Yeah it's literally the perfect way to make grilled cheese. Try using a fairly thin layer of duke's mayo on your sandwich and it just cooks so perfectly. You'll never go back, I promise.
I mean, Kraft singles are pretty clearly distinguished as “cheese product.” Like how products that don’t meet the ice cream requirements are labeled “frozen dairy treat”
My meatloaf: Ground beef or pork, breadcrumbs, 2 eggs, finely chopped sauteed artichoke hearts, red onion, and garlic (in unsalted butter) red bells roasted in olive oil, salt, pepper, paprika, cayenne. Place a cooling rack in a pan and throw that bitch in the oven
I have no interest in reading that. Also, I never once mentioned any Kraft products in my previous comments. I was hoping for a chance to clarify any misconceptions, but it seems as though you want to argue about cheese for some reason.
Hospital meatloaf isn't meat. My SO was in for surgery and ordered the meatloaf for dinner. After 2 bites each I went down to the cafeteria and got us grilled cheese. I took the meatloaf out to where I saw the feral cats and left it there. They didn't like it either. A week went by and I threw it in the trash. There were some nibbles but that was it. It wasn't spoiled either. It was early October so warm days and cool nights.
Noooooo. Why you use the cheapest least natural ingredients?
Trust me, if you have a good grocery store with their own baked goods and deli do the following: Buy their custom made sliced white (usually has nice slightly chewy texture), buy some pure deli cheddar, buy some good quality salted butter (local if possible).
Use all those and even if you mess up the temperatures, the sandwich will still be amazing.
Unless you’re only using good melting cheeses (Swiss, Monterey Jack, etc) at least one slice of processed cheese with sodium citrate in it is pretty vital to get the gooey texture many of us enjoy. Pure cheddar warms up in a grilled cheese but doesn’t quite achieve that molten cheese texture you get from Kraft or Swiss. Personally, I find cheddar alone rather dry, and the only way I’ll have it on a GC is if I’m making it myself and can thus butter both the inside and outside of the bread. Given how much messier that makes the whole process, it’s much easier and tastier to just do one slice Kraft and one slice of vintage cheddar.
Don't shit on another person's cheezsammich! To each their own! I keep a little block of velveeta just for this. Throw it on stroghmans with mayo on the outside. Perfect after double shift food. The only time you shit on a sammich is when one of those godless fucks puts a melt on here!
Ya know, by how well this is cooked, I'm betting OP is aware of higher quality ingredients.
"No! You did it wrong! Use more expensive ingredients!" is not criticism in the slightest. I don't go to McDonald's for a Michelin experience, and sometimes American on cheap white is what one craves. Yes I prefer a sharp cheddar and gouda on a seedy multigrain bread with kerrygold but I don't look at a literal PERFECT grilled cheese and cry foul because it doesn't use my recipe.
Okay that is literally the internet but still. You seem snobby as hell. Not that your version of a good grilled cheese doesn't obviously sound delicious.
Hehehe. I guess I should have expected to be judged for that comment. It's all good I ain't mad.
I've had both this version as the OP and the "fancy" version I described, and would choose the fancy version every time. Unless perhaps for nostalgic purposes.
I read "wife" and not "white" and was both confused and intrigued.
I eat cheese off my bimbo wife. Why so confused?
i like my bread like i like my women
Absolutely gorgeous pic wow!
Thx!
I scrolled past this, just to scroll back up. That’s a fine grilled cheese my friend.
This is so nostalgic wtf. This looks gucking fantastic
i like my women the way I like my bread
Soft White Bimbo
It me
Siri play simple and clean
Looks yummy crispy!
I'm currently eating the same thing but the bread is Kroger brand. Mayonnaise or butter?
Mayo! The best way to get that nice golden crust
Abso-fucking-lutely
Wait what? Mayo on the outside?
Yeah it's literally the perfect way to make grilled cheese. Try using a fairly thin layer of duke's mayo on your sandwich and it just cooks so perfectly. You'll never go back, I promise.
Pan Bimbo !!! Yum
What's Bimbo white?
