31. Posted by mplessor on Mon, Apr 20, 2009, 11:59 am PDT

My secret is liberally adding garlic salt to the sandwich before grilling.

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32. Posted by felisia74 on Mon, Apr 20, 2009, 12:07 pm PDT

sounds strange but try a little creamy p.b. with some good sharp cheddar instead of butter, mayo, or Miracle Whip. good way to get a little extra protein into kids!

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33. Posted by lhs_cc_chick on Mon, Apr 20, 2009, 12:23 pm PDT

This is the dumbest article I've ever read. All of those tips are based on your opinion of how you like your grilled cheese. You should have given ideas for different kinds of grilled cheese to give people variety. And you make the reader feel like an idiot, not knowing how to make a grilled cheese sandwich. Waste of my time.

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34. Posted by miss nina on Mon, Apr 20, 2009, 12:47 pm PDT

salted butter is not best. why add extra the extra sodium to an already salty sandwich? unsalted is best; if you're a real chef you will understand!

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35. Posted by youngseniorgal on Mon, Apr 20, 2009, 12:47 pm PDT

Ever tried Monterey Jack for the cheese, for as Emeril says, "Kick it up a notch"?

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36. Posted by mememe! on Mon, Apr 20, 2009, 12:52 pm PDT

Spread a little pesto on the inside of one of the slices, before putting the cheese on. Dee-lish!!!

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37. Posted by marydb8708 on Mon, Apr 20, 2009, 12:58 pm PDT

Personally I like my smokies as I call them they are grilled Colby Jack cheese and salami...It's all about one's taste not anything else.

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38. Posted by John R on Mon, Apr 20, 2009, 1:07 pm PDT

All of these suggestions sound fabulous. Try dipping your sandwich in picante sauce. Gives it a little zing.

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39. Posted by Heather S on Mon, Apr 20, 2009, 1:08 pm PDT

The brie and strawberry jam sounds diving. Totally going to have to get the stuff to make it!!!

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40. Posted by london_days on Mon, Apr 20, 2009, 1:27 pm PDT

Yes, an article on how to make grilled cheese is pretty lame...that being said, I had to make a comment;) My mom makes a great grilled cheese sandwich, and I ate them a lot as a kid (not so much now with all the fat:). Sourdough bread, butter, and a really good cheddar cheese like Tillamook (for those of us out West) are what she uses. And, like others have commented, do NOT squish the bread! My mom's secret is cooking the sandwich on the stove very slowly...that makes the cheese almost fluffy! And using a lot of cheese too, of course. My husband likes to add red onion slices to grilled cheese sandwiches, or even pineapple tidbits or jalapeno slices. Worth a try if you like any of those!

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41. Posted by aidasalinas@sbcglobal.net on Mon, Apr 20, 2009, 1:32 pm PDT

all these tips are great! add tomatoe and carmelized or grilled onions! adds a kick thats great!

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42. Posted by Debbie R on Mon, Apr 20, 2009, 1:35 pm PDT

A friend my mine who works at a diner,uses the mayo effect. She said it delish,I've never tried it,but now I'm tempting too LOL.

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43. Posted by jessicoo2003 on Mon, Apr 20, 2009, 1:51 pm PDT

I do olive oil instead of butter and add sliced tomatoes and avocado to the inside. For cheese I have done mozzarella, or a combo of jack, mozzarella and cheddar. The nuttier the multi grain bread, the better!

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44. Posted by hilogirl89 on Mon, Apr 20, 2009, 2:00 pm PDT

I do all of these things when I make a GCS except I don't put a lid on the pan prior to the first flip. I find the cheese melts nice and gooey w/o the lid as long as the heat isn't too high. If you put a lid on it make sure the fire is low as to not steam the bread ( you want it crisp) I also smash the sandwich. The pressure makes the bread hotter and makes it toastier.

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45. Posted by mirkwood7676 on Mon, Apr 20, 2009, 2:08 pm PDT

wow... is this the same person who tried saying fruit smoothies are too fattening and full of calories? This is a time of high unemployment. How does this person have a job?

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46. Posted by Mel on Mon, Apr 20, 2009, 2:09 pm PDT

Use your favorite bakery sliced bread or slice a loaf yourself (this makes a sandwich that is crunchy and chewy). Dip one side of slice of bread into olive oil (garlic and herb infused is the best). Then use Swiss and deluxe American (1 slice each). Lay half a slice of American and Swiss and then lay 1/2 of the Swiss on top of the American and visa versa for the American Cheese. Grill it up in a nonstick-skillet and it's even better if you let the cheese slice extend past the bread so that it oozes and browns around the edges of the sandwich.

