Thanks for another fantastic recipe. I made one minor change when I made it. On the inside (first) browning of the bread, I added some parmesan cheese in the last couple minutes of browning. It added another layer of cheese and crunch. Love your channel!
mamma miaaa! I'm from Barcelona and my mouth is waterinnnng! you really honored all spanish ingredients, so cohesive and true to our vermut culture 🥰 congratulations on baby Gio xx
I just made a tasty grilled cheeze last night. It was standard ok. this my dear, is epic. I really enjoyed this and the subtle techs to bring this dish to outstanding.
Tried this last week and it was 💣🤤!! It’s everything she says it is - fatty, tangy, briney - perfectly balanced! Became my gateway sandwich as I wasn’t too crazy about them before. Now I have all sorts of breads, cheeses, and condiments let’s go!!!🥪🥪🥪
I JUST saw your cereal cover and said "ah hah, no wonder I haven't seen her on youtube.." - but suddenly here you are! I hope your home is full of happy cries and giggles now!
Double crunch is an excellent sandwich technique (been doing this for a while) - it's def for when you've got more time, but it's an amazing, simple hot-sandwich upgrade to have in your arsenal. Really improves the experience.
I love your terminology for... everything. Please keep being you. The tasty recipes are just a bonus, I'm here for the squidgeling and little snick-snacks. Maybe we will also see the return of Sir Fly (actually hopefully not)
I'm curious - because we're using the double crunch technique, do we still need to worry about grated cheese melting into the bread? I like grated cheese for coverage (and my knife skills are kinda bad), but I don't want any sog in my sando
There is nothing -- NOTHING -- that compares with pan-fried bread. Used to be a restaurant in LA whose bread for the table was always pan-fried as a matter of course. Just a memory now, that place.
I could see a version of this with a roasted hatch chili and garlic tapenade. With pickled jalapenos and Spanish olives speared on the top. A version with brie and goat cheese and preserved fruit 'tapenade' in the middle? The point is the double sided grill and the two kinds of cheese and the flavor/texture bomb in the middle? Excellent recipe. I promise to perfect the original first.
Looks greatt mollyy! But actually the gilda is a Basque PINTXO not a tapa :)) (also ppl from the basque region generally dont agree with being called spanish) (im not basque i just think it's kinda cool)
I'm hungover and haven't eaten anything all day. May I please have the other half. My mouth is watering!! That looks so damn good!! I'd definitely fuck with it!!
So... I'm 56 years old, have cooked all my life, love cheese, have browzed the fancy cheese section at the supermarket, and watched cooking shows all my life. Never heard the word "manchego" before today. Is this one of those things you can only find in a metropolitan area of over 10 million people?
yeah. sadly you just have to be more worldly to know certain things. spanish cheese is a common thing to know. you have been limited by being from a small town.
@@potatocake113 I went to a high end grocery store in Kansas City and never saw it. Why have I never heard hat name uttered before on a cooking show? I've been watching them for 40 years.
At least she used real cheese. A lot of youtube chefs have been doing grilled cheese and as soon as they pull out the American cheese or cheese food, I unsubscribe because qui se couche avec les chiens se réveille avec des puces and I do not want to be associated with persons of that ilk.
It's great to see you back in action! Your baby is very fortunate to have you for a mommy. Congratulations!!!
i love seeing basque things pop up in your videos every once in a while! i'm basque and it always makes me smile whenever you reference our cousine :)
Thanks for another fantastic recipe. I made one minor change when I made it. On the inside (first) browning of the bread, I added some parmesan cheese in the last couple minutes of browning. It added another layer of cheese and crunch. Love your channel!
mamma miaaa! I'm from Barcelona and my mouth is waterinnnng! you really honored all spanish ingredients, so cohesive and true to our vermut culture 🥰 congratulations on baby Gio xx
btw gilda is pronounced "hilda" sounds like a H😊
I just made a tasty grilled cheeze last night. It was standard ok. this my dear, is epic. I really enjoyed this and the subtle techs to bring this dish to outstanding.
Tried this last week and it was 💣🤤!! It’s everything she says it is - fatty, tangy, briney - perfectly balanced! Became my gateway sandwich as I wasn’t too crazy about them before. Now I have all sorts of breads, cheeses, and condiments let’s go!!!🥪🥪🥪
I JUST saw your cereal cover and said "ah hah, no wonder I haven't seen her on youtube.." - but suddenly here you are! I hope your home is full of happy cries and giggles now!
Come on! What an absolutely great recipe... and of course video! Thanks for it👍
This looks so freakin delicious, Molly. Also I am very happy that you didnt put mayo on the outside Like ive seen done elsewhere.
I watched Kenji brown both sides and I will never go back to soft insides. Yum ... congrats on the birth of your son.
I started making Reuben sandwiches with the double crunch years ago. Makes a huge difference.
I was scrolling through the comments to see if anyone gave a shout out to Kenji! 👍🏻
Made this for lunch-absolutely incredible!
Props to the camera person for lovely food shots throughout , making me drool even more !!
Made this tonight. It was delicious and a great pairing with an eventide ;) Thanks for this awesome recipe!
This gave me some great tips for grilled cheese. Thanks!
im salivating over every part of this
Molly Baz, you genius! Manchego and Cheddar!!!
Double crunch is an excellent sandwich technique (been doing this for a while) - it's def for when you've got more time, but it's an amazing, simple hot-sandwich upgrade to have in your arsenal. Really improves the experience.
Congratulations on the baby
Molly, this looks fantastic. Can't wait to try it and i love the idea of crisping the bread first. You are genius.
Double crunch. Brilliant....just brilliant.
