I thought so too at first, but the 'bread butter' is a callback to a joke Nicole made earlier, bread in Spanish being 'pan'. So her answer meant 'pan butter' and not 'butter the bread'. VV confusing, but they were correct
i was surprised that sourdough is considered an unpopular choice/dark horse, its what i've done my whole life and how my mom made it for us growing up. also the sourness of the bread hella adds to the flavor. didn't realize it was such an obscure thing for these guys to be shocked by it lol
Yeah, and that's also why I prefer mayo. I add a bunch of extra stuff to a grilled cheese where I'm just trying to build upon the sour and savory-ness of everything so much that your mouth waters while eating it.
@@trycethomas939I might have to give the mayonnaise a try I like to doctor up grilled cheeses sometimes by adding either tomatoes or avocados in it along with a little bit of Mrs dash to go on the avocados, or sometimes when I make it for my husband I'll put some ham in the middle so it's a grilled ham and cheese instead but just a regular grilled cheese doesn't fly for me if I don't have anything else I'll sprinkle some garlic powder in it on top of the cheese so I've got a garlic cheesy flavor.
I've always been of the belief that you need two cheeses. Both a good melter (ex. processed american) and a flavorful stretcher (ex. cheddar). I find that yields the best combination of flavor vs texture.
My favorite is one slice of Kraft and two slices of Swiss. Although a local restaurant makes what they call a Not Your Mama's Grilled Cheese. Sour dough with equal amounts of grated Swiss, Jack, and Provolone topped with sliced mushrooms and fresh tomato (ham or turkey extra).
THIS. My perfect grilled cheese is: sourdough, butter in the pan, a combination of kraft and sharp cheddar. But a grilled cheese with only kraft is going to make me nauseated fast.
Ive grown up eating extra sharp cheddar cheese grilled cheese sandwiches so for me anything else just tastes wrong lol, I think the nostalgia factor is really important in a grilled cheese
My mind is blown that these culinary professionals would voluntarily choose the Kraft "cheese flavored product" over real Cheddar. As a non-American, that stuff just tastes like rubber to me. Young English Cheddar on a sourdough bread is the way to go!
Same for me. I actually think I've, knowingly, eaten a total of 3 kraft singles my entire life so extra sharp cheddar with sourdough is what punches that nostalgia ticket for me. Also, needs a bowl of Campbell's tomato soup to really hit the nostalgia trifecta.
I thought so too at first, but the 'bread butter' is a callback to a joke Nicole made earlier, bread in Spanish being 'pan'. So her answer meant 'pan butter' and not 'butter the bread'. VV confusing, but they were correct
Respect to Josh for being an adult and admitting his thought process was wrong when presented with new information and research. but also Trevors Peporchinni juice dip sounds FIRE
When my kids were little they dubbed it Monster Cheese. They love the real cheeses and after a while the ONLY way they would eat the singles is when I used them in Grilled Cheese.
Muenster cheese is the BEST for grilled cheese. I'll usually mix it with either an extra sharp cheddar, "real" American, or Colby/pepper jack. Lately the jack cheeses with the Muenster has been a hit.
How does everyone not know that you do a slice of processed cheese (kraft single, blue diamond, whatever brand you use) and then a slice of a richer cheese like cheddar, BOTH, in the middle of a grilled cheese sammy. Then you get that cheese pull, the tangy + mild flavours of both cheeses, as well as that smooth milky texture of the processed cheese 👌
My grilled cheeses are a gloopy mess and I love them. Mayo on the outside of the bread for the crisp and butter on the inside for the flavor. A mix of real and processed cheeses to get the best mix of taste and texture. And so much cheese that I have to finish it with 20 seconds in the microwave because the bread is fully griddled long before the cheese in the middle is melted.
@@korenn9381I agree, the 2 or more cheeses is good. I personally do mayo inside the sandwich where the cheese goes for extra creaminess. Then again, I will also put thinly sliced granny smith apples in there with the cheddar when I am feeling fancy.
Honestly this just saved me time cause I won’t need to butter the bread and toast both sides - making a quick dinner for the kids quicker. You guys are heros in my book.
Dry toast one side first then put the cheese on that side. I tried that after the Gordon Ramsay video; cheese does melt better without the greasiness of butter on both sides
It's funny how Gordan gives criticism about grilled cheese sandwiches when he failed to even melt the cheese in his own version which is what makes the grilled cheese sandwich what we know and love about them.
I can’t think about Grilled Cheese without that video. Gordon’s version of Grilled Cheese was a joke. You don’t need boujee ingredients to make an American classic.
@@pissum420 I'm pretty sure the network would have let him take a second take on the video when the first one failed. He burned the bread and failed to melt the cheese. Yeah I'm pretty sure a star like Gordan Ramsey could have had a second chance if he wanted...he just didn't want it.
For me, both grilled cheese and mac n cheese are extremely customizable recipes with many different combinations of ingredients and methods. I love using different cheeses and condiments.
Imagine being a Michelin star chef that both fails to cook a casserole and also can't even make grilled cheese. Goes to show how little notoriety actually means. He can make up fancy bullshit, but he fails the basics repeatedly.
I'm pretty sure Gordon isn't that dumb and had to make that sandwich because some suit and tie that's never cooked in his life demanded he cook a "fancy" grilled cheese to his specifications. Most of the time a life long professional does something completely stupid, it goes back to the people that pay that person and not that person themselves.
As a proud San Luis Obispo native, I'm happy our local bread got representation! I'm a huge advocate for San Luis Sourdough in grilled cheese, using mayonnaise to crisp it up!
@@TheLittleBunns Yeah...I disagreed with them on that part. Maybe it's because I just like mayonnaise, but I've also found the mayonnaise creates a more delicate crisp, while the butter makes it more crunchy. I do a cheese blend of cheddar, Jack, and mozzarella on San Luis sourdough spread with mayonnaise, and then cooked with a panini press.
I love grilled cheese sandwiches using Jewish, Russian or Marbled rye. I also make them using Pumpernickle bread and eat them with Sauerkraut and a Horseradish mustard. I like to use a very sharp Swiss cheese when using Pumpernickle bread for the sandwich
This episode feels like if the kids from Zoom grew up and got a cooking show and I love it so much. Also, Wal-Mart sells everything french loaves for $1 and they are freaking amazing.
