A rare dish here. I used to live off this and bacon fried potatoes for about 6 months back in my 20s.
Cost per person: 4.23
The cheese doesn’t look completely melted.
This brand of Swiss is a firmer cheese and this particular one is about 7 months old making it a little more firm. Sometimes people call this a hot ham and cheese because it’s not always going to melt fully.
Give your ham a quick sear to heat it up before assembly. Helps the cheese get gooey.
Fuck, that looks good.
Damn fine looking grilled cheese.
Just want to add in a tip that I saw online that has changed my grilled cheese for the better. Instead of wasting time buttering your bread, just warm up the pan on medium with a knob of butter for each sandwich you are making. In the time it takes to get that melted and bubbling you can throw your sandwiches together.
It won’t take long as you aren’t buttering the bread it is just slapping cheese (and ham) between bread once the butter is melted put the bread in and lightly push down to sponge the liquified butter into the bread. When the extra butter in the pan has properly browned then the butter on the bread is likely just as browned and delicious. Pull the sandwich out then repeat the butter in pan step put the second side down in the butter.
My butter is always too cold to spread except for two or three months of the year when it is too soft, so now I’m not zapping the butter just to spread it only to cook it more. Better butter coverage as well.
Also I used to think potato bread was best for grilled cheese but now I know roasted garlic loaf is the best bread for a grilled cheese.
I used to do butter and occasionally I still do olive oil if the situation is right. But these days it’s mostly mayo. I was very skeptical of the whole idea but after trying it, I can’t deny that the results are superior.
If I’m going to put egg on my bread, I’ll just dip it in an egg mixture and make a Monte Cristo sandwich, the
kingCount of Sandwiches.
I just use mayonnaise instead of butter. Or a garlic aioli is quite nice. It browns really nice.
I like to do the same for the insides of hamburger buns.
