That and the clubhouse were the only sandwiches I recall having three slices when I worked at restaurants in the 80's. I'm pretty sure clubhouse sandwiches are still three slices right?
not always
the world is a topsy turvy place
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Captain James P. DeCOSTE, CD, 18 Sep 1993
Sorry to ridiculize this. I want my nice food to be good but old school food to be nostalgic.
Make grilled cheese with old bread, wife asks if i want some edam, emmentaler, or gouda, gruyere or Esrom. Melting cheeses. Cheddar can go die.
Nope, I want Kraft singles. Honey ham. No fancy black forest with the bumhole colored ring. If fancy, Prosciutto Cotto. Old school schit ham that has no discernible body parts from where it came from. And a blob of ketchup. Monte Cristo takes it up a notch. Extra slice of texas toast is a bridge too far tho.
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I have definitely made some posh grilled cheese sandwiches in my time, but there is something just so perfect about Kraft singles for that ultimate 'when I was a kid' grilled cheese sandwich. White pillowy-soft Wonder bread (not the high-in-fibre version), and Kraft singles slices.
It's like that movie 'The Menu' which -- I won't spoil it -- the dish that stops his insanity for a brief moment, there's something great about the purest interpretation of a classic. Nothing fussy.
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Originally Posted by Azure
Typical dumb take.
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You actually have to mix the singles with a melting cheese for the best result - I use singles plus swiss. See this video (also contains a very good easy recipe for excellent tomato soup) - just skip to 8:45 if for the scientific method being applied to classic grilled cheese.
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Last edited by CorsiHockeyLeague; 03-16-2026 at 03:49 PM.
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You actually have to mix the singles with a melting cheese for the best result - I use singles plus swiss. See this video (also contains a very good easy recipe for excellent tomato soup) - just skip to 8:45 if for the scientific method being applied to classic grilled cheese.
My wife moved the mayo!
It’s supposed to be in the fridge door, second shelf on the opening side of the door. That’s the perfect height to grab the bottle squirt a bit on the bread and drop it back in place and shut the door. No hunting, no bending over to find it on the bottom shelf, no heat loss from the fridge during the fruitless hunt.
She’s skating on thin ice here.
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At that point, you might as well go all out and use the Croissant loaf slices. Probably a full pound of butter and cheese all in.
Again, we're talking about a sandwich basically assembled between slices of French toast. Not exactly a top choice for those watching their girlish figure.
Those croissant loaf slices look epic though. Worth trying once before you die (and you will die after eating it).
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Quote:
Originally Posted by Azure
Typical dumb take.
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That and the clubhouse were the only sandwiches I recall having three slices when I worked at restaurants in the 80's. I'm pretty sure clubhouse sandwiches are still three slices right?
But those are agreeable small slice. Monte is that thick texas toast stuff. Now the bread ratio is getting out of wack. 75% of bites are only bread and unmelted cheese and raw egg. But we are all are a bunch of fat rucks and want value and size, so why not 4 slices? No one values taste. I can stop at circle K and get some McCormicks poo bread.
Since we’re talking sandwiches it reminded me of the redneck grilled cheese variant a friend of mine shared with me about 25 years ago.
Spoiler!
Requires one of these grilled cheese makers that seal the outside of the bread.
- White bread buttered generously like a normal grilled cheese
- using canned pie filling, he always preferred cherry pie filling, scoop onto the bread. Don’t want to overfill or it’ll leak.
- cook in the grilled cheese maker until golden brown
- apply store bought cream cheese icing (or make your own)
It was so hilariously low rent. But hot damn as a 16 year old it hit the spot.
Last edited by Cecil Terwilliger; 03-16-2026 at 06:28 PM.
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Since we’re talking sandwiches it reminded me of the redneck grilled cheese variant a friend of mine shared with me about 25 years ago.
Spoiler!
Requires one of these grilled cheese makers that seal the outside of the bread.
- White bread buttered generously like a normal grilled cheese
- using canned pie filling, he always preferred cherry pie filling, scoop onto the bread. Don’t want to overfill or it’ll leak.
- cook in the grilled cheese maker until golden brown
- apply store bought cream cheese icing (or make your own)
It was so hilariously low rent. But hot damn as a 16 year old it hit the spot.
I make the same when I go camping using a cast iron sandwich press. Have a couple puffs on a joint around the campfire and making a couple of these bad boys really hits the spot.
Since we’re talking sandwiches it reminded me of the redneck grilled cheese variant a friend of mine shared with me about 25 years ago.
Requires one of these grilled cheese makers that seal the outside of the bread.
- White bread buttered generously like a normal grilled cheese
- using canned pie filling, he always preferred cherry pie filling, scoop onto the bread. Don’t want to overfill or it’ll leak.
- cook in the grilled cheese maker until golden brown
- apply store bought cream cheese icing (or make your own)
It was so hilariously low rent. But hot damn as a 16 year old it hit the spot.
I had one of those and my wife chucked it. Loved that thing.
Again, we're talking about a sandwich basically assembled between slices of French toast. Not exactly a top choice for those watching their girlish figure.
Those croissant loaf slices look epic though. Worth trying once before you die (and you will die after eating it).
They are available now at Calgary Costcos, they are indeed worth a try. Somebody better call in the murders.
I still have mine - problably the 1st appliance I ever bought. My wife tries to chuck it annually. Proctor-Silex for the win.
Tried making an cooked chicken Ichiban noodle sandwich one. Better than you would think.
You lost me onn the scond part. Gross.
I first saw when when visiting my german buddy in Stuttgart who was a german exchange student, he jad gone back to finish ilhis degree (diplome) since they have way higher standards. He had only that in his showerless small apartment. Grilled cheese in the maker and Zigeuner Sauce which was a way tastier ketchup variant.
I had to have one when i got back, pre-dates my wife by many years. Then she chucked it. That was my memory/sanwich maker. Not bitter at all.
Extra slice of texas toast is a bridge too far tho.
There’s the issue. Classic double-decker sandwiches like monte cristos and clubhouses traditionally used thinly-sliced white bread. So three slices isn’t overkill. But the modern trend in sandwiches is to use Texas toast, brioche buns, focaccia, or other thick slabs of bread. So they skip the traditional middle slice. But then the problem is the filling gets squished out when you eat - preventing that was the whole purpose of the middle slice in the first place.
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Originally Posted by fotze
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I worked at the EUB a million years ago and had a racist mentor that would take us to that legion by old Murph's. I brought a co-worker who was AGA KHAN so obviously not white.
When we walked in the stares he would get were palpable. He was like 'I'm not feeling comfortable'. As he should feel.
But the meat draws and blatant racism plus the world's best Monte Cristo I have ever had. I have been chasing it ever since.
All this sandwich talk makes miss Rita's on 8th. They made a perfect classic clubhouse. 3 slices of bread, could even choose white or dark turkey meat. Plus came with extra slices of bacon on top. Not enough classic places around anymore.
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