Personal fave: - potato bread - butter in the pan - whole grain mustard inside side - gruyere - brie - sliced pear - honey - prosciutto - more gruyere Cheese flavor is complex, nutty and funky. Prosciutto adds some saltiness, the honey and pear adds sweetness and the mustard adds a bit of heat.
I think that you really have to have nostalgia for the processed cheese. I hated processed cheese even as a kid so the grilled cheese I grew up on used whatever shredded cheese my mom had on hand. I still cannot stomach grilled cheese made with processed cheese. The only place I will eat processed cheese is on a fast food burger where I couldn't take it off very easily when I was a kid, and now that's my preferred fast food burger experience.
@@adde9506 No, it isn't. Processed cheese means solid cheeses combined with milk or water and an emulsifier. Just because it goes through a process to turn milk into cheese, doesn't make it processed cheese.
19:53 I definitely agree with Trevor here. Finally someone else understands! Every time I eat at a Steak and Shake or other diner-style restaurant I always get a grilled cheese and top it the same (ketchup as a backup if they don't have pepperoncini there).
Personally I find brioche to be extremely underrated in grilled cheese, I typically like a thick slice of brioche toasted in a little bit of residual bacon grease with smoked gouda and a sharp cheddar with bacon (of course) and since it’s so rich I usually make tomato soup to go with it Personally I prefer sourdough as a bread for melts, like roast beef or london broil or something like that
You're a monster if you use muenster. Processed bullshit is the best cheese. White bread. Not Wonder bread, which is super sugary bullshit, but $1 loaf store brand bread. $1 loaf bread, $1 a pound bullshit cheese, and spreadable butter oil in the pan. Quick, easy, cheap, and it tastes amazing
"Do you think we're over-thinking the grilled cheese?" THAT'S THE POINT OF THIS SHOW!! And the solution is one slice of processed cheese for texture and one of real cheddar for taste.
I know, right? Are we the only weirdos who mix cheeses? I go with the equivalent of Kraft slices here in Israel, "gvinat sadeh", cheddar, and a sprinkling of mozzarella. Don't judge me. I have a friend who puts in chopped onions and bell pepper. I draw the line though at raisins. I've seen that. It is an abomination.
@@nicolelasher see ive got this WICKED grilled cheese recipie, basicaly using america, cheddar, mozzarella, and fresh grated parm, and THEN adding chopped pickle and some grilled onion, on MARBLE RYE
I know I'm 2 years late, but I also grew up on wheat bread. It was to the point, where when I went to a diner with my grandma, I told the waitress I want wheat toast. I'll never forget, she looked at my grandma and said "I've never seen a kid order wheat" Needless to say, I haven't had wheat bread in probably a decade, and that's exactly how I like it.
YES!!! I was waiting for more of this series, i know nothing of cooking but thanks to this series I've been able to cook some stuff for myself just following Shout out to the spaghetti episode!
You should also check out Andrew Rea (Binging with Babish)! He does a lot of super simple beginner type stuff (and a lot of advanced stuff) and he's pretty creative too.
For me, with the mayo vs pan vs buttered bread, Ive always liked buttering the pan with a thin layer of butter on the inside of the bread, that way you get the nice butteriness everyone loves in a grilled cheese, while getting that nice tang of the mayo, plus when the cheese melts and becomes one with the mayo 👌 chefs kiss
I like making them the way my mom taught me: mayo on each of the inner sides, kraft cheese, plenty of butter in pan (mostly because it's easier to do). Definitely gonna try the grocery store sourdough suggestion.
Same. This is the way my dad has me make them for him. Mayo on the inside, butter on the out or in the pan (depending on the pan size to make it easier) and kraft singles.
I honestly thought I was one of the only people to dip a grilled cheese in either bread and butter pickle juice or pepperoncini juice. Trevor is the man!
Not just you. I never did the juice (why did I not think of the juice?) but I always want/have loads and loads of pickles on the side. They can't be on it because unless they're deep fried, hot pickles are not where it's at.
@@un959 I definitely eat mine with lots of pickles on the side. Always have, always will. Famous Daves Devil Spit pickles on the sandwhich AFTER making it is just so good!
Gouda is the best cheese for a grilled cheese! It melts great, tastes great and is low in lactose for those who are lactose intolerant. I also add a lid before the flip so that the cheese melts better, don't add a lid after cause then you'll influence the crust on the side that's already toasted.
I got really into grilled cheeses in college because I got one on a whim from our cafe and the ones this one cafeteria lady made were like *impossibly* perfect and I've been trying to recreate them ever since. Also she'd always insist on giving me a pickle on the side, but the ones my school had were nasty so I'd just put it on top and she was right, pickle juice makes it. The closest I've gotten to recreating it is with brownberry breads natural wheat (red with wavey wheat text), one slice kraft single, brushing it with melted butter, and then putting a pickle slice on top. Also sour dough with horseradish mustard and swiss cheese is my second favorite.
One day I was rushing through a grocery store when a kind woman asked me if I'd like to try a sample of a grilled cheese sandwich made on store brand rye bread served in a small plastic cup with a crinkle cut dill pickle chip alongside...I can still taste it in my mouth as I type this. Best sample EVER!
So I worked as a chef at an "artisan grilled cheese restaurant"** for about four months in 2014, which means I was super interested in the results today. I'm 100% on team sourdough too, as well as team Kraft Singles - they just can't be beaten! (**it called itself artisan but A) It was in central Indiana and B) Can you really be artisan when all of your supplies come from GFS? I don't think so)
@@jambalayadaddy6522 Because the town that I was living in at the time relied primarily on fast food and pre-cooked food, so we didn't have local/artisan vendors to buy from. I guess by that metric, part A and B of my note say similar things, lol.
Anyone thinking of looking into this themselves, I have a suggestion from personal experience: melt the butter and mayo in a 50/50 ratio and mix well. Brush it onto the bread, you will not be disappointed.
