Just made this for the family tonight. Used our griddle and then transferred to a baking sheet for the oven. 100% will be doing this again. FYI, tomatoe soup goes great with this
One of these days, grilled cheese isn't even gonna be a sandwich, it's just some weird cheese patty that literally melts in your mouth after you grill it.
Medium high would be efficient. 3 1/2 minutes is just not necessary to keep it from burning. Also if you cover it with a top the inside cheese will melt fast enough on a higher temp and you won’t burn the parm-bread. Mayo gives a better taste and crispier crunch than butter. Yes I have made many variations of this.
my "hack" is grilling the inside of the bread for a bit before assembling the sandwich then grilling the outside. this is great for if you like adding stuff like ham or maybe tuna cause it helps keep the sandwich from having any soggy bits
I started doing this years ago when I worked in a Deli. Now when I do this but I make garlic butter before I grate asiago cheese for my crust. Then I use Havarti and provolone for my gooey center. But even garlic butter and a nice sharp cheddar is really tasty.
IKR!! But I just put four blocks of sharp and extra sharp cheddar in the smoker, with a good blanket of cold Pecan smoke. I'm looking forward to my smoked cheese grits in the morning!!
One trick i seen recently that is genius. When plating your hot sandwich. Do not place it directly on a plate. The steam and condensation makes the outside moist and soft. Place a couple of chopsticks or forks on the plate to keep the sandwich from coming in contact with the plate. Your sammie will stay crispy. Perfect for that tomato soup dippin!😋
My gawd - I'm in my 50s and just a few months ago, our college sponsored a tomato soup and grilled cheese day. That was the first time I had ever seen anyone dipping their grilled cheese in their soup. Why did I not know about that before then? 😭
@Leslie_Knope Thank you, Les', but because you say it does, does not make it so. Remember, never accept culinary advice from someone who features a 'dog' as a 'profile' pic'...LOL!¡ 🫣
If you like your sandwich extra crunchy you might want to toast the bread prior to constructing the sandwich. I like it this way, especially when I'm using rye bread for my grilled cheese
Hello chef i have a request, can you try making a mediterranean food something like moroccan dishes, i have tried a dish similar to a tajine with apricots, caramelized onions and fall of the bone oxtail and it was one of the best things i have ever eaten in my whole life. I would like to see you giving it a try.
PERZACKLY! These recipes you put up are just game changers, Sonny. I mean really… Why would you NOT do this? I don’t care if the only Parmesan you have in the house is that crap in a cardboard canister that sits in the fridge. The experience is just waiting. “If you melt it, it will come.“
Was that munster? Yum! I just made these last night with Tomato soup. It Is a family favorite on rainy days! I've been doing the parm for years since I worked years ago at Sizzler, the memory of the cheese toast, yum. Hubby and I like havarti or cheddar the kids (who are in 40s, and 2 kids) like me to make theirs with Kraft american🤢. ( yes, I cook for my grown daughter with MS, her husband has Barretts disease, neither is healthy enough to cook for them so they live next door and I cook for 6 nightly) But ALWAYS use sourdough!
Exactly! My words as well! Just because lex luthor stumbled upon a new way to incorporate more expensive salt and fat to what is a tard level venture! I wouldn't even call it a recipe....more like instructions for an already overweight, over stimulated and over informed society!
I don't think I've seen someone make a grilled cheese with muenster; it's my husband's fave, so that's always how I make it for him. I'll have to try the parm for sure!
I’ve been doing this several years now and it’s amazing. Side note- Muenster cheese is by far the best cheese I’ve come across for a grilled cheese but honestly, just about anything needing cheese at all.
And, when you remove the pan from the oven, keep your oven mitt on the pan, so you don't grab it, forgetting that it's hot, and end up with third degree burns, like I did.
The first thing I learned how to make when my parents got divorced was an inside out grilled cheese! Might sound dark but it’s what got me into cooking and I appreciate that to this day.
Next, mix a spoonful of Mayo with half a spoonful of salsa. Spread the mixture on what will be the inside of the sandwich before adding the cheese slices. You'll thank me later. You can get even fancier by adding sliced avocado and your preferred meat (bacon, sliced turkey, etc).
At least here in austrlaia, the old sizzler all you can eat buffet used to do a cheesy toast which was basically the first step of just putting parma cheese on one side and grilling that same side. Everyone loved that shit and i really miss it.
You should try it with a panini press and experiment with different kinds of cheeses. My favorites are either a mix of mozzarella and havarti cheese with a little garlic butter on the bread, or a mix of brie and goat cheese (can even through in some pear slices with the last one).
You could mix the pre-grated Parmesan cheese I prefer fresh but you can mix the pre-grated with your butter and then any leftover butter you have you can store in your refrigerator for next time or you can put it on potatoes baked potatoes, and it will give you a beautiful, crunchy crust
Looks great. 👍I brown bread/rolls in a skillet. Best dessert: Melt salted butter in a skillet & brown slice of plain Pound Cake on both sides. Top w ice cream. You’re welcome.
I did this a lot after you first posted this when you live in Colorado. Then I realized I was going to Costco every week for another slice of Parmigiano regiano. They are Hella good this way.
