What's your special ingredient/technique that makes your grilled cheese a little bit better than the rest?
Grilled cheese… aaah. A sandwich so simple in design yet deliciously complex in taste. Everyone makes it there own special way, so I want to know, what does everyone do to their grilled cheese that makes it a little bit better? I do two things. I slow cook the sandwich. I know some people cook on high heat for a crisper toast like bread. I cook slow, so it’s more of a french toast type of texture, soft & gooey. I also grind fresh black peppercorns on the outside (buttered side) of the bread slices.
So what do you do? I’d love to try some new variations on this simple recipe. It’s such an easy dish to play with & I’d love to know how other people make it.
Observing members:
0
Composing members:
0
32 Answers
I throw fresh chives from the garden in it. It makes the whole kitchen smell fresh. Yum.
I could tell you but then…
Just kidding. I do have a secret – well not so secret – technique. What I do is make a really good pasta sauce, and then use the sauce as the base for the grilled cheese, too. It’s almost as good as pizza!
I like to use Fontina and Gruyère cheese instead of cheddar or the dreaded American. It’s like taking a cruise in a sea of wonder. A nice Gorgonzola tomato soup and “Final Countdown” playing in the background is a must.
it’s a party with havarti and cheddar
mmm grilled cheese! I butter the two sides, put garlic powder and then I grill it..mmm. Sometimes I throw in different kinds of cheese too
Whenever I make fresh bread I use that for the bread, also I use multiple cheeses, none of that individually packaged nonsense. And like @Zen_Again I use a pasta sauce for dipping.
Anchovies.
Sardines.
Garlic Powder.
Hot Sauce.
Three different cheeses including 10 year old cheddar.
edit: the above are all separate…not all on same sanwich…geech.
When I used to eat cheese, I’d put cinnamon and hotsauce on the toast before grilling in cheddar or swiss. It’s an acquired taste…
Mayo instead of butter.
nomnomnom.
One time put fresh basil leaves and farmer market’s sliced tomatoes between slices of mozzerella cheese.
I like to make the bread crispy and I ensure the cheese is melted by covering the pan. Tomatoes are good in there, especially with a sharp cheddar or gruyere.. and you can go all Croque Monsieur and use a good ham and gruyere.
Avocado, green onions, tomato. drool
Grilled pimiento cheese on whole wheat with real butter.
Flavor: butter the outsides, and sprinkle a light layer of italian seasoning on them.
Technique: Cook it on low-medium low, and cover it with glass. This will allow for the cheese to get extra gooey and stretchy AND get a super-golden-crispy exterior at the same time.
I butter the bread and sprinkle the bottom of the frying pan with regular table salt. I use medium to high heat for crispy bread and I make sure the butter is a thin cover of the bread all the way to the edges. Best grilled cheese ever!
Add pickles. I’m very hungry right now.
I like to make a perfect grilled cheese sandwich and spread fruit preserves on top. The tangyness of the cheese is a perfect foil for the sweetness of the fruit.
I like them toasted without butter so they aren’t greasy. A slice of tomatoe or Gundelsheim pickle changes it up a bit. I toast in an electric press. Also, I usually use white cheddar.
@snowberry, interesting, because I know people who put cheese slices on top of their apple pie.
Sourdough bread, bacon and avocado slices….in addition to cheese
Red hot chilli peppers, finely chopped and sprinkled on the cheese.
@plethora almost wrote mine! I like to put fried bacon, mayo, and different cheeses in mine. If no bacon I like dill pickles. And I just read about sprinkling Parmesan on the pan before you put the bread in.
truffle oil….so delicious!
@wolfgang….i have no idea…..Food network? I have no memory…just punchlines.
Havarti is so creamy.
Garlic powder on the outside before the cooking (so it cooks, too). And pickles and ketchup on the side.
I make it with French toast and use real (not processed) swiss cheese inside. Add syrup and enjoy!
A big tasty ‘thank you’ to every one who wrote in. Today I tried two of the suggestions at once. I added onion in with the cheese & put garlic powder on the outside of the bread. Both were incredibly tasty. Really delicious. I think that will be a part of my normal grilled cheese routine, because they were both so damn good. When ever I make a grilled cheese, I’ll come back to this list & try some more ideas. Thanks everyone!
glad you liked it!! time for a midnight snack now hehehe
Tried another suggestion, having a dipping sauce, like a marinara. It is so delicious. I recommend this to everyone. I make my own sauce with my own spices & keep the sauce chilled in the fridge. Then when the grilled cheese is ready, I put the sauce in a ramekin & it’s good to go The hot bread, melty cheese & spices on the bread taste amazing when dipped into a cold sauce. The flavors blend together to create a whole different taste. Seriously, when I make my grilled cheese now, I actually surprised myself at how good it tastes. I feel like it is beyond 5 star restaurant quality, it’s just so damn good. Really, a huge thank you to all you gave suggestions. I’ll continue to try new changes, but as of now, I have perfected my grilled cheese.
So far my best tasting in regards to cheese, is when I layer stella lorraine swiss cheese with a pepperjack. Spicy & mild at the same time & a great consistency, not too gooey, but not too stiff when melted.
Answer this question 
Composing members:
0