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47. Posted by hotlips_hc on Mon, Apr 20, 2009, 2:11 pm PDT

Try adding thin slices of avocado! You wont regret it!! I make mine with real butter, avocado slices, tomatoes, cheddar, american, swiss and parmesan cheese with a sprinkle of garlic. OMG it is to die for!!!

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48. Posted by samiam on Mon, Apr 20, 2009, 2:13 pm PDT

slices of bread, cut thin (as far as bread selection goes, all I’ll say is the bigger the loaf the bigger the sandwich) •1 teaspoon (or more) smooth Dijon mustard •1 cup Grated cheese (This is the soul of the thing, so use the good stuff. We like a semi-hard, semi-soft combo like smoked gouda and Gruyere or Fontina with a young Asiago. If you’re a purist, go for the Cheddar, but make it sharp and aged if possible.) •Good quality olive oil for spritzing. Preparation: Find 2 heavy skillets that will nest together. Two (10-inch) cast iron skillets are ideal. Heat them over high heat. Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread. Spritz the bread surface that’s staring up at you with olive oil using either a Misto or a pump sprayer. A light coat will do, don’t soak. When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down in the middle of one pan. (if your pans are a different size, this would be the smaller one.) Spritz the slice now facing you, as well as the bottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isn't cast iron, weigh it down with a brick, can, or something of similar heft. Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on the pan, it’s done. This will take anywhere from 3 to 5 minutes. Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it). Just look at it. It’s perfect…better than mom’s. (no reason to tell her) Remove to a plate, count to 10 and slice it in half. Take a bite. Take another

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49. Posted by rfbellman on Mon, Apr 20, 2009, 2:16 pm PDT

Gotta have bacon on a grilled cheese sammich.

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50. Posted by Pam on Mon, Apr 20, 2009, 2:23 pm PDT

My favorite grilled cheese sandwich is swiss on rye. It has a nice punch.

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51. Posted by Charlotte Rose on Mon, Apr 20, 2009, 2:32 pm PDT

I cook mine in the oven, turning once and add a slice of onion instead of the tomato. Makes the bread crisp, not soggy.

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52. Posted by Rebecca S on Mon, Apr 20, 2009, 2:49 pm PDT

Mayo there is no other way to grill cheese sandwiches it makes your grilled cheese extra crunchy and golden brown and I agree NEVER squish your bread....what ever bread or stuffing you use there is nothing like a grilled cheese sandwhich

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53. Posted by John on Mon, Apr 20, 2009, 2:53 pm PDT

Wrong advice. The secret to melting the cheese is not a lid or grating, it is cooking at low heat. If your butter is too cold to spread, you can melt it in the pan and set the assembled sandwich in the melted butter and push it around to soak into the whole bread slice. Fresh tomato and sourdough are a nice touch as is bacon.

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54. Posted by janwhtny on Mon, Apr 20, 2009, 3:05 pm PDT

thin sliced tomatoea and a pinch of oregano..... now that's italian

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55. Posted by Diane N on Mon, Apr 20, 2009, 3:15 pm PDT

good bread, great cheese, any favorite mustard, always pure salted butter. Watch they don't burn and you've got it!!!! Pass the milk.

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56. Posted by c.moses1964 on Mon, Apr 20, 2009, 3:20 pm PDT

love tomato with the cheese, and sometimes dill pickle slices are good as well...never thought to grate the cheese. Have always used Velveeta. I;'ll definitely try it with the grated cheese.

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57. Posted by Arnold Friend on Mon, Apr 20, 2009, 3:23 pm PDT

Using cheddar will ensure your sandwich is an oily mess. Also, never, EVER cover the pan while cooking a grilled cheese, because the accumulated steam will cause the bread to become soggy, and it won't brown/crisp properly.

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58. Posted by leskobear on Mon, Apr 20, 2009, 3:45 pm PDT

Add thinly sliced tomato, spinach leaves and avocado, and you've got a great sandwich, especially if you use pepper jack cheese!

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59. Posted by BRENN on Mon, Apr 20, 2009, 3:49 pm PDT

I LOVE GRILLED CHESSE, THERE ARE SO MANY WAYS TO MAKE ONE, BUT IT IS HOW YOUMAKE IT AND WHAT YOU MAKE IT WITH. APPLE SAUCE ON THE SIDE TRY, IS WONDERFUL AND THE VERY BEST TO DIP IN TOMATOE SOUPS TOPPED WITH SOUR CREAM AND GOLDFISH CRAKERS (ITS 4:20 EVERYONE, THIS HITS THE SPOT FOR THAT MUNCHY TIME)

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60. Posted by smkasey19 on Mon, Apr 20, 2009, 3:50 pm PDT

Add cream cheese to your grilled Cheese. It is absolutely wonderful

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