How To Make Grilled Cheese Like a Big Boy | 3 Ways

[@thatdudecancook]

You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0624-thatdudecancook

[@thatdudecancook]

Please make the Red Pesto! I used the leftovers for an Italian sandwich and it was out of this world

[@skibidi.G]

GRILL CHEESE BRO 👍

[@neutechnica]

Swapping out the fig jam for apricot preserves is the bomb. Can't wait to try pesto!

[@youssufhosam8242]

yeah i never made pesto not so common in rural Egypt

[@nyanuwu4209]

*Redsto

[@OraC6666]

Wouldn't the Red Pesto actually be a Romesco sauce?

[@Roberto-oi7lm]

Pesto isn't hard to make, but it's something of a PITA for just one meal. Try this: Buy some of those 2oz plastic cups used for salad dressing in cheap restaurants. Amazon sells them in batches of 50, 100, or 200 for a few dollars. Then make a big batch of pesto, especially at the end of the season before the first frost kills your Basil. Fill the containers to the brim and snap on the lid without trapping any air. Toss them in the freezer. They last at least a year and (surprisingly) remain fresh and green. Thaw at room temperature. This works for Chimichurri too but be sure to label the containers because you don't want to mix them and have an unpleasant surprise.

[@jane-cn6nd]

Thanks for the tip 😊

[@lisaboban]

Brilliant!

[@amandamyers3307]

Amazing tip!

[@secretforreddit]

I love your videos where you give us options to plus stuff up; I always find at least a couple of things I can do right away to improve my cooking with just a little extra effort! You're a great teacher, Chef!

[@nyanuwu4209]

First way to level up grilled cheese is just letting non-Kraft-Singles into the party. Those things melt amazingly but cut it with a bit of some other cheese at least and it's already kicked up a notch. Those squares never give that good cheese pull advertised anyway. Tried some Tillamook cheddar yesterday, melted just fine and it pulled so far I couldn't widen my arms farther. Second way is condiments or even just powders (sprinkle some onion powder in the cheese) and dried herbs. Could even sauce the outer bread...

[@waltgr6470]

Big congratulations on hitting 2 million subscribers. You are definitely the top food channel on KZbin.

[@SC-oj7ok]

Agreed. Would only add that the new kitchen view looks kind of sterile. I loved your vids in the Colorado kitchen which looked like a normal, real kitchen (but inhabited by a talented chef). Kenji is a good example of this.

[@theastuteangler]

@@SC-oj7ok I like this kitchen and setup

[@rickmiller7884]

When I was about 13, my mom had me try a grilled cheese she made with an Ortega brand canned green chile, split and spread out in a single layer. I've eaten them ever since.

[@namesy]

I do a grilled cheese with a 3 cheese mix, slow caramelised onion which I then add some Madeira and beef stock to and let them soak it up. Topped with some crispy pancetta. And use the left over liquid from the onion to turn into a dipping sauce.

[@amandamyers3307]

Whaaaaaaaaa😮🤯

[@mr.c2485]

My grandkids love my grilled Mac and cheese sandwiches. When I have left over Mac and cheese, I simply spread it evenly onto a cookie sheet. Chill. Cut into bread size slices and add more cheese. Grill and enjoy.

[@henryvandeventer2457]

We do this as well. It's fantastic and the kids love it.

[@amandamyers3307]

🤯

[@frenchustube]

how do you make your mac & cheese? Thanks.

[@jrbees929]

We made homemade Basil Pesto many times. Last time was 2022...30-8oz jars with home grown basil. Freeze it and use when needed.

[@DrunkenIrishDude]

I literally just sat down after making a grilled cheese and now I'm gonna have to make another

[@OldSchoolBaseballGuy]

I will definitely add these to my grilled cheese rotation...one of my favorites that I make is with Serrano pepper, tomato, chorizo, bacon and smoked gouda...fry the bacon and chorizo and crumble...slice the pepper and remove the seeds, fry with slices of tomato...build the grilled cheese with the cheese on top of the other ingredients to help hold them in place....cook as usual...

[@leapylouie801]

I don't think I've ever made pesto. I do not like pine nuts. I'll try the red pesto with walnuts. All 3 recipes look and sound great!

[@doctajuice]

Pistachios also make a fantastic pesto

[@adamyoung480]

Aloha. You could also make an arugula and walnut pesto.

[@Ledhead223]

Once the pine nuts are grounded in pesto they are purely there for texture and to stand it up, you can't even taste them due to there super tame flavor but honestly you could use pretty much any nut outside of maybe almonds or peanuts. I feel like cashews would actually make for a delicious pesto.

