Grilled cheese
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« on: August 25, 2016, 04:00:51 am »

What's your version of a really good grilled cheese sandwhich?
What makes it so unique/different than the standard?

I make mine with kimchi. Surprisingly good first tie i tried it. The sourness and astringency of the kimchi goes well with the creamyness of the cheese. the kimchi as well gives it a little kick of spiciness, that just makes you wanna eat more.
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« Reply #1 on: August 25, 2016, 08:49:29 am »

i make a basic (from the north of Chile?) pizza: tomato sauce or ketchup, oregano, black pepper, sometimes garlic powder, some ham and most importantly Sour/bitter/salty purple olives (aceitunas de azapa). now i'm hungry. You can put some Merkén on it too  Cheesy (dried smoked 'cacho de cabra' chilli from the mapuches) and butter.

basically i just put everything on it and hope it doesn't leake  Crazy?
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« Reply #2 on: August 25, 2016, 08:12:16 pm »

i make a basic (from the north of Chile?) pizza: tomato sauce or ketchup, oregano, black pepper, sometimes garlic powder, some ham and most importantly Sour/bitter/salty purple olives (aceitunas de azapa). now i'm hungry. You can put some Merkén on it too  Cheesy (dried smoked 'cacho de cabra' chilli from the mapuches) and butter.

basically i just put everything on it and hope it doesn't leake  Crazy?

what kind of bread do you use? for mine i just use a basic whole wheat loaf.
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« Reply #3 on: August 26, 2016, 12:33:36 am »

i actually use pita bread, first did it because the brands of packaged pita in Chile are really low calorie *100kcal per unit* so i wouldn't regain wheight, and i discovered that it tasted amazing, the fillings took front center, it was crispy but easy to bite, and the grill plates made the cheese leak LOL, so i would open the grill slightly when it looks like its fully melted and then wait a bit for the cheese to brown and create a crust.

I  feel like Nigella, i'm smiling so hard telling you about this LOL

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« Reply #4 on: August 26, 2016, 02:52:46 pm »

i actually use pita bread, first did it because the brands of packaged pita in Chile are really low calorie *100kcal per unit* so i wouldn't regain wheight, and i discovered that it tasted amazing, the fillings took front center, it was crispy but easy to bite, and the grill plates made the cheese leak LOL, so i would open the grill slightly when it looks like its fully melted and then wait a bit for the cheese to brown and create a crust.

I  feel like Nigella, i'm smiling so hard telling you about this LOL

ooh that sounds lovely. though i'm more used to my pita being dipped in hummus or maybe pita pocket sandwiches, also pita bread is low calorie?!
Have considered grilling it directly in an open flame for the grilled cheese? so that the Pita could get a slightly smokey taste?
recently i've been reclaiming my fondness of sourdough bread.

well why shouldn't you? smile that is. good food should put smile on someone's face. it is the proof that what we're eating was made with care and thought, even if it was made by us.

That's what i believe Nigella Lawson's appeal is. She is enthusiastic and genuinely displays her enjoyment of cooking and most importantly eating.

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« Reply #5 on: August 27, 2016, 09:10:40 pm »

Sourdough bread, spread with basil pesto, topped with sun-dried tomatoes and a layer of mozzarella cheese--broiled for about a minute and a half.
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« Reply #6 on: August 28, 2016, 04:59:05 am »

Sourdough bread, spread with basil pesto, topped with sun-dried tomatoes and a layer of mozzarella cheese--broiled for about a minute and a half.

i'm not really a fan of open faced sandwiches, but that looks delicious. 
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