Butter or Mayo??

[Stradawhovious]

Exactly what part of California were you born in?

California??? Watch your tongue, Jackwagon... Them's fightin' words.

I was born and raised in Wisconsin... we know a thing or two about cheese, especially how it relates to sandwiches.

You should try it. You never know... you might just enjoy it!

 

[Derrel]

I prefer butter, then plain oil, then flavored oil (homemade infusions), then margarine (which I don't use any more). I have been making grilled cheese sammiches for about 43 years...and just LAST WEEKEND in fact, I taught my son the finer points of making a great grilled cheese sandwich. I had him make five of them over the weekend, standing by him and instructing in the finer points of several ways to prep and cook them. He enjoyed the hell out of them!

I have actually used mayo **inside** the sandwich on a trial basis, and it can be good if done right, especially when making a grilled cheese and ham sandwich or grilled tuna and cheese.

Despite the four decades of making grilled cheese, I have NOT yet once tried mayo on the outside, but it does make total sense--the main ingredient in mayo is oil, so...yeah, sure, I guess it could work!

I shall try a mayo exterior coating soon.

 

[Derrel]

Next up: cast iron, stainless steel, or (shudder) Teflon-coated pan?

 

[table1349]

You should try it. You never know... you might just enjoy it!

Famous last words in prison right after dropping the soap in the shower.

No thanks, I think I will stick with the tried, and true butter, with three different types of cheese for that complex and flavorful taste.

If you really want to try something different and good try duck fat.

 

[Stradawhovious]

Next up: cast iron, stainless steel, or (shudder) Teflon-coated pan?

Cast iron.

Why is this even a question?

 

[table1349]

Next up: cast iron, stainless steel, or (shudder) Teflon-coated pan?

Cast iron.

Why is this even a question?

Because you used MAYO!!!!!!!!!!

 

[Stradawhovious]

Next up: cast iron, stainless steel, or (shudder) Teflon-coated pan?

Cast iron.

Why is this even a question?

Because you used MAYO!!!!!!!!!!

Yep.

I sure did.

And it was f****** delicious.

Mmmmmmm... Mayo...

 

[Derrel]

I love to cook simple foods...riffing on grypghonslair99's comment about duck fat...I've used other fats and oils on grilled cheese...bacon fat brushed onto the bread is pretty good, and sausage grease (like from say a traditional American breakfast sausage or a nice Italian sausage) brushed onto the bread can add some nice hints of flavor. Those two fatty oils are pretty thin and easily absorbed, so they're best just brushed onto the bread, not used to fry the sandwich "in".

And yes gryphonslair99 was correct--.I asked the question, "cast iron, stainless steel, or Teflon-coated pan?" hoping that you would answer it honestly, so you would reveal just how deep your mayo-induced depravity might run...or might not run. Now, if you'd responded to my question with something heretical like, "Teflon-coated pan, fo sho!" well then, I would have had no choice except to put you on ignore and deleted all your PM's.

 

[Nevermore1]

I have heard of using mayo for it but never tried it. I always melt butter then brush ot on the bread with a brush, much easier than trying to spread it.

Sent from my SM-N915T using Tapatalk

 

[limr30 3]

I stopped using mayo years ago. I liked it, but I slowly replaced it with strained yogurt for everything I ever used mayo for, so no, I won't be using mayo for grilled cheese.

If those are my only choices, I'd say butter, but really my favorite is olive oil - just a light brushing. Or truffle oil

Next up: cast iron, stainless steel, or (shudder) Teflon-coated pan?

Dude. Cast iron.

 

[Derrel]

Well...just tried it, made my first-ever grilled cheese sandwich using mayonnaise on the outside of the bread, instead of butter. On medium heat in a cast iron skillet, 2 minutes per side, by timer, my standard time for one made with finely-grated cheese (I like to cook lower and slower if the cheese is sliced off of a brick of cheese).

Flavor was good. I did not make a buttered one for comparison. Did a quick iPhone snap of it. (Lens cover on iPhone has been ruined by scratches.) There was absolutely NO weird flavor, no gross-ness...it was perfectly fine.

 

[katsrevenge]

Last night I was makng grilled cheese for myself and my Wife, and as I grabbed the mayo I was struck by a question... how many people have traded mayo for butter in the construction of this sandwich?

So what say you photo people? What do YOU spread on the outside of your grilled cheese sandwich before browning it in a skillet? Butter or Mayo?

Mayo. Makes a crispier lighter crust. Better for dipping in soup or eating with a pickle.

 

[weepete]

Hahaha, we call them toasties over here. And butter on the outside every time. But if I'm grilling it at home and seeing as I don't have a toastie maker (one of those heated grill on both side contraptions) I'll toast the bread dry in the pan on one side, put the cheese in between the toasted sides and return it to the pan as a complete sandwich to let the other sides blacken a wee bit and melt the cheese.

If I feel like jazzing it up a bit then the toasted sides get rubbed with a cut garlic clove, and the cheese goes on with some fresh basil, fresh chopped chilies and some balsamic vinegar.

 

[Braineack]

So what say you photo people? What do YOU spread on the outside of your grilled cheese sandwich before browning it in a skillet? Butter or Mayo?

butter on the outside, mayo on the inside (of inside buttered bread).

having a little bit of mayo mixed in with melted cheese makes it rich.

but i also use like 4-5 different types of cheeses in my grilled cheese sandwiches.

 

[BananaRepublic]

You could just give the give your liver and arteries a break and go bread then cheese then stick on few cut up baby tomatoes then another slice of bread as the bread is full of sugar anyway, American bread that is, why make it worse