Tag Info

Ignore the purists. If it's got cheese in it, and you're grilling it, it's grilled cheese. The problem is this: your cold ingredients are keeping the cheese from properly melting through. The cheese is what binds the whole thing together. If there is not enough cheese, or if the cheese hasn't transitioned completely to gooey deliciousness, the sandwich is ...

Maybe! There's one big potential issue: panini presses are hinged differently. There's a bit of variation exactly how, but the effect is that the entire top can lift up, so that it can press down flat on whatever you stick in there. Waffle irons are just designed to be filled, so they hinge at the back. If your sandwich is much smaller than the waffle iron, ...

The shooter's sandwich you linked involves cooked mushrooms and fried steaks. In contemporary food safety practice, this is not shelf-stable at all. It can be held 3-5 days in the fridge, or up to 2 hours at room temperature. I can imagine that hunters did take it on longer trips historically. They lived in a time when mild food poisoning (symptoms limited ...

My guess is that you don't have real cheese in your sandwich. I've seen this before with things called cheese that were really types of American cheese. It happened when then product was exposed to moisture that it seemed to absorb, which then caused it to turn soggy and glue-like. If you'd have said that you had tomato in your sandwich, I'd have been sure ...

The rate of slime of a piece of food has to do with amount of surface area it has. At each point a food's surface is an entry point for bacteria. Since there is always bacteria on any cutting utensil or machine every cut piece of meat has been seeded with a bacteria culture. Although it might not kill you or make you visibly sick, the slime is coming from ...

Gruyere is DELICIOUS. It melts without getting too gooey or soupy, and it is the traditional cheese component of a Croque Monsieur (if you're into that ham thing...). You could actually probably use any of the cheeses in that "variations" list, but I love Gruyere so that's my recommendation. It's widely available but tends to be kind of pricey here in the ...

You've got a few things to consider -- cost of the ingredients shrinkage energy costs time costs wastage So, in our decision making tree, we have to consider the real costs of each option. Say for instance that whole roasts are on sale, so the cost of a roast is 1/2 the cost of buying the deli meat. The roast is going to lose weight as it cooks ... ...

I usually toast most of my sandwiches (or the grilled cheese kind) for hikes and picnics. My general rules are: no filling that releases water (fresh tomato, for example) and wrap in paper (tissue or napkin) and then plastic or foil (or a cooler/plastic container). Keep in the fridge until needed or when packing your bag. The paper will prevent most of the ...

I'm not sure if this counts as 'natural' - but you can transform nearly any cheese into a melting cheese transform nearly any cheese (a better version!) into a melting cheese. Wondra flour and a little cream go in with your crumbled/shredded cheese into the steamer and steam till its gooey - it forms a stable emulsion. Then you can pour and cool it into ...

To some extent, this is a question to which the answers are necessarily quite subjective. However, as a general guideline, I would suggest that you look at the bread as just another ingredient in the dish -- not as somehow distinct from the filling choices. Like any other ingredient pairing, you can evaluate the characteristics and choose things to ...

There is no single cut of meat that is universally used in Philadelphia. Top round is common, and it may actually be the most traditional given the sandwich's Italian origins (top round is what is used in braciole and Italian beef sandwiches). It is becoming more and more common to use rib-eye, though, which is what is used in some of the most popular ...

I know of three ways for a recipe to become standardized, and I doubt that any of them applies to your sub. The first one is: someone creates a recipe and is well-known enough for people to imitate him. Then it gets called the name he gave it originally. Example: Sachertorte. There is just one recipe for it, created by Franz Sacher, and any deviations are ...

It's an American sandwich, not actually Italian, and as such is subject to the whims of a thousand urban sandwich shop entrepreneurs. The only variations I know of from your description are to drop the onion, add pepperoncini peppers, or to drop the prosciutto (pricy) in favor of cheaper lunch meats (mortadella, bologna, or even turkey).

Provolone and mozzarella fit your spec, although I find them frankly too mild for grilled cheese. Brie separates slightly, but is otherwise excellent in grilled cheese (particularly if you add sweet notes to the dish. I've not tried Camembert, but it should work about as well as Brie, I would think, and be slightly more flavorful.

I'm not sure if there's a specific name for this particular combination, but as you mention it's specifically from a French restaurant, I'd call it a tartine, which is can refer to most anything served on a piece of bread or toast, cold or hot. If it were small enough to eaten in one bite, it'd be a canapé. Growing up, we'd call a similar dish made with ...

Binding agent? What you describe sounds to me like it'd make a good pulled beef sandwich ... you might need some soft rolls and a lot of napkins, but you likely don't need any binder if the flavor's already good. If you're concerned with it being overly messy, buy some unsliced rolls, cut 'em yourself, and don't go all the way through, so there's still a ...

Change up your approach to the grilling: get a hobo iron and make your grilled cheese that way. With a hearty bread bread, you'll be able to put anything you want in there and with enough spinning it will all settles into a beautiful nest of cheesy goodness.

These are slime forming bacteria and there could be many ways in which the meat is being contaminated, starting from your raw materials, to handling, cooking or cleaning. There are several types of bacteria such as Leuconostoc. As these bacteria reproduce they give off a gas witch causes the packages to puff up, it will not hurt you but it does look bad. ...

Mimolette is my favorite. It melts extremely well and has a nutty enough taste that it complements other flavors quite nicely, rather than just adding texture or fat/calories. :-) It's also great on its own in a toasted cheese sandwich. Of course, the appearance, the story about its appearance, and its history are all nice as well if you're in a ...

Roasting your own beef for sandwiches doesn't have to be time consuming, and you can easily get enough to make sandwichs for quite a while out of one roast. The only problem with slice your own is storage but your freezer will take care of that as long as you take care to make sure the packages you freeze in freeze as quickly as possible to prevent ice ...