You Know What Really Grinds My Gears? Now with 3x more gears...

[undercoverbrother]

Originally Posted by Erick Estrada

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

[fotze2]

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.

[TorqueDog]

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.

[CorsiHockeyLeague]

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.

[Wormius]

Originally Posted by CorsiHockeyLeague

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.

His quick pan pizza dough recipe is really good.

[Geraldsh]

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.

[chemgear]

3 slices? Holy carbs.

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.

[TorqueDog]

Originally Posted by chemgear

3 slices? Holy carbs.

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).

[fotze2]

Originally Posted by Erick Estrada

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.

[Cecil Terwilliger]

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.

[PaperBagger'14]

Originally Posted by Cecil Terwilliger

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.

[fotze2]

Originally Posted by Cecil Terwilliger

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.

[calgarygeologist]

Originally Posted by fotze2

I had one of those and my wife chucked it. Loved that thing.

We had one when I was a kid and I probably made a grilled ham and cheese sandwich every single day. That and Pizza Pops kept me alive as a kid.

[chemgear]

Originally Posted by TorqueDog

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-Hate-Hulse]

Originally Posted by fotze2

I had one of those and my wife chucked it. Loved that thing.

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.