Whole wheat sandwich bread, sharp cheddar, Sriracha. Mayo for the grilling.

Large can of crushed tomatoes, homemade turkey stock, butter, onion, oregano, basil.

Cost per person: $2.25

  • rhythmisaprancer@piefed.socialEnglish
    2·
    19 days ago

    When you say mayo for the grilling, do you mean that you used mayo as the fat on the outside? Sounds good to me 🙂 but want to confirm

    • necromancyr@lemmy.dbzer0.com
      3·
      19 days ago

      Not OP, but likely. It’s suppose to be one of the best ways to make grilled cheese - has to be “real” mayo though, not light or something like that.

      Think they dia Scussed it on ATK, Splendid Table or Milk Street Radio.

      • FauxPseudo @lemmy.worldOPM
        2·
        19 days ago

        Yeah, it was all the Splendid Table and Milk Street type experts that got me to finally try it despite my reservations. The results were too superior to ignore. Been doing it ever since.

        Speaking of which I stopped listening to Splendid Table more than a dozen years ago. I should tune in to remember why I removed it from my podcast subscriptions. I’m thinking it was because back then podcasts couldn’t be played at 2.5x and it was way too slow.

    • FauxPseudo @lemmy.worldOPM
      2·
      19 days ago

      Yes. I used to hate the idea. I was a butter or olive oil guy. But after trying mayo for the toasting it was impossible to deny that it offered the cheapest, best coverage, and most superb results. I still do olive oil for some specialty situations but mayo is now the default. So much so that it changed the way I stock my fridge.

      I rarely ever used mayo. I’d make it as I needed it. But after using it for grilled cheese I started buying the commercial stuff. When making mayo you have to plan a few hours in advance. But grilled cheese is a spur of the moment kind of thing you don’t start hours in advance. So now I buy mayo. In fact I bought some today because my old jar is almost dead.