Mayo & toasted cheese sandwich

[KenK]

I heard yesterday that using mayo instead of oleo, butter, or whatever on
the outside surfaces of a cheese sandwich before toasting it improves the
flavor. I'm going to try it for lunch today. I Googled it and it seems to
be popular. Tried it?

--
I love a good meal! That's why I don't cook.

[Gary]

KenK wrote:
>
> I heard yesterday that using mayo instead of oleo, butter, or whatever on
> the outside surfaces of a cheese sandwich before toasting it improves the
> flavor. I'm going to try it for lunch today. I Googled it and it seems to
> be popular. Tried it?

I've heard of it but never tried it. Probably just about as
good as butter/margarine. One thing - if you have a tomato,
add a slice to the inside for a much better grilled cheese
sandwich.

Note: I just put dry lima beans into water to soak until
tomorrow morning then will finally try your recipe. I
haven't forgotten what you posted.

[Ed Pawlowski]

On 4/21/2020 12:43 PM, KenK wrote:
> I heard yesterday that using mayo instead of oleo, butter, or whatever on
> the outside surfaces of a cheese sandwich before toasting it improves the
> flavor. I'm going to try it for lunch today. I Googled it and it seems to
> be popular. Tried it?
>

Yes, I read it here a few years back and find it easier to spread and it
toasts well. I think I'm having the same for lunch. Your timing is good.

[dsi1]

I've been doing that for over a decade. I'm not a big fan of mayo but I wouldn't think of making a sandwich with butter. If you want the best tasting grilled cheese sandwich, use Japanese mayo. It's intense!

[Cindy Hamilton]

On Tuesday, April 21, 2020 at 12:50:49 PM UTC-4, Gary wrote:
> KenK wrote:
> >
> > I heard yesterday that using mayo instead of oleo, butter, or whatever on
> > the outside surfaces of a cheese sandwich before toasting it improves the
> > flavor. I'm going to try it for lunch today. I Googled it and it seems to
> > be popular. Tried it?
>
> I've heard of it but never tried it. Probably just about as
> good as butter/margarine. One thing - if you have a tomato,
> add a slice to the inside for a much better grilled cheese
> sandwich.

I've never quite been able to persuade myself to use mayo to make grilled
cheese, but I like tomato inside. If I've made a toasted cheese sandwich
(in the toaster oven without greasing the outside of the bread), I sometimes
dot the tomato with a little mayo.

Cindy Hamilton

[dsi1]

A grilled cheese sandwich made with mayo instead of butter will simply be better looking. Why is that? I don't know.

https://www.amazon.com/photos/shared/IvJlqQsZRfafRL0r8VVHiw.8IfoGtZ5vY9sPFupO0Csq7

[Dave Smith]

When I make grilled cheese sandwiches I include a slice or two of nice
read tomato and some thinly sliced vidalia onion.

[Cindy Hamilton]

I generally use onion, too. And fresh jalapeno if I have it.

Cindy Hamilton

[U.S. Janet B.]

I was forced into using mayo today for the grilled cheese. I had no
soft butter. It was fine, didn't really taste different and browned
more evenly.
Janet US

[jmcquown]

On 4/21/2020 12:43 PM, KenK wrote:

> I heard yesterday that using mayo instead of oleo, butter, or whatever on
> the outside surfaces of a cheese sandwich before toasting it improves the
> flavor. I'm going to try it for lunch today. I Googled it and it seems to
> be popular. Tried it?
>

My mother sometimes used mayo (jarred mayonnaise, not home-made) for
toasted cheese sandwiches. When I was a kid she used margarine/oleo
because butter was reserved for "holidays".

I've found a drizzle of olive oil with a little butter heated in a
fairly hot non-stick skillet is the best way make an excellent toasted
(some would call it grilled) cheese sandwich. Melt the butter in the
oil until slightly bubbly then add a nice slice of bread. Top with a
slice or two of good cheese. Top with another slice of bread. Cook
until browned on one side. Use a wide spatula to turn it and brown the
other side.

No need to spread anything on the outside of the bread and assemble the
sandwich first, which is the method I grew up with and always found a
bit messy.

To answer your question, Ken, mayonnaise never grabbed my attention when
it comes to making a really good toasted/grilled cheese sandwich. YMMV.

Jill

[itsjoan...@webtv.net]

On Tuesday, April 21, 2020 at 11:50:49 AM UTC-5, Gary wrote:
>
> KenK wrote:
> >
> > I heard yesterday that using mayo instead of oleo, butter, or whatever on
> > the outside surfaces of a cheese sandwich before toasting it improves the
> > flavor. I'm going to try it for lunch today. I Googled it and it seems to
> > be popular. Tried it?
>
> I've heard of it but never tried it. Probably just about as
> good as butter/margarine. One thing - if you have a tomato,
> add a slice to the inside for a much better grilled cheese
> sandwich.
>

I've heard of it before but I haven't tried it either. I just always
reach for the butter. But, if you have any sliced pepperoni on hand
shingle about 9 slices, more if you want, on top of the cheese or even
between the slices of cheese. Toast as usual.

[Ed Pawlowski]

In a pan I'd do it your way but I have a griddle that closes down on it
to heat from both sides. The may is simply a fat for toasting the bread
better. The best part is the cheese that leaks out. I like fried cheese.

[Dave Smith]

I am not rejecting the idea of mayo, but for quite a while now I have
been using a little olive oil to make my grilled cheese sandwiches.

[jmcquown]

I like the fried cheese aspect. :) I have an electric non-stick
"sandwich press" that closes down like that and browns top and bottom
equally. In that instance probably the bread would need to be
buttered/mayo'd or oleo'd on the outside. I don't find much of a need
to use that sandwich press.

Ken didn't mention how he was going to cook the grilled cheese sandwich.
He was asking about mayonnaise and my answer is still no thanks,
tried it and not a huge fan of it on grilled cheese. I suggested an
alternative cooking method. That's it. :)

Jill

[dsi1]

Contact grills are just wonderful. I wish I had one. I used to have one. I've been cooking steaks and hamburgers. What a freaking mess. Oil splattered everywhere. Last night I covered the steak with a plate while it was frying.

I should get another one of those grills and eat steaks, hamburgers, and grilled sandwiches, for the rest of my life.

[jmcquown]

On 4/21/2020 7:06 PM, Sqwertz wrote:

> On 21 Apr 2020 16:43:43 GMT, KenK wrote:
>
>> I heard yesterday that using mayo instead of oleo, butter, or whatever on
>> the outside surfaces of a cheese sandwich before toasting it improves the
>> flavor. I'm going to try it for lunch today. I Googled it and it seems to
>> be popular. Tried it?
>

> Yes, and I'll stick to butter. The bread gets chewy and the taste
> of toasted/burnt egg using mayo tuns me off.
>
> -sw
>
It would be a great thing if it was a toasted/grilled artisan bread and
melted cheese and egg were the same thing. Not the same thing as mayo.
I'm wondering if this is a question about that "Just Mayo" vegan pretender.

Jill

[U.S. Janet B.]

On Tue, 21 Apr 2020 18:09:49 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>Melt the butter in the pan and then lay the bread down into it,
>Grill both sides with a slice of cheese on each side at the same
>time. No spreading necessary.
>
>-sw

that's too greasy for me. I use just a skim of butter, enough to
brown the bread. Nothing against your way, I just really don't like
the feel of hot greasy food.
Janet US