My dad would always put grape jelly on his American cheese, white bread grilled cheese. In fact, the day before he passed he told me he was hungry. So, I called the hospital kitchen and ordered the fixings and a chocolate malt and he ate the whole thing and was so happy 😊.
How wonderful for you to have done this for your dad! What a wonderful gift to both of you to have had that moment. ... My dad was no longer capable of eating in his last days. I would have enjoyed feeding him whatever delicious things he wanted. That said, I was happy to be buy his side regardless when he passed.
It’s just so true 💕 I heard once that your dad is your first love. All of the things you look for in a relationship come from your dad teaching you while growing up.
I wish he had tested my favorite NYT Grilled Cheese recipe-Kimchi Grilled Cheese. The contrast of the fatty cheese and the tart kimchi is perfect. Plus, extra veggies?
Sourdough with butter and a little Kraft grated Parmesan cheese on the outside and medium cheddar and mozzarella on the inside. Mmm. The Parm adds a crispy, cheesy salty layer. So good.
I have never felt more seen. Thank you for doing all the heavy lifting and putting in the experimental work I’ve always wondered about. I’m that kind of guy that lays in bed thinking about how to make a better grilled cheese. Tonight, I can finally rest. After I make grilled cheese for dinner, that is.
This is everything. Grilled cheese is my favorite. The jam was a surprise... my husband makes awesome pepper jelly and lately we've been growing really hot peppers to put it in. I wonder how that would be in one of these....
Good timing! I’m making tuna melts today. I like to use lightly toasted sliced Italian white bread. I’ll top that with my tuna salad (there’s a little tangy Dukes mayo and dijon mustard in my tuna salad) I may top the salad with some pickled shallots then I’ll top that with deli sliced provolone and cheddar and stick it under the broiler til melty. I might then close it up before slicing. Super delicious!
Plus Carla Lalli Music recently did a tuna melt episode if you want to see her variations (I wouldn't recommend the massive hunk of lettuce, it complicates melting the cheese)
To avoid butter on your work surface, butter the first slice and sit it dry bread down - butter up. Then butter the next slice and lay that so butter and butter are together. Add mayo to the top of this stack. That top piece is the first to go in the pan. When you add the second on top of the cheese, you can spread the mayo on the now exposed, dry top.
Onion and cheddar together, so awesome, even not grilled! Also I love when cheese drops on the pan and grills, I purposely drop some now. Oh, I prefer using a griddle pan. Really a fun video, thanks! 💛
This is giving me the same vibes from when Claire Saffitz's videos were so fun. Trial and error and the science behind food. Also are the editors the same? I'm getting similar vibes haha.
Two recommendations for the outside spread. 50/50 mix of softened butter and mayo. Ghee painted on with a pastry brush. Garnish with garlic butter 100% 🤤
My favorite grilled cheese is inspired by the GC in the Caffe at Wynn Resort in Las Vegas. A firm crumb white bread - Wynn uses sourdough, I don't. Toast bread very lightly. Butter one side of each slice after toasting - will be exterior side. Room temperature cheeses. (Sometimes I microwave cheeses a few seconds until slightly warm, but not melting) White Cheddar, Gruyère, Fontina, and spread a thin layer of Boursin on one slice of bread. Melt butter in pan. Grill, flip, grill, med-low heat. Cover skillet as needed to retain heat, melt cheese thoroughly. Very gooey & decadent.
Mayonnaise is NOT better than butter. NOTHING can replace the flavor of butter. The people who complain about it burning just have their heat to high. Lower the heat, and it'll also melt the cheese at the same rate. Next, when you flip it, you always sprinkle finishing salt on both sides of the bread. Only butter and toast the outside, never the inside. Sharp cheddar will always be the best, but a Kraft singles for nostalgic days. Bread you switch up based on how fancy you feel, but white bread for the classic. If you want to use garlic butter, than use a good provolone instead. Always cast iron, albeit, I've not tried the oven method yet, which I hear may even make it better. If you do this, you understood the assignment.
Who doesn't love a grilled cheese sandwich? It's the ultimate comfort food. Eating a grilled cheese takes me back to my childhood, with memories of my mother making my lunch for me. You left out an essential component. You can't serve a grilled cheese sandwich without a bowl of tomato soup for dipping, and even that could be elevated with a tomato bisque. My favourite combo is a whole grain bread, for crunch and texture, and Emmenthal cheese, which is perfect for melting.