This is like a micro detail that Sonny may or may not do on purpose, but I noticed how he placed the cheese slices on the bread. He places each slice with one side of the square all the way up against the edge of the bread lined up with the crust on the long side of the bread slice in opposite directions: one side the slice will be all the way to the left edge of the bread slice, and the other piece of cheese is lined up flush with the right side of the other slice, because the squares of cheese are not wide enough to cover the entirety of the bread's surface area if placed perfectly in the center... And so with the placement he uses, there is overlap from both slices of cheese that will ensure full cheese coverage when the halves of the sandwich are pressed together-wall-to-wall cheese coverage with no empty, cheeseless, dry toast crust, parts of the sandwich 🤙🏿 Something so small that just expanded my mind. It's one of those "why didn't *_I_* think of that??" Makes me think of Zoolander where Matilda tells Hansel the files are in the computer, and he says in that mind-blown, astounded whispered voice: _...it's so _*_SIMPLE._*
Ah, a fellow observer of the fine details. I must ask... Do you drink tea, and if so do you pour the hot water slowly on the teabag or just dump the water into the cup?
@@Missioneer yeah, I notice things sometimes. I think it was drilled into me by the military with the "attention to detail" as they used to pound into our heads lol And as far as a tea drinker, yeah, I normally only do so when it's not hot outside. I used to pound coffee, but these days it spikes my anxiety symptoms. My lady friend and I enjoy trying out different teas, but my favorite is black tea of most types; specifically Earl Grey by Bigelow (not very obscure or complex, a very basic tea, yeah), but it's what I like. English breakfast would probably be my second, and I also enjoy Kava w/honey, green tea sometimes-as long as it's not jasmine-and Chai. Oh, and I definitely pour the hot water onto the bag evenly because _I_ think that the physical contact and pressure of the gravity of the water along with it's heat aerates the botanicals and releases flavor, as opposed to just dunking the bag in... but it probably doesn't matter either way lol
@@billbrasky7540 Thank you for peaking my curiosity. I too pour the water slowly and evenly on the teabag. I hope you have an excellent rest of the week/weekend, and thank you for your service. Take care!
I learned to toast both sides of the bread for a grilled cheese. Definitely steps it up. Butter 2 slices, place buttered side down in hot pan, butter other side, turn over slices when brown,place cheese on toasted side, put cheese sides together, finish toasting, add a weight to smash it down a bit. Takes a good 22 minutes but it's worth it for a crispy grilled cheese. Cooper Sharp, don't need fancy. Maybe add some bacon occasionally. Delicious with some cauliflower-leek soup.
Slow and steady wins the race! I'd wait half an hour for a grilled cheese! I mean I waited at least fifteen minutes today when I made one for lunch. I wanted to up the heat so bad but I kept it loe and slow!
Looks good. I never tried finishing in the broiler, I always just had it in a frying pan. Something good I tried: when I had a buttered piece of bread in the pan, I put a slice of American cheese on the bread, then I used a potato peeler to shave on some havarti with jalepeno and then some pepperjack, then I covered that with another slice of American, then the other piece of bread (then of course flipped it over when the first side was browned). Came out good. Added a little zip to it.
I made something similar today. Put the butter and Parm on the outside, sliced extra sharp cheddar, added a little garlic powder and put the lid on the frying pan. Melty-melty and it was *DEEEEELICIOUS!* THANK YOU!
Did it! Couple of mistakes I made, medium low heat-medium in dang electric. Cheese crazy. Too much and the ooze runners over. But I did use a flavored butter. My sine enjoyed it with his tomato and crab claw bisque.
You can do the same with shredded cheese like colby jack or pepper jack by half cooking the sandwich closed with no oil and then put the cheese in the pan and flip the sandwich into it for each side and flip when crispy.
Any flavor of cheese works. Been doing this since 2017 when we had it at a dive in LA, Beer Belly. Sadly they are closed now. They also had deep fried pop tarts and stuffed French toast covered in Captain Crunch. Amazing!!!
I think you folks need to calm down a little lol. It's not that bad. Though I mostly stopped using it because it doesn't have the same heat tolerance as butter.
@ThermicLight it's horrible, egg+oil mixture creates too much moisture causing it to go soggy. It's only good if you're lactose intolerant because there's dairy in butter.
I used cheddar but I made this for my oldest son the other day & his mind was blown. 😂 Parmesan sounds so much better though, I'll have to try it that way - or parmigiano regiano! 😊
GRILLED CHEESE ALSO TASTES EVEN BETTER WHEN YOU GRILL 2 SLICES BREAD ONE SIDE SET THEM ASIDE ADD CHEESE ON GRILLED SIDE CLOSE IT RETURN IT TO BE GRILLED ON BOTH UNGRILLED SIDES AND THATS THE REAL MASTER PIECE OF CRUNCH IN THE BREAD & OOEY GOOEY RICHNESS OF THE MELTED CHEESE !
I love any kind of grilled cheese. I did make one like yours with the parmesan on the outside for a crispy crust. Sadly for me the parmesan cheese overpowered the cheese that I had on The inside of the grilled cheese. I'm thinking maybe go for a Italian inspired grilled cheese with some mozzarella, pepperoni, pizza type veggies & a little smear of marinara sauce. People probably already know this but I get an amazing crunchy crispy crust when I use Mayo instead of butter. If someone reads this comment please don't think I'm crazy. Lol If you've never tried the mayo use just one time & it will change your mind about being against it. They Mayo will not have a over powering affect like the parmesan did. It just gives you that really nice crunchy crust. Anyway thank you it was a cool idea and I think I'll definitely try it again but need to figure out exactly what cheeses will go on the inside. I automatically think pizza or spaghetti kinda taste. Lastly it did cross my mind about a inspired creamy alfredo type filling. 😊
You can also put extra butter in the pan, allow it to brown, put your bread in to brown then flip, put your cheese on the browned side while the outside is cooking then prepare as normal. You get that same delicious crunch without using all that parm.