I love your terminology for... everything.
Please keep being you. The tasty recipes are just a bonus, I'm here for the squidgeling and little snick-snacks. Maybe we will also see the return of Sir Fly (actually hopefully not)
I just made this, it's incredibly delicious. One clove of garlic was enough for me though.
I’m in 2 mins and I just knew there would be a pickle element to this dish😊.
5:00 Uncensored Molly has returned!
🎉🎉🎉
I wish she wouldn't 😢
PLEASE BRING BACK THE SANDO UNIVERSE PODCAST! IT IS EVERYTHING!
This looks delicious! Thanks for sharing!
I could eat this every day! or anything else Molly makes for that matter lol
I still do the grilled cheese with the scallion jalapeño thingy you teach us on a insta live ages ago. 🥰
I'm curious - because we're using the double crunch technique, do we still need to worry about grated cheese melting into the bread? I like grated cheese for coverage (and my knife skills are kinda bad), but I don't want any sog in my sando
Brilliant Molly!!
Thank you, Molly 👍
As a Gilda I really like this
This looks amazing! Unfortunately a lot of people will get grossed out by the anchovy (sad). Well done
Yasss! Snick snack!
Looks delicious. Gordo should take notes😏
Good recipe
Looks amazing!
There is nothing -- NOTHING -- that compares with pan-fried bread. Used to be a restaurant in LA whose bread for the table was always pan-fried as a matter of course. Just a memory now, that place.
I could see a version of this with a roasted hatch chili and garlic tapenade. With pickled jalapenos and Spanish olives speared on the top. A version with brie and goat cheese and preserved fruit 'tapenade' in the middle? The point is the double sided grill and the two kinds of cheese and the flavor/texture bomb in the middle? Excellent recipe. I promise to perfect the original first.
Molly this is what I'm eating next time I get the munchies.
Grilda Cheese
Noice.
Well, it has got to be better than Gordon Ramsay's at the very least.
and that was awful
I think the addition of a meat would make it a melt - she’s safe lol ❤
Are you a fan of the open-face, broil, then put together method?
Love your vids 💞
Love me some Molllllyyyyyyy Bazzzzzzzzz!
She's so gorgeous, the grilled cheese..
i saw a live that Gabby did and people were talking about eating Tuna in the comments.
Let this be your dissertation
I NEED IT
Girl, congrats on the baby. But can we please cut the sando on a bias? This straight cut is maddening.
Molly, you need a "kaasschaaf"
great melt!! not a grilled cheese tho tbh, grilled cheese = bread + cheese + butter
That looks amazing and delicious, but it's not a grilled cheese anymore.
thaaaats what i was gonna say
GOAT cheese
so a Muffuletta that is grilled?
with no meat. a vegan grilled Muffuletta .
A Gilda is absolutely a pintxo, not a tapa!
Looks greatt mollyy! But actually the gilda is a Basque PINTXO not a tapa :)) (also ppl from the basque region generally dont agree with being called spanish) (im not basque i just think it's kinda cool)
Top sandwich idea! Absolutely love it! ps: [h]ilda is more like a pintxo rather than a tapa
2000 calorie sandwhich
I hope this was pre-recorded and Molly and Gio are resting
Melt.
Exactly. Still yummy though. Grilled cheese is just bread, cheese and your favorite fat to toast. I'm a butter kinda guy.
Best grilled cheese is velveta on sourdough butter grilled with pickles and mayo on the side.
she forgot to add a extra drizzle of olive in the before eating it
damn you're good
I'm hungover and haven't eaten anything all day. May I please have the other half. My mouth is watering!! That looks so damn good!! I'd definitely fuck with it!!
But is it a grilled cheese? Or a panini?
My teeth have left the chat
So... I'm 56 years old, have cooked all my life, love cheese, have browzed the fancy cheese section at the supermarket, and watched cooking shows all my life. Never heard the word "manchego" before today. Is this one of those things you can only find in a metropolitan area of over 10 million people?
No. It's fairly ubiquitous as far as Spanish cheese is concerned. It's even mentioned in Don Quixote.
@@PhatTrumpet2 I've never seen "spanish cheese". Italian, Swiss, Danish, German....American..
yeah. sadly you just have to be more worldly to know certain things. spanish cheese is a common thing to know. you have been limited by being from a small town.
@@potatocake113 I went to a high end grocery store in Kansas City and never saw it. Why have I never heard hat name uttered before on a cooking show? I've been watching them for 40 years.
We NEED to normalize 'Yum Alert!'
This ruined my morning Molly
A cup of olives in a sandwich, ugh no.
What's with the cooking apron?
This sounds incredible. Basque isn't just a region though it's an historically oppressed country!
If your grilled cheese takes more than 5 minutes you may be doing too much 🤷🏾
Seems very salty. And I question the use of manchego, which I think would just turn into a puddle of oil.
Wow, this is disgusting.
As soon as you put anything but cheese inside it’s a melt not a grilled cheese.
Relax
It ain't easy being cheesy
Here comes the grilled cheese police. “Pull over! You’ve added something else other than cheese!! PULL OVER!” Lol
worst bread for grilled cheese. too crusty. at least the cheese has melted.
worried that you took ozempic!
She literally just has a baby. What are you talking about?
you're lying to yourself if you think this is better than white bread and american cheese
Manifesto? What are you, the Unamomer?
Make more videos lol 😂
Don't cuss, even tho it was funny 😅😂
At least she used real cheese. A lot of youtube chefs have been doing grilled cheese and as soon as they pull out the American cheese or cheese food, I unsubscribe because qui se couche avec les chiens se réveille avec des puces and I do not want to be associated with persons of that ilk.