Omg I love tomatoes on my grill cheese. I make my own version of italiano grilled cheese - country Italian bread with fresh mozzarella sliced thin Parmesan cheese shavings with prosciutto and thin sliced of tomato. I use good olive oil and smear of compound garlic butter. Everything must be thin except the bread must be at least less than Half an inch. Yum or delisioso 👨🍳I rub a piece of garlic on the toasted bread yum
At one point, I heard that you should toast up the inside a bit first. I've tried it, it's okay... But it might especially work with your brioche, since you wanted more crunch in that.
Mustard on the inside. Just saying. The compound butter might be a bit much (herbs burn easily), but just garlic butter should add something really nice to the sandwich. Very good video :)
My version: * prepare the lazy compound butter: melt butter in the microwave (approximately enough amount to coat both inside and outside of the bread), take the bowl out, mix garlic powder, dried oregano, onion powder, dried basil, dried thyme to taste with the butter. * prepare the bread: regular white bread, don't get ones that are too thick bcs the outside will burn before the cheese melt thoroughly. Slather both sides of each slice with the lazy compound butter. * toast the insides of the bread slices that will later be covered with cheese. * cheese: cheddar for sharp aroma + mozarella for pull * toasting the outside of the bread: low fire, put one untoasted slice down, cover the open side with cheese, sprinkle turmeric powder very sparingly (strong flavor so if it's not your alley don't do it), sprinkle chili flakes, put the other slice on top. Cover until the bottom side is brown. Flip then wait until the other side is browned to your liking. 😍😘
I remember seeing grilled cheese recipes many yrs ago (25,25?) that also had sliced fruit as well. I seem to recall sliced apple and sliced pear, and the fruit would vary with the cheeses used.
Love this. Would love you to share the hot pieces with the other people in the studio and hear or see their reactions. I mayo the bread and put in skillet, then butter the other side and add the cheese so my board stays butte clean 😅
The British way is to use a specific cheese toastie maker. Lava-like cheese, crispy edges and almost pre-cut triangles. We use butter on the outside instead of mayo. Cheese toasties are the best.
The NYT comments section is ridiculous, people its a recipe we dont need all of your thoughts on all the "bad" aspects of a recipe. Just read it take what you want from your PAID subscription and go on with your life unless you have something useful to say.
My favorite grilled cheese is a bit fussy, honestly. Pumpernickel, butter only, mild white cheese, pine nuts. I also cannot recommend enough: salt and pepper your cheese! It's a game-changer. Even if I'm using white bread and cheddar, salt and pepper are still essential.
Just melt the butter/ghee in the pan, on medium. Take a slice and get the ghee around the edges before laying in the pan. Then put the cheese on, the other slice and cover a a min or two. When it’s time to flip, repeat but don’t cover. Keeping it on med-low keeps it from burning but gets it nice and crispy.
I made these following the Every Day pancake recipe. Divided the eggs and used buttermilk. The only thing is that they came out a little undercooked in the middle. Perhaps lower heat and a little longer cooking time
nice. like additions when i make. grilled onions are nice, but i have enjoyed the tuna melt a lot. grilled cheese with the tuna added, either in a salad or drained and patted dry. the more cheese the better for my liking.
But if you don’t want a lot of stretchy cheese hanging out of your sandwich that is a chewy glob in your mouth, but instead want a soft smooth flavorful melty cheese that comes easily with each bite, then which cheese would you recommend? Because pulling the sandwich apart grossed me out, but I am certain you would also be able have a good recommendation for me!
Loooove grilled cheese. I definitely got some good tips on how to change things up a bit sometimes. What kind of material is the black countertop made of? Love the black contrast with the light wood cabinets.
I like the mayo for the tanginess. Zero butter inside. I prefer cheddar because flavor trumps cheese pull. Also like to add a slice of tomato so more flavor, less dryness, and adds texture. Works well with sourdough, becomes its own thing. Ramshackle is a word, but it is an adhective, for now, so adding 'ing' is odd. Maybe ramshackle-ing will find a new form/favor... Jam and spicy goes nicely together.
current favourite favourite is one of those cheap grocery store croissants with some goat cheese, smoked cheddar, & jalapeño havarti + crisped up pepperoni all in garlic butter. if i’m making them for a lot of people i make a cheese paste in the food processor with some aged cheddar/brie/white wine.
