The Art of Grilled Cheese

There aren't many compliments I'll bestow upon myself, but here it is:  I make the best grilled cheese sandwiches ever.  Everyone for whom I have ever made one says so.  Indeed, people go into raptures over them.

There's no secret ingredient; it's all about technique.

astrophellana astrophellana
31-35, F
3 Responses Feb 11, 2009

The perfect grilled cheese toastie is an aquired art.<br />
DO NOT toast both sides of the best(it keeps the moistness and flavour beeter that way!).<br />
Slice your cheese and put under the grill.<br />
Once is just about melting, add salt and black pepper (to taste).<br />
Once brownish, remove from grill and add a little bit of ice cold chopped lettuce and a couple of thin slices of red pepper.<br />
Enjoy, with a glass of German medium dry white wine (Niersteiner Gutes Domtal is my favourite!).<br />
Yummy. You have put me in the mood for such a snack, when the World Cup (EnglandvUSA) kicks off later today!<br />
I am Scottish, so I will be supporting US!<br />
Cheers.<br />
kevin<br />
PS If you want to send me somenaughty pics of you drapd in a flag, I will give you my email.<br />
(don't worry if you don't have a flag!).<br />
Privacy assured.<br />

Nearing completion, I don't mind if a small amount of cheese runs out onto the grill, I make sure I wipe it up around both sides of the sandwich for extra tastiness. My friend likes to sprinkle a little grated Parmesan on both sides.<br />
<br />
Also, ketchup must be nearby as a condiment. I think it's the substitute for the synergy you'd get if you have <br />
a bowl of Tomato soup.

what is your technique? please tell someone you loves grilled cheese.