Yes folks, it’s that time of year again, it’s National Grilled Cheese Sammich day!
Never mind that it is also National Grilled Cheese sammich MONTH, I need an excuse to grill up one of these tasty treats like I need an excuse to breathe. This just gives me an extra official reason to gloat about it.
Now, there is a secret to making grilled cheese sammiches that I was happy to keep to my chubby self, but a certain Canadian dark-overlord decided to blab it all over the intertubes. This got the attention of regular commentor Mr Biggles, and the upshot of all this is that Mr Biggles demanded a post on said treasure. Who are we to deny him?
The uuber secret if you were wondering, is to use mayonnaise instead of butter.
Yes kids, even Super-Spouse and I were once wary of the idea, but a few years ago I gave it a try and the results were amazing. The bread toasts up into a crunchy golden brown without a lot of extra greasiness we used to get with butter. And it is absolutely delicious, in a savory/salty melt on your tongue kinda way.
Trust the fat-man, this is how you want to eat a Grilled Cheese sammich. In fact, I think I’ll make one now.
But, to make it interesting, how about we issue a challenge… consider this a throwdown, moose-riding Mitchy-boy… your sammich against mine.
And why stop there? lets open this up to ALL the lactose-lovin sammich-grillin’ folks around here! American -vs- Canuk, Atomic Toasters -vs- Hooniverse, West Coast -vs- the less interesting parts of the world, me -vs- you!
Here is my lunch. Lets see yours…
Behold, the world’s self-proclaimed best Grilled Cheese sammich:
First, start with a good well seasoned cast-iron skillet. Other will work, just not nearly as well. And yes I know, never use cast-iron on a flattop stove. Like warnings ever stop me. Oh look, I just happen to have one freshly seasoned with a nice thick coat of bacon grease.
Next, preheat said skillet on medium-high heat until it just begins to puffs wisps of smoke. Turn down to low heat and let the cast iron distribute the heat evenly. Keep in mind the cast iron will continue to gather heat, so you might have to lower it even more. Aluminum pans will shed BTU’s much faster, so keep the heat up and an eye on them. Here my pan is already hovering around 400 deg according to my re-purposed tire-temp gauge. Nice!
Next, spread a thin layer of mayo on the bread. Older breads work great, as you will be toasting them anyways. None of that nasty “spread” stuff here! Slice your cheese rather thinly and uniformly. One of these cheese thingy-majiggys work well. Slice enough for extra snacking.
Load up the cheese. If you want to go hog wild, you can now add bacon. But today we are going for tradition and purity here.
Stack your sammich!
Check pan. YIPES! I told ya so! This is why cast iron is soo awesome.
Some more mayo on top…
…and in the pan it goes, mayo side down. Add a bit more mayo on the dry side,
Flip when your gut tell you to. If you burn it, your gut sucks. Keep practicing.
When both sides are toasted, the cheese should just be begining to melt. Don’t worry, it will continue melting as long as you keep the sammich warm. Remove from heat, slice and serve!
Mock folks in neighboring countries, and enjoy!
So how ’bout it folks? Lets see your damn sammiches!
And Happy national Grilled Cheese Sandwich day!