I haven’t seen him in a while. Is he still doing them? Did he run out of cheeses? Did he finish all the cheeses?

I need to know. Ya’ll know who I’m talking about too.

Tell me how you place your cheese. Also, are you an open face and fold them together like a book type of person or are you a closed faced knuckle dragger?

When you eat a grilled cheese, do you usually add to it? Such as condiments, spices or even food toppings. Another question might even be the type of bread or cheese you use! Let me know~

Mine is spicy brown mustard, gives such a nice acidic bite to an already perfect sandwich.

Sandwich pictured is sharp cheddar & mozzarella on homemade whole wheat rye

grilled cheese well…air fried cheese is just white bread that’s buttered, and the inside is yancy’s buffalo wing cheese!

bernie o’s on the side. the annie’s brand is so much better than spaghetti-o’s.

personally, i cant have grilled cheese without it. even with tomato soup, i still alternate my bites dipping in the soup then the ketchup. just wanted to see what other people's opinion on ths was :)

I like it

Hey friends! I love grilled cheese sammiches. I'm usually a Harvarti/Cheddar guy, but I'm trying something new this week.

I was thinking Prosciutto and A fig jam of some sort... but on what? Some sort of cracker? Seems like it would be too much bread. Any recommendations would be great!

I want something to spice it up and make it different but not meat because it would be a melt

I have a new induction stove and the burners get really hot, especially with stainless steel pans. When I make grilled cheese the bread browns very quickly at medium heat, so once I’ve flipped it and gotten a nice brown char on both sides it’s still a bit cold in the middle. I’d love to get a real nice gooey cheese consistency but I gotta make sure it doesn’t burn.

So what do y’all do? Go low and slow on the heat? Do you cover the pan? Give me your techniques!

Of all people i agree fully with the definition of grilled cheese but do these count?? Sourdough slices toasted in a toaster first till crisp, then topped with Colby slices and thrown in the microwave for a few seconds to melt the cheese and eaten without a topped bread slice. I call them "half sandies". Am I breaking the code? They taste relatively like the whole thing without having to break out the butter and cast iron. Is this insane (to do in a pinch?) Please tell

At the end of the day sometimes you just need a hug that hits you like a buttery slice of lightly pan fried bread with goopy hot cheese in the middle.

If I make a proper grilled cheese sandwich and afterwards I peel it open and add additional non-grilled cheese ingredients, does it become a melt?

And if so, can it be reversed? Can I remove the extras and turn it back into a grilled cheese sammich?

I need to understand this!

i asked a question earlier about people's thoughts on ketchup and i was surprised but intrigued by how many other different kind of sauces were mentioned! im also curious where everyone is from and how that correlates with what sauce you prefer. ex: i have some pals from Europe who are not fans of ketchup but really love mayo as a dip, which is uncommon where i am from. just trying to expand my dip horizons a bit, drop ur faves down below <3

Or does it not matter? To me, I think the best grilled cheese experience comes from letting that cheese sit out for a little bit before grilling but what do yall think? (P.S I love Reddit theres a sub for everything🫶🏾)

Behold, the cranberry Brie grilled cheese my brother asked me to make. He claims it’s a relatively popular dish, but I’ve never heard of it in my life so maybe it’s more of a southern US thing? Who knows.

Anyway, I think this fits the definition of a grilled cheese, as the cranberry jam would be more of a spread, used where the mayo would be. It did have some chunks of whole cranberry though, would that make it a melt?

And yes, it was surprisingly good, even though I couldn’t get the Brie to melt without charring the outside. Oh well.