Wednesday, August 5, 2009

Wednesday Fun #95 - Variations on Grilled Cheese

Grilled cheese sandwiches. Yum. Just, yum. These, to me, are something I will eat and enjoy anything. I learned from my father that there is no wrong time of day for grilled cheese sandwiches; he'd serve them for breakfast sometimes. What a great way to start the day! Now, those were pretty much always white or wheat bread with American cheese, which is still the classic, go-to grilled cheese for me.

But in college I was introduced to grilled cheese sandwiches with either a little spaghetti sauce spread/poured onto the bread pre-grilling, or dipped into spaghetti sauce. Yum! Different, intriguing, but definitely yum. (And don't forget Don's grilled cheese on big ol' Texas toast!)

Now I hear from Nectarine that they're good with jam spread on the inside, my aunt highly recommends putting a little good mustard in 'em, and I've discovered the joys of a rye bread/muenster cheese grilled sandwich. They even transcend culture - one of our fav (and READILY available) pub foods in Ireland was the "toasted special" - a grilled cheese sandwich with onion, tomato, and ham joining the cheese inside. Yum.

So how about you? What's your favorite variation on the theme of grilled cheese?


ShoNuff said...

We always do cheddar (sharp) as our standard. The the most common addition I ever hear of is the slice of tomato. Good fresh garden tomatoes make it killer... and maybe slightly healthier considering the amount of butter we cook ours in.

Allknowingjen said...

We do cheddar as the standard as well - though Dude prefers to make a 3-cheese if he can (usually cheddar, american and swiss- or maybe provolone or mozzarella - just depends what we have on hand.)
You can't go wrong by adding bacon! I've also had avocado. Oh and turkey. All delicious.

What kind of jam? I want to try that!

Syl said...

Pants will throw anything we have in the fridge on them - pepperoni, multiple cheeses, deli meats, whatever hasn't been eaten yet.

DiploWhat said...

Tomato and baccon. American cheese is also my standard as it's what I grew up with. I like Cheddar as well, but often find it oily rather than "melty".

Provalone for a tuna melt.

But, if you can ever get Pusher to buy some of the "melty cheese" as I call it, and can put that on rosemary bread, you are in a new kind of heaven.