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You should use a spatula to encourage the union of the top and bottom slices of bread - however not all the way to ‘smushed ‘ but make sure the slices adhere
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Who is she, is she an expert.
how does she feel about using two different cheeses, one hard and one melty? Does she approve the use of just a touch of Dijon mustard to bring out the cheesiness? Does she begin by pre toasting the bread halfway and then buttering both the inside and outside? I bet she does all these things.
While Lady FL_Saint agreed with you, I cannot agree. The cheese melts just fine without subjecting the sandwich to such barbarous treatment.You should use a spatula to encourage the union of the top and bottom slices of bread - however not all the way to ‘smushed ‘ but make sure the slices adhere
Okay Zack. I'm always having to correct you.
Just butter the outside.
And mustard? Even Dijon?
Stop the madness.
It would bring you back to life Undead. I'm talking just a smidge. If you don't tell someone its on there they will just say "why does this taste like the best cheddar I have ever had" I swear its one of those things you just have to try to understand.
The cheddar is correct so maybe I'll give it a try.
But I hate being wrong so even if I like it, I'll hate it.
oh and i highly recommend adding something like a brie or laughing cow to the cheddar. life changingthe classic:
bunny bread, kraft singles, and butter.
perfected:
seeded rye or wheat, cheddar (honestly, a lot of cheeses work experiment), a hint of mustard (my wife introduced me to this), butter both 'outside' bread, a tad of evoo in the pam, and magnifico!
or just put cheese on bread and grill. i'm not a grilled cheese snob by any means.
the classic:
bunny bread, kraft singles, and butter.
perfected:
seeded rye or wheat, cheddar (honestly, a lot of cheeses work experiment), a hint of mustard (my wife introduced me to this), butter both 'outside' bread, a tad of evoo in the pam, and magnifico!
or just put cheese on bread and grill. i'm not a grilled cheese snob by any means.
good tip (lol)good options. I have most recently switched to nature’s own (I think that’s the brand)crafted bread. It’s thicker almost Texas toast size. The brioche is amazing for grilled cheese. Thicker holds up to a bit more pressing. But pre toasting, to firm it up slightly (not browning) works well tomake sure it holds up to the butter. It’s kind of delicate bread.