I grill both sides of the bread with butter, and add a little bit of ground pepper to the cheese. once one side is grilled I turn the bread, put the cheese on one side then close the sandwich, and brown the side left. and ENJOY
I like a seeded bread with cheddar, onion jam and a little chili oil. Sometimes some blue cheese mixed in with the cheddar and thinly sliced red onion.
Hey Vaughn, one other idea. Mix some Dijon mustard into the mayo and spread on the outside. The Dijon isn't overpowering at all, but adds a hint of a little je ne sais quoi. If you need me to come up and make one for you, please just let me know. :)
never in my life had salted butter and my food tastes delicious 🤷♀️ maybe use high quality one. nowadays we eat too much salt, not healthy for the kidneys I think
all of that testing, and you still missed it. MAYO DOESN'T HAVE MILK SOLIDS. by using the mayo, you're missing out on browned milk solids on the outside of the bread. you really needed to try adding EXTRA browned milk solids to a grilled cheese to amp up that taste. maybe add browned milk solids to the inside of the sandwich if you really want to use mayo on the outside. add milk powder to butter. brown it, reserve it, then add it to the sandwich. make it with american cheese. it will have extra OOMF.
Traditional Red Leicester with the sourdough bread (adds mellow sweetness) and some mature Cheddar, mozzarella. Cooked in a grill pan with weight or panini grill for line marking, crunch. Its the version from a closed down cafe/shop jolly hog, Bath Uk. My favourite since. Will be trying different cheeses, chutneys, jams, mayo for a change. Maybe a pear or apple chutney.
You need a sandwich knife not a butter knife. I use Dave's Killer Seedy bread (I always have it around), 2-3 slices of American cheese (enough so it covers the bread to the edges) and butter on the outside. If helps the bread to brown evenly if you weigh it down (a small cast iron skillet works well). I'll have to try the tomato/Cheddar/American one - sounds good (except for the mayo).
When they sa butter on the inside of thebread I thought they were going to toast the inside and then mayo on the outside and proceed as usual to make a grilled cheese.
My two cents: I would never use grated cheese for a grilled cheese sandwich. Just use slices from a block of cheddar. Also, I would avoid putting bread down into a dry pan. Melt some butter in there first, get it hot, then put your sandwich down. This way you get the butter flavor without it competing with the cheese. And it makes the bread more golden. :)
If you're going to put butter/mayo on both sides of the bread, instead of setting the bread down on the cutting board or trying to awkwardly hold it, put your mayo on the outsides first, put the slices into the pan, and then butter the insides. Problem solved.
WAIT .Hold on. You have to be eating that with Tomato soup ,those are the rules . I have even been known to dip my grilled cheese into my tomato soup . WAIT ? Wonder bread? seriously? I love it .Can we send you a belt? With that said .You have to be the cutest chef on the net., Love this channel I'm pissed off now. I haven't been getting any notification via email of your new uploads . The bell is on . Thanks for yet another awesome video my friend .
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
The perfect grilled cheese is one that someone makes for you. Things always taste better if someone else makes it.
Yeah, but then they're going to make it the way they want rather than the way you want. I'll make it myself.
Agreed. Things taste better if Vaughn comes to my home to cook them :D
This is the sweetest comment I’ve ever read in my life
This is a great comment. I’ve been making them for my wife for 15 years.
Dare I say, this reply might be a bit cheesy :P
My dad would always put grape jelly on his American cheese, white bread grilled cheese. In fact, the day before he passed he told me he was hungry. So, I called the hospital kitchen and ordered the fixings and a chocolate malt and he ate the whole thing and was so happy 😊.
This is so lovely
How wonderful for you to have done this for your dad! What a wonderful gift to both of you to have had that moment. ... My dad was no longer capable of eating in his last days. I would have enjoyed feeding him whatever delicious things he wanted. That said, I was happy to be buy his side regardless when he passed.
@@millie35998 thank you so much! I’m so sorry we both lost our dads and I still pick up the phone to call him.
