alt Hacker News> This is not a column where I will carp and complain—about air-fryer grilled cheeses, or fancy gourmet grilled cheeses, or Kraft-single grilled cheeses, or the proper application of butter, or the appropriate pan, or the degree and nature of the condiments. To me, each grilled cheese is enough, and more than enough. In this world so full of slaughter and fire, where doubt and monstrosity abound, this much is clear to me: the grilled cheese is a small and perfect thing.
Amen.
I love me a grilled cheese sandwich and I'm not picky about it, but if you want to take the time to put in the extra effort, the following recipe is the best grilled cheese you'll ever make:
https://cooking.nytimes.com/recipes/1020107-french-onion-gri...
If you have some fresh tomatoes on hand, this is almost as tasty and a lot easier (and not technically grilled cheese, since no grilling is involved, nor a sandwich unless you want to call it open faced):
https://cooking.nytimes.com/recipes/1024469-tomato-cheddar-t...
Replies
I never understood the appeal of grilled cheese and thought it's mostly because every time I see it it's made with toast bread (???) or brioche (hard to get a decent brioche here in Poland) but I can see a variation made with what I would call bread.
Will give it a go.
My dad used to make something similar to that second link when we were kids. A slice of bread, some mayo, tomato slices, salt and pepper, top with American cheese. Pop it in the oven on a cookie sheet until the bread is toasty and cheese is melted. It's quite good - but as you said, one has to have fresh tomatoes. A grocery store tomato will not cut it if you're making those!
My secret is paprika powder. It changes the whole flavor profile. A fair amount is needed, and it needs to be pretty fresh powder, not something that's sat in the cupboard for two years.
Alton Brown's technique [1] of using two skillets is also great if (like me) you don't have a panini press. You put the sandwich in one skillet, heated, then put the bottom of the second skillet on top.
[1] https://altonbrown.com/recipes/perfect-grilled-cheese/