[@Zorg1776]

Love it. Been putting pesto and balsamic marinated tomatoes on my grilled cheese for years (copied it from a restaurant I worked at lol)

[@CharLiAdventures]

I have Made In’s griddle. I’ve only used it for outdoor cooking over a campfire. Holy crap is it nice. Packs up nicely in the car and doesn’t take up much room.

[@Panama_Red]

A griddle over the campfire is pure heaven no matter what you're cooking! I might get the canoe ready for some camping right now. Summer for the win!

[@jnorth3341]

I never heard of pesto until later in life, it's probably more common in the UK, I can find it in the store these days but I still don't see it often in restaurants. I haven't made it yet but I do make chimichurri every now and then.

[@morganarutsatz6736]

"Butter on the bread is just right" That's gospel right there. That red pesto looked Mmmmmmmmm!

[@bigrayy]

Pesto seems common. Chicken pesto panini with provolone is a classic. No garden but still sometimes get the basil plant. Never enough garlic (or so my wife says) but I trust you. RYE BREAD love ur vids ❤

[@DreadPirateTDR]

The red pesto is fab! I'm allergic to bell peppers so I roasted 4 red Korean finger chilies instead and peeled and seeded them. They aren't really spicy but added with the Calabrian peppers combined to make a nice lingering heat but not enough to blow your head off. I did add a bit of extra oregano and some powdered red wine vinegar along with the lemon juice. (Didn't want to make it too liquidy) If it tastes this good warm, I can't wait for it to flavor meld in the fridge! By the way, brie with fig jam and sliced fruit is one of my all-time faves. When I can find it, I use English muffin toasting bread for that hint of sour but sweet enough to get a really good crunch. Delicious!

[@Illmatic89]

Just recreated the basil pesto grilled cheese.....omg it was literally so good i dont have words...also used tomato soup to dip it in with a little bit of red pesto sauce

[@chriscarter7182]

I have a bbq restaurant very near my home, which I visit very frequently. Whenever I have pulled pork, I also plan to have extra pork leftover. The pork is not sauce’d, that is always served on the side, so I have just dry seasoned and low/slow smoked pork. Roughly-ish, 1/3 lb pork between 2 sandwiches along with VERY generous amounts of pepper-jack and cheddar cheese, (and diced pepperoni’s for my sandwich). That is my ‘adult’ version of a grilled cheese sandwich!

[@nyanuwu4209]

9:20 You can also simplify and use a fork. They curve upward so just rest the sandwich on the prongs and it will hold it away from surface contact.

[@samueldraws]

Thank you for sharing these! They look fantastic, especially the red one. I like to make grilled cheese with sourdough bread (my wife makes it), Monterrey Jack cheese, sliced tomato, and sliced onion. I butter the outside of the bread, layer of cheese, tomato and onion in the middle, and layer of cheese. That way the tomato and onion get held in place when the cheese melts! It's my favorite way to eat grilled cheese. But I will definitely be trying these, particularly the pesto ones. Sometimes I do what you did with the parmesan cheese on the outside of the bread, but I do that with the Monterrey Jack as well instead.

[@joelmbaumgartner]

Looks fine, but I’m 44. I’ll never stop using white bread, American cheese, and dipping it in tomato soup.

[@monkeygraborange]

…and why would you? Yum!

[@BBBILLY86]

same but with jalapeño slices.

[@Timmycoo]

lol same. I don't think to myself "lemme spend time on this grilled cheese" but vids like this make me think maybe every once in a while, something different might surprise my wife and kids lol :s

[@rollin60z]

Wtf no meat?? U gotta level up by now

[@thundrchild4195]

Try using pepper jack cheese and adding jalapeno kettle chips

[@doctajuice]

I like a little bit of lemon juice in the pesto just to brighten up the flavor. Also I make the brie sandwich at work all the time because we have the ingredients for it. No pears but we have apples so I use that. I also like to add some prosciutto to make it a whole lunch sandwich

[@joelboutier1736]

I've never had much success with grilled cheese grilled like that. Then again I don't usually use a cheese that melts as easily. I usually use aged cheddar or gruyere which doesn't melt nearly as easily and muenster. I've found the best way is to griddle the open halves and then put them in the broiler to melt the cheese. If not, it's super delicate to not burn your bread and also have a melted cheese interior. Broiler has always been my grilled chz method. Pesto and preserves really does set them on the next level.

[@EvrