- Jun 27, 2007
- GTA, Canada
My skill is in overall execution, the balance of meltiness inside and golden crispiness outside. I'm a traditionalist for the most part and prefer not to do anything too crazy, but lately I've gravitated towards using havarti cheese slices. They add a certain "je ne sais quoi" to the proceedings. I always experiment with different ingredients (ie: "what is in the fridge I can melt into this sandwich?") but I always prefer traditional. Always real butter for the outside too.What're your signature touches? Are you one of those people who use mayonnaise? I've never gotten around to trying that. But I like to mix-up my cheeses, maybe add in one that's not so conventional.
I'm also of the school of thought that the art of grilled cheese is to avoid the temptation to overdo the cheese. There's a certain structural integrity that needs to be respected, particularly in regards to dipping.