Grilled Cheese: Butter or Mayo

[BartHarleyJarvis]

Who you got??

[igrindtwinkies]

I've never in my life heard of someone using mayo for a grilled cheese.  Is this a regional thing?  I voted the standard butter, but this may change in the next hour, after I try mayo.

Unrelated to the poll, but I like to slice up a tomato and putting it in the middle while it cooks.

[Eric Dolphy]

I was oh-so-briefly enraged by this until i saw the unanimous results.

Side question:
how do y’all feel about making it with sliced pickle inside? Is that still a grilled cheese or does it take on a new moniker?

[ToySanta]

My coworker goes on regular grilled cheese making kicks and she adds arugula. Sometimes ham or bacon.

Here’s the part where I wish I could say I voted Fred Gall. ;)

[JM]

The only mayonnaise that is accepted is Miracle Whip. Because sugar.

Whose nasty ass is heating up mayonnaise and eating it? Probably the same people who microwave fish.

Gross.

[ghost of barry white]

Well, mayo on a hamburger bun face down and heated on the a skillet is next level when making cheeseburger.

[JM]

Well, mayo on a hamburger bun face down and heated on the a skillet is next level when making cheeseburger.

I’m going to send you to Neptune: have you cooked hamburger patty in a cast iron skillet with clarified butter? It makes the burger have little crispies.

It makes an awful mess splattering, but damn is it worth it.

(I’m ignoring you said to put mayonnaise on the bun and cook it. I can’t believe you also microwave your fish and torture everyone in the office, you monster)

[m477]

My grandma used to make me grilled pastrami melts on rye with the mayo technique and they were out of this world delicious. That being said I’ve never attempted it myself, I always use Kerry gold butter for those types of things.

[Maccat]

Great topic.

Was a butter guy for the longest time but after trying mayo, done deal.

Easier to spread, browns up real nice. Mayo is awesome.

[Síota]

Dry, just cheese and bread with a bit of mustard for dipping. Also only in the pub after a load of pints. If you even been to Ireland you know.
God I'd love pints in Grogans on William St in Dublin right now with a toastie.

[Coastal Fever]

Great topic.

Was a butter guy for the longest time but after trying mayo, done deal.

Easier to spread, browns up real nice. Mayo is awesome.

[bartlaser]

Butter.

If you're not using american cheese on your GC you should be thrown in jail.

I think Brits call them cheese toasties.  Jolly good.

Whats the Euro equivalent to american cheese?

[TheBoognish]

Butter, two slices of cheese and a slice or two of smoked ham. Nothing else.

Mayo can frig off.

[Síota]

Butter.

If you're not using american cheese on your GC you should be thrown in jail.

I think Brits call them cheese toasties.  Jolly good.

Whats the Euro equivalent to american cheese?

Cheddar ?

[Dick Dastardly]

Butter, maybe some whole grain mustard or sliced tomato if I’m feeling luxurious

[Gnarfunkell]

Are we talking inside the grilled cheese or on the outside for crisping? I just make a regular old grilled cheese using good country white bread, then a tiny amount of Duke's mayo on the outsides to get it crispy on the cast iron.

[bartlaser]

Expand Quote

Butter.

If you're not using american cheese on your GC you should be thrown in jail.

I think Brits call them cheese toasties.  Jolly good.

Whats the Euro equivalent to american cheese?

[close]

Cheddar ?

I think a mild cheddar would work.  But if you go too sharp/aged, cheddar gets more crumbly, oily, and runny.

[Síota]

Expand Quote

Expand Quote

Butter.

If you're not using american cheese on your GC you should be thrown in jail.

I think Brits call them cheese toasties.  Jolly good.

Whats the Euro equivalent to american cheese?

[close]

Cheddar ?

[close]

I think a mild cheddar would work.  But if you go too sharp/aged, cheddar gets more crumbly, oily, and runny.

Yeah not gonna use cheese board quality cheddar. The mild stuff works great, I shred it and use it for nachos all the time as well.

