Grilled Cheese Sandwiches?!?!?

Question

Why are grilled cheese sandwichs from resteraunts good big nice and crunchy and realy good and yummy but the ones made at home by people are kinda small flatish not crunchy and kinda soggy and don't taste as good? (i don't make them my mom and or her boyfriend do or a friends parent or a relative well jsut plain out not made at a resteraunt) Why is this? Does anyone agree?

Answer 1

i think its because of they way they cook them

Answer 2

It's too much butter, not high enough heat, or not waiting for the pan to get hot. Flatish because they press it down with a spatula. It could be the cheese and the type of bread used if the taste is off. They aren't hard to make, try it yourself.

Answer 3

They are mostly made on a grill, and they use Texas Toast . I worked in restaurants in my early years and I agree with you 100% they always taste better out . Especially if I don't have to make them . Also the reason they are flat and soggy at home , they are using way too much butter and smashing them with the spatula , guarantee

Answer 4

If it's soggy it isn't cooked enough. If it's flat it's because they are pushing down on it. They are best made in an iron frying pan,lightly buttered on both outsides. When one side is brown turn over to the other side. Use at least 4 pieces of cheese. White American cheese is the best to use.

Answer 5

I agree. I think it is because at a restaurant they cook it on a grill that allows them to leave it on the heat a long time with out burning it and slowly getting the bread nice and crunchy. They also use thicker bread for those sometimes that we dont use in the normal household.
You just got me hungry for one! lol

Answer 6

i like all of them. right this is a brilliant recipe. Grilled Cheese 2 slices of thick white bread (or you ought to use customary - thick is greater efficient) Velveeta (the real Velveeta cheese, no longer the keep style Velveeta cheese - rather makes a distinction) Butter / Margarine Frying pan - forged iron is super or you ought to use customary. Butter the two facets of the bread. upload the Velveeta to it. close the bread up. ensure the frying pan is moist with butter and bubbly (so as that that's warm). place the sandwich interior the boiling butter. Fry the two facets till the bread is the consistency / colour which you like (re: whitish, beige, brown or black). i like )mine dark brown - some human beings choose very almost black. finding on the colour you p.c.. (on your bread to prepare dinner to) it is going to style diverse (crispy, etc.) on the realm: Tomato Soup (upload milk, shredded cheese, and basil on the tip - see can training in case you're not sure). candy Pickles Crackers Cheese (for the crackers - once you're a real cheese-aholic) ! selfmade Iced Tea (solar Tea)

Answer 7

Hmmm. Never really thought about this before! I think it may have something to do with the type of bread used. Our garden variety bread from the bread store is sort of flat and mushy to begin with. Restaurants probably have a better thickness of bread, and a more sophisticated heating device than we use at home.

So far, though, my little tykes haven't complained about Mommy's grilled cheese, so I guess I can keep the job as head chef for another week! ;)

Answer 8

usually the ones u make at home u put in a grill or under a grill the best way to get crunchy cheese sw is to fry the sanwhich in the frypan with butter they will b crispy as and go to the bakery and get a loaf and have them slice the bread thicker for u

Answer 9

The ones *I* make at home are crunchy and good. Whoever is cooking them there is having the heat up too high I think.

And what does the iche whatever word on your name mean? I hope it is yucky paris.

Answer 10

I don't agree, my friend makes the best grilled cheese sandwiches.

Answer 11

It's because they use a grill, like a waffle iron but flat.