I’ve been perfecting GCs for a long time. This iteration is on Martin potato bread, Aldi brand American cheese, and I use Mayo as a catalyst for browning. Always start in a cold pan, 3:45 on the first side, about a minute on the other, with a lid on for perfect browning and full meltage 😁 served of course with a side of tomato bisque. I submit for your judgement!
by Greginthesouth2
15 Comments
My judgment is that this is an abomination & I should take it off your hands to keep you safe from such a poisonous tray. You’re welcome. 😏
Little darker than my preference, but that’s a BEAUT.
this is not a tomato soup sub
Just don’t ever post a melt. We will crucify you.
*Oh fuck yeah.*
Yum…also I have that bowl too…if I bring it can I have some too???
It’s a pallet cleanser from a toxic internet
I just ate but… I have room for more
1. That looks delicious
2. I have the same bowls! I love them
Looks quite tasty. I plan to give your cold pan method a try.
well, you certainly know how to make an entrance! 💜🧀🤤
It’s like the best sub of all time. I’m still afraid to post anyone of my million grilled cheese consumed
Too many posts here are missing the very important tomato soup component. Thanks for representing.