I was watching a professional chef talking about grilled cheese sandwiches. He said you have to have three different kinds of cheese. What are your thoughts on this?
One is good enough, two is a special day type deal. But if I have two different types of cheeses then there has to be a slice of ham or some bacon between them.
I think there’s a lot of ways to make grilled cheese, from the bread to the cheese to how it’s grilled, not to mention if anything gets added. That’s what makes it beautiful. There is no one definition of perfection, sort of like women.
I mean he's making a chef level grilled cheese. American cheese on wonderbread is still tasty but if you go "okay how do I make this better" you start asking questions about how to optimize.
Well, in our everyday lives we are not ALL gourmet chefs. But I can definitely see where a grilled cheese with Danish Havarti, Gruyere, and Asiago would be awesome!
i only make grilled cheese with kraft singles and wonder bread honest to god kraft singles the way Jesus would -sandwich kraft singles between 2 slices of wonder bread -spread butter on the outside of sandwich -cook in skillet over medium heat until cheese is melted and sandwich is golden brown on both sides -enjoy with tomato soup on a rainy day life is good
@Musicman It's mild enough that it doesn't clash, it often tames more heavier flavors, like Swiss, and a smooth melting texture truly compliments burgers and other hot sammiches.