I agree, but I do enjoy adding a bit of Idli Podi (basically Chutney powder) to kick up a grilled cheese.
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Seems a bit too restrictive. Usually people are talking annout adding one item, not āall theseā.
I remember Artisinslās grilled cheese with apple and Montgomery cheddar. I think all their grilled cheese is on offer had something beyond the cheese.
I think all there grilled cheese is on offer had something beyond the cheese
Personally just as happy with a cheese toasty, most of the time. The butter doesnāt add enough pleasure for the calories.
Some sliced roasted jalapenos or serranos so itās like a popper.
Donāt get me wrong, Iām not saying you canāt put your own spin on it, we do a sliced grilled chicken breast, avocado and jack cheese on Sourdough but once I add a protein I feel like it changes what a grilled cheese sandwich is and becomes just a grilled sandwich.
And I wholly disagree on the butter pleasure comment. Itās heathier than mayo as well.
Agree 100%. My own version would just be cheese or a little something (hot peppers) to liven it up, or just some Tabasco on the side.
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While we are getting pedantic do we want to revisit the topic as to whether hotdogs and hamburgers are just sandwiches as they are just meat between bread?
I donāt know if it was a well schemed plan or legit, but if youāve ever seen Gordon Ramsayās grilled cheese drama on Youtube itās worth a quick look, at least for the comments.
He makes a grilled cheese thatās nowhere near melted and gets flamed in the comments. People call it āmedium rareā etc. Then his āredemptionā grilled cheese basically a fajita sandwich with cheese and the flaming continues.
No, but if you put ketchup on your hot dog you have the palate of a Yak! 
well duh, ketchup is not my jam in general.
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Great question. Iād say itās no longer a grilled cheese sandwich once the cheese is no longer dominating the flavor.
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On the cover of a recent Food and Wine they had a Parmesan crusted one that Iād like to try. Other than that it was just sharp cheddar and GruyĆØre. Looked pretty darn good, but maybe OTT?
I usually stick to the basics but I read a great trick (on serious eats?) about a year ago which seriously upped my game
Grill one side of the bread before making the sandwich with the grilled side in. This accomplishes 2 things, an extra layer of texture plus it starts warming the cheese before it goes on the pan. A noticeable improvement
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That makes perfect sense to me.
Green chiles (Ortega) give it a nice Santa Fe twist.
I like using compound butters (cooking fat) . I cheat by using commercial blends (Shawarma, Berbere, Madras, Shichimi Togarashi, etc).
Speaking of fat, I made a grilled cheese sandwich using duck fat. Not bad at all.
Butter is healthier than mayo? Based on what ?
Not based on the type of fat.
Rosemary Parmesan bread with a little extra shredded parm grilled in on top
Swiss cheese and a little ground turkey inside (which does NOT make this a loose meat sandwich so back the F off Tuite).
I like using bacon fat when I have it but bathing suit season is coming so just regular butter
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Mayonnaise is made with seed oils, butter is animal fat. Iāll take animal over processed fat all day long.
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If you grew up white trash then all you really need is a slice of wonder bread and American cheese under the broiler to fill the double wide with smoke.
Fine dining from my youth!
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Exchange it for better bread and a very sharp cheddar and Iām there! Cheese toast is the way to go for the lazy. No mayo or butter needed.
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