@@millie35998 what a nice thing to say. Thanks so very much!
It’s just so true 💕 I heard once that your dad is your first love. All of the things you look for in a relationship come from your dad teaching you while growing up.
That grilled cheese drawing was amazing.
I would buy swag with that picture 🎉
@@JenniferSmilesNow Its perfect for fall! (if it was beside a tomato soup OMG)
I could spend all day watching Vaughn cook grilled cheese sandwiches and chocolate chip cookies
VV’S videos are always the best. So thoughtful, educational and entertaining. MORE regular VV content please!
I would watch anything with Vaughn. Truly the best- please more VV content!!!
I wish he had tested my favorite NYT Grilled Cheese recipe-Kimchi Grilled Cheese. The contrast of the fatty cheese and the tart kimchi is perfect. Plus, extra veggies?
That would technically be a melt. Yes, I am one of those people.
I LOVE dijon mustard on the inside - it brings out the cheese flavour more and adds some zing :) :) ( + gruyère cheese)
Yessssssss!!! Came to say this, too!
Sourdough with butter and a little Kraft grated Parmesan cheese on the outside and medium cheddar and mozzarella on the inside. Mmm. The Parm adds a crispy, cheesy salty layer. So good.
yes on the sourdough and the kraft parma on the outside!
Brie, a bit of triple berry preserves, and about a quarter cup of fresh blueberries on brioche bread...heavenly!
My favorite part of my morning is reading recipe comments on NYTimes cooking. Sometimes they are hilarious.
I have never felt more seen. Thank you for doing all the heavy lifting and putting in the experimental work I’ve always wondered about.
I’m that kind of guy that lays in bed thinking about how to make a better grilled cheese.
Tonight, I can finally rest. After I make grilled cheese for dinner, that is.
This is everything. Grilled cheese is my favorite. The jam was a surprise... my husband makes awesome pepper jelly and lately we've been growing really hot peppers to put it in. I wonder how that would be in one of these....
In the basque country (France) Ossau Iraty cheese is eaten with black cherry jam, it is rather nice, I think it could be nice in a grilled cheese
Good timing! I’m making tuna melts today. I like to use lightly toasted sliced Italian white bread. I’ll top that with my tuna salad (there’s a little tangy Dukes mayo and dijon mustard in my tuna salad) I may top the salad with some pickled shallots then I’ll top that with deli sliced provolone and cheddar and stick it under the broiler til melty. I might then close it up before slicing. Super delicious!
Omg. Yes.
Plus Carla Lalli Music recently did a tuna melt episode if you want to see her variations (I wouldn't recommend the massive hunk of lettuce, it complicates melting the cheese)
Compound butter is EVERYTHING man. I often just make it with grassfed butter, a ton of chopped, fresh garlic and salt and pepper. And gruyere. OMG.
My fav quarantine discovery- after I butter the bread I sprinkle garlic salt on it 😋
Yes! I've tried it with lactancia garic butter then garlic salt. both forms delicious!
To avoid butter on your work surface, butter the first slice and sit it dry bread down - butter up. Then butter the next slice and lay that so butter and butter are together. Add mayo to the top of this stack. That top piece is the first to go in the pan. When you add the second on top of the cheese, you can spread the mayo on the now exposed, dry top.
Our go-to grilled cheese is muenster on rye (with caraway seeds). So crunchy. Great cheese pull every time! I've never used mayo but will try it out.
Muenster is delicious and melty. I'd much rather pair the cheddar with muenster.
Onion and cheddar together, so awesome, even not grilled! Also I love when cheese drops on the pan and grills, I purposely drop some now. Oh, I prefer using a griddle pan. Really a fun video, thanks! 💛
This is giving me the same vibes from when Claire Saffitz's videos were so fun. Trial and error and the science behind food.
Also are the editors the same? I'm getting similar vibes haha.
Two recommendations for the outside spread. 50/50 mix of softened butter and mayo. Ghee painted on with a pastry brush. Garnish with garlic butter 100% 🤤
My favorite grilled cheese is inspired by the GC in the Caffe at Wynn Resort in Las Vegas. A firm crumb white bread - Wynn uses sourdough, I don't. Toast bread very lightly. Butter one side of each slice after toasting - will be exterior side. Room temperature cheeses. (Sometimes I microwave cheeses a few seconds until slightly warm, but not melting) White Cheddar, Gruyère, Fontina, and spread a thin layer of Boursin on one slice of bread. Melt butter in pan. Grill, flip, grill, med-low heat. Cover skillet as needed to retain heat, melt cheese thoroughly. Very gooey & decadent.
