S/O Toast thread, do you make grilled cheese with butter or?

Used to use butter, now I use mayo on the outside.

Butter or mayonnaise doesn’t matter but the inside of the grilled cheese must be grilled before putting the cheese in.

It’s only a toasted sandwich or a panini if the inside isn’t grilled as well.

I am embarrassed to admit this but never gave thought to what was in American cheese. Looks like I need to switch to cheddar. 

You realize that it has to be from the Cheddar region, right? Otherwise, it's just sparkling cheese.

I have tried using mayo instead of butter but I prefer butter.  Nothing but American cheese between the bread.

I use melted butter on the outside of the bread. DW uses a pat of butter in the hot pan. I like my version better as the bread is fully buttered, whereas her version often has dry spots.

I spread butter on the outside of both pieces of bread, then sprinkle parmesan cheese over the butter. Inside the sandwich I spread cream cheese on the bread, then whatever cheese I happen to have in the fridge, whether it's sliced or grated, or both. I pan fry it in more butter, then put the lid on the pan over low heat to make sure all the cheese in the middle is melted.

I have tried mayo on the outside, and it was okay, but I prefer my butter and parmesan mix. 


** WTF is my computer trying to tell me that 'sandwich' is a spelling error, and that 'sandwhich' is the correct way to spell it??

I was about to say I never had a grilled cheese with American cheese, but then I remembered I eat the school's grilled cheese sandwiches.

As an adult, I use bakery bread and 2 or 3 different cheeses- not American. Maybe add mustard (yeah, I know) and tomato. I'd add bacon but I'm too lazy to cook it. Bread is buttered on the outside.

And here is where I lose all credibility. I grew up on Velveeta grilled cheese. Yes, I know it is a cheese product, not a real cheese. I loved them as a kid and now I'm craving one. Don't tell anyone but I really like Velveeta.

All must be served with Campbell tomato soup. Add a piece of butter to the tomato soup, too.

This is spooky because earlier when I was cooking a grilled sandwich, before seeing this thread, I did wonder what it would be like using mayo instead of butter. I also fancied having it with tomato soup and I've never had a grilled sandwich with tomato soup.

I have grilled cheese rarely as I try to keep away from dairy but when I do succumb (and it's been twice this month!) it's butter on the outside, a very small amount of butter on the inside to stick it together and a mature, strong Cheddar. I like it with cherry tomatoes inside or thinly sliced onions.

Mayo. Also use a variety of cheeses and like to add a bit of whole milk mozzarella cheese for the stretchy cheese moments.

I used to use butter but I read about using mayo here years ago. And I’ve been doing it that way since.

Definitely with mayonnaise on the outside of the bread.  It gives the bread a unique flavor and extra crunch that you don’t get with butter.  I also add a bit more flavor to the bread by giving it a light dusting with very fine Parmesan cheese after spreading the Mayo.  You know, the stuff in the green cylinder container that many of us grew up with for spaghetti.

When I first moved into the house, I had nothing in the kitchen other than some paper plates and bowls, and plastic utensils.  I went to Walmart and found this sandwich maker for only $9.  I like making grilled cheese sandwich portions to have with my tomato soup and since I knew it would be months before I was able to use my panini maker, I figured it was ok to buy this cheap sandwich maker to use in the mean time.  I will just donate it when I find my panini maker.

 You have to smash the lid down until you can close the clip so you need to center the cheese filling in the middle of the bread and cannot over fill it.  The pressure pushes the filling out to the edges while cooking. I was afraid to smash it down the first time I used it, but it really seals the crusts together and keeps the melted cheese inside the sandwich. This little thing makes amazing sandwiches and is a breeze to clean up.  I like that it cooks both the top and bottom simultaneously.

I rarely have mayo in the fridge. I grew up in a Miracle Whip house and never acquired a taste for mayo.

I have had mayo grilled cheese and didn’t particularly like it.

If my butter is too hard. I melt it in the pan and do a quick dip on both sides to get it spread evenly then grill on low to get it good and melty.

If I want to be really fancy, I sprinkle a little garlic salt on both sides for a nice pop of flavor.

I don’t always have American cheese on hand, but if I do, that goes in the middle. If not, then I do sharp cheddar or a combo of cheddar and Swiss.

I also found that spreading some peach preserves on the inside with the American or cheddar cheese results in a delightful sandwich (no garlic salt on this one, though!).

I think my Walmart Deli has it and so does Fareway, in their deli (Fareway is an Iowa supermarket chain).

I like to make my grilled cheese on Texas Texas toast. Two slices of American cheese, butter the outside of the bread and slow toast it in a skillet or griddle. Serve with vanilla shakes. Must have the vanilla shake with it. Sonic Drive-in always had THE BEST grilled cheese sandwiches. No Sonic's close to me though. Miss that!