I like to add cheese and herbs to the butter for extra flavor and heretic fondue slices inside for their perfect meltiness.

  • AnarchistArtificer@slrpnk.netEnglish
    5·
    8 hours ago

    I like that you describe the fondue slices as “heretic”. That immediately diffused any irrational outrage I may have felt at your choice of cheese, and is also quite a funny way to describe it

  • rumba@lemmy.zipEnglish
    91·
    21 hours ago

    i use a mayo butter mix and shredded colby/jack on the outside, it turns into a crisp sheet.

    • Valentine Angell@lemmy.world
      5·
      18 hours ago

      I use mayo on the outside, but I must learn of your alchemical ways to evolve grilled cheese.

      Please give more details as to how you do this. Crispy cheese skin and molten cheese core sounds like a game-changer.

      • BarrelAgedBoredom@lemmy.zip
        2·
        17 hours ago

        Sprinkle some finely shredded cheese on the pan slightly smaller than the piece of bread (the cheese expands as it melts) no need for extra oil or anything since the cheese is fatty enough. Toss the bread on top and let the magic happen. You’ll know it’s good and crispy when you can get your spatula/flipping utensil under the cheese without it squishing up or sticking to the pan. If either of those things happen, just give it a little more time

  • PancakesCantKillMe@lemmy.world
    101·
    22 hours ago

    Nice. I add seasoning to the inside and then after toasting one side when it is up, I add parm or some other cheese and then fry it a bit for a very cheesy sammich!

    • MalikMuaddibSoong@startrek.websiteOPEnglish
      4·
      17 hours ago

      I made it 🙂

      Use soft butter put 1-2 tbsp of it into a small bowl, depending on how big your bread is etc.

      From an old jar of dried thyme leaves I’m trying to use up, I sprinkle some into my hand and rub it together until it gives a smell again. Tastes way better with fresh if you have it.

      Incrementally add enough rubbed thyme into the butter and stir it until it looks good. Then stir in some Parmesan cheese, but not so much that it stiffens up (I just add more butter when that happens).