this post was submitted on 19 Aug 2023
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(Pure opinion) I feel like there's a difference in the level of saturation in the bread before the toasted patina forms. Spread before soaks deeper, in the pan seems to crust faster and thinner.
Butter, unless we've got a duck hen laying at inopportune times. Then it's duck egg mayo.
Grilled cheese sandwiches are a near-perfect conveyance mechanism for soups. For us, tomato soups get sharp cheddar, butternut and acorn squash soups tend to get a provolone, and I'm fond of smoked cheeses for pumpkin soup. Sourdoughs are great but we're also fans of cracked wheat breads.
I prefer mayo, spread on the bread. Any type of melty cheese will work, no hard like provolone or super crumbly liek feta. Any bread can also make a good grilled cheese. I have had amazing Swiss and rye grilled cheese. I also consider a cheese quesadilla a grilled cheese and I make those often as well!
Love duck eggs never had duck egg mayo.
Sriracha mayo is really good to use, if you like Sriracha.
Ohh I do, sometimes I spice my GCS with red pepper or cumin.