Gouda, American and Shredded Smokehouse Blend. Used a hamburger bun (outside is the flat side) that we were within days of throwing out. Tomato basil soup that my wife makes using tomatoes that she's cooked at like 300 with garlic and spices for hours. So delicious.

Used up the rest of my cheese to make my first grilled cheese in our new home. No more VRBOs, no more moving. We’re finally home in Spain

and mayo of course

You be the judge. Either way it was delicious

this is my 2nd time this week

Hear me out, Why is it called grilled cheese if done in a pan and not under the grill, Surely it should be named panned cheese or something.

Stopped by my old college to see if the grilled cheese there still rocks

Now living in Spain 🇪🇸 I’m experimenting with various cheeses that I can buy that weren’t available in the United States 🇺🇸 Today we grated some Semi Curado Mezcla and made it into a grilled cheese. Mezcla is made from cow, goat, and sheep’s milk. Semi Curado is aged between 60 and 90 days

American, cheddar, gruyere, 50/50 butter mayo

Mature cheddar, German mustard, and black pepper on sourdough

Managed 168lb loss in the past few years. But every once in a while still gotta indulge in one of these bad boys. Today is that day. Worth every refined carb.

cheddar and butter on a tortilla

4 cheese Mexican blend with Sara Lee butter bread in a cast iron pan. Cook it low and slow and you’re good to go.

Seeded bread and unexpected cheddar, creamy tomato soup and a Moomin glass with root beer, has kewpie mayo on the outside, yum!

And yes, we use paper plates & American cheese 🥰

I cannot be stopped

Last night's quick dinner. Emmenthal and Mature Cheddar on Brennan's Batch Bread. Brennan's Batch is an Irish peculiarity. It's a slightly dense white bread with a much better-developed flavour (longer fermentation and bake, I guess) than most commercial white breads and it's sliced quite thinly, about 6-7mm.

Possibly controversially, this is cooked under what we'd call a grill and Americans would call a broiler, rather than in a pan. Butter added inside, not outside, but still melts through when cooking. I've started in the last few years giving it a little head-start in the microwave (40-60s) before putting under the grill/broiler to ensure there's no chance of the cheese being properly melty.

Served with some coleslaw for crunch and contrast.

First post, be kind 😄