I use sharp cheddar and just drop it directly into the pan about halfway through cooking. I lift the sandwich, drop the cheese and put the sandwich right back on top. The cheese will still cling to the bread once melted. Then I repeat while flipping it over. It gives it a delicious crispy coating just like this probably does but uses less dishes in the process. I've also learned to melt the butter in the pan and drop the bread on top instead of spreading the butter onto the bread.
id toast one side first lay that down in the parm cheese melting remove then in the pan ,butter slice if you like ,add the cheese ,place the other slice ontop cooked cheese facing up. Yum and fast to prepare.
Here in NYC a big majority of restaurants just throw your sandwich on a plate and the sweat is unbelievable 💯 But now that I've seen what you do I'll let them know how to make a crunchy sandwich ! Thank you 👍🏻.
@@jilletdelphine gimme a break - I like the Parmesan idea, but generally speaking, you get your grilled cheese on a plate, you eat it, boom. Not checking it for sweat…
Doing this for years, even to just add jelly. Every grilled cheese I've seen was toasted hard. Literally ruined the sandwich for the most part. Cooking in butter is its own greatness.
Not if you want a real grilled cheese that’s evenly buttered and definitely not if you’re adding Parmesan. I wouldn’t call buttering the bread a “hassle”. It takes about 20secs. Lol
I like that Parmesan cheese hack. I actually put a little butter on what is going to be the inside of the sandwich and then I grill that side face down until it just starts to brown. Then I flip them over and lay the cheese on which starts to melt faster. Then I put the two pieces together and finish grilling.
For me, it’s my home baked sourdough bread that really makes it! Since I’ve been baking sourdough, I can no longer force myself to eat commercially produced “bread.”
I cant believe people exist who don’t grill both sides of the bread. I never put down cheese on soft bread. Crisp up the side That The cheese is going on first, then put the two sides together and then grill the outside sides. Also, mayonnaise works far better than butter. Mayonnaise has the benefit of the fat, like butter, but mayonnaise also has egg, which helps the bread crisp perfectly. Almost like something that is battered and fried. You also get that slight tangy flavor from the mayo. It’s just a win-win all around. 👌🏽 I made Home made tomato bisque tonight, and I currently have brioche dough Proofing in My Kirchen, so perhaps I’ll make a grilled cheese on homemade bread tomorrow. There’s nothing like a crispy grilled cheese sandwich dipped in a smooth and creamy tomato bisque. 🤤
You have to "butter" your bread with something, but using bacon grease puts all that bacony flavor right on your tongue. But I did try this as a change of pace and it's pretty good. But it's NOT bacon.
I dunno if I 420 inspired created a new thing or not, but... French Toast Grilled Cheese!!! Make a savory custard, dip yer stale bread, fry in butter. Flip slightly prematurely, add cheese to the grilled side. Top with the other slice, grilled side down. Flip after 2 or 3 min. Fry till done. OMD!! (Oh My Dog!!) So Good!!!!
i make my ommlettes by putting cheese down first and the toppings, like green onion, bacon bits salt and pepper, once the cheese melts, drop the beaten eggs in, and cover for a couple minutes. then fold it up and serve
The famous, "Fold in the Cheese" scene from 'Schnitt's Creek' _"David, what does burning smell like?" lol czcams.com/video/fCVKCUB5w50/video.htmlsi=qNK2iKEp6QUZLHnZ
A well seasoned cast iron pan or a good nonstick pan will release the cheese fairy easily. I use garlic butter to toast the bread. Happy grilled cheese making. 🧀
Yes!!!! It's the best! I definitely do this but I have to use parmesan and asiago! I use this same method when making quesadillas!!! It's Soo much better and tastier. My husband gets jealous... Until he eats one 😅.
I did this at work. Instead of butter, I used a cream dill aoli. Once it came out of the oven, I added bacon, smoked salmon, avocado, and a drizzle of balsamic glaze before closing it up. :) The next experiment will be a Tabasco aoli with the parmesan, short braised beef rib, and a creamy A1 sauce on the inside.
Nah, no grated stinky feet coming anywhere near my grilled cheese sandwiches! I only use bread, butter and 2-4 slices (depending on how cheesy I want it) of Gouda cheese, perfection! Only need the frying pan as well, no oven
I've done that forever, but I add a sprinkle of garlic salt. So good! It works with the canned dry Parm and shredded too. Havarti or provolone are a treat, but good ol American is great. Now I want one!
Using that much parm? In this economy??
Ok I’ll try it
Costco son
@@1981danielmnstop telling everyone our secret...
😂😂😂💪 worth it!
We eatin fancy boyo
Use extra fiine grateful side. It uses less. 😊
Just made this for the family tonight. Used our griddle and then transferred to a baking sheet for the oven. 100% will be doing this again. FYI, tomatoe soup goes great with this
I love grilled cheese and tomato soup. Or peanut butter sandwich and a bowl of chili.
Egg salad sandwich is also great with tomato soup. Tuna sandwich pairs well with chicken noodle soup.
@@adrienebailey9010you were raised right! 😊
@@jodybogdanovich4333👀
Tomato soup is always a must to compliment a grilled cheese sandwiches. My opinion anyhow.
The quest for the perfect grilled cheese is an endless but fruitful effort!
All those delicious failed attempts....mmmm yum❤️❤️❤️🤤
One of these days, grilled cheese isn't even gonna be a sandwich, it's just some weird cheese patty that literally melts in your mouth after you grill it.
This is definitely the correct way.
Medium high would be efficient. 3 1/2 minutes is just not necessary to keep it from burning. Also if you cover it with a top the inside cheese will melt fast enough on a higher temp and you won’t burn the parm-bread. Mayo gives a better taste and crispier crunch than butter. Yes I have made many variations of this.
Underrated comment 🎉
my "hack" is grilling the inside of the bread for a bit before assembling the sandwich then grilling the outside. this is great for if you like adding stuff like ham or maybe tuna cause it helps keep the sandwich from having any soggy bits
what kind of psycho would add tuna to a grilled cheese?
@@thegreathutt loads of people. you've seriously never heard of a tuna melt??
@@Ari_C no i haven't lol i love tuna but mixing it with a grilled cheese just seems wrong
I started doing this years ago when I worked in a Deli. Now when I do this but I make garlic butter before I grate asiago cheese for my crust. Then I use Havarti and provolone for my gooey center. But even garlic butter and a nice sharp cheddar is really tasty.
Oooh nice. I’ll try that.
It sounds delicious! I will try to remember it! Thank uuuuu!
I make compound butter for any bread I eat. More filling...tastes great!
Oh MY‼️ 😋
😋😋😋
Wasn’t even hungry until I saw this!! Thank you
Same lol
IKR!!
But I just put four blocks of sharp and extra sharp cheddar in the smoker, with a good blanket of cold Pecan smoke.
I'm looking forward to my smoked cheese grits in the morning!!
I know, right? I’m ready to head to the kitchen now…😱
😂😂😂😂
You make a "grilled" cheese sandwich. I make a "grilled cheese" sandwich.
We are not the same.
I’m a grilled cheese addict and never thought to do this! Thank you for an amazing hack!!! ❤
One trick i seen recently that is genius. When plating your hot sandwich. Do not place it directly on a plate. The steam and condensation makes the outside moist and soft. Place a couple of chopsticks or forks on the plate to keep the sandwich from coming in contact with the plate. Your sammie will stay crispy. Perfect for that tomato soup dippin!😋
Interesting "next level" idea
When you get a hot sandwich at a restaurant.... the first thing you should do is flip the sandwich so one side is not getting soggy. 😢
My gawd - I'm in my 50s and just a few months ago, our college sponsored a tomato soup and grilled cheese day.
That was the first time I had ever seen anyone dipping their grilled cheese in their soup. Why did I not know about that before then? 😭
My girl laughs at me for dipping my grilled cheese in tom. soup! Glad to know I'm not the only one lol
If you look closely, he literally did the same thing you did hahahah
No appliances were harmed in the making of this video
🙄
The fridge in the corner feeling neglected
Use freshly shredded cheese in the middle, not individual cheese slices.
It makes a world of difference!
No, it doesn't. 🤔
@@SuperAmin1950 It absolutely does.
@Leslie_Knope
Thank you, Les', but because you say it does, does not make it so.
Remember, never accept culinary advice from someone who features a 'dog' as a 'profile' pic'...LOL!¡ 🫣
i prefer american cheese singles on my grilled cheese, the consistency and texture is unmatched 🤌
If you like your sandwich extra crunchy you might want to toast the bread prior to constructing the sandwich. I like it this way, especially when I'm using rye bread for my grilled cheese
I do this! Toasting prior to the grill cheese making. Yum. We are definitely having grilled cheese and soup this weekend.
it adds a salty cheesy crunchy exterior that is not to be missed!
Hello chef i have a request, can you try making a mediterranean food something like moroccan dishes, i have tried a dish similar to a tajine with apricots, caramelized onions and fall of the bone oxtail and it was one of the best things i have ever eaten in my whole life. I would like to see you giving it a try.
If you use a garlic butter on the outside before you dip it in the parm...
MAGNIFIQUE!!! 👌🏻
PERZACKLY! These recipes you put up are just game changers, Sonny. I mean really… Why would you NOT do this? I don’t care if the only Parmesan you have in the house is that crap in a cardboard canister that sits in the fridge. The experience is just waiting. “If you melt it, it will come.“
All this is so theoretical. How does it actually make a grilled cheese exactly?
love that you used muenster it’s the best cheese
Was that munster? Yum! I just made these last night with Tomato soup. It Is a family favorite on rainy days! I've been doing the parm for years since I worked years ago at Sizzler, the memory of the cheese toast, yum. Hubby and I like havarti or cheddar the kids (who are in 40s, and 2 kids) like me to make theirs with Kraft american🤢. ( yes, I cook for my grown daughter with MS, her husband has Barretts disease, neither is healthy enough to cook for them so they live next door and I cook for 6 nightly) But ALWAYS use sourdough!
Mom of the Year nomination! 😊
Mmm I luv a good Munster grilled cheese … I found that it goes well with sliced cheddar too😊
Awww, bless your heart. My nephew has ms. I’m his caretaker.
Sizzler! OMG I haven’t heard that mentioned in a VERY long time. I remember getting Sizzler paper to make covers for my school textbooks
Yes
STOP referring to recipes as "hacks"!! It's a RECIPE, NOT A HACK!!
Exactly! My words as well! Just because lex luthor stumbled upon a new way to incorporate more expensive salt and fat to what is a tard level venture!
I wouldn't even call it a recipe....more like instructions for an already overweight, over stimulated and over informed society!
NO! It's a HACK!
@@flights3455naa its not
It’s a recipe hack 😂
And just because someone does it differently, it doesn't make it wrong.
I don't think I've seen someone make a grilled cheese with muenster; it's my husband's fave, so that's always how I make it for him. I'll have to try the parm for sure!
I’ve been doing this several years now and it’s amazing. Side note- Muenster cheese is by far the best cheese I’ve come across for a grilled cheese but honestly, just about anything needing cheese at all.
Muenster is this best. Thought I bought cheddar but only had Muenster. Great accident for me. ❤
I love Muenster cheese !!! It’s mild and tasty. I eat it on crackers and with pepperoni. Haven’t tried using it in the grilled cheese yet .
I like to use both muenster and havarti 🤤
I concur on the Muenster cheese...Havarti is a close second and FABULOUS with tomato Basil soup 😊
Muenster and mozzarella and smoked Gouda all together on sourdough bread. 😋
And, when you remove the pan from the oven, keep your oven mitt on the pan, so you don't grab it, forgetting that it's hot, and end up with third degree burns, like I did.
😂😂 It’s funny because of the way you worded it!
Thanks. I've never had injuries above the waist. Below the waist, five breaks and soft tissue injuries. It was hell trying to eat.@@petebowen9031
You’ll not do that again. Most 5 yo learn not to play with matches. First rule of science? Hot glass looks the same as cold glass
🫨🫨🫨
Yeaaa ..
I mightv done that sometimes
The first thing I learned how to make when my parents got divorced was an inside out grilled cheese! Might sound dark but it’s what got me into cooking and I appreciate that to this day.
Next, mix a spoonful of Mayo with half a spoonful of salsa. Spread the mixture on what will be the inside of the sandwich before adding the cheese slices. You'll thank me later. You can get even fancier by adding sliced avocado and your preferred meat (bacon, sliced turkey, etc).
Thanks for your great suggestions! I'm gonna put them in practice. Greetings!
The easy way is to grill normally and then sprinkle on the parmesan and flip after an additional 2 minutes per side. Much more economical too.
This recipe seems 'pretty easy' !
At least here in austrlaia, the old sizzler all you can eat buffet used to do a cheesy toast which was basically the first step of just putting parma cheese on one side and grilling that same side. Everyone loved that shit and i really miss it.
I didn't know you guys had sizzler, lol. What about Ponderosa?
You should try it with a panini press and experiment with different kinds of cheeses. My favorites are either a mix of mozzarella and havarti cheese with a little garlic butter on the bread, or a mix of brie and goat cheese (can even through in some pear slices with the last one).
@angelmartin7310 not here but it sounds delish for some reason LOL.
@j.p.6932 mmmm nice one.
@@angelmartin7310Sizzler. Outbacks steakhouse’s uglier and dumber brother.
You could mix the pre-grated Parmesan cheese I prefer fresh but you can mix the pre-grated with your butter and then any leftover butter you have you can store in your refrigerator for next time or you can put it on potatoes baked potatoes, and it will give you a beautiful, crunchy crust
I LOVE shredded parm! I use in eggs, box pizza, instant mashed potatoes, EVERYTHING!😂❤
Looks great. 👍I brown bread/rolls in a skillet.
Best dessert:
Melt salted butter in a skillet & brown slice of plain Pound Cake on both sides. Top w ice cream.
You’re welcome.
Been eating this delight the past 30 years..
Nothing Better
I love toasted pound cake!
I did this a lot after you first posted this when you live in Colorado. Then I realized I was going to Costco every week for another slice of Parmigiano regiano. They are Hella good this way.
Parmesan crusted grilled cheese good stuff. And I use the air fryer for my grilled cheese, it does an amazing job.
This is like a micro detail that Sonny may or may not do on purpose, but I noticed how he placed the cheese slices on the bread. He places each slice with one side of the square all the way up against the edge of the bread lined up with the crust on the long side of the bread slice in opposite directions: one side the slice will be all the way to the left edge of the bread slice, and the other piece of cheese is lined up flush with the right side of the other slice, because the squares of cheese are not wide enough to cover the entirety of the bread's surface area if placed perfectly in the center...
And so with the placement he uses, there is overlap from both slices of cheese that will ensure full cheese coverage when the halves of the sandwich are pressed together-wall-to-wall cheese coverage with no empty, cheeseless, dry toast crust, parts of the sandwich 🤙🏿
Something so small that just expanded my mind. It's one of those "why didn't *_I_* think of that??"
Makes me think of Zoolander where Matilda tells Hansel the files are in the computer, and he says in that mind-blown, astounded whispered voice:
_...it's so _*_SIMPLE._*
Nah too much work
Take a 3rd slice cut in half then your whole sandwich is covered with 2 layers of cheese
Ah, a fellow observer of the fine details. I must ask... Do you drink tea, and if so do you pour the hot water slowly on the teabag or just dump the water into the cup?
@@Missioneer yeah, I notice things sometimes. I think it was drilled into me by the military with the "attention to detail" as they used to pound into our heads lol
And as far as a tea drinker, yeah, I normally only do so when it's not hot outside. I used to pound coffee, but these days it spikes my anxiety symptoms. My lady friend and I enjoy trying out different teas, but my favorite is black tea of most types; specifically Earl Grey by Bigelow (not very obscure or complex, a very basic tea, yeah), but it's what I like. English breakfast would probably be my second, and I also enjoy Kava w/honey, green tea sometimes-as long as it's not jasmine-and Chai. Oh, and I definitely pour the hot water onto the bag evenly because _I_ think that the physical contact and pressure of the gravity of the water along with it's heat aerates the botanicals and releases flavor, as opposed to just dunking the bag in... but it probably doesn't matter either way lol
@@billbrasky7540 Thank you for peaking my curiosity. I too pour the water slowly and evenly on the teabag. I hope you have an excellent rest of the week/weekend, and thank you for your service. Take care!
