My preferred grilled cheese is sourdough bread, buttered on the outside and filled with grated super sharp cheddar on both sides of a slice of ham.  Over-easy egg optional.

In addition to my catering business I also work part-time for the Wisconsin Milk Marketing Board as a cheese specialist.  They provided me with this two inch thick tome:



So if you have any cheese questions.....

Grilled cheese? Havarti!

Manchego is great, too, but I kind of hate to use it that way when I can just nosh on it.

Whatever the cheese, I like to put a squirt of Sriracha or Tabasco between the slices of cheese, so it melts right into the middle of the sandwich.

As for the outside, I still love what my mom used to make when I was a kid. Here's how it goes: dip one slice of bread into beaten egg, then dredge in crushed potato chips; put that into the pan; add a slice of cheese and a slice of deli ham; dip the other slice of bread into the beaten egg and dredge in the crushed potato chips; put that on the top of the sandwich in the pan; cook until the cheese is melted and each side is browned. Yummmmmmmmmmmmmmmmmmmmmmmmmm!

I like to use Gruyere and thin slices of Granny Smith apples. On the outside of the bread good quality butter

@Lab,

The egg batter and crushed potato chips sounds awesome! Never heard of that before, but I must try.

As for me, I'm a simpleton when it comes to my grilled cheese; melted butter in a non stick pan, white bread and a few Kraft singles. [Winces while bracing for a collective slap]

For me, there's something about how American cheese melts and gets all gooey. I work with plenty of great ingredients all day long, when it comes to my grilled cheese, I want it as simple and non-gourmet as possible.

Feel free to flame away!

No flames from me.  You just made me hungry for grilled cheese and Campbell's tomato soup!

@Jacob,

Back then, it was always American cheese and I still do like that, but never Kraft singles - just can't stand the taste of them. For me, it would be Land-O'-Lakes all the way.

Yeah, the potato-chip ones are amazing. Certainly not something to appear on a health-food menu any time soon, but hey! we ARE talking about grilled cheese, here!

@ Limey, are Kraft singles in your cheese board book? 

@ Jacob, just kidding... Labs is right, grilled cheese is a comfort food that is certainly not a health food.  If you like KS, then have at it.
  
  I love grilled cheese and just the mention of it makes me want one! I am not picky about the bread, though I do prefer something artisan over something from the supermarket, and I'm not picky about the cheese as long as it melts.  I tend to cook it over a low heat using butter and a cast iron pan. Some favorite additions are ham, or tomato, mustard, and something spicy.  I must try the crushed potato chip thing.  Labs, your mom is a genius!

@Nina

I have been known to use Kraft Singles 2% Sharp Cheddar but I am not a fan of  "plastic cheese" in general.  My preference is a 3 year aged cheddar, lots of flavor and still melty!

Back home we eat a dish called Welsh Rarebit or Welsh Rabbit which is basically an open faced grilled cheese, no butter,  cooked in the broiler.  I like mine with granulated garlic and Tabasco sauce.

@Nina, My mom IS very good, but the potato-chip (crisps, for Limey) idea was something she found in Better Homes and Gardens, Woman's Day or the like. Certainly is delicious!

@Limey, I'm with you on calling Kraft, and other similar products, "plastic cheeses." In like fashion, I also refer to Wonder bread as "cotton" and to the NON-waffle cones for ice cream as "Dupont packing material."

@ Limey, agreed on the 3yo cheddar.

@ Labs, does the Dupont family know that you make disparaging remarks about their packing material?  ;) 

My ideal grilled cheese is similar to Limey's, but with a twist.  Sourdough bread with sharp cheddar and ham if desired, but on the outside of the bread I use butter sprinkle on some granulated garlic & salt, then cover with powdered Parmesan cheese (in this case the powdered works best because the fresh burns).

@Jacob, sliced individually wrapped food product? Seriosuly? Really?  I'm SOOOO dissapointed! LOL....kidding.  Actually while I'm not a big fan of processed plastic cheese in a pinch I agree with Limey, the Kraft sharp is passable.

@Limey, I'm with ya on the extra sharp cheddar.  Being in the Pacific North West I'm able to pick up Tillimook 3 yr for less than the national avg.  I've also gotten ahold of some Cabot 3 yr in the past.  I consider both to be excellent cheeses. 

http://www.youtube.com/watch?v=B3KBuQHHKx0

43 different cheeses referenced!

For me, sesame semolina bread with butter (both sides) and a hint of mustard (inside only) and a mix of fontina and gruyere.

Or maybe it's ten grain bread with caramelized onion, and cheddar.

For breakfast, well-buttered sourdough, a tiny smear of red currant jam, and fontina.

Or... oh, face it, I never met a grilled cheese I didn't like, for breakfast, lunch, dinner or snacks in between.

I'll take one of each!

@ Limey,

One of my all time favorite Wisconsin cheeses was a 2 year aged white cheddar. I can't think of the producer off the top of my head but I'm sure you know who makes it. Absolutely phenomenal!

