alt Hacker NewsI 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.
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> I never understood the appeal of grilled cheese
What's so hard to understand? It's cheese. It's melted. It's breaded. Why are cheese sticks so popular? They're cheese. They're melted. They're breaded. Why are quesadillas so popular? They're cheese. They're melted. They're breaded.
Take a bread that makes a good toast (to you).
Take a cheese that is soft, mellow (unless you really love pungent) and melts well under heat.
Combine such that the bread ends up perfectly toasted and the cheese in the middle melted at the same time.
I sometimes wonder if a sufficiently buttered initial toast side would make for a good inner face for the cheese to go against such that the sandwich might hold up for that much longer.
PREVENT the sandwich from sitting face down on any surface and eat while still quite warm. When I still at these frequently I'd either do it myself or ask for the sandwich to be plated such that the exposed surface area was maximized to allow the steam to escape and prevent soggy sandwiches.
Not sure what you mean by toast bread, but you can't beat a good grilled cheese sandwich. My wife just makes them out of a cheap brioche bread with cheddar and American cheese. They're great when dipped in a tomato soup.
The brioche bread: https://www.walmart.com/ip/ART-BRI-BKY-BRD-20OZ/19883411944
I don't do Polish at all, but: The pictures I see of chleb tostowy pszenny do look right. (We just call that "bread" in the US. It's inexpensive, and we tend to have some in every kitchen. Ours is probably much sweeter but that doesn't matter.)
With that bread: Make a plain cheese sandwich with whatever melty cheese you enjoy. Then put butter on the outside (on both sides of the sandwich) using whatever butter you like.
Put that buttered cheese sandwich in a frying pan (patelnia uniwersalna) at ~medium heat.
Do not walk away from it. Flip it over every now and then to cook it evenly and see how it is doing.
When the cheese gets all melted and goopy at about the same time that the bread changes color and becomes toasted, then you did it right. Cut it in half and eat it.
If you didn't do it right, then that's fine too. Cut it in half and eat it anyway.
(Repeat regularly until perfection is reached. You'll know it when you find it.)