Love the soften the cheese in microwave trick- I’m definitely going to try that :-)
Omg. I would marry Vaughn in a hot minute. What a man.
Mayonnaise is NOT better than butter. NOTHING can replace the flavor of butter. The people who complain about it burning just have their heat to high. Lower the heat, and it'll also melt the cheese at the same rate. Next, when you flip it, you always sprinkle finishing salt on both sides of the bread. Only butter and toast the outside, never the inside. Sharp cheddar will always be the best, but a Kraft singles for nostalgic days. Bread you switch up based on how fancy you feel, but white bread for the classic. If you want to use garlic butter, than use a good provolone instead. Always cast iron, albeit, I've not tried the oven method yet, which I hear may even make it better. If you do this, you understood the assignment.
Who doesn't love a grilled cheese sandwich? It's the ultimate comfort food. Eating a grilled cheese takes me back to my childhood, with memories of my mother making my lunch for me. You left out an essential component. You can't serve a grilled cheese sandwich without a bowl of tomato soup for dipping, and even that could be elevated with a tomato bisque. My favourite combo is a whole grain bread, for crunch and texture, and Emmenthal cheese, which is perfect for melting.
The WAY Vaughn knows his camera angles is chef's kiss 💋
Omg I love tomatoes on my grill cheese. I make my own version of italiano grilled cheese - country Italian bread with fresh mozzarella sliced thin Parmesan cheese shavings with prosciutto and thin sliced of tomato. I use good olive oil and smear of compound garlic butter. Everything must be thin except the bread must be at least less than Half an inch. Yum or delisioso 👨🍳I rub a piece of garlic on the toasted bread yum
At one point, I heard that you should toast up the inside a bit first. I've tried it, it's okay... But it might especially work with your brioche, since you wanted more crunch in that.
Mustard on the inside. Just saying. The compound butter might be a bit much (herbs burn easily), but just garlic butter should add something really nice to the sandwich. Very good video :)
I also always add dijon mustard on the inside, it's soooo good
YES!
Always cool the sandwich on a rack to prevent sogginess.
My version:
* prepare the lazy compound butter: melt butter in the microwave (approximately enough amount to coat both inside and outside of the bread), take the bowl out, mix garlic powder, dried oregano, onion powder, dried basil, dried thyme to taste with the butter.
* prepare the bread: regular white bread, don't get ones that are too thick bcs the outside will burn before the cheese melt thoroughly. Slather both sides of each slice with the lazy compound butter.
* toast the insides of the bread slices that will later be covered with cheese.
* cheese: cheddar for sharp aroma + mozarella for pull
* toasting the outside of the bread: low fire, put one untoasted slice down, cover the open side with cheese, sprinkle turmeric powder very sparingly (strong flavor so if it's not your alley don't do it), sprinkle chili flakes, put the other slice on top. Cover until the bottom side is brown. Flip then wait until the other side is browned to your liking.
😍😘
I'm drooling! There's nothing more comforting than a great grilled cheese sandwich...
I remember seeing grilled cheese recipes many yrs ago (25,25?) that also had sliced fruit as well. I seem to recall sliced apple and sliced pear, and the fruit would vary with the cheeses used.
I do that a lot, it's delicious
Love this. Would love you to share the hot pieces with the other people in the studio and hear or see their reactions. I mayo the bread and put in skillet, then butter the other side and add the cheese so my board stays butte clean 😅
If Vaughn were my husband, I'd never complain about anything ever again. Ever 👏Again 👏
The British way is to use a specific cheese toastie maker. Lava-like cheese, crispy edges and almost pre-cut triangles. We use butter on the outside instead of mayo. Cheese toasties are the best.
Use a small piece of waxed paper under your bread and it keeps the cutting board butter/mayonnaise free.
Consider ghee. It will change your grilled cheese game forever.
