btw, I prefer to make my 'grilled cheese' like this:
I just call it Panini, I guess it's the same, sans the butter...
They call that "toast" here...it's basically a grilled cheese sandwich with a slice of ham in the middle. It's good to have in the evening over a drink or ten at the pub. They typically use Sottilette, which is like Italianized American cheese, but it's white. It's horrible cold but when cooked it's really fucking good for some reason. It melts perfectly. You can even put it in pasticcio or lasagne and it's still awesome.
Cheddar is almost impossible to find here unless you go to a specialty store. My grandmother used to make the most awesome grilled cheese sandwiches; big, thick slices of sharp cheddar, oil in the skillet, and with a pat of butter on each side of the bread.
yup gotta love some jack and pepper jack. i think provolone is pretty much the same thing.Monterey Jack, although I don't know how easy that would be to find in Europe.
You could probably jerry rig it to work by smashing two pieces of buttered bread with cheese between them as flat as you could manage and popping it into the toaster.
The new direction of this thread, combined with another thread on the board, presents me with a slight conundrum. I'm hungry now, but I'm about five minutes into a piece of gum.
Yes. Drive to the store and buy bread that has fairly small and extra super thin slices -- look for diet bread, as that is usually fits the bill. Then get a package of those nasty oily processed cheese-food slices that swears it's got dairy in. Go home. Take two pieces of the bread and put a single slice of oil cheese between them. Put the sammich in the toaster and toast. It's almost completely inedible and almost nobody ever has the proper ingredients in the house, making it rather significantly less convenient than firing up the stove, IMO, but there it is.and on a side note...does anyone know how to make grilled cheese with a regular toaster? i know there a way but i just cant remember...im too lazy to fire up the stove