With the pepperoncini juice Trevor instantly became "Mythical Kitchen cast member most likely to have made Mississippi Pot Roast at some point" which is a high honor
Never done this but surely the thing would be to toast the bread, microwave the cheese by itself and then apply melted cheese to the toast. I do regularly microwave sandwiches but only for twenty seconds because it turns out that just heating cheese makes it tasty, it doesn’t actually need to melt
Wait, Gordon wasn't criticizing "double toasted bread" he was criticizing Josh's fun way of talking lol. Cuz Josh said "put the bread on the pan bread side down" and Gordon was just processing it and his wording ended up being weird... Still a weird thing to criticize though.
I will say though that toasting both sides just makes a worse sandwich. I've made grilled cheese on every Sunday for a couple years and found that only toasting the one side is better and gives a better structure
The absolute best condiment for a grilled cheese sandwich is French onion dip! Specifically Heluva Good brand. I started it at a very young age when I’d have a side of chips and dip with the sandwich and I will never turn back. Another thing I have recently been doing is doing the normal butter outside, but spreading Mayo on the inside. Gives it more flavor and isn’t as dry
When I do the butter bread method I also put some butter in the pan. I found if your pan isn't the best or if you want double cheese or multiple kinds of cheese buttering the bread really helps it not stick.
Buttering the bread also helps if your pan isn't siting flat for whatever reason, because otherwise the butter is pooled on one side and that browns while the drier parts toast.
Josh you deserve to have a wonderful day! Also maybe Nichole deserves for you to buy her a snack. For real though, not enough people talk about Apple Butter. It’s incredible.
Just dropping by to put my vote to make the opposite recipe at the end of the show to contrast to the winning combo just to see how much better it is. Or possibly make a frankenstein's monster of success despite the contrary opinion.
Every time y’all get a new kitchener I’m always Skeptical but they always quickly become my favorite. I love each one of you a little more than the rest. ♥️♥️
Ive been a GMM fan for a long time, havent watched in a while, this is my first watch with this group and this group style video and its s perfect formula and a great group to have fun watching
I put-pocket all the time at work, my coworkers never know what they’re gonna find in their pockets when they get home. So far my best was an entire sandwich without them realizing
You’ve gotta test the toasting both sides theory on a better cheese. I am convinced it melts cheese faster if that cheese is not something as easy to melt as singles.
The key is to put the mayo on the inside of the bread, so you get the tang added to the cheese, makes it a little creamier, and you still get the butter in the outside of the bread. I can't believe they didn't do a single round where the inside of the bread was spread.
I always put butter on the pan and pre toast the inside of the bread a little before putting the cheese on. And ALWAYS two slices of cheese for a little extra thick meltiness
When I was little my idea of grown up grilled cheese was using cheddar instead of Velveeta. My go to is still Velveeta. To make grilled cheese more efficiently I grill the bread open face then slap the sides together.
I know some people prefer real cheese but honestly I find it too rich. On the odd occasion I'll indulge but for me grilled cheese tastes best with the processed stuff. The faker the better!
I was yelling “mayo AND pan butter” at the screen the whole time. Ya gotta do both! Evenly toasted AND browned butter flavor. Also I know life is too short to cook on medium, but ya gotta turn down the heat on a grilled cheese for maximum cheese meltiness without over browning the bread. I think white bread would’ve had a better chance if the pan hadn’t been too hot. But also sourdough is amazing. (I know I’m two years late, but I’ve been binging these videos now that I’ve discovered them.)
J: _"Are you just pissing at windmills?"_ T: _"That's not a term at all"_ True. But Tilting at windmills is a fantastic 400 year old metaphor from Don Quixote, and josh is a cultured (mythical) beast for making a filthy pun of that.
my go-to grilled cheese is either a white bread or a butter bread, just a sandwich loaf from a halfway decent manufacturer, and a combination of havarti and cheddar cheeses with the butter melted in the pan and the sandwich plonked into the butter. Add more butter before you return your sandwich to the pan post-flip. It's a bit of the classic with some class, because cheddar tastes amazing, but requires a more melty cheese to keep it from turning into a pile of grease. This is the channel practically dedicated to the munchies and it's great.
Sourdough, pan butter AND bread butter, toast one side, american cheese, crumbly parm stuck on one side of outside of bread, pepperoncini juice or pickle juice as a dip! Can't believe other people do that, I thought it was just me 😂
By testing all the breads with kraft singles they gaurenteed kraft singles would win. Different Bread/Cheese combos have different flavor profiles, and some cheeses would be better with other breads.
I love mixing sharp cheddar and american cheese it has the nice meltiness and the processed smooth flavor and also the nice stronger cheese flavor. (Also using aioli as the Oil is so wonderful and delicious and i highly recommend)
We use a mix of may and butter. Spreads so much easier than butter, but has a better flavor than mayo. It also seems to melt or separate more for better coverage.
I've totally missed myth busters! ❤️ I love when it's actually helpful cooking info for us plebes, haha. Please, do more!! What next - Quesadillas, please?? Plain cheese, too. Mine are NEVER as good as Del Taco, and I don't understand why. 😭
I'd love to see you test more cheeses, and do sliced vs shredded. I think shredded melts better, but maybe I'm wrong. I also think cheddar too dry, so I'll use a mix of mozzarella and a drier cheese. Maybe that's why I shred it, easier to blend. Do a cheese tournament, with elimination rounds so you can compare just a few options at a time. PS Gordon Ramsey made a video showing how to make a grilled cheese and when he cut it, the cheese was not even a little melted. You can ignore him, even if he was right about toasting both sides.
This was really informative and a ton of fun. My prefernce for grilled cheese (ooh, I think I'm going to make one, this made me hungry) is artisinal supermarket wheat bread, mayo *and* pan butter, and a mix of whatever cheeses I have in the house (almost never Kraft Singles, I just don't buy them).
My ideal grilled cheese is: grocery store sourdough (it hold together but tastes good), butter on the bread, toasting just the outside, and at least two kinds of cheese: a good melty kind (havarti, mozzeralla, &c), and a flavorful cheese (parmesan, cheddar, &c). This is the ultimate grilled cheese formula, in my tried-and-true opinion.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
The horror I felt when I heard “not toasting both sides” and thought they meant they don’t flip the sandwich
That's exactly what I was thinking🤣💀
Who toasts the inside of their sandwich? Sociopaths.
