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Brilliant. Just brilliant.
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In such a beautiful creation, is your bog-standard sliced American the best cheese? Sure the melt will be perfect every time, but maybe something stronger to balance the bacon? Maybe just nitpicking. Thoughts? I'd love to see a really well aged cheddar in there. Maybe even some mustard on the bread too. Call me fancy-pants, but just sayin'
I had to look up "bog-standard" and I'm with you--I think an actual piece of cheddar would be better. But I'm sure the purists will say that it has to be American cheese.
Don't get me wrong, I love a traditional grilled cheese with the American slice(s), but when you add bacon into the mix, the rules change.
Oh, and mustard would be a welcomed addition in my book.
I think most cheeses would work well depending on your taste. However, the melting point of the cheese could play a factor. For example, your butter cheeses, such as Havarti, may melt too easily and upset the overall consistency of the sandwich. I am sure pepper jack, swiss or provolone might do well. Personally, I am a huge fan of extra sharp cheddar that has been aged for several years. Have not used it on a grilled cheese sandwich yet but I can't imagine that one could go wrong with that selection. I would also like to see how a good smoked gouda might do.
Never thought about adding mustard. Curious as to how that would turn out. Would you use yellow or perhaps a dijon/spicy variety?
Whatever you decide, I highly recommend tossing a few pickled jalapenos on the sandwich before cooking. Takes it to a whole new level.
Jalepenos... now we're talking.
Yes on the jalapenos! I'd go spicy with the mustard. You want something to add robustness, especially as you highlight with a good strong cheddar.
Is it time for lunch yet?
We have a local restaurant here called Hammontree's. They specialize in grilled cheese sandwiches. Below is a link to the menu. Might give everyone some ideas. My fave is the Scarlet Cheddar with jalapenos added.
1) Thanks for posting that a couple hours before lunch. A little consideration, Razorback! ;)
2) The Chupacabra looks incredible, and it's interesting because in the last podcast we were asked what kind of restaurant would we open if we could? My concept was a food truck that only served dishes that included pulled pork. I had yet to think of grilled cheese... This just expanded my imaginary menu.
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