Actually often when I mix cheeses for my grilled samiches, I grate the cheeses in a bowl, mix and add. Yeah Parmesan as well.

I will give you a pass.....

This time....

Get some good cheese knives. Learn how to cut the cheese real thin. Melts easy. Flipping or sliding a sammy full of grated cheese can be messy.

Hey, If I wanted to know how to make the perfect sandwich, I'd become a woman.....

Here we go.

Until her son moved back into my basement, Sunday was "Dinner and a show" night. She made Dinner wearing Lingerie and afterwards was "dessert".

I want my privacy back!

That sucks dude.

How's this for logic though?

I put a bun in her oven. Did I get a toasted sandwich? Fuck no! I got a broken sandwich maker.

If you want to feel better about yourself just consider this. Her brother lives with us and she's pregnant. So I'm pretty much public enemy #1 right now and target of the wild emotional outbreaks that can be brought on by a sock that falls out of the hamper onto the closet floor. No seriously. A sock on the floor. There was screaming and tears.

Shit....you poor bastard. Let me tell you though, sometimes they go off like that without being Pregnant!

So I made a grilled PBJ. But I used guava paste instead of jam or jelly. Ho Lee Fuk. That was good.

Now all it needs is mushrooms !!!!!

hahahhahaahah

Disgusting!!!

I had too!

I'm surprised the inside out grilled cheese hasn't been mentioned. You all need to up your fatty game.

You need a good nonstick pan! Butter in the pan then plop a pile of cheese into the melted butter, next goes the first slice of the sandwich, then the cheese for the inside. Add the other slice on top and then you have two options: 1) pile more cheese on top of sandwich then add more butter in pan in the middle of the flip or 2) pause flip in middle to add butter and more cheese to the pan. Cook on low to medium heat (I use 4 out of 10).

The end result is a grilled cheese that is enveloped in crispy and buttery cheese while also being full of melted cheese glory. I like to use grated cheese for the exterior, but that's just my preference, slices can also work.

Also, this can be done as an improvement to many sandwiches. I've done this with a breakfast sandwich, a bbq sandwich, etc.

Sent from my SM-G900T using Tapatalk

Someone give this man a medal.

I've done that with fresh grated Parmigiano. Doesn’t really take a bunch of extra oil, and awesome how it becomes one with the bread.


Damn I'm hungry.

As for the guava paste, the brand is Conchita from Brazil.