CAFM / CMMS / AutoCAD / Archibus / Tririga / Planon / MRI Manhattan CenterStone / Revit / data normalization, data mapping, reporting and process documentation
mistressofthedorkness.blogspot.com/

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