food Top This Sandwich! A sandwich posting game
- Thread starter The Hot Pepper
- Start date
Looks good oldsalty, also i really dig mushrooms!
Top that post!!!
Cats and dog were really interested in that.
I didn't care to make that with skill or elegance... It was nearly impossible to make bad that one.
It could even look crappy but i don't care.
Also bread was not bad at all.
The stuff:
2 slices of very young Grana Padano (i believe 6 months old) intentionally made for grill. I've never seen that around except a big cheese factory near my home. Around 500g.
2 slices of tosella. Around 350g.
2 tomini. Around 200g,
6 slices of bacon... And a really good one, no strange aromas, just very salted and plain ol'good! Around 200g
Just grill, assemble and eat. And heat. 2 crumbled piripiri, 1 in the middle one on top.
No oil, no bp (geeme compliant), no salt, no sauces. I was just me and the cheese (and bacon, bread and piri piri of course)
I've eaten more than half of that and i'm stll hungry.
Cooking bacon:
Not too much, just to make it soft.
Cooking cheese:
Just to be sure it won't melt down...
The thing:
3 cheese wins: grana for thickness and a dfferent taste, tosella for melt and "melt taste", tomino for sauce consistency and a somewhat gorgonzola like taste.
I was in doubt if use bacon or speck, that bacon was similar to speck so it wasn't an issue.
Grilled cheese is just so good!
Top that post!!!
I'll admit i wanted to do this since i read Grant post. No, wait: long before that!grantmichaels said:
Cats and dog were really interested in that.
I didn't care to make that with skill or elegance... It was nearly impossible to make bad that one.
It could even look crappy but i don't care.
Also bread was not bad at all.
The stuff:
2 slices of very young Grana Padano (i believe 6 months old) intentionally made for grill. I've never seen that around except a big cheese factory near my home. Around 500g.
2 slices of tosella. Around 350g.
2 tomini. Around 200g,
6 slices of bacon... And a really good one, no strange aromas, just very salted and plain ol'good! Around 200g
Just grill, assemble and eat. And heat. 2 crumbled piripiri, 1 in the middle one on top.
No oil, no bp (geeme compliant), no salt, no sauces. I was just me and the cheese (and bacon, bread and piri piri of course)
I've eaten more than half of that and i'm stll hungry.
Cooking bacon:
Not too much, just to make it soft.
Cooking cheese:
Just to be sure it won't melt down...
The thing:
3 cheese wins: grana for thickness and a dfferent taste, tosella for melt and "melt taste", tomino for sauce consistency and a somewhat gorgonzola like taste.
I was in doubt if use bacon or speck, that bacon was similar to speck so it wasn't an issue.
Grilled cheese is just so good!
OMFGWTFBBQ ...
Look at all that cheese.
I'll admit that this is so far from golden white bread and melted 'murican cheese that I can't compare them ...
I want this, now. I might have to fry a pack of Benton's now ...
Well-played.
Look at all that cheese.
I'll admit that this is so far from golden white bread and melted 'murican cheese that I can't compare them ...
I want this, now. I might have to fry a pack of Benton's now ...
Well-played.
Whoa!
I hate to say this but that monster needs a sunny side egg on top. Mmmmmm. Too much?
I hate to say this but that monster needs a sunny side egg on top. Mmmmmm. Too much?
He's got a two-texture cheese going there, I think ...
I have a feeling this thing works.
I have a feeling this thing works.
Good point, i didn't thought that. But i wanted it pure cheese hearted (powered with pork)!The Hot Pepper said:Whoa!
I hate to say this but that monster needs a sunny side egg on top. Mmmmmm. Too much?
It worked!grantmichaels said:
Not that i made something particular since in half of an hour all was cooked and eaten (i kept a small part for tomorrow at work). Btw triple texture: white high and on bottom is tosella, thick is grana and very melted all aroud is tomino (i usually didn't buy it since it costs twice than the previous, it adds different flavour btw, and was good here).
Decadent is one word for that sammie.
I can picture all those flavors; the smoky, salty, chewy bacon, the creamy cheeses, the crushed piri piri.
Nice!
Oh. And you literally grilled the cheese!!!!! Ha!!!!!!! That's awesome. A real grilled cheese!
I can picture all those flavors; the smoky, salty, chewy bacon, the creamy cheeses, the crushed piri piri.
Nice!
Oh. And you literally grilled the cheese!!!!! Ha!!!!!!! That's awesome. A real grilled cheese!
Poo poo you and your crisp bacon. That's thick cut cured bacon not slimy packaged liquid smoke stuff, you could eat that like prosciutto! He put a crisp but kept it chewy like good bacon should be done.
Damnnnnnnnnnnn! Just look!
Damnnnnnnnnnnn! Just look!
You are a cheese murderer Essegi!!! Until cheese is gooey see both, but I'd try.
Here grilled cheese. We use sliced provolone, olive oil and oregan. This cheese is orgasmic
Here grilled cheese. We use sliced provolone, olive oil and oregan. This cheese is orgasmic
Yeah I could see that. Hard to tell in pics.
Thanks Scovie!Scoville DeVille said:
You see it right because i didn't cook too much. It began to crisp but i didn't want to have taste too adulterated.JayT said:
You are right and it's still good cooked. Prosciutto is ruined even if used to top a just cooked pizza! I'm doing something similar wednesday but with a layer of "special protection" for it!The Hot Pepper said:
Provolone is great for that! Asiago and similar cheese too! Maybe tosella is easier too cook because it resists a bit more to melt down, but all tastes so good!cypresshill1973 said:
cypresshill1973 said:You are a cheese murderer Essegi!!! Until cheese is gooey see both, but I'd try.
Here grilled cheese. We use sliced provolone, olive oil and oregan. This cheese is orgasmic
I had a version of this but it was melted in a small cast iron pan. Served it with bread. Good stuff!
Essegi said:You are right and it's still good cooked. Prosciutto is ruined even if used to top a just cooked pizza! I'm doing something similar wednesday but with a layer of "special protection" for it!
Oh man Essegi you are so right!
You take a ham that took a year to cure like prosciutto and you crisp it in a pan? Or on a pie? Hell no!!!!!
However I love it on pizza, I put it on after the cook and give it some ripples so it's not sticking to the top cooking. It warms from the steam which makes it more suitable since the pizza is hot.
Interested to see your barrier!
Did I mention there is a country ham in my basement that is now 30 to 36 months old 
Can't wait for Santa to bring me the slicer!
Can't wait for Santa to bring me the slicer!Husker21 said:
It is also made in cast iron pan, but grilled taste different.
To roast should freeze it and put it on the grill frozen even with very high heat. a shell so that it melts and can not fall between the grill is formed.
You should try it
You can also use a pizza screen to grill cheese effectively.