1. Why is fat spread on the bread different than fat poured in the pan? The sandwich comes out different depending your method here. 1A. Which method do you prefer?

  2. What fat do you use? Butter? Mayonnaise? Some super cool other thing that I haven’t tried? Again the sandwich comes out different, both in flavor and texture depending on the fat of choice.

  3. Best cheese and bread for the sandwich?

  • Theroddd he/him/his@beehaw.orgOPEnglish
    2·
    1 year ago

    Heavy cream all the way for tomato soup. The mozzarella “snap” is always good and a goot texture feeling. That is a bit more of a grown up grilled cheese. Mine are generally basic and quick. Bread, mayo, cheese, heat, time. I will occasionally spice it up and make it fancy but usually, like you I want it now and good and easy.