Love how vee joined in on the josh can’t count chant but she only had 1/4 not 2/4 😂
I really hope Josh sees this. Lmao
She should have to wear a Jesse Plemmons hat.
Vee can't count!
I thought so too at first, but the 'bread butter' is a callback to a joke Nicole made earlier, bread in Spanish being 'pan'. So her answer meant 'pan butter' and not 'butter the bread'. VV confusing, but they were correct
@@hierismail Oh, interesting!
i was surprised that sourdough is considered an unpopular choice/dark horse, its what i've done my whole life and how my mom made it for us growing up. also the sourness of the bread hella adds to the flavor. didn't realize it was such an obscure thing for these guys to be shocked by it lol
Yeah, and that's also why I prefer mayo. I add a bunch of extra stuff to a grilled cheese where I'm just trying to build upon the sour and savory-ness of everything so much that your mouth waters while eating it.
@@trycethomas939I might have to give the mayonnaise a try I like to doctor up grilled cheeses sometimes by adding either tomatoes or avocados in it along with a little bit of Mrs dash to go on the avocados, or sometimes when I make it for my husband I'll put some ham in the middle so it's a grilled ham and cheese instead but just a regular grilled cheese doesn't fly for me if I don't have anything else I'll sprinkle some garlic powder in it on top of the cheese so I've got a garlic cheesy flavor.
It’s so good
Then there's rye bread with swiss cheese. A bit of corned beef is good too.
Same here, a sourdough grilled cheese and some tomato soup sounds so good right now
The chemistry between them all is amazing
More amazing than Nicole's hips?
The videos with all of them are the best
Have to say it is impressive... watched entire video despite not really caring about the outcome.
After the implosion of the BA test kitchen, it's refreshing to see good chemistry among a food team again.
@@VanessaHolguin yes
I've always been of the belief that you need two cheeses. Both a good melter (ex. processed american) and a flavorful stretcher (ex. cheddar). I find that yields the best combination of flavor vs texture.
Absolutely agree!
My favorite is one slice of Kraft and two slices of Swiss. Although a local restaurant makes what they call a Not Your Mama's Grilled Cheese. Sour dough with equal amounts of grated Swiss, Jack, and Provolone topped with sliced mushrooms and fresh tomato (ham or turkey extra).
Ooooh, interesting!
This is the way
THIS. My perfect grilled cheese is: sourdough, butter in the pan, a combination of kraft and sharp cheddar.
But a grilled cheese with only kraft is going to make me nauseated fast.
Ive grown up eating extra sharp cheddar cheese grilled cheese sandwiches so for me anything else just tastes wrong lol, I think the nostalgia factor is really important in a grilled cheese
Same!!
yeah they really ignored the nostalgia factor
My mind is blown that these culinary professionals would voluntarily choose the Kraft "cheese flavored product" over real Cheddar.
As a non-American, that stuff just tastes like rubber to me.
Young English Cheddar on a sourdough bread is the way to go!
@@helgijonsson3537 it's that nostalgia factor 😊
Same for me. I actually think I've, knowingly, eaten a total of 3 kraft singles my entire life so extra sharp cheddar with sourdough is what punches that nostalgia ticket for me. Also, needs a bowl of Campbell's tomato soup to really hit the nostalgia trifecta.
Vi: Josh can't count!
Also Vi: *Claimed she got one more than she actually got*
To be fair she probably didn't really understand the difference between American and Kraft still
It's really funny that girls both have 1 point and boys both have 2 points :) But for some reason they believed that Nicole lost :D
I thought so too at first, but the 'bread butter' is a callback to a joke Nicole made earlier, bread in Spanish being 'pan'. So her answer meant 'pan butter' and not 'butter the bread'. VV confusing, but they were correct
@@hierismail The problem with that theory is that she wrote her guesses before that joke was made.
@@brycewalburn3926 Assuming it wasn't a joke she made up ahead of time and decided to include in the episode as well
Respect to Josh for being an adult and admitting his thought process was wrong when presented with new information and research.
but also Trevors Peporchinni juice dip sounds FIRE
I don't know if I've ever wanted a grilled cheese sandwich more than I do right now.
I literally made one while watching this lol.
Sourdough is always my favorite, but I like to mix cheese. Muenster is incredibly underappreciated.
Muenster is hands down the best cheese. Its one of the reasons i prefer Little Ceasers over most other large pizza chains
When my kids were little they dubbed it Monster Cheese. They love the real cheeses and after a while the ONLY way they would eat the singles is when I used them in Grilled Cheese.
Muenster cheese is the BEST for grilled cheese. I'll usually mix it with either an extra sharp cheddar, "real" American, or Colby/pepper jack. Lately the jack cheeses with the Muenster has been a hit.
Completely agree. I always go with a mix of muenster and either cheddar or swiss.
Muenster 🤤 I always forget about muenster!! Sooo yummy!
It would be cool if they all made their "prediction" dish and directly compared it with the winning dish at the end
How does everyone not know that you do a slice of processed cheese (kraft single, blue diamond, whatever brand you use) and then a slice of a richer cheese like cheddar, BOTH, in the middle of a grilled cheese sammy. Then you get that cheese pull, the tangy + mild flavours of both cheeses, as well as that smooth milky texture of the processed cheese 👌
My grilled cheeses are a gloopy mess and I love them. Mayo on the outside of the bread for the crisp and butter on the inside for the flavor. A mix of real and processed cheeses to get the best mix of taste and texture. And so much cheese that I have to finish it with 20 seconds in the microwave because the bread is fully griddled long before the cheese in the middle is melted.
Yes! Exactly!
Two different types of cheese is the key. And you can experiment away! Try goat's cheese, brie, gouda, blue cheeses.
Yes! The gooeyness of the processed cheese and deliciousness of the deli/brick cheese!
@@korenn9381I agree, the 2 or more cheeses is good. I personally do mayo inside the sandwich where the cheese goes for extra creaminess. Then again, I will also put thinly sliced granny smith apples in there with the cheddar when I am feeling fancy.
Honestly this just saved me time cause I won’t need to butter the bread and toast both sides - making a quick dinner for the kids quicker. You guys are heros in my book.
