Grilled Cheese: Butter or Mayo

[brycickle]

I never even knew mayo was a thing for grilled cheese until I really started to learn how to cook. Once I tried it, that was it for me, mayo all the way. It does everything that you want the butter to do, plus it gives it a slightly acidic bite along with the egginess. I'm also a nerd and will only eat mayo that I have made from scratch. Store bought is gross to me.

[j....soy.....]

Butter on the outside, mayo on the inside……

[hmmoookay]

Butter for me but like someone said earlier I like to put some tomato on the inside as well. Sometimes pickles. Been a minute since I've made a good grilled cheese though gonna have to come correct this weekend maybe.

As for the cheese, I would say anything goes everyones taste is different. Used to do dill havarti and cheddar pretty often, that shit was A+.

[Síota]

Tomatoes are a good shout. Loads of pubs in Ireland also do cheese and ham toasties.
I'm gonna buy a toastie machine this week.

[whale]

Butter guy will try mayo asap.

I put a thin slice of creamy blue cheese into mine.

[Banned from the room]

Mayo once in a while.
Light butter. In the foreman grill if possible.

Horseradish Cheddar with sides. Sauteed sweet onions and peppers with mushrooms.
Yes yes yes.

Ev Olive oil over Mayo too
Especially if it's been used for the veggies.

[j....soy.....]

I don't fuck with it but banana mayo is a thing....

[Coastal Fever]

The idea of this stuff as a dip/condiment disgusts me, but it could actually work in this  scenario;

[Banned from the room]

I'd try it. I'm down to try anything that's not sea life.
I cannot never have been able to other than a tuna grinder.

That's a tuna sub with provolone melted across the top. I like mine LTPO mushrooms and sometimes extra veggies.

I wanna try to do cheddar cheese melt with shaved apple slices on like sourdough.

We need a grilled cheese chain

[pugmaster]

I'd try it. I'm down to try anything that's not sea life.
I cannot never have been able to other than a tuna grinder.

That's a tuna sub with provolone melted across the top. I like mine LTPO mushrooms and sometimes extra veggies.

I wanna try to do cheddar cheese melt with shaved apple slices on like sourdough.

We need a grilled cheese chain

We could call it "Cheezus Christ"

[JoseCansnake0]

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.

miracle whip ruins everything it touches

[Coastal Fever]

Miracle Whip was my gateway to real mayo.  Actual mayo grossed me out, but the sweetness/artificialness of Miracle Whip on a BLT hit the spot for some reason.  Eventually I started ordering proper club sandwiches, aiolis, etc and I was converted.  Might fuck around and buy some MW for old time’s sake.

[brycickle]

The idea of this stuff as a dip/condiment disgusts me, but it could actually work in this  scenario;

I laughed out loud the first time I heard this product. What like 5 no more than 10 years ago.

[igrindtwinkies]

I just made a grilled cheese with tomato using miracle whip.  I didn't really notice a big difference.  I would like to try this with real mayo sometime.  I rarely use it and usually would just buy what's on sale.

[oyolar]

I grew up on butter but tried Mayo for a bit and it was just slightly off so I went back to butter.

I’m a firm believer that a “grilled cheese” only has cheese in it. If you add anything else, then it’s a toasted whatever-sandwich.

I love grilled cheeses and toasted sandwiches with all sorts of cheese but nothing compares to American cheese. It’s so comforting as an American. I rediscovered it over the pandemic so I always have Kraft singles in my fridge now. It’s always a good idea to just go make a grilled cheese when we you just need something to eat without a lot of effort.

In the Netherlands, they have toasties at bars, which are close to American paninis and they’re awesome.

[ChuckRamone]

I've used olive oil to brown the bread when I didn't have butter. It tasted pretty good. I think anything oily like butter, mayo, olive oil can do the job but with slightly different flavors. I dip my grilled cheese sandwiches in mayo ketchup mixed together sometimes with some hot sauce in there too.

[j....soy.....]

What’s that ham and cheese dipped in egg sandwich called?  Now that’s a sandwich…..

[JM]

What’s that ham and cheese dipped in egg sandwich called?  Now that’s a sandwich…..

Monte Cristo.

And it needs a berry jam to spread or dip in afterwards.

That is indeed a sandwich.

(And I’m sorry, as appealing as you all are making the mayonnaise sound on a grilled cheese… I cannot in good conscience defile my butter on the outside, cheese on the inside, perfectly crisped and melted grilled cheese sandwich made expertly on a cast iron skillet. *with a side of tomato soup. You genius whoever mentioned that)

[hmmoookay]

I've used olive oil to brown the bread when I didn't have butter. It tasted pretty good. I think anything oily like butter, mayo, olive oil can do the job but with slightly different flavors. I dip my grilled cheese sandwiches in mayo ketchup mixed together sometimes with some hot sauce in there too.

Olive oil drizzle on a good hearty toasted slice with a little salt is so good. Highly recommended. Just not on white bread, some kind of whole grain, hearty wheat, something with seeds in it. That kinda thing.

[j....soy.....]

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What’s that ham and cheese dipped in egg sandwich called?  Now that’s a sandwich…..

[close]

Monte Cristo.

And it needs a berry jam to spread or dip in afterwards.

That is indeed a sandwich.