I learned to toast both sides of the bread for a grilled cheese. Definitely steps it up. Butter 2 slices, place buttered side down in hot pan, butter other side, turn over slices when brown,place cheese on toasted side, put cheese sides together, finish toasting, add a weight to smash it down a bit. Takes a good 22 minutes but it's worth it for a crispy grilled cheese. Cooper Sharp, don't need fancy. Maybe add some bacon occasionally. Delicious with some cauliflower-leek soup.
22 minutes??!!
Sounds delicious!
22 minutes for a trash treat? no thanks.
I toast both sides too❤
Slow and steady wins the race! I'd wait half an hour for a grilled cheese! I mean I waited at least fifteen minutes today when I made one for lunch. I wanted to up the heat so bad but I kept it loe and slow!
Looks good. I never tried finishing in the broiler, I always just had it in a frying pan.
Something good I tried: when I had a buttered piece of bread in the pan, I put a slice of American cheese on the bread, then I used a potato peeler to shave on some havarti with jalepeno and then some pepperjack, then I covered that with another slice of American, then the other piece of bread (then of course flipped it over when the first side was browned).
Came out good. Added a little zip to it.
Shoutout to Chef John from food wishes. This also slaps. 👌
I made something similar today. Put the butter and Parm on the outside, sliced extra sharp cheddar, added a little garlic powder and put the lid on the frying pan. Melty-melty and it was *DEEEEELICIOUS!* THANK YOU!
muensta!!!!
Didn’t he put it on the outside?
@@swone6349 yes... I was just showing what I did since I didn't exactly copy his method.
I use the sharp cheddar cheese also. It's so much better than using American cheese.
I’ve been doing this for years since this is basically sizzlers cheese toast.
Buddy looks and sounds just like bill burr. Especially the "dont touch it!" Part lol
Damn Caillou grew up to be a Chef good for him!
Did it! Couple of mistakes I made, medium low heat-medium in dang electric. Cheese crazy. Too much and the ooze runners over. But I did use a flavored butter. My sine enjoyed it with his tomato and crab claw bisque.
You can do the same with shredded cheese like colby jack or pepper jack by half cooking the sandwich closed with no oil and then put the cheese in the pan and flip the sandwich into it for each side and flip when crispy.
I made this for my mother and now I’m the only child in the will. 10 out of 10.
he gets very serious there "now don't touch it !! " lol
Keep it simple.
This man: Nah let's level this up!
Any flavor of cheese works. Been doing this since 2017 when we had it at a dive in LA, Beer Belly. Sadly they are closed now. They also had deep fried pop tarts and stuffed French toast covered in Captain Crunch. Amazing!!!
@cathysimmonds4608
Which street in LA? Sounds Un-REAL!
Stuffed with what?
You Forgot To Name The Specific Cultivar You Were Smoking Beforehand…? 😏
If the cheese doesnt melt while the two bread slices are together, thats just 2 cheese breads together
The sudden assertion of not touching it is hilarious
It's even more amazing if you buy some ripe heirloom tomatoes, and add 5-6 slices layered. Grind a bit of sea or pink salt on top. Must slow cook
And add some ham!!! I love a good grilled cheese and tomato and ham sandwich!!!
And no mayo in sight, the true grilled cheese lord of CZcams
Mayo on grilled cheese is disgusting
fr it gives this fishy disgusting taste.@@SoftWareWolf91
I think you folks need to calm down a little lol. It's not that bad. Though I mostly stopped using it because it doesn't have the same heat tolerance as butter.
I love Mayo on grilled cheese.
@ThermicLight it's horrible, egg+oil mixture creates too much moisture causing it to go soggy. It's only good if you're lactose intolerant because there's dairy in butter.
Butter each side. Throw it in skillet, then add cheese then close the sandwich. Maybe i explained it good enough. Been like this since i was a kid.
Yes and lightly putting a little garlic salt. Omg good
When I'm really feelin my grilled cheese I do this, but put garlic butter on it instead. Fantastic with a tomato bisque
Mmmm Hellyea on the bisque.. &muenster&p.jack for the sammy!!💯🔥
I used cheddar but I made this for my oldest son the other day & his mind was blown. 😂
Parmesan sounds so much better though, I'll have to try it that way - or parmigiano regiano! 😊
i fucking hate that i keep saying parmesan as per-mee-zee-en and its all rick and mortys fault
Parmesan is not genuine parmigiano reggiano
@@oweeb5909 I know, parmasan isn't parmigiano regiano, although it tastes somewhat similar (but WAY better). 🙂
Y'all, parmesan is just easier to say.
@@angiew2324 I was talking to bury but yeah, parmigiano is way better
GRILLED CHEESE ALSO TASTES EVEN BETTER WHEN YOU GRILL 2 SLICES BREAD ONE SIDE SET THEM ASIDE ADD CHEESE ON GRILLED SIDE CLOSE IT RETURN IT TO BE GRILLED ON BOTH UNGRILLED SIDES AND THATS THE REAL MASTER PIECE OF CRUNCH IN THE BREAD & OOEY GOOEY RICHNESS OF THE MELTED CHEESE !
I love any kind of grilled cheese. I did make one like yours with the parmesan on the outside for a crispy crust.