Dry toast one side first then put the cheese on that side. I tried that after the Gordon Ramsay video; cheese does melt better without the greasiness of butter on both sides
It's funny how Gordan gives criticism about grilled cheese sandwiches when he failed to even melt the cheese in his own version which is what makes the grilled cheese sandwich what we know and love about them.
I can’t think about Grilled Cheese without that video. Gordon’s version of Grilled Cheese was a joke. You don’t need boujee ingredients to make an American classic.
The chef couldn't even tell his pan was too hot.
I am here for the, completely deserved, slander
To be fair to him though, that but was network controlled. Not Gordon controlled, so you can’t really blame him for doing what he was told to do
@@pissum420 I'm pretty sure the network would have let him take a second take on the video when the first one failed. He burned the bread and failed to melt the cheese. Yeah I'm pretty sure a star like Gordan Ramsey could have had a second chance if he wanted...he just didn't want it.
For me, both grilled cheese and mac n cheese are extremely customizable recipes with many different combinations of ingredients and methods. I love using different cheeses and condiments.
Given the fact that Gordon can't do a decent grilled cheese, he has no right to judge josh on his grilled cheese
🤣🤣🤣
Although he’s right on the double toasted bread. if you toast both sides the whole sandwich gets unpleasantly hard!
Imagine being a Michelin star chef that both fails to cook a casserole and also can't even make grilled cheese.
Goes to show how little notoriety actually means. He can make up fancy bullshit, but he fails the basics repeatedly.
I'm pretty sure Gordon isn't that dumb and had to make that sandwich because some suit and tie that's never cooked in his life demanded he cook a "fancy" grilled cheese to his specifications. Most of the time a life long professional does something completely stupid, it goes back to the people that pay that person and not that person themselves.
@@jacforswear18 I’m im concerned with the amount you toast your sides of bread
As a proud San Luis Obispo native, I'm happy our local bread got representation! I'm a huge advocate for San Luis Sourdough in grilled cheese, using mayonnaise to crisp it up!
But they found out butter makes it more crispy
@@TheLittleBunns Yeah...I disagreed with them on that part. Maybe it's because I just like mayonnaise, but I've also found the mayonnaise creates a more delicate crisp, while the butter makes it more crunchy. I do a cheese blend of cheddar, Jack, and mozzarella on San Luis sourdough spread with mayonnaise, and then cooked with a panini press.
Hell yeah! Paso here, kind of wish people would stop moving here, but glad to see our regional yeasts get some recognition!
Had a costumer who always ordered a grilled cheese on marbled rye. I eventually tried it myself, and damn is it a game changer!
I love grilled cheese sandwiches using Jewish, Russian or Marbled rye. I also make them using Pumpernickle bread and eat them with Sauerkraut and a Horseradish mustard. I like to use a very sharp Swiss cheese when using Pumpernickle bread for the sandwich
The look on Nicole’s face after Josh said her family was disappointed in her lmao priceless
This episode feels like if the kids from Zoom grew up and got a cooking show and I love it so much. Also, Wal-Mart sells everything french loaves for $1 and they are freaking amazing.
I need to get to walmart 👀
omg you unlocked a memory for me CMON AND ZOOM! CMON AND ZOOM! CMON AND ZOOMA ZOOOMA ZOOMA ZOOM! lmaooooo this had to have been 20 years ago
The walmart $1 everything bread is TO DIE FOR! Highly recommend
holy nostalgia
Personal fave:
- potato bread
- butter in the pan
- whole grain mustard inside side
- gruyere
- brie
- sliced pear
- honey
- prosciutto
- more gruyere
Cheese flavor is complex, nutty and funky. Prosciutto adds some saltiness, the honey and pear adds sweetness and the mustard adds a bit of heat.
No one said it, so i will. You started adding in fruit and meat. and that's a melt not a grilled cheese.
@@michaelrondon5472 who cares, it's f'ing delicious
That is a bougie ass-grilled cheese sandwich 😂
@@constancestinson3918 Who cares? If it's delicious it's delicious. Nothing else really matters.
@@Gr8Loki I’m sure it is. I happen to like bougie-ass grilled cheese sandwiches😁
trevor: "then we have pan butter-"
nicole: "which is bread butter in spanish"
me: *realizes* nicole just blew my mind
Same in French...
@@goldilox369 “pain” in French
in japanese "pan" also means bread ;)
it's such a galaxy brain line and she said it so casually
@@marcjohnson3553 pronounced pan though, no?
My fiance makes garlic buttered grilled cheese. I'm a huge fan of mozzarella grilled cheese as well, dipping in garlic aioli is also a go to
that's a grilled cheese game changer!
@@therealbuttsmcgee its honestly amazing. Had some for lunch yesterday with a soup during a snowstorm. Was honestly perfect
Our local hot chicken place does garlic butter grilled cheese and they are amazing.
🤯
We have garlic bread but in sandwich style slices and sometimes I’ll make a grilled cheese with that
I think that you really have to have nostalgia for the processed cheese. I hated processed cheese even as a kid so the grilled cheese I grew up on used whatever shredded cheese my mom had on hand. I still cannot stomach grilled cheese made with processed cheese. The only place I will eat processed cheese is on a fast food burger where I couldn't take it off very easily when I was a kid, and now that's my preferred fast food burger experience.
All cheese is processed. ALL CHEESE.
@@adde9506 No, it isn't. Processed cheese means solid cheeses combined with milk or water and an emulsifier. Just because it goes through a process to turn milk into cheese, doesn't make it processed cheese.
@@adde9506 Sure thing grandpa.
I love pepperoncini's and I love grilled cheeses, never had them together until now. Thank you so much Trevor
19:53 I definitely agree with Trevor here. Finally someone else understands! Every time I eat at a Steak and Shake or other diner-style restaurant I always get a grilled cheese and top it the same (ketchup as a backup if they don't have pepperoncini there).
Personally I find brioche to be extremely underrated in grilled cheese, I typically like a thick slice of brioche toasted in a little bit of residual bacon grease with smoked gouda and a sharp cheddar with bacon (of course) and since it’s so rich I usually make tomato soup to go with it
Personally I prefer sourdough as a bread for melts, like roast beef or london broil or something like that
That sounds yummy but I can feel it sitting in my stomach like a lead weight, just reading this description. lol
Y'all forgot the best cheese to use: Muenster. It melts super well, and the taste compliments any bread or butter used.
huh. as much as i love muenster, i've never thought to use it for grilled cheese.