The NYT comments section is ridiculous, people its a recipe we dont need all of your thoughts on all the "bad" aspects of a recipe. Just read it take what you want from your PAID subscription and go on with your life unless you have something useful to say.
My favorite grilled cheese is a bit fussy, honestly. Pumpernickel, butter only, mild white cheese, pine nuts. I also cannot recommend enough: salt and pepper your cheese! It's a game-changer. Even if I'm using white bread and cheddar, salt and pepper are still essential.
I add tomatoes! Really great! I need to shred my cheese rather than just slice it. Enjoyed your video.
Just melt the butter/ghee in the pan, on medium. Take a slice and get the ghee around the edges before laying in the pan. Then put the cheese on, the other slice and cover a a min or two. When it’s time to flip, repeat but don’t cover. Keeping it on med-low keeps it from burning but gets it nice and crispy.
I made these following the Every Day pancake recipe. Divided the eggs and used buttermilk. The only thing is that they came out a little undercooked in the middle. Perhaps lower heat and a little longer cooking time
nice. like additions when i make. grilled onions are nice, but i have enjoyed the tuna melt a lot. grilled cheese with the tuna added, either in a salad or drained and patted dry. the more cheese the better for my liking.
Scott!!! You're my man! I think exactly the same about how to cut a sandwich.
I don't even eat dairy... But I came for Vaughn.
And truthfully, I wouldn't mind if he broke my heart.
Miyokos vegan cheddar melts properly to make grilled cheese.
But if you don’t want a lot of stretchy cheese hanging out of your sandwich that is a chewy glob in your mouth, but instead want a soft smooth flavorful melty cheese that comes easily with each bite, then which cheese would you recommend? Because pulling the sandwich apart grossed me out, but I am certain you would also be able have a good recommendation for me!
Loooove grilled cheese. I definitely got some good tips on how to change things up a bit sometimes. What kind of material is the black countertop made of? Love the black contrast with the light wood cabinets.
I like the mayo for the tanginess. Zero butter inside.
I prefer cheddar because flavor trumps cheese pull. Also like to add a slice of tomato so more flavor, less dryness, and adds texture. Works well with sourdough, becomes its own thing.
Ramshackle is a word, but it is an adhective, for now, so adding 'ing' is odd. Maybe ramshackle-ing will find a new form/favor...
Jam and spicy goes nicely together.
Love Vaughn. So much better than BA has become
I love everything about this video. ♥
The open face technique is making one side burnt, or at least making the two side unevenly browned.
I can watch Vaughn eat food all day 😍
current favourite favourite is one of those cheap grocery store croissants with some goat cheese, smoked cheddar, & jalapeño havarti + crisped up pepperoni all in garlic butter. if i’m making them for a lot of people i make a cheese paste in the food processor with some aged cheddar/brie/white wine.
A friend of mine who is a very good cook, told me to put chutney on the grilled cheese. It is delicious!
I grill both sides of the bread with butter, and add a little bit of ground pepper to the cheese. once one side is grilled I turn the bread, put the cheese on one side then close the sandwich, and brown the side left. and ENJOY
Another wonderful combo is diced, fried bacon and cheddar cheese.
I like a seeded bread with cheddar, onion jam and a little chili oil. Sometimes some blue cheese mixed in with the cheddar and thinly sliced red onion.
I think I'm going to make the peasant bread with the compound butter and the tomato WITH the cartelized onions and cheese!
Hey Vaughn, one other idea. Mix some Dijon mustard into the mayo and spread on the outside. The Dijon isn't overpowering at all, but adds a hint of a little je ne sais quoi. If you need me to come up and make one for you, please just let me know. :)
I never use unsalted butter. Just use a small amount of the salted variety and your food will actually have flavor.
never in my life had salted butter and my food tastes delicious 🤷♀️ maybe use high quality one. nowadays we eat too much salt, not healthy for the kidneys I think
Munster is the best cheese to use. (No mayonnaise) or white American cheese
vaughn looks so good in the video 💖
Omg I need to make a grilled cheese today that’s what I need to do
If you’re worried about butter burning why not use ghee?
I love grilled cheese on sourdough bread. I order grilled cheese and fries from room service whenever I arrive late and don’t want anything heavy.
YESSS NEW VAUGHN CONTENT !!!
all of that testing, and you still missed it.
