1st attempt was a fail since all the cheese leaked out thru the sides and left me w no cheese in between. (First pic)

2nd attempt I loaded w cheese and perfected it. Ignore my thumbs, it’s an ss from my video

Complimented with tomato soup

Cheese pull video with sexy crunch:
https://imgur.com/a/QF9al4O

Still good though

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Jalepeño sourdough, triple cheddar blend, natural american, butter. Cast iron. The omelette has mushrooms, garlic and Swiss.

I’ve always been lazy and used to make my “grilled cheese” in a sandwich press without butter.

Today I finally tried making it the “proper way” (as this sub taught me): lightly buttered bread, lots of cheese, low and slow in the pan.

Needless to say it was mind blowing compared to what I was used to. BTW cheese is Gouda (technically Dutch jong-belegen kaas).

Bottom line: thank you for showing me the way.

Simple Kroger Cheese Slices (Pepper Jack for me, White Cheddar for my wife) Crusted with grated Parmesan, Cayenne, Garlic Salt and butter. Cooked in butter. Tasted amazing!

Had to try out my new carbon steel griddle for induction

Does anyone like sprinkling a little bit of anything else on the butter like I do? A dash of salt and pepper, powdered garlic/onion? Maybe some oregano or basil? Some chili flakes? Everything works and I'm curious if I'm the only one

Sorry I didn't get a better picture, I was really hungry. American and sharp cheddar on Dave's White Bread Done Right. It was delicious, especially given how little effort it required. 13/10 will toast again

Cabot Horseradish cheddar, Monterey Jack, and Gouda, on double toasted sourdough using Hellmanns mayo as my toasting agent and then sprinkled with Morton’s kosher salt. It’s served with some Keebler Chili cheese tater skins chips

It was soooo good.

hadn’t made one in a while but this was dang good. only three ingredients. stacked two slices of a mystery cheese i found in the fridge, spread butter everywhere i could on plain white bread before toasting each side on a pan.