You're a monster if you use muenster. Processed bullshit is the best cheese. White bread. Not Wonder bread, which is super sugary bullshit, but $1 loaf store brand bread. $1 loaf bread, $1 a pound bullshit cheese, and spreadable butter oil in the pan. Quick, easy, cheap, and it tastes amazing
That is a good one for sure.
The trick is Kraft Single and Muenster. One slice of each. Also, a very light dusting of Garlic Salt on the bread. Best GriChee ever.
Munster is a monster of cheeses. I don’t think they forgot it.
"Do you think we're over-thinking the grilled cheese?" THAT'S THE POINT OF THIS SHOW!! And the solution is one slice of processed cheese for texture and one of real cheddar for taste.
I know, right? Are we the only weirdos who mix cheeses? I go with the equivalent of Kraft slices here in Israel, "gvinat sadeh", cheddar, and a sprinkling of mozzarella. Don't judge me. I have a friend who puts in chopped onions and bell pepper. I draw the line though at raisins. I've seen that. It is an abomination.
@@nicolelasher see ive got this WICKED grilled cheese recipie, basicaly using america, cheddar, mozzarella, and fresh grated parm, and THEN adding chopped pickle and some grilled onion, on MARBLE RYE
I go muenster and cheddar on brioche bread.
I feel represented in this chili's tonight. Pepperoncini juice for life
I'm glad I'm not the only one who caught that Vi was wrong too. She got 1/4 not 2/4 🤣
These are my absolute favourite episodes. The chemistry between them all is amazing, sounds sad but it’s really like just hanging out with friends
I know I'm 2 years late, but I also grew up on wheat bread. It was to the point, where when I went to a diner with my grandma, I told the waitress I want wheat toast. I'll never forget, she looked at my grandma and said "I've never seen a kid order wheat"
Needless to say, I haven't had wheat bread in probably a decade, and that's exactly how I like it.
For the cheese, have you ever tried gouda (for the flavor) plus colby (for the cheese pull)? I've done that before and it's amazing!
Omg gouda grilled cheese is to die for
We mix pepper jack and muenster. We have used smoked gouda before too. Great choices
I like swiss in mine
Colby jack is the way to go
@@mackenzieklein3876 i agreeeee!! Thats what i usually go with cuz we usually have it! 😂
YES!!! I was waiting for more of this series, i know nothing of cooking but thanks to this series I've been able to cook some stuff for myself just following
Shout out to the spaghetti episode!
SAME i can’t believe some of the things i’ve been able to create in the kitchen bc of the mythical kitchen
You should also check out Andrew Rea (Binging with Babish)! He does a lot of super simple beginner type stuff (and a lot of advanced stuff) and he's pretty creative too.
You needed to learn how to make a grilled cheese?
@@americannightmare2109 in my country we don't make them at all, i just know them by name
So this video was a good "oh so that's all they are!"
I liked the burger episode. 70/30 was intense. Also, in terms of grilled cheese, I use provolone. What do you guys use?
For me, with the mayo vs pan vs buttered bread, Ive always liked buttering the pan with a thin layer of butter on the inside of the bread, that way you get the nice butteriness everyone loves in a grilled cheese, while getting that nice tang of the mayo, plus when the cheese melts and becomes one with the mayo 👌 chefs kiss
I like making them the way my mom taught me: mayo on each of the inner sides, kraft cheese, plenty of butter in pan (mostly because it's easier to do). Definitely gonna try the grocery store sourdough suggestion.
This.
Cream cheese on the inside under the Cheddar/Mozzarella.
Same. This is the way my dad has me make them for him. Mayo on the inside, butter on the out or in the pan (depending on the pan size to make it easier) and kraft singles.
Same here, but I do spice it up with sourdough sometimes, and sometimes a second cheese
Yes! The mayo (or Miracle Whip for me, because I'm that White Trash) is exactly the way to go!
Sourdough, with mayo on the outside, inside-smoked Gouda, cream cheese and cheddar. Always have to crisp the outside with some fried cheese also
So....when is dinner?
This.
this but no mayo. Mayo is gross.
Add granulated garlic to the bread and this is heaven
I love Dijon mustard on my grilled cheese I put it on top of the cheese and I butter the top of both pieces of bread and then put butter in the pan.
I honestly thought I was one of the only people to dip a grilled cheese in either bread and butter pickle juice or pepperoncini juice. Trevor is the man!
Not just you. I never did the juice (why did I not think of the juice?) but I always want/have loads and loads of pickles on the side.
They can't be on it because unless they're deep fried, hot pickles are not where it's at.
That does sound like something worth trying.
@@un959 I definitely eat mine with lots of pickles on the side. Always have, always will. Famous Daves Devil Spit pickles on the sandwhich AFTER making it is just so good!
Gouda is the best cheese for a grilled cheese! It melts great, tastes great and is low in lactose for those who are lactose intolerant. I also add a lid before the flip so that the cheese melts better, don't add a lid after cause then you'll influence the crust on the side that's already toasted.
Agreed.
Gouda + American is perfection
I do the lid thing too because I like to use lotttts of cheese
Agreed. Even as a kid, I hated American cheese, especially Kraft singles. Gouda + Havarti on sourdough bread is my go-to for grilled cheese
The best grilled cheese is Fontina. I will die on this hill.
In my 76 years, i have never dipped a grilled cheese sandwich in anything.
Missing out lol
I got really into grilled cheeses in college because I got one on a whim from our cafe and the ones this one cafeteria lady made were like *impossibly* perfect and I've been trying to recreate them ever since. Also she'd always insist on giving me a pickle on the side, but the ones my school had were nasty so I'd just put it on top and she was right, pickle juice makes it.
The closest I've gotten to recreating it is with brownberry breads natural wheat (red with wavey wheat text), one slice kraft single, brushing it with melted butter, and then putting a pickle slice on top.
Also sour dough with horseradish mustard and swiss cheese is my second favorite.
I've found muenster cheese to be the best for a grilled cheese. It melts well and tastes really good.
