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Try mayo on the outside of the bread. It’s amazing
I always ate grilled peanut butter sandwiches for breakfast! Now I'm going to need to have one. Pulled pork grilled cheese that has a little barbecue sauce mixed in with the cheese is delicious!
As a Canadian, I'm not sure what America cheese is. I we talking Kraft single type "cheese"
I always keep ghee on hand to make grilled sandwiches.
NO ONE IS TALKING ABOUT BUTTERING/TOASTING BOTH SIDES OF THE BREAD????
You dropped the ball here Dan. After watching the original grilled cheese video, I started reading the comments to it. I was going to pass along one of my favorite (and I thought original) grilled cheese techniques. Then I read that another viewer had already suggested it in his/her comment. Now I've watched your response and am shocked that you did not mention it (I'm certain you did not try it). Make your crew your version of a grilled cheese. Then, make a second sandwich using the same bread, same cheese, and same butter. This time, first butter and grill one side of each piece of bread, then proceed to make the sandwich as usual, only be sure to put the already grilled side of the bread facing the cheese. Let your crew or yourself (or anyone) taste test them. The extra step really doesn't take any longer – after the first piece of bread is grilled, grill the second piece while assembling the sandwich. The final grilling of the whole sandwich takes much less time because the inside of the sandwich is already hot!
Made a grilled cheese with havarti, cheddar, Brie, bacon and a pear chutney on Texas toast. HEAVEN!
After watching GC 101 last week I melted some butter, grabbed some sourdough and sliced some cheddar. Just like that little kid in the vid, had to have it now (before low and slow). Heated the panini press and slipped the masterpiece to meet the heat. It was awfully good but the press had too much temp. I just let the cheese melt and crisp on the platten. Sometimes imperfection is perfect.
I dont care what they say, I like your librarian style delivery. Animating oneself with altoid-inflection and flailing gestures is over-rated. Alton wishes he could repaint his collection.
I want to see you detail the 'self-dressing' salad. Slice the onions, celery, shrooms, radishes, carrots, zucchini, peppers hot and sweet…add fresh peas, pepper, ground herbs n spices of preference, lemon n lime juice, and plenty of salt. Toss thoroughly and let 'cook' overnight in fridge. At serving, toss again and lay over a large bed of spring mix. Top with halved grape maters and french fried onions. Sprinkle with fresh grate real parm or cheese of choice.
I can already see you showing me 'this is how you eat' self dressing salad.
Okay it's an elevator that's in the room that you're filming in you film two videos one in an office and one in this room filme them both in the office
Dan I haven't heard you chime in yet what is the source of all that beeping
Deli American is vastly different from American Cheese Food. Dead on with that one.
Intrigued with the idea of grilled peanut butter. I'd refrigerate the sandwich first so it is firm before grilling so it doesn't run out, though.
Yes! Grilled peanut butter and honey. So super yummy!
Grilled peanutbutter sandwich: can confirm. Is very good. Use a copious volume of peanutbutter, spread evenly. Use butter, not oil, and cook on low heat. I used rye bread, it is very good.
The American cheese slices that you peeled off a stacked block is delicious! You knew it was "authentic" if the slices stuck together and tore when you tried to separate them.That was the original American cheese that I melted on your cheeseburger at our local burger joint when I was a teenager behind the counter. That was the original cheese sandwich every kid had in their Thermos plaid metal lunchbox in the 1960s accompanied by that glass lined vacuum bottle of scalding hot Campbell's tomato soup. Then in the 80's Kraft turned it into a rubbery, Velveeta product poured onto sheets of plastic wrap and called it "singles". That was a turning point in American culture; a marketing coup that clearly defined the precise moment true American cheese was forever destroyed, bastardized into the realm of caricature, it's true gastronomic genius. A coming of age moment( for sure) for a vast segment of Americans of a certain age.
Dan is so attractive
G'day Dan, Some years ago I discovered that young Italian Asiago cheese is the best melting cheese I've ever worked with. It has a rally subtle nutty flavour and it is 'made' to compliment thin slices of ripe roma tomatoes a few slices of which I place underneath the cheese of my grilled sandwiches. Young, soft Asiago also goes stupendously when added to a BLT; and pancetta replacing the bacon is heavenly! It's spooky how the yellow material on Macca's Cheese Burgers is exactly the same the world over. That's the closest we can get to 'real' American yellow material. Strangely, I quite like it but I'm not going to call it 'cheese'. Cheers, BH (By the way, many years ago I lived in Dubai. I got sick of Arabic food and curries so I tried a KFC store. Now, I'm very well aquainted with the anatomy of a chicken – being a cook – I was not able to identify the Dubai KFC as pieces of chicken! I wonder what species it was. I hope things have changed over there by now.)
Just want to give a shout out to Velveeta, which is what my mother used. In hindsight, I can see that it's cheaper than individually wrapped slices, but keeps well and doesn't dry out because of it's packaging. Less plastic waste is a more environmentally friendly alternative to individually wrapped slices.
As an adult, I've also tried grilled peanut butter and jelly sandwiches when all I had was bread from the freezer. Found I loved the additional flavor you get when the ingredients are warmed but you have to be careful with the temperature or you'll really burn your mouth. I usually test for temperature with what may ooze out the side with my finger for self-protection.
For either type, as an adult, I always go with the highest fiber sandwich bread just to balance the unhealthyness of the cheese. Psychological rationalization at work.😉
Loved some of the suggestions. Am going to try brie next time I'm in the mood.
Skip the buttered bread and just slather mayo on the outside of your bread. WAY better!
I melt the butter in the skillet on low heat. Immediately after melting I add the sandwich, but I only dredge the first side, flip immediately, and cook the second side until brown. Then I come back to the first side until the cheese is melted. That way you get very even browning without buttering the bread cold.