[Francis Xavier]

Mayo me

[rocklobster]

Mayo spends on and looks better after cooking but tasted fattier than it should, I was one and done after that experiment.

I'll just leave the butter out for a few minutes for it to soften. Or I'll just use a low heat on the pan and use the butter as the fat to fry the sandwich in, toss in a nob of it before flipping to grill the other side.

For greens I prefer a heartier, easier to assemble leafy vege like baby spinach or rocket. Lettuce elevates the bread unevenly and usually spills out during the flip. Even if some of the rocket creeps out and gets lightly toasted it taste great.

Adding greens to a grilled cheese may be a sin, venturing into BLT territory, but I'm trying to get all my food groups in here.

[matt_2993]

My first time trying mayo turned out to be a low fat mayo so the bread never even crisped up. Even tho it was my fault I'm committed to butter forever now

[Mean salto]

I was oh-so-briefly enraged by this until i saw the unanimous results.

Side question:
how do y’all feel about making it with sliced pickle inside? Is that still a grilled cheese or does it take on a new moniker?

Pickle, ham and spicy bbq sauce maybe even supermarket big Mac sauce. If a plain cheese can still be counted as a pizza then adding extra bits to a sandwich should count as a toasted cheese

[pizzafliptofakie]

A little bit of mayo on the outside of the bread and melted butter in the pan.

[frontsideNECKTIE]

Butter.

If you're not using american cheese on your GC you should be thrown in jail.

I think Brits call them cheese toasties.  Jolly good.

Whats the Euro equivalent to american cheese?

American + mozz or provolone combo. Ultimate meltiness. Cheddar is most common in my fridge tho.

BUT if you don't have any tomato soup, this is all irrelevant since the sandwich loses about 50% of its allure without it

[pugmaster]

An intense desire for grilled cheese and tomato soup comes out of nowhere to me at least a few times per year, much like the insatiable urge to eat clam chowder out of a sourdough bread bowl. Butter or mayo is cool. Mayo is great when you don't want to wait for the butter to get soft.

Once the thought takes over, you must feed the need.

[SupremePizza]

Mayo here, I find it toasts nicely and easier to spread. Also don't be afraid to experiment with different cheeses. I had a grilled cheese at Seatac airport a few weeks ago that had 4 different cheeses including brie which was quite delicious.

[turdtastic]

Butter in the pan
Mayo inside the sandwich
I know, I’m gross

[rukes]

What exactly is a 'grilled cheese's

Like, is it a piece of bread, with cheese and you put it in the oven under the griller?

Or like two pieces of bread, with cheese in the middle and you put it in the sandwich press?
Cause a toasted sandwich with ham/cheese/tomato is great. I like it with Jarslberg. My favourite cheese.

The Mayo thing I am not getting though. Mayo is for like cold sandwiches and wraps and salads, no?

[frontsideNECKTIE]

What exactly is a 'grilled cheese's

Like, is it a piece of bread, with cheese and you put it in the oven under the griller?

Or like two pieces of bread, with cheese in the middle and you put it in the sandwich press?
Cause a toasted sandwich with ham/cheese/tomato is great. I like it with Jarslberg. My favourite cheese.

The Mayo thing I am not getting though. Mayo is for like cold sandwiches and wraps and salads, no?

Never had mayo on something like a burger or hot turkey sandwich? Plain ass mayo in a salad never sat right with me...

The idea is basically using the fat in the mayo to fry and crisp the bread. Adds more tang than the classic butter, but also has a chance of going soggy if it isn't hot enough fast enough.

Risk v reward isn't worth it, imo

[bartlaser]

Expand Quote

Expand Quote

Expand Quote

Butter.

If you're not using american cheese on your GC you should be thrown in jail.

I think Brits call them cheese toasties.  Jolly good.

Whats the Euro equivalent to american cheese?

[close]

Cheddar ?

[close]

I think a mild cheddar would work.  But if you go too sharp/aged, cheddar gets more crumbly, oily, and runny.

[close]

Yeah not gonna use cheese board quality cheddar. The mild stuff works great, I shred it and use it for nachos all the time as well.

Ched on nach is mand