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Related: Culture Forums, Support ForumsHas anyone tried granny smith apples with sharp cheddar cheese and grilled??
Like ya know a grilled cheese sandwich?? Im tempted to try it. and what kind of bread .marble rye, white, wheat .what kind of bread?? I think it sounds rather good, and Id use marble rye.
badhair77
(4,483 posts)Id think a multigrain or the marble rye would work well.
a kennedy
(31,411 posts)Irish_Dem
(55,605 posts)add a lot to the sandwich.
a kennedy
(31,411 posts)Irish_Dem
(55,605 posts)That's what made me think of the bacon.
ProfessorGAC
(68,460 posts)We try different breads for club sandwiches but our go-to is sourdough.
I also candy half the bacon, then add Sriracha & red wine vinegar to the mayo.
Get, sweet, hot, sour, & savory from the bacon.
We have left over Italian beef for tomorrow or we might have done club sandwiches tomorrow!
Conjuay
(1,861 posts)Not even twelve hours ago, we were talking about a country club near us that we had lunch at a few times. I pulled up the menu and was reading some menu items aloud and we stopped at a grilled cheese with apple and bacon- I kid you not!. We decided to make it this morning, once the store opens; we dont have any apples or bacon in the house right now!
Irish_Dem
(55,605 posts)Since Kennedy and I had the coincidence of eating our BLTs on that bread as
we noted in this thread.
Yes you are going to have to make the sandwich now for sure, no matter what bread you use!
It is a sandwich in the collective unconscious.
brewens
(15,002 posts)Another one I plan on trying is granny smiths in tuna instead of pickles. I heard that was good and with ginger.
a kennedy
(31,411 posts)brewens
(15,002 posts)a kennedy
(31,411 posts)WhiteTara
(29,983 posts)yellowdogintexas
(22,643 posts)it is bodacious!
Hotler
(11,812 posts)Warm apple pie with a slice of extra sharp chedder.
ProfessorGAC
(68,460 posts)Colby jack on a peach pie is fantastic.
Gouda on a strawberry rhubarb pie, as well.
PJMcK
(22,543 posts)First, yes, Ive had that treat. Its delicious and healthier than a smores.
Second, there used to be a law in Wisconsin (Americas Dairy State) that required restaurants who offered apple pie HAD TO serve it with a slice of Wisconsin cheddar cheese. Additionally, stores that wanted to sell margarine, also known as oleo, had to sell the white cream component with a small packet of yellow food coloring to mix into the cream. I dont know if those laws are still in effect.
electric_blue68
(16,869 posts)thin/thick do you cut them? I guess fairly thin.
Grilled cheese, I've had on white, rye, or pumpernickel. Pumpernickle is particularly good!
I've also added sliced tomatoes.
A bit of a cheese fanatic, so love them cold as little chunks with crackers, or apple slices, cold shredded over stuff, grilled, melted over stuff. Ohhh, yum!
Ah, just remembered I used to take chucks of parmesan cheese stick them on a knife, and lightly grill them over a gas stove flame. Niiiice. 😄🥰
ProfessorGAC
(68,460 posts)...I think I'll use the mandolin set thick. (There is no actual "thick" on mine. Thick is probably 1/8th or 3/16th of an inch.)
I do think for a sandwich consistent thickness is a big deal.
BOSSHOG
(38,902 posts)Sounds like a good meal.
ProfessorGAC
(68,460 posts)We both like GS apples, and we experiment with grilled cheese sandwiches trying different ways to elevate them.
This sounds like a fun idea!
Figarosmom
(732 posts)Using a mix of cheddar pepper jack and American cheeses. I used white bread and italian bread. My husband used to melt cheddar cheese on apple pie.