Sadly for me the parmesan cheese overpowered the cheese that I had on The inside of the grilled cheese.
I'm thinking maybe go for a Italian inspired grilled cheese with some mozzarella, pepperoni, pizza type veggies & a little smear of marinara sauce.
People probably already know this but I get an amazing crunchy crispy crust when I use Mayo instead of butter.
If someone reads this comment please don't think I'm crazy. Lol
If you've never tried the mayo use just one time & it will change your mind about being against it.
They Mayo will not have a over powering affect like the parmesan did. It just gives you that really nice crunchy crust.
Anyway thank you it was a cool idea and I think I'll definitely try it again but need to figure out exactly what cheeses will go on the inside.
I automatically think pizza or spaghetti kinda taste. Lastly it did cross my mind about a inspired creamy alfredo type filling. 😊
Do this and use gruyere for the cheese inside. Thank me later
My favorite cheese! ❤
I can’t stand the smell of Gruyère
@@ritzboo9490it legit just smells like aged white cheddar and they both smell amazing. I guess you just hate cheese then, let me guess, asian
And add ham to the Gruyere
Or put grilled caramelized onion inside, and mozzarella cheese inside
Add garlic salt, maybe a crack of black pepper in there. I like to add a couple shakes of red pepper flake as well. Brings it to a whole new level.
I like to add a dash of Worcester sauce. It just adds a little something to it.
@@solitaire10 I'll try it out!
" NOW, DON'T TOUCH IT ! "
OK, Uncle Fester...
You can also put extra butter in the pan, allow it to brown, put your bread in to brown then flip, put your cheese on the browned side while the outside is cooking then prepare as normal. You get that same delicious crunch without using all that parm.
Parmigiano Reggiano actually is a cheese to it by itself… is so good just without toasting or melting it, it’s a pure gold
Ah yes agreed but when I went to Italy I discovered Pecorino ❤
toast one side first, butter and dip the untoasted side then sear, add cheese and assemble an even crispier grilled cheese mmm
Underrated comment
Exactly. Stop being barbaric and toast both sides of the bread
Well why am I holding a blowtorch.
Exactly what I was going to say!!!
I use sharp cheddar and just drop it directly into the pan about halfway through cooking. I lift the sandwich, drop the cheese and put the sandwich right back on top. The cheese will still cling to the bread once melted. Then I repeat while flipping it over. It gives it a delicious crispy coating just like this probably does but uses less dishes in the process. I've also learned to melt the butter in the pan and drop the bread on top instead of spreading the butter onto the bread.
id toast one side first lay that down in the parm cheese melting remove then in the pan ,butter slice if you like ,add the cheese ,place the other slice ontop cooked cheese facing up.
Yum and fast to prepare.
Here in NYC a big majority of restaurants just throw your sandwich on a plate and the sweat is unbelievable 💯 But now that I've seen what you do I'll let them know how to make a crunchy sandwich ! Thank you 👍🏻.
Sweat? What sweat are you talking about - what does that even mean? I’m “here in NYC” and haven’t seen a sweaty grilled cheese sandwich anywhere ….
A “sweaty” grilled cheese sandwich in NYC? Where exactly?
@@SharronVthey’re talking about the condensation on the plate from a hot sandwich, making it soft
@@jilletdelphine gimme a break - I like the Parmesan idea, but generally speaking, you get your grilled cheese on a plate, you eat it, boom. Not checking it for sweat…
@@rhythmfield it’s not my problem. take it up with OP 🤷♀️
Also you can just put the butter on the pan and lay your bread on the melted butter and save the hassle of buttering the bread itself.
Sure, as long as you're not doing what this guy's doing and putting parmesan cheese on one side of the bread.
Doing this for years, even to just add jelly. Every grilled cheese I've seen was toasted hard. Literally ruined the sandwich for the most part. Cooking in butter is its own greatness.
I do this as well.
Not if you want a real grilled cheese that’s evenly buttered and definitely not if you’re adding Parmesan. I wouldn’t call buttering the bread a “hassle”. It takes about 20secs. Lol
I used to put butter in the pan before I found out about the buttering the bread itself hack and realized how much better it was in every way
“Don’t touch it! “ 🤣🤣🤣😍🥪
I like that Parmesan cheese hack. I actually put a little butter on what is going to be the inside of the sandwich and then I grill that side face down until it just starts to brown. Then I flip them over and lay the cheese on which starts to melt faster. Then I put the two pieces together and finish grilling.
For me, it’s my home baked sourdough bread that really makes it! Since I’ve been baking sourdough, I can no longer force myself to eat commercially produced “bread.”
Fresh home baked sourdough is the best🫠
I make grilled cheese on store bought sourdough. Love that extra tongue bite.
"Now don't touch it" Dumbledore said calmly.
🍞:"dude, calm down"
Nobody:
This Guy: "How to fuck up a grilled cheese sandwich!!"
I cant believe people exist who don’t grill both sides of the bread. I never put down cheese on soft bread. Crisp up the side That The cheese is going on first, then put the two sides together and then grill the outside sides.
Also, mayonnaise works far better than butter. Mayonnaise has the benefit of the fat, like butter, but mayonnaise also has egg, which helps the bread crisp perfectly. Almost like something that is battered and fried. You also get that slight tangy flavor from the mayo. It’s just a win-win all around. 👌🏽
I made Home made tomato bisque tonight, and I currently have brioche dough Proofing in My Kirchen, so perhaps I’ll make a grilled cheese on homemade bread tomorrow. There’s nothing like a crispy grilled cheese sandwich dipped in a smooth and creamy tomato bisque. 🤤
You just instantly made me very hungry. Thanks a f****** lot!😊
You have to "butter" your bread with something, but using bacon grease puts all that bacony flavor right on your tongue. But I did try this as a change of pace and it's pretty good.
But it's NOT bacon.
I concur. Bacon grease is so yummy, no matter what you fry in it.
Like potatoes, onions, and green peppers fried in it!
DELICIOUSO!!!
I dunno if I 420 inspired created a new thing or not, but... French Toast Grilled Cheese!!! Make a savory custard, dip yer stale bread, fry in butter. Flip slightly prematurely, add cheese to the grilled side. Top with the other slice, grilled side down. Flip after 2 or 3 min. Fry till done. OMD!! (Oh My Dog!!) So Good!!!!
A little like a French sandwich known as a Croque Monsieur but the French sandwich adds ham
Parm got that stinky cheese taste. Butter does just fine!
“There’s just no other way”
Sir you have shown us many other ways 😆
Fridge: Whew!! I got lucky charms this time!😂😂
i make my ommlettes by putting cheese down first and the toppings, like green onion, bacon bits salt and pepper, once the cheese melts, drop the beaten eggs in, and cover for a couple minutes. then fold it up and serve
I gotta try this.
The famous, "Fold in the Cheese" scene from 'Schnitt's Creek' _"David, what does burning smell like?" lol
czcams.com/video/fCVKCUB5w50/video.htmlsi=qNK2iKEp6QUZLHnZ
Only challenge I see is cheese melting and burning on the pan.
A well seasoned cast iron pan or a good nonstick pan will release the cheese fairy easily. I use garlic butter to toast the bread. Happy grilled cheese making. 🧀
Now I'm hungry for a grilled cheese sandwich, made just this way. That's what I get for watching food videos late at night. 😋
Im out. Cant even look at my broiler without it opening the gates of hell
I am going home from work and making this!
Add a little ham👍
That's a ham and cheese melt.
Yes!!!! It's the best! I definitely do this but I have to use parmesan and asiago! I use this same method when making quesadillas!!! It's Soo much better and tastier. My husband gets jealous... Until he eats one 😅.
U right I been missing out. Thanks my man!!!!!😂😂🎉
Nice work Sonny! Dig’n the Short Videos🤙🏼🤙🏼🔥🔥
I did this at work. Instead of butter, I used a cream dill aoli. Once it came out of the oven, I added bacon, smoked salmon, avocado, and a drizzle of balsamic glaze before closing it up. :) The next experiment will be a Tabasco aoli with the parmesan, short braised beef rib, and a creamy A1 sauce on the inside.
That's not a grilled cheese.
So in other words, you didn’t make this at work lol
I work at a restaurant. It started as a grilled cheese, but where does a grilled cheese end?
@@zeus982 Maybe he works in a kitchen
@@mercx007 I meant, he didn’t make THIS (a grilled cheese sandwich). He made a melt instead. It was just a lighthearted ribbing
Nah, no grated stinky feet coming anywhere near my grilled cheese sandwiches!
I only use bread, butter and 2-4 slices (depending on how cheesy I want it) of Gouda cheese, perfection! Only need the frying pan as well, no oven
I've done that forever, but I add a sprinkle of garlic salt. So good! It works with the canned dry Parm and shredded too. Havarti or provolone are a treat, but good ol American is great. Now I want one!
Let’s wait for chef Tyler to approve this
That is really good, we also add garlic salt. Yum to the max.
Nice changeup from your normally zaney videos,,, I, personally like BOTH versions.
I have used many of your useful cooking tips. Keep it up 😊😋
That grilled cheese was so good that the fridge was spared for once.
I just ate, but I guess I can squeeze in some grilled cheese sandwiches. Squeezing in out later 😂
Looks so delicious 😊❤
Bro just spent $20 in electricity and $30 in Parmesan cheese to make a kid’s sandwich.
Chef John (Food Wishes) teaches this and I am very pleased to see you do it here, Sonny.
Chef John, Sonny, and Matty are the only chefs I watch. Sometimes Kenji
No other way? How about a thin slice of tomato and some bacon in the middle of the two cheese slices? YUM
Then it's no longer a grilled cheese
Tomato on grilled cheese? What are you, a communist?
@@phillipcarroll6625 Yup. Still good in its own way, but it doesn't hit the same as cheese, bread, and tomato soup
Was looking for a comment mentioning thin sliced 🍅 Yum!
Add thin sliced tomato and/or a good, grainy mustard....
No butter. Kraft singles. Best grilled cheese. Not greasy. Smooth melt.
Ain't nobody firing up.the oven to make grilled cheese
Rich Man makes peasant’s breakfast more expensive to make 😅
By putting cheese on it?😂
Cheese is very expensive buddy. Not everyone has an imported Parmesan wheel just chilling at home. 😂
@@lemonyskunkketts7781 💯
@@glenchilada have you ever bought real Parmigiano?
Less expensive would be to grate some parm right onto the buttered bread
how to waste 5 bucks worth of parmesan on a 50 cent sandwich
Yeah it’s sad you have to just throw the left over Parmesan away, you must know that secret rule, once it’s shredded it’s garbage. 🙄
Or butter up and slap some Kraft singles on. Don’t fancy up the best combo to tomato soup.
Absolutely! Put different types of cheese altogether in there as well. I do a Swiss, provolone, and sharp cheddar. Yummy!
Using munster, that's how you know he understands what he's talking about.