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 Gourmet Grilled Cheese Sam-itches

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the ancient mariner

  • Total Posts: 3987
  • Joined: 4/6/2004
  • Location: st petersburg, florida
Gourmet Grilled Cheese Sam-itches Sat, 06/24/06 4:19 PM (permalink)
While perusing todays WSJ (Wall Street Journal)---would you believe i found a recipe for a great roadfood dish----the ultimate grilled cheese sandwich. What was I doing with the WSJ you ask??????? Just happened to pick it up in the dentist's office.

If it's good enough for people who read the WSJ it's good enough for us folks on Roadfood. In fact, we might be better than they but they don't know it.

Slice a tomato, or two, into 1/4 inch slices and drizzle with olive oil and add a little salt. .

Buy a loaf of Sourdough bread and if not available a loaf of fat French or Eye-trallion bread. Crusty stuff. Do this before you slice up the tomato. Slice and brush melted butter on one side of bread. Now here is the tricky part---lay 1/2 of the bread with the buttered side down and cover the raw side with Gruyere Cheese cut into 1/16 inch slices. If it is not exactly 1/16th go back to start ---do not pass go and do not collect $200.

Cover the cheese with another slice of bread---buttered side up.
I said up, have ya' got that mate ?

Now heat up(or have heated up) a cast iron frying pan or a griddle and add a tablespoon of butter-----swirl around and when hot add the sandwiches. (I have not forgotten the tomatoes, they come later.) When your bottom is brown (about 2/3 minutes) flip them over and add more butter if you are a butter addict like me. Press the sam-itches down with a spatula and cook for another 2/3 minutes till all is brown. And.....................

As the man said as he was half way to the sidewalk after jumping off the Empire State Building "SO Far So Good".

This is the delicate part-------carefully (repeat) carefully remove the tops of the sam-itchs (the cheese will be facing up) and add the tomatoes. Then Eat. Mange. Mange !!!!!!! Please pass the beer ol' buddy............................








 
#1
    Greymo

    • Total Posts: 3661
    • Joined: 11/30/2005
    • Location: Marriottsville, MD
    RE: Gourmet Grilled Cheese Sam-itches Sat, 06/24/06 4:27 PM (permalink)
    This sounds great..............I aways put my tomato on after the sandwich is grilled; otherwise the tomato get tongue burning hot!
     
    #2
      dreamzpainter

      • Total Posts: 1609
      • Joined: 2/6/2005
      • Location: jacksonville, FL
      RE: Gourmet Grilled Cheese Sam-itches Sat, 06/24/06 8:02 PM (permalink)
      Just about all I use my little GForman grill for is sandwichs, grilled cheese with or w/o tomato. onion ham, etc. American, swiss or cheddar, white bread, whole wheat, rye or pumpernicol(sp) and of course I butter the bread. I usually set everything up and build the sandwich quickly on the grill.

      Has anyone used mayonaise instead of butter? I ask because recently my daughters boyfriend was making grilled cheese and the whole house filled with smoke. When I asked he said he used mayo instead of butter, it's how his mom makes them. They are originally from N.W. Pa. if that makes a difference but Ive never heard of doing it before.
       
      #3
        UncleVic

        • Total Posts: 6025
        • Joined: 10/14/2003
        • Location: West Palm Beach, FL
        • Roadfood Insider
        RE: Gourmet Grilled Cheese Sam-itches Sat, 06/24/06 8:46 PM (permalink)
        WSJ at the dentists office... Hope his stocks where doing good that day... Reminds me of the time I was sitting at my dogs Vet's office. Seen the invoice for a 300K boat he financed that day.. Needless to say, someone had to pay for it.. And yes, I did get nervous...

         
        #4
          tacchino

          • Total Posts: 560
          • Joined: 11/13/2004
          • Location: New York City, NY
          RE: Gourmet Grilled Cheese Sam-itches Sat, 06/24/06 9:02 PM (permalink)
          quote:
          Originally posted by dreamzpainter

          Just about all I use my little GForman grill for is sandwichs, grilled cheese with or w/o tomato. onion ham, etc. American, swiss or cheddar, white bread, whole wheat, rye or pumpernicol(sp) and of course I butter the bread. I usually set everything up and build the sandwich quickly on the grill.

