An OG for my son. Butter, white bread and American cheese.

Cheddar

Jalapeño pepper jack

Dave’s killer bread 21 whole grain and seeds

Olive sourdough, mozz and cheddar, and some white sausages with cholula on top. First time making grilled cheese btw. And not the last

I find it that I can only get the cheese to stay inside the bread when the heat isn’t so high. But the thing is, I always use whole wheat bread or bread made by any kind of brown flour, since white flour gives me stomach issues

When I use that type of bread, they need more heat to properly toast the bread, which in turn makes the cheese melt too much, to the point it comes out of the sandwich

How do you guys get the bread to stay crunchy? The second half of my sandwich always turns floppy by the time I finish the first half.

Mild cheddar, pepper jack, Parmesan, Sourdough, fried in Irish butter and cheese guts with a side of creamy tomato soup. Here for a delicious time not a long time.

You all gave me some great tips and techniques for upping my game and avoiding burnt bread & cold cheese. Much appreciated! This was my first pass at cooking them low and slow. Ezekiel sprouted grain bread, Colby Jack cheese, cast iron griddle pan. Low heat, mayo on one side, lots of butter, grilled open-faced until cheese starting melting.

Gooey heaven.

Try it.

Just had some end pieces and one middle piece of sourdough left. Worth it.

Homemade tomato soup 👌

I’m all for the fancies, but sometimes those prepackaged processed cheese slices hit different