@beagle Yum. Is that muenster? I miss my 'pudding', since all the cooks have passed... There's always L's Golden Syrup on toast.
Admin Post I'm not exactly sure what the original post was about but I eat something like this a couple of times a week. Usually on a bigger piece of bread though. My cheese of preference is Havarti.
Interestingly enough... The original post was 'fence repair'. Then it turned to omelets. Now, it's pretty cheesy.
My wife is the specialty Cheese manager at a sort of gormet grocery store (Mariano’s), and while she can have any kind of cheese on toast, we have a couple simple fav’s, and combo of Cheeses: Usually Extra Sharp Cheddar, but if it’s extra thick, it won’t melt before the bread toasts, so you put half a slice of American on the bread sides of the cheddar (the reason American is not officially cheese, is because it does not contain enough salt to be considered true cheese, but that’s also why it’s floppy, and melts faster), the American works like a melt inducer/heat sink to the cheddar, getting it to melt at just the right time when your bread is toasted just right. Another trick is to use Mayo on the outside of the bread instead of butter/margarine, as Mayo takes longer to brown than the other two. I make egg grilled cheese, I sunny side up an egg, put it between thin sliced cheddar (or American), a couple slices of bacon (pre-cooked works fine), the bread of your choice, and grill the mess... magnifique’! We say “grilled cheese”.
OK, as I thought. I had this quite often when I lived in NC, cheese on toast in the oven using the broiler setting. Still make it on occasion. We called it Cheesy Toast. But I still by far prefer a Grilled Cheese Sandwich. But I like both.
. LOL. I realize your jest,LOL. I did mean bananas as a separate entity from Mac & Cheese. Following your thoughts, bananas in mac & cheese, is way beyond inedible for me. That just gives me 'Arg! chills', eww! Everyone i different. My late wife when we moved in together, would serve Mac & Cheese as an entree. That did not last. To me mac & cheese is a very poor side dish when absolutely nothing else is available. A slice of American 'cheese' on two pieces of dry white bread was a cheese sandwich Of course many would consider my eating habits and food/condiment usage beyond strange. When I had just begun my 3 year tour in West Germany, I was introduced to bratwurst on a bun served most often with a rasher of French fries. They always served with side cup of mayonnaise. After using on the bread, the balance was on the French fries. At first it was "what??" But I came to like it, even prefer it that way. I also buy big bottles of ranch dressing, using it often in place of mayonnaise (or whipped salad dressing/generic Miracle Whip), instead of sour cream, dip, and many more things.
The secret is really butter. Melt a chunk of butter in the pan and dip the top slice (outside down) to soak some of the butter. Then assemble the sandwich and place in the remaining butter, bottom side down. After a while, flip to toast the buttered top side until all the cheese is melted. Another secret is to char a little bit of the cheese. It's easier if the cheese slice sticks out of the bread.
@jefffam Mayo IS a good 'dippin sauce' for fries..!! Mayo & onions are good on 'dogs'. Mayo on a grilled, pb & banana, make it 'non-stick'. (goin down) Mayo & 'mater, grilled cheese sammies. Mmm Caesar works as well as ranch, also... Don't knock it til... Enjoy, y'all.!!
Fun stuff here. We do cheese toast - cheese on one piece of bread. Put in toaster oven and use grill and broiler to make it oh so perfect. I call mayo the "bread lubricant". And the toasted cheese - that's a sandwich WITH mayo inside no butter on bread or not much. A toaster oven made sandwich. Then the ultimate - make up a cheese sandwich with mayo. Butter the outside of bread, preferably melted and brushed all over. Throw that in med high frying pan. Nothing healthy about it. Just pure goodness. Cheese type? Who cares, it's cheese!!!but wait, if you're using sliced "American", it needs to be deli style. No good cheese comes in prewrapped slices that I've found. And Velveeta is too salty for consumption. And it's just weird. In our house, we basically keep some sliced on hand, some orange shredded, some white shredded, and maybe some colby jack (white AND orange) and even pepper jack shredded and slices too sometimes. Do you guys have pimento cheese? A good pimento cheese makes a good sandwich or toast. Add bacon to any of these as well. All go well with vegetable soup. Stan's brand or whatever our butcher shop keeps. Ruth's and Star brand should bot be sold, imo.
Any 'Star' item is toss-able. Ruth's, thick, old fashioned if you're desperate. 'Curley' burgers use a homemade recipe. Mmmm. Those are real PC Sammies.
Hmmmm.... Cheese on toast with some spaghetti sauce, and maybe a few pepperoni..... And what if I made the toast round and served it with beer? You guys may be onto something.
In this household we make it with thinly-sliced marbled rye bread and maple smoked cheddar. When we're feeling reckless we'll put sliced beefstake or some similar heirloom tomato under the cheese. It's damn good either way.
In New Zealand we call one slice of bread toasted with cheese on top 'cheese on toast' and cheese between two toasted slices of bread 'cheese toasties' A kiwi classic is ham, cheese and tinned pineapple in a toastie. We used to only use jaffle iron styles, but now George forman style sandwich presses are becoming more of the norm.
