Post History
I have the same (nearly) ingredients but a very different process, and it results in nice crispy grilled cheese every time: Two slices of regular sandwich bread frozen and removed from the freezer...
Answer
#2: Post edited
by
manassehkatz
·
2020-08-11T00:49:08Z (over 4 years ago)
- I have the same (nearly) ingredients but a *very different* process, and it results in nice crispy grilled cheese every time:
- * Two slices of regular sandwich bread **frozen and removed from the freezer immediately before use**. The frozen bread makes it easy to spread the margarine or butter and the bread never gets much time in "soft" mode.
- * Margarine or butter on the outside of the bread/sandwich only. For Kosher reasons, I only have Pareve margarine (no meat or dairy ingredients in it - watch out, some margarine is dairy) on hand most of the time, except Passover - butter on Matzah is great.
- * Four slices of american cheese between the bread.
- * **The big difference**: Broil on a foil covered pan until lightly browned, flip and broil until the other side is lightly browned. *Or burned to a crisp, that works for me too.*
- Broiling is fast, probably a little healthier (only a very thin coating of margarine or butter is needed) than frying, and cleanup is "crumple up and recycle the foil".
- I have the same (nearly) ingredients but a *very different* process, and it results in nice crispy grilled cheese every time:
- * Two slices of regular sandwich bread **frozen and removed from the freezer immediately before use**. The frozen bread makes it easy to spread the margarine or butter and the bread never gets much time in "soft" mode.
- * Margarine or butter on the outside of the bread/sandwich only. For Kosher reasons, I only have Pareve margarine (no meat or dairy ingredients in it - watch out, some margarine is dairy) on hand most of the time, except Passover - butter on Matzah is great.
- * Four slices of american cheese between the bread.
- * **The big difference**: Broil on a foil covered pan until lightly browned, flip and broil until the other side is lightly browned. *Or burned to a crisp, that works for me too.*
- Broiling is fast, probably a little healthier (only a very thin coating of margarine or butter is needed) than frying, and cleanup is "crumple up and recycle the foil".
- Kind of funny: OP grills the sandwiches and calls them *toasted*. I toast the sandwiches and call them *grilled*.
#1: Initial revision
by
manassehkatz
·
2020-08-11T00:47:59Z (over 4 years ago)
I have the same (nearly) ingredients but a *very different* process, and it results in nice crispy grilled cheese every time: * Two slices of regular sandwich bread **frozen and removed from the freezer immediately before use**. The frozen bread makes it easy to spread the margarine or butter and the bread never gets much time in "soft" mode. * Margarine or butter on the outside of the bread/sandwich only. For Kosher reasons, I only have Pareve margarine (no meat or dairy ingredients in it - watch out, some margarine is dairy) on hand most of the time, except Passover - butter on Matzah is great. * Four slices of american cheese between the bread. * **The big difference**: Broil on a foil covered pan until lightly browned, flip and broil until the other side is lightly browned. *Or burned to a crisp, that works for me too.* Broiling is fast, probably a little healthier (only a very thin coating of margarine or butter is needed) than frying, and cleanup is "crumple up and recycle the foil".