          Has anyone used mayonaise instead of butter? I ask because recently my daughters boyfriend was making grilled cheese and the whole house filled with smoke. When I asked he said he used mayo instead of butter, it's how his mom makes them. They are originally from N.W. Pa. if that makes a difference but Ive never heard of doing it before.


          I just saw a video of Paula Deen's on the Foodnetwork website about just that thing, making grilled cheese and substituting mayo for butter. You would spread it on the outside of each slice of bread. They looked pretty good...didn't see any smoke, though. Maybe the boyfriend just had the heat up too high?
           
          #5
            ernest_fl

            • Total Posts: 12
            • Joined: 6/25/2006
            • Location: Palm Coast, FL
            RE: Gourmet Grilled Cheese Sam-itches Sun, 06/25/06 9:07 PM (permalink)
            I love grilled cheese & tomato, and sometimes I add crisp bacon slices after the fact – but I can't do that much anymore because I must curtail my fat intake! I like to use the extra sharp cheddar, and the vine-ripened garden tomato, NOT the hothouse variety because they just don't have the taste. The best is the 'mater if you can get 'em! :)
             
            #6
              roadrash

              • Total Posts: 231
              • Joined: 6/5/2006
              • Location: Glendale, AZ
              RE: Gourmet Grilled Cheese Sam-itches Tue, 06/27/06 2:09 PM (permalink)
              I'm a traditionalist. It's nothing but butter, white bread, and two slices of real American cheese in my grilled cheese!
               
              #7
                EdSails

                • Total Posts: 3552
                • Joined: 5/9/2003
                • Location: Mission Viejo, CA
                RE: Gourmet Grilled Cheese Sam-itches Tue, 06/27/06 3:25 PM (permalink)
                I think it was originally called a Chicago style grilled cheese---at least that's what I remember someone at a diner telling me. Grilled cheese with a slice of tomato and a slice of onion cooked inside. Still my favorite way to make the sandwich. I am going to try the gruyere cheese though----sounds like a delightful change.
                 
                #8
                  AndreaB

                  • Total Posts: 1303
                  • Joined: 12/6/2004
                  • Location: Versailles, KY
                  RE: Gourmet Grilled Cheese Sam-itches Sun, 07/2/06 3:03 PM (permalink)
                  I just like 'em with good old cheddar on wheat bread toasted in the broiler and perhaps sprinkled with some garlic salt and eaten with and dunked in tomato soup. It's a comfort food for me

                  Andrea
                   
                  #9
                    fabulousoyster

                    • Total Posts: 1855
                    • Joined: 11/17/2005
                    • Location: new york, NY
                    RE: Gourmet Grilled Cheese Sam-itches Sun, 07/2/06 3:49 PM (permalink)
                    I microwave mine.
                    Toast the bread
                    Butter the outside of the toasted bread slices.
                    Place 2 or 3 slices of your favorite, overlapping them.
                    Place on plate, about 15 seconds or until you see the cheese start bubbling out over side.
                    Remove, let cool for a few seconds and enjoy.
                     
                    #10
                      HankNBugsy

                      • Total Posts: 79
                      • Joined: 6/3/2006
                      • Location: La Vernia, TX
                      RE: Gourmet Grilled Cheese Sam-itches Mon, 07/3/06 1:02 PM (permalink)
                      Basic:
                      Farmhouse thick sliced white bread or Hawaiian sweet bread
                      2 slices of sharp cheddar and 2 slices of big eye Swiss - alternated

                      Add ons:
                      Rondele garlic herb cheese spread
                      bacon
                      maple syrup baked ham

                      and by the way, the double decker grilled cheese on the front cover of Roadfood looks delicious!
                       
                      #11
                        enginecapt

                        • Total Posts: 3486
                        • Joined: 6/4/2004
                        • Location: Fontana, CA
                        RE: Gourmet Grilled Cheese Sam-itches Mon, 07/3/06 4:38 PM (permalink)
                        My ultimate:

                        Sweet or sourdough french slices, Buttered on one side
                        Extra sharp cheddar slices, 2 per sand, 1/4" ea
                        Sliced rounds of sweet onion, usually Walla Walla, 1 per
                        Crisp bacon slices, 4 per

                        Grill over medium heat until onion is done enough to release sugars and be a bit soft. Finish on high heat for a dark brown crispy finish to the bread.
                         
                        #12
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