There are over 200 licensed cheese producers in WI and most of them make a 2 yr white cheddar, let me see what I can find.  

Did y'all know that all Cheddar is white until it is colored yellow with annatto.

@ Limey,

Just checked my order guide. It was the Grafton 2 year white cheddar. One of my favorite cheddars ever.

@Jacob

Grafton White Cheddar is made in Vermont  :)  So we must find you a Wisconsin replacement.

Vermont, Wisconsin, whatever, same thing.

Just kidding, don't hurt me. Shame on me. You'll have to give me a few recommendations so I can test them out.

By the way, I just want to thank everyone for ruining what use to be a simple comfort food from my childhood. This thread made me feel guilty so last night after work I made a grilled cheese sandwich using our wood fire sourdough rosemary boule (thinly sliced) with extra sharp Tillamook Cheddar, thinly sliced hot house tomatoes and some sliced prosciutto I had left over from Christmas. 

Little mayo and mustard on the inside, butter on the outside, toasted slow with a lid for the first half to insure that the cheese melted. Yes, it was pretty spectacular.

If anyone here has a way to gourmet up Hot Pockets and Corn Pops, please just keep it to yourself. I can't bare to have another childhood classic ruined.

@ Limey, I do remember that all cheddar is white until it is colored with annatto, however, there are some foods that as a comfort food just need that hint of orange, namely mac & cheese.

@ Jacob, I love Corn Pops and have never had a Hot Pocket.  I get the idea of the hot pocket, as do the Brits with their "Pasties" yum.

Hot Pockets!

I love that bit!

OK, now I'm becoming slightly obsessive; wood-fire sourdough boule, avocado, tomatoes, extra sharp cheddar.

Come on Chef.....that's just mean!  ;-)

Well...I've promised lots of things in my life; being consistently nice isn't one of them. ;-)

I must say though, all the filling, including the cheese, can go to hell as far as I'm concerned. What's really got me hooked is the texture of the crispy, butter-browned slice of bread which naturally becomes sweet because of the butter and the maillard reaction, along with the sour, chewy crumb.

What's funny is that I serve this bread all night long, in different forms, and have done so for almost the last two years. It took a simple forum thread about a sandwich to make me fall back in love with it al over again.

Here is a recipe for a grilled cheese called THE WISCONSINITE. courtesy of the WMMB

Wisconsin isn't called the Dairy State for nothing. It is the largest cheese-producing state in the nation, the place where Colby Cheese was invented, and it boasts 46 different Blue Cheeses alone. In addition to cheese, Wisconsin produces cranberries, which is the number one fruit crop. Furthermore, the state is also home to the Mustard Museum in Middleton. I decided to take these disparate elements and put them together between two slices of dark bread (another often-used food item in Wisconsin). I love the sweet, tangy, and earthy combination of flavors that results.

Makes 4 sandwiches

Ingredients:

1/4 cup cranberry sauce
4 teaspoons Dijon mustard (or use a Wisconsin mustard if you can)
2 tablespoons butter, at room temperature
8 sandwich-size slices dark rye or marble bread
8 ounces Wisconsin Colby Cheese (or use Wisconsin Colby-Jack or Wisconsin Cheddar)
2 ounces Wisconsin Blue Cheese, coarsely crumbled (or use any creamy yet slightly crumbly blue cheese)

Cooking Directions:

In a small bowl, mix the cranberry sauce and mustard together.

To assemble: Spread the butter on one side of each slice of bread. Place 4 slices of bread, buttered side down, on your work surface. Spread the cranberry mixture on the bread. Distribute the Colby and crumble the Blue Cheese over the Colby. Top with remaining bread slices, buttered side up.

For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 2 to 3 minutes or until the undersides are have darkened and become crisp. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are crisp. Remove the cover, turn the sandwiches once more and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completely. (You might have to peek inside to make sure). Remove from the pan and let cool 5 minutes. Cut in half and serve.

Very funny!!  When he spoke about serving Hot Pockets in a restaurant, I wondered how it would be garnished.  A sprig of curly leaf parsley with brown edges?  Yep, I'll stay away from that food item. 

 

Now your talkin'

I like what i call "Italian Grilled Cheese" a couple slices of italian bread cut to texas toast thickness covered in a garlic butter topped with fresh mozzarella and prosciutto. The secret is to crisp the prosciutto and then toast the sandwich in the grease and drippings

 

Please re-consider your decision, Nina.  I'm sure you can figure something out.  The reason I bring this up is because I just learned that hot pockets are manufactured about 2 miles from where I live.  The newspaper says that there are two hot pocket kitchens, the one in CA and another in one of the Carolinas (I think).  I have never eaten a hot pocket but now feel compelled to support that business... especially since they just announced a layoff of 150 people.  Maybe it is already too late to save their jobs, IDK.

In Wisconsin, peanut butter is popular on burgers too!

The Barrie Burger in Milwaukee.

Capt Mike's put PB on any bacon burger.

Try it, it's really good!