How NOT to make a Grilled Cheese SammichOct 23rd, 2012 | By Sean Ward | Category: Retro Blog
6,000 recipes were entered in the Greatest Grilled Cheese Sandwich in America Contest.
Hopefully they had more than one judge.
Note: This blog entry was originally created in March of 2005, so the link to the Greatest Grilled Cheese Sandwich in America Contest has been removed. It disappeared some time ago. If you’re interested, here’s a more current (2012) article about the Best Grilled Cheese in the U.S.
Like most folks, I enjoy a grilled cheese sammich now and then, so last time I visited the local HEB (Founder: Florence Butt, Chairman and CEO, Charles Butt), I picked up all the necessary ingredients – white bread, margarine, and individually wrapped American cheese, the store brand.
Years ago, the store brand was clearly marked H.E. Butt, making it butt cheese. Glad they changed label. Now it’s American Pasteurized Process Cheese Food HEB Singles. Mmmmmm – sounds so much tastier.
Making the sammich is easy. Start by slathering margarine on each side of two pieces of white bread, and toss them on a hot griddle or pan.
Holy crap! Is that a face in that sandwich? It could be a man’s face, with a beard. Anytime you see an image of a man’s face with a beard it can only be one person, and you know who that is.
Aficionados and frugal gourmets may be interested in how to make grilled cheese sandwiches with a clothes iron. While the movie Benny and Joon may have popularized this practice, it’s important to have input from scientific process, otherwise you really won’t know what setting is best for you – rayon or wool?