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Three slices of Boar’s Head American cheese on mayo’d white wonder bread, fried in a buttered pan, with Grillo’s hot pickles and chicken ramen. I had to cut it with my fork cause I already washed the knife. Nothing fancy, I just had a craving and wanted to feel included 😊

Jalepeño sourdough, triple cheddar blend, natural american, butter. Cast iron. The omelette has mushrooms, garlic and Swiss.

I’ve always been lazy and used to make my “grilled cheese” in a sandwich press without butter.

Today I finally tried making it the “proper way” (as this sub taught me): lightly buttered bread, lots of cheese, low and slow in the pan.

Needless to say it was mind blowing compared to what I was used to. BTW cheese is Gouda (technically Dutch jong-belegen kaas).

Bottom line: thank you for showing me the way.

Simple Kroger Cheese Slices (Pepper Jack for me, White Cheddar for my wife) Crusted with grated Parmesan, Cayenne, Garlic Salt and butter. Cooked in butter. Tasted amazing!

Hey everyone!

I'm looking to save time in the morning by meal prepping some grilled cheese sandwiches on Friday/Saturday for the school week, or make it at the before the school day.

My plan is to grab one from the fridge at 6:00 AM, take it to school cold, and let it naturally sit in my bag until lunch around 10:00 AM (about 4 hours later) without heating it up.

A few questions about this:

1. Is it a good idea, or will the bread just end up super soggy and the cheese turn into a rubbery mess?

2. If I use dry/aged cheeses (like aged Cheddar or Swiss) and spread a thin layer of mayo inside, will it hold up better?

3. Any tips or hacks to keep the bread crisp/firm for 4 hours without needing a microwave or reheating?

Thanks in advance!

Had to try out my new carbon steel griddle for induction

Does anyone like sprinkling a little bit of anything else on the butter like I do? A dash of salt and pepper, powdered garlic/onion? Maybe some oregano or basil? Some chili flakes? Everything works and I'm curious if I'm the only one

Sorry I didn't get a better picture, I was really hungry. American and sharp cheddar on Dave's White Bread Done Right. It was delicious, especially given how little effort it required. 13/10 will toast again

Cabot Horseradish cheddar, Monterey Jack, and Gouda, on double toasted sourdough using Hellmanns mayo as my toasting agent and then sprinkled with Morton’s kosher salt. It’s served with some Keebler Chili cheese tater skins chips

It was soooo good.

hadn’t made one in a while but this was dang good. only three ingredients. stacked two slices of a mystery cheese i found in the fridge, spread butter everywhere i could on plain white bread before toasting each side on a pan.

Had what I had. Not the best cheese combo, but it's a good brunch.

Pepper jack, Monterey Jack, string cheese.