Agreed
One day I was rushing through a grocery store when a kind woman asked me if I'd like to try a sample of a grilled cheese sandwich made on store brand rye bread served in a small plastic cup with a crinkle cut dill pickle chip alongside...I can still taste it in my mouth as I type this. Best sample EVER!
*I know tomato soup isn't considered a condiment, but I couldn't imagine eating a GC with anything else...*
Ketchup is just thickened tomato soup
It’s too much sometimes
@@13thMaiden 😡
i neeeeed tomato soup with my grilled cheese!
You should try it with homemade Hot Cocoa. Not the instant stuff.
So I worked as a chef at an "artisan grilled cheese restaurant"** for about four months in 2014, which means I was super interested in the results today. I'm 100% on team sourdough too, as well as team Kraft Singles - they just can't be beaten! (**it called itself artisan but A) It was in central Indiana and B) Can you really be artisan when all of your supplies come from GFS? I don't think so)
Leave it to Indy to have a grilled cheese based restaurant.
how does being from central Indiana preclude it from being artisan?
@@jambalayadaddy6522 Because the town that I was living in at the time relied primarily on fast food and pre-cooked food, so we didn't have local/artisan vendors to buy from. I guess by that metric, part A and B of my note say similar things, lol.
velveeta singles.. OH and they are cheaper.
i think i know which one you're talking about but i can't remember what it's called. Used to live down Indy before moving a half hour north
Anyone thinking of looking into this themselves, I have a suggestion from personal experience: melt the butter and mayo in a 50/50 ratio and mix well. Brush it onto the bread, you will not be disappointed.
With the pepperoncini juice Trevor instantly became "Mythical Kitchen cast member most likely to have made Mississippi Pot Roast at some point" which is a high honor
I love this series, cos I can actually apply it to my cooking. A Mac n Cheese episode would honestly help my life out so much.
Nicole needs to explain herself ASAP about the microwave comment
I really need to know how Nicole makes grilled cheese in a microwave now...
easy... toast the bread, cheese in bread n microwave until melty....the only way I have always done it.
My 11 year old toasts his bread in the toaster, then puts cheese between and microwaves for 30 sec. or so to melt the cheese.
I just butter or margerine and microwave for 10 seconds, if you put a little bit of oregano it tastes amazing
Never done this but surely the thing would be to toast the bread, microwave the cheese by itself and then apply melted cheese to the toast.
I do regularly microwave sandwiches but only for twenty seconds because it turns out that just heating cheese makes it tasty, it doesn’t actually need to melt
my 69 year old mom uses the same method
The 'What the heck is put-pocketing' was so genuine and I'm here for it.
Vee as Drew Barrymore, Nichole as Lucy Liu and Trevor as Cameron is actually perfect casting 😅
Trevor, you're blowing my mind with the Pepperoncini brine as a condiment, in a very good way
Wait, Gordon wasn't criticizing "double toasted bread" he was criticizing Josh's fun way of talking lol. Cuz Josh said "put the bread on the pan bread side down" and Gordon was just processing it and his wording ended up being weird... Still a weird thing to criticize though.
I think that sometimes he’s just criticizing for the sake of finding something to criticize
And Gordon has no right to criticize any grilled cheese after his abomination
I will say though that toasting both sides just makes a worse sandwich. I've made grilled cheese on every Sunday for a couple years and found that only toasting the one side is better and gives a better structure
The absolute best condiment for a grilled cheese sandwich is French onion dip! Specifically Heluva Good brand. I started it at a very young age when I’d have a side of chips and dip with the sandwich and I will never turn back.
Another thing I have recently been doing is doing the normal butter outside, but spreading Mayo on the inside. Gives it more flavor and isn’t as dry
I agree. Didn't know anyone else did this.
I gotta try this now
I would totally watch a stream of these 4 playing Mario party on the switch. Great idea Trevor
When I do the butter bread method I also put some butter in the pan. I found if your pan isn't the best or if you want double cheese or multiple kinds of cheese buttering the bread really helps it not stick.
Buttering the bread also helps if your pan isn't siting flat for whatever reason, because otherwise the butter is pooled on one side and that browns while the drier parts toast.
These episodes are always fascinating! I often do other things while a video plays, but that is impossible with this series. Brilliant.
Josh you deserve to have a wonderful day!
Also maybe Nichole deserves for you to buy her a snack.
For real though, not enough people talk about Apple Butter. It’s incredible.
Maple syrup for my grilled cheese, fight me. Yes, I'm Canadian.
Trevor heavy-breathing whilst professing his love for grilled cheese will forever be a mood
Josh just looks more and more like Chef Irvine with each passing episode
He has a really long way to go before he is that HOT!!!
You know what… I can see it.
Jacked old dudes represent!
butter in the pan, miracle whip inside, with 2 kraft singles. That's how we've always made em. I def wanna try sourdough now though.
Josh is something else😂 “and he’s dead” as having a father who also passed, idk why, but this had me dyin. Also the fact he said “jabroni”😂
I lost my dad last year and am around Josh's age. It really made me laugh.
I never had a father figure. Cue the laugh track
I deeply appreciate the whimsy of this entire channel and cast. You're doing good things. Mostly. (Rosewater onions)
V should be a comedian, her antics always crack me up
Just dropping by to put my vote to make the opposite recipe at the end of the show to contrast to the winning combo just to see how much better it is. Or possibly make a frankenstein's monster of success despite the contrary opinion.
That's a good idea! Best and Worst combos!
White bread with Mayo and cheddar is DEFINITELY better than what they did. Hands down.
@@keshaartis8365 factual they’re just biased
Every time y’all get a new kitchener I’m always Skeptical but they always quickly become my favorite. I love each one of you a little more than the rest. ♥️♥️
Ive been a GMM fan for a long time, havent watched in a while, this is my first watch with this group and this group style video and its s perfect formula and a great group to have fun watching
Trevor is wonderful and I can't imagine the Mythical Kitchen without him but if we're casting the crew as Charlie's Angels he's definitely Bosley.
He’s my least favorite
In 1985 I was a Director of a large day care center of 140 children, our cook introduced me to mayo grilled cheese and I have been using it since!
If you want to tickle your tastebuds, try a grilled cheese made with havarti on sourdough.
