The Best Ever Grilled Cheese Sandwich
Total TimePrep/Total Time: 25 min.
Will Try!! <a href="https://www.neptarecipes.com/2020/05/grilled-tomato-cheese-sandwich-grilled.html">Cheese Grilled Sandwich</a>
I used cheeses in the recipe. I substituted and used garlic bread, due to the fact there is an allergy to egg products.
Nice sandwich. Actually, I prefer Finlandia Swiss or most any good Jarlsberg to this mixture of cheeses, but brie is always a great cheese for melting. The mayo-butter thing is wonderful. Personally, I like a slice of tomato and a couple slices of bacon on my grilled cheese sandwiches, but that is another recipe!
whats the point of frying starch coated chicken ( ideally left cripsy and dry = hence the coating) only to wet it in soup and then deskin it and for shredding. lol amateurs
I really liked the parmesan/mayo mixture for the outside, and I liked the process of grilling the inside of the sandwich before building it, but I didn't care of the mixture of cheeses for the inside. I have used this recipe several different times, but tried different cheeses for the inside. Most recently, I used some Velveeta, which was excellent.
This recipe lived up to it's name. Best Ever! This was my first time using Manchego cheese. The five cheeses in this sandwich melted together beautifully. Pair this with The Best Ever Tomato Soup and you have yourself comfort food to the max!
I wasn't sure what to expect with putting mayonnaise on the outside of the sandwich, but it was a perfect golden crust. These have a great "ooze factor"! We also tried the tip with adding some bacon jam and that was a huge hit.
If it has pepperoni my son will travel miles for it. I left off the Brie and added thin slices of pepperoni. Sure enough, he showed up for supper.
These sandwiches are delicious full of gooey and crunchy bursts of flavor. I made a few changes. I omitted 3 tablespoons of butter and used 3 extra tablespoons of mayonnaise. I used 1 teaspoon of onion powder...1/8th teaspoon for the outside and the remaining for the spread. I substituted Emmentaler Swiss cheese, which is cousin to Gruyere but half the price. I used both Parmesan and Manchego. I used the Parmesan in the mayonnaise mixture for toasting the outside of the bread. I cubed and pulsed together the other 5 cheeses, binded them with 3 tablespoons of mayonnaise, and spread that onto the inside toasted bread. To me that made assembling the sandwiches easier and less messy. The sourdough is the perfect bread for these sandwiches. A keeper!!!