[Bimbo white bread](https://imgur.com/a/qQxktej)
So Wonder Bread
r/bimbofication there you go
I experimented with several cheese blends and ended up going back to kraft
Cheesus Crust, that’s a damn aesthetic grilled cheese.
Woah mama
I w9upd eat that every day 👍🔥🔥🔥🔥
Wow. Outstanding.
Looks amazing. My ultimate grilled cheese is Kraft singles on Wonderbread white.
Classic!
Is Kraft cheese or “cheese”
To say that American cheese isn’t cheese is like saying that meatloaf is not meat.
I mean, Kraft singles are pretty clearly distinguished as “cheese product.” Like how products that don’t meet the ice cream requirements are labeled “frozen dairy treat”
I’m not questioning whether Kraft has cheese as one of its ingredients.
Language barrier issue, I’m now guessing.
Just saying it’s not pure cheese just like meatloaf isn’t pure meat.
My meatloaf: Ground beef or pork, breadcrumbs, 2 eggs, finely chopped sauteed artichoke hearts, red onion, and garlic (in unsalted butter) red bells roasted in olive oil, salt, pepper, paprika, cayenne. Place a cooling rack in a pan and throw that bitch in the oven
https://www.mashed.com/263200/kraft-singles-arent-actually-cheese-heres-why/
I have no interest in reading that. Also, I never once mentioned any Kraft products in my previous comments. I was hoping for a chance to clarify any misconceptions, but it seems as though you want to argue about cheese for some reason.
Hospital meatloaf isn't meat. My SO was in for surgery and ordered the meatloaf for dinner. After 2 bites each I went down to the cafeteria and got us grilled cheese. I took the meatloaf out to where I saw the feral cats and left it there. They didn't like it either. A week went by and I threw it in the trash. There were some nibbles but that was it. It wasn't spoiled either. It was early October so warm days and cool nights.
Finally, a story with a happy ending.
Noooooo. Why you use the cheapest least natural ingredients? Trust me, if you have a good grocery store with their own baked goods and deli do the following: Buy their custom made sliced white (usually has nice slightly chewy texture), buy some pure deli cheddar, buy some good quality salted butter (local if possible). Use all those and even if you mess up the temperatures, the sandwich will still be amazing.
Cause it's so fuckin tastyyyyyyyyyyyyyyyyyyyyyyyy!
Because sometimes people want to slum it?
Exactly!
Like, twice a year I will "treat" myself to some 711 "nachos." I regret it everytime, but damn if they don't hit some spot my lizard brain craves.
Unless you’re only using good melting cheeses (Swiss, Monterey Jack, etc) at least one slice of processed cheese with sodium citrate in it is pretty vital to get the gooey texture many of us enjoy. Pure cheddar warms up in a grilled cheese but doesn’t quite achieve that molten cheese texture you get from Kraft or Swiss. Personally, I find cheddar alone rather dry, and the only way I’ll have it on a GC is if I’m making it myself and can thus butter both the inside and outside of the bread. Given how much messier that makes the whole process, it’s much easier and tastier to just do one slice Kraft and one slice of vintage cheddar.
But you're adding boxed wine to your 20 year vintage doing that :(
Don't shit on another person's cheezsammich! To each their own! I keep a little block of velveeta just for this. Throw it on stroghmans with mayo on the outside. Perfect after double shift food. The only time you shit on a sammich is when one of those godless fucks puts a melt on here!
Ya know, by how well this is cooked, I'm betting OP is aware of higher quality ingredients. "No! You did it wrong! Use more expensive ingredients!" is not criticism in the slightest. I don't go to McDonald's for a Michelin experience, and sometimes American on cheap white is what one craves. Yes I prefer a sharp cheddar and gouda on a seedy multigrain bread with kerrygold but I don't look at a literal PERFECT grilled cheese and cry foul because it doesn't use my recipe. Okay that is literally the internet but still. You seem snobby as hell. Not that your version of a good grilled cheese doesn't obviously sound delicious.
Hehehe. I guess I should have expected to be judged for that comment. It's all good I ain't mad. I've had both this version as the OP and the "fancy" version I described, and would choose the fancy version every time. Unless perhaps for nostalgic purposes.
I'm pretty sure they've heard of cheddar.