What's the bread and cheese to make the perfect grilled cheese?
Well, to be honest, the "perfect" cheese for grilled cheese, IMO, is making your own "american style" cheese slices using a mixture of cheeses, (usually extra sharp cheddar and gruyere or jarlsberg). It's a little time consuming, but it's not hard, and the results are awesome. All the melting properties of american cheese, but better flavors and without the low quality ingredients.
And for the bread....man...there's lots of great breads to use in grilled cheese. LOTS. But, for a perfect "classic" grilled cheese, I hate to say this, but fucking Wonder bread is the best. Yep. And, griddled using mayonnaise instead of butter on the outsides, which makes for a perfect golden crispy exterior.
Whatever you like. Gouda and a good cheddar is my favorite. If I make it in the oven I like ciabatta with some olive oil brushed on it. If on a skillet just regular sandwich bread with butter. Salt, pepper, and maybe some basil too.
IMHO there's two ways to do this. The classic, or going all-out. I don't care for a "middle road" with grilled cheese. If you're not going to do the classic one, it had better be kick-ass.
1) the classic. pre-sliced white bread from a bag and American cheese. Yeah, the ingredients are shit-tier but the finished product isn't half bad.
2) going all-out with fancy ingredients. I make a couple different variations:
German rye bread, at least two different kinds of soft-rind French cheese like St. Andre & Camembert, braised short rib meat or chorizo, and a sauce made from carmelized shallots, port, and balsamic all reduced together. Cooked in high quality European butter, of course (I like Lurpak or Kerrygold) The sauce can be used inside the sandwich or for dipping or drizzled on later.
the other is:
Fresh baked sourdough, carmelized pears, herbed goat cheese and some chili flakes. Again, cooked with some really good butter.
Sourdough w sharp cheddar and Jarlsberg. I always see people post things like Muenster and gouda but those are so mild they get lost to me, they just melt well. Cheddar makes a good base flavor and the swiss gives it that nutty sharpness.
I love the taste of cheddar but it doesn't melt well. If I use cheddar I usually grate it fine and then mix it with another cheese that does melt well.
Also, gouda can be excellent, you just have to find the right one. Many of them are very mild but some have some good flavor to them. Smoked gouda is nice too.
I like gouda, just not the ones that melt on grilled cheese. 1000 day aged gouda is a favorite but it melts as horrible as parmesan. and gouda is excellent smoked cheese. Plain soft gouda underwhelms me.
Fontina or sharp provolone.
Then again, I don't approve of sandwiches that don't include either of those two cheeses in general.
You know what really grinds my gears? People who think deli meats can be put on grilled cheeses. The only items that can be put on grilled cheeses are traditional garnish items (bacon, avocado, etc.)
Anon, you must know that the cheese is not the only important factor of a GC sandwich,
The top...Stuffings are actually more important,
i love to fill mine with Young Gouda and Jalapenos.
cheddar melts like shit, it is good though. fuck wheat bread though, grilled cheese was made for white bread...i usually use pepperjack, cheddar, and sometimes american cheese. if you want to know what makes it good as fuck, sprinkle a little garlic salt on the buttered bread
Once you add ham to a cheese sandwich, it's not a cheese sandwich anymore. It's a ham sandwich. The same way it'd turn into a cheeseburger if you added a patty of cooked ground beef.
I use a store bought garlic andparsley flatbread, then in the oven, cook it for abit, load it up with gouda, a little mozzarella, gruyere and cook till it's all melted, put some chorizo on there , some ham and tomato then fold that shit up , cut it in half and its peng
It really depends. If you want to go with the conventional what everyone thinks of, make your own american cheese using various cheeses and sodium citrate (makes it meltingly smooth), also use milk shokupan or some other really really soft white bread. Use butter. Screw mayo.
Lots of butter.
Of course why stop there?
Brie with pears on sourghdough?
The possibilities are endless. There's alot of good cheeses out there.