(And I’m sorry, as appealing as you all are making the mayonnaise sound on a grilled cheese… I cannot in good conscience defile my butter on the outside, cheese on the inside, perfectly crisped and melted grilled cheese sandwich made expertly on a cast iron skillet. *with a side of tomato soup. You genius whoever mentioned that)

a side of tomato soup recognizes the need  for some tanginess......

[frontsideNECKTIE]

Monte Cristo's are ULT

Basically a french toast melt. A sprinkle of powdered sugar and syrup or jam to dip.

Reminds me of the time i got a donut bacon grilled cheese at the fair. Heart stopping fs, but damn tasty.

[JM]

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What’s that ham and cheese dipped in egg sandwich called?  Now that’s a sandwich…..

[close]

Monte Cristo.

And it needs a berry jam to spread or dip in afterwards.

That is indeed a sandwich.

(And I’m sorry, as appealing as you all are making the mayonnaise sound on a grilled cheese… I cannot in good conscience defile my butter on the outside, cheese on the inside, perfectly crisped and melted grilled cheese sandwich made expertly on a cast iron skillet. *with a side of tomato soup. You genius whoever mentioned that)

[close]

a side of tomato soup recognizes the need  for some tanginess......

Well SOMEbody grew up with “If You Give a Mouse a Cookie”

[yghartsyrt]

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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.

[close]

Ched on nach is mand

You ok,  bud?


Back to business:
Down for butter or mayo. To be honest, it’snot that much of a difference. Olive oil as a fat in the pan is a tasty alternative - not sure if this still counts as a grilled cheese.
American cheese or Kraft cheese slices are nice, but don’t have enough taste for me. Medium cheddar or medium Gouda is a better choice imo

[j....soy.....]

I remember talking to someone who moved here from France and she was so angry about Cheese in America….. ‘we have a hundred different cheeses….you just have ORANGE!  Why?!.’ 

[breezer]

butter every time....tried the mayo thing, didn't like it. 

Funny thing is, in the uk we cook our cheese on toast under the grill (broiler ) ........where as our yankee friends fry their cheese sandwiches, and call them grilled.  Its a bit like the whole pants / underwear confusion.  Cheese on toast is an open sandwich, where as a 'cheese toastie' is our equivalent to the grilled cheese.  As they say, two nations divided by a common language. 

[frontsideNECKTIE]

butter every time....tried the mayo thing, didn't like it. 

Funny thing is, in the uk we cook our cheese on toast under the grill (broiler ) ........where as our yankee friends fry their cheese sandwiches, and call them grilled.  Its a bit like the whole pants / underwear confusion.  Cheese on toast is an open sandwich, where as a 'cheese toastie' is our equivalent to the grilled cheese.  As they say, two nations divided by a common language.

As a yank, a fried cheese sandwich doesn't have the same ring as a grilled cheese, even if it's more technically accurate.

Cheese toastie sounds dry af to my ears.

Do you eat those style sandwiches with a side of beans?

[slippy]

Mayo feels very much like the V2 for me

[breezer]

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butter every time....tried the mayo thing, didn't like it. 

Funny thing is, in the uk we cook our cheese on toast under the grill (broiler ) ........where as our yankee friends fry their cheese sandwiches, and call them grilled.  Its a bit like the whole pants / underwear confusion.  Cheese on toast is an open sandwich, where as a 'cheese toastie' is our equivalent to the grilled cheese.  As they say, two nations divided by a common language.

[close]

As a yank, a fried cheese sandwich doesn't have the same ring as a grilled cheese, even if it's more technically accurate.

Cheese toastie sounds dry af to my ears.

Do you eat those style sandwiches with a side of beans?

a cheese toastie is 'dry' as you say, but delicious none the less. 

Sure, serve cheese on toast with baked-beans, but that elevates it to a meal, rather than a snack.  In this scenario I would probably got for beans on toast and garnish with grated cheese.  Basically switch stance on the ingredients. 

Anybody for Welsh rarebit? 

[skate_bored]

grew up on butter, store brand white bread and american cheese (sometimes white, sometimes yellow).

lately ive been trying to recreate the grilled cheese that i used to get at my fav old restaurant (RIP).

been doing different breads, thicker breads, and just bought half a loaf of sourdough to try that. also been doing different cheese - usually 2-3 at a time. as i understand it from an old employee, they used nice bread from a local bakery and did swiss, jack and a mild cheddar but i dont know how accurate that is based on what ive tried.

off to the kitchen i go! tonight its sourdough bread with a yellow kraft single, with some shredded monterrey jack and cheddar lightly sprinkled on top before i add the second piece of bread and flip it. will update tomorrow.

[rocklobster]

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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.

[close]

Ched on nach is mand

[close]

You ok,  bud?


Back to business:
Down for butter or mayo. To be honest, it’snot that much of a difference. Olive oil as a fat in the pan is a tasty alternative - not sure if this still counts as a grilled cheese.
American cheese or Kraft cheese slices are nice, but don’t have enough taste for me. Medium cheddar or medium Gouda is a better choice imo

Olive oil only for a savory bread preferably with pine nuts and seeds on the crust, white bread has as a higher sugar content that clashes with the earthiness of the olive oil IMO.

Still a little bit away from lunch but I'm hankering for a grill cheese right now.

Edit: Olive oil works pretty good, doesn't get as nice of a fry on the bread like butter but the higher smoke point makes it easier to manage while giving the cheese more time to melt. Flavor wise butter wins hands down.