MAYO DOESN'T HAVE MILK SOLIDS. by using the mayo, you're missing out on browned milk solids on the outside of the bread. you really needed to try adding EXTRA browned milk solids to a grilled cheese to amp up that taste. maybe add browned milk solids to the inside of the sandwich if you really want to use mayo on the outside.
add milk powder to butter. brown it, reserve it, then add it to the sandwich. make it with american cheese. it will have extra OOMF.
Traditional Red Leicester with the sourdough bread (adds mellow sweetness) and some mature Cheddar, mozzarella.
Cooked in a grill pan with weight or panini grill for line marking, crunch.
Its the version from a closed down cafe/shop jolly hog, Bath Uk. My favourite since.
Will be trying different cheeses, chutneys, jams, mayo for a change. Maybe a pear or apple chutney.
Red Leicester unfortunately isn't very available in the US.
🎉Happy Birthday Vaughn!🎉
You need a sandwich knife not a butter knife. I use Dave's Killer Seedy bread (I always have it around), 2-3 slices of American cheese (enough so it covers the bread to the edges) and butter on the outside. If helps the bread to brown evenly if you weigh it down (a small cast iron skillet works well). I'll have to try the tomato/Cheddar/American one - sounds good (except for the mayo).
Yummy!!! And the grilled cheese too!!!
*has job working for NYT cooking, a paid subscription service*
"We're learning"
Vaughn ❤❤yeah grill cheese and chocolates chips cookies. Couldn’t get any better than this. YUM 😋
I like to use ghee instead of butter! Don't forget the pepper sauce!
So many amazing ways to eat a grilled cheese.
Vaughn is baaaaak 😻😸
When they sa butter on the inside of thebread I thought they were going to toast the inside and then mayo on the outside and proceed as usual to make a grilled cheese.
My two cents: I would never use grated cheese for a grilled cheese sandwich. Just use slices from a block of cheddar. Also, I would avoid putting bread down into a dry pan. Melt some butter in there first, get it hot, then put your sandwich down. This way you get the butter flavor without it competing with the cheese. And it makes the bread more golden. :)
Sorry, but some of us believe the more butter the better.
I like putting sliced chillies, onions and apples in mine
I also make a kimchi variation
yup I made grilled cheese after this.. provolone + cheddar 🤤 so good
Vaugh you the best what a fun video I want a grilled cheese now
Would appreciate a link to the polenta pullman bread recipe please. Thank yoh.
I recognize it: it's from She Wolf Bakery.
Thank you
why no one ever makes a variation on classic grilled cheese with pretzel bread will forever be a mystery to me 🤔
Vaughn and grilled cheeses - what more could a person want?!?
I am imagining the pepperjack cheese and fruit jam would make the best Tea Sandwich ever.
im sorry i watched this entire video don't know what happened bc i couldnt stop looking at vaughn in this polo
If you're going to put butter/mayo on both sides of the bread, instead of setting the bread down on the cutting board or trying to awkwardly hold it, put your mayo on the outsides first, put the slices into the pan, and then butter the insides. Problem solved.
I hate grilled cheese with mayo on the outside, I can always taste it and it is not good
Does a Monte Cristo count as a grilled cheese? I put jam on them sometimes instead of dipping.
I'm a big fan of Havarti with Dill on my grilled cheese
WAIT .Hold on. You have to be eating that with Tomato soup ,those are the rules . I have even been known to dip my grilled cheese into my tomato soup . WAIT ? Wonder bread? seriously? I love it .Can we send you a belt? With that said .You have to be the cutest chef on the net., Love this channel I'm pissed off now. I haven't been getting any notification via email of your new uploads . The bell is on . Thanks for yet another awesome video my friend .
Butter on the outside, Miracle Whip on the inside!
Also, someone needs to let Vaughn know what the word platonic really means...
Wish Vaughn would know he is my exact type 😍
A couple of nutcrackers and grilled cheese sounds great right now.
Yeeeessss!!!! 🍞🧀🍹
the crunch 😮😮😮
Vaughn's lunch is peak gay culture 😂 More Vaughn please!!!
Why don't you slice your cheese?triangle items are easier to eat.
Vaughn: You missed a key ingredient that brings grilled cheese to an upper echelon level: *Mustard* .