I put-pocket all the time at work, my coworkers never know what they’re gonna find in their pockets when they get home. So far my best was an entire sandwich without them realizing
Nikole and Trevor is the duo i never knew i needed
honestly inspirational convinced me to try out french toast grilled cheese with that double sided toasting method
Possible hot take: Sure pan butter is great, but I've started doing pan butter AND mayo, and it's brilliant!
Yes! I do mayo inside and butter outside. If there isn't mayo in it, it's missing.
I came here just to say this, but I grew up in butter outside, miracle whip on the inside.
You’ve gotta test the toasting both sides theory on a better cheese. I am convinced it melts cheese faster if that cheese is not something as easy to melt as singles.
On thinner wonder bread too.
Especially if you put more than two slices on a big slice of sourdough
The key is to put the mayo on the inside of the bread, so you get the tang added to the cheese, makes it a little creamier, and you still get the butter in the outside of the bread.
I can't believe they didn't do a single round where the inside of the bread was spread.
I always put butter on the pan and pre toast the inside of the bread a little before putting the cheese on. And ALWAYS two slices of cheese for a little extra thick meltiness
A classic childhood food would always be a classic... nostalgia is the secret ingredient
When I was little my idea of grown up grilled cheese was using cheddar instead of Velveeta. My go to is still Velveeta. To make grilled cheese more efficiently I grill the bread open face then slap the sides together.
I know some people prefer real cheese but honestly I find it too rich. On the odd occasion I'll indulge but for me grilled cheese tastes best with the processed stuff. The faker the better!
I grew up with Velveeta grilled cheese too!
Gotta go with Velveeta. That stuff is made to be melted. (Plus, the slices were usually thicker.)
I was yelling “mayo AND pan butter” at the screen the whole time. Ya gotta do both! Evenly toasted AND browned butter flavor. Also I know life is too short to cook on medium, but ya gotta turn down the heat on a grilled cheese for maximum cheese meltiness without over browning the bread. I think white bread would’ve had a better chance if the pan hadn’t been too hot. But also sourdough is amazing. (I know I’m two years late, but I’ve been binging these videos now that I’ve discovered them.)
J: _"Are you just pissing at windmills?"_ T: _"That's not a term at all"_
True. But Tilting at windmills is a fantastic 400 year old metaphor from Don Quixote, and josh is a cultured (mythical) beast for making a filthy pun of that.
I have actually said pissing at windmills... But I also knew the Don Quixote thing too. Josh probably does... Dunno about Trevor though! 😂
Isn't it also a mix with the phrase "pissing into the wind"
I feel like Josh just validated my eighteen years of dipping grilled cheese in ketchup.
Same! It's always felt like a shameful secret. I'm excited to see it treated like a proper condiment for grilled cheese
@@angelcat00 bbq sauce is better
my go-to grilled cheese is either a white bread or a butter bread, just a sandwich loaf from a halfway decent manufacturer, and a combination of havarti and cheddar cheeses with the butter melted in the pan and the sandwich plonked into the butter. Add more butter before you return your sandwich to the pan post-flip. It's a bit of the classic with some class, because cheddar tastes amazing, but requires a more melty cheese to keep it from turning into a pile of grease.
This is the channel practically dedicated to the munchies and it's great.
Sourdough, pan butter AND bread butter, toast one side, american cheese, crumbly parm stuck on one side of outside of bread, pepperoncini juice or pickle juice as a dip! Can't believe other people do that, I thought it was just me 😂
By testing all the breads with kraft singles they gaurenteed kraft singles would win. Different Bread/Cheese combos have different flavor profiles, and some cheeses would be better with other breads.
I always go Extra Sharp Cheddar. that extra pungency in the extra sharp really goes well with the bread.
Secret option 4: super thin layer of mayo on the bread AND pan butter. That's serious business! So good.
Thank you! Someone else gets it!
Yeah she went too heavy on the mayo. It should be thin enough to lightly fry the outside while leaving no actual Mayo. It takes a few practice swings.
I've been waiting for more of this series for so long. Josh must have saw Babish moving in on his terf.
you do know Josh has a Babish tattoo
@@kylejde What does that have to do with literally anything? You do know how to take a joke right?
I love mixing sharp cheddar and american cheese it has the nice meltiness and the processed smooth flavor and also the nice stronger cheese flavor. (Also using aioli as the Oil is so wonderful and delicious and i highly recommend)
I’m a big fan of using mayo to make my grilled cheese sammies. It’s easier to spread than butter and I dig the flavor it gives.
We use a mix of may and butter. Spreads so much easier than butter, but has a better flavor than mayo. It also seems to melt or separate more for better coverage.
I've totally missed myth busters! ❤️ I love when it's actually helpful cooking info for us plebes, haha. Please, do more!! What next - Quesadillas, please?? Plain cheese, too. Mine are NEVER as good as Del Taco, and I don't understand why. 😭
I'd love to see you test more cheeses, and do sliced vs shredded. I think shredded melts better, but maybe I'm wrong. I also think cheddar too dry, so I'll use a mix of mozzarella and a drier cheese. Maybe that's why I shred it, easier to blend. Do a cheese tournament, with elimination rounds so you can compare just a few options at a time.
PS Gordon Ramsey made a video showing how to make a grilled cheese and when he cut it, the cheese was not even a little melted. You can ignore him, even if he was right about toasting both sides.
This was really informative and a ton of fun.
My prefernce for grilled cheese (ooh, I think I'm going to make one, this made me hungry) is artisinal supermarket wheat bread, mayo *and* pan butter, and a mix of whatever cheeses I have in the house (almost never Kraft Singles, I just don't buy them).
My ideal grilled cheese is: grocery store sourdough (it hold together but tastes good), butter on the bread, toasting just the outside, and at least two kinds of cheese: a good melty kind (havarti, mozzeralla, &c), and a flavorful cheese (parmesan, cheddar, &c). This is the ultimate grilled cheese formula, in my tried-and-true opinion.
Oh man, I lost it when Trevor was trying to hold frame after fake or not joke from Josh.
I've never disagreed with you guys more in any video but I also just really love my grilled cheese 😂
hard disagree on the kraft singles over the others but everything else is legit
Thank you for your comment-- it led me to your channel and it is rad af
@@cartertaylor2630 :)