Pop Quiz: Review the Grilled Cheese Sandwich closest to you

The very closest. I mean, if you live next door to Buck's don't review the one at Dizzy Whizz (although if I remember correctly, DW's is pretty good for a fast-food grilled cheese.)

Anyone serving up a "gourmet grilled cheese" in Louisville? I followed with interest the concept design, opening and closing of a gourmet grilled-cheese restaurant in upper New York State a few years ago, online. Seemed that everyone loved the concept, but I think they couldn't develop a stable of "regulars", because their menu, while sporting a huge number of variations on the grilled cheese (and grilled PB&J), was perhaps a little one-note. The idea appeals, though - right?

I reckon this means a trip to Waffle House this weekend. Or Goose Creek Diner. Or both? Yes, that's the answer.

I like them the old way. Heat butter in the iron skillet, then throw in 2 bread slices topped with Velveeta. Let the bread get a bit crispy on the outside while the cheese (product) melts. Put together and eat. All melty and gooey with the crunch of the fried bread. Please don't tell my doc about this.



Robin, I think she's looking at you.

Certainly not close to me, but the Irish Rover has a GREAT grilled cheese.

The cheese quesadilla at Los Indios on Charlestown Road is so buttery that it puts me in mind of an excellent grilled cheese.

But, for a more "traditional" one, Gavi's on 7th Street between Jefferson and Market has a really good grilled cheese -- a perfect accompaniment for a large bowl of chili made by Zina, the "Warrior Waitress".

Lois

[Robin Garr]

Anyone serving up a "gourmet grilled cheese" in Louisville?

I seem to remember that Toast on Market does a fine one, Marsha. And I make a pretty good one at home, although I generally save calories at the expense of tradition by getting mine all toasty and melty in the toaster oven rather than soaking it with butter in a pan. Real cheese, too. V*lv**ta is not meant for human consumption.

Sorry but the V-stuff is the stuff for a grilled cheese...that and "light" bread. Cup of tomato soup too.

I know it's not real cheese...it's a comfort food - what I grew up with thing.

[Robin Garr]

I know it's not real cheese...it's a comfort food - what I grew up with thing.

I grew up with it too, Mark, but I've pretty much gotten over it.

This snippet from Wikipedia pretty much says it all for me:

>> <i>In 2002, the FDA warned Kraft that Velveeta was being sold with packaging that described it as a "pasteurized processed cheese food," which the FDA claimed was false ("cheese food" must contain at least 51% cheese). Velveeta is now sold as a "cheese product," using a term for items that contain less than 51% cheese.</i> <<

I know, I know...some things I can't let go of.

Add a bit of foie gras if you feel the need to dress it up!

Funny to sign in and see this post. I made myself a grilled cheese at work tonight, and it was the first I have eaten in probably 15 years. Honey white bread, crappy American cheese, a couple tomato slices, and a few pieces of bacon. Yum.

Go comfort food!

(Finally, after reading this board for over a year, I made my first post!)

I have to agree with Mark on the need for Velveeta in a toasted cheese sandwich. Sometimes I'll add another type of cheese for flavor (or bacon, or onion) when you definitely need Velveeta to get the correct level of gooeyness!

Maybe it's just a "Mark" thing!

I'd love to know where to get a perfect grilled cheese sandwich in Louisville. My girlfriends and I, in my single days, always had fun on grilled cheese night on Thursdays at Campanile in Los Angeles. It was a tradition that Campanile started about a decade ago. About once a month we'd go and have a couple glasses of wine and indulge in melted cheese - something we never ate normally but we could somehow justify when we were rubbing shoulders with size 2 celebs doing the same thing. (of course, now celebs are size 0 and 00, but back then they were a "fat" size 2.) They make classic grilled cheese or you can get it with marinated onions. They use La Brea bakery bread. It's good stuff.

For anyone about to go to L.A., the restaurant's website is http://www.campanilerestaurant.com

I discovered on a recent trip back to SoCal that they have a new restaurant called Meltdown in Culver City. It's a fast food style place with all sorts of decadent goodies with cheese - you can get bacon, ham, apple butter, etc. or goat cheese and pesto. or mozzarella and tomatoes. all sorts of things that shouldn't be missed. they even do dessert sandwiches with berries and cream or goat cheese, figs and honey. Their website is http://www.meltdownetc.com

My 8 year old is a connoisseur of grilled cheese and he picks BBC on Shelbyville Road (mine made at home came in a close second.) In describing why he likes BBC the best he said, "Cause it's sooooooo gooooood!"

As for me, the closest to me is Irish Rover (I won't go in Ginny's Diner) and their adult grilled cheese (aka Welsh Rabbit)is addictive.

I feel like a broken record but Havana Rumba has an excellent grilled cheese sandwich. It was the only dish my son would eat until he tasted Masas de Puerco for the first time and never looked back. He sometimes orders the grilled cheese for "nostalgia" (his word) sake.

Mark,

Sorry but the V-stuff is the stuff for a grilled cheese...that and "light" bread. Cup of tomato soup too.

We must have grown-up in the same home. While I'd never touch the stuff otherwise, major comfort food for me is a grilled cheese with Velveeta, and a cup of Campbell's tomato soup (made with milk, not water). We usualy make a lot of much more epicurean combinations (eg. Grilled artisan cheddar on Ciabatta with honeycup mustard and granny smith apples) but sometimes I really crave a good old Velveeta grilled cheese on cracked wheat sandwich bread.

Deb

Grilled cheese sandwich (velveeta) and a cup of Campbells tomato soup was lunch everyday for years, but I have not knowingly eaten any velveeta in a long, long time. That particular taste bud was burnt out, along with the one for Dinty Moore beef stew, brown sugar cinnamon pop tarts and Chef Boyardee ravioli.