How do you make a thick, CRISPY grilled cheese?!
Answers: mine usually turn out really flat and squishy...How do you make a nice, thick, crispy one?
When you grill the sandwich do it on a low heat. Do not press down as the low heat will melt the cheese for you. Use a light coating of butter. Turn once on each side and you should have a nice fluffy sandwhich which will brown up nicely. If you want to jazz it up you can add mayo to the inside of the bread which will give it a nice flavor. You can also add tomato or bacon to really jazz up the sandwich. I like to make the mayo recipe with a nice tomato soup and enjoy on a cool day.
You use more than one piece of cheese and a sandwich maker that is what I do
I looooooove grilled cheese with a big glass of chocolate milk (and not that Nesquik ****, either. Real chocolate milk!)
I use Texas cut bread. I also use processed cheese slices (because I like the melted texture better than 'real' cheese), and I always use Kraft or Black Diamond. Here's what I do.
I get the pan to a medium-hot. I butter one side of both slices of bread, and put one of them, butter side down, in the pan. I use three slices of cheese on each sandwich, as well (yes, I know, fattening. But comfort food usually is). I top with the other slice of bread. Brown, flip, brown, flip again for about 30 seconds, flip again for another 30 seconds. Serve immediately.
Don't ever 'flatten' the sandwich with your spatula (some people do this to help it brown faster). And don't over-butter. You only need a few scrapings (and if you use real butter, make sure it's soft before you begin), but make sure it covers the bread from crust to crust - no unbuttered spots!
Put only a small amount of butter and don't push down on it hard with the spacula. The bread wont be flat if you dont push down hard. To me the more butter you use the more squishy it ends up.
Use a good hearty bread not the "Wonder" bread type. 100% whole wheat works great! Then spread the outside with real mayonnaise instead of butter. Cook on medium heat until well browned on both sides, turning only once.
Bert
use more butter and keep it on the pan longer
Use bread that you slice yourself, and the cheese of your choice cut into a thick slice, or several slices of processed cheese.
Put a tiny amount of butter on the inside of the bread, this will help hold the sandwich together as the cheese melts. A slightly larger amount of butter on the outside of the sandwich, one side if you are making the sandwich in a fry pan and both if you are using a panini type grill or George Foreman type grill. You can put butter on the unbuttered side, if you need to before you flip the sandwich over.
Do not turn the sandwich too quickly you have to make sure that the heat of the pan or grill has time to penetrate the bread and brown it so that it will be crispy. You can also add a bit more butter or olive oil to the hot pan if the pan seems to dry.
This is delicious, not a lo- cal selection at all, but very yummy on the comfort food list.
Enjoy and have a good day....
I did too. I like to pack mine. Extra cheese, onion, and some kind of meat. Bacon, ham, spam, whatever. The trick is: use 2 griddles! Well, one griddle and a skillet, anyway. On the griddle goes the buttered bread and the cheese. In the skillet goes the onion and meat (or tomatoes or green peppers -- whatever else you put on. Then, when the bread is ready to take off the griddle, you put the stuff warmed up in the skillet on and there you go! A samitch that is crunchy and loaded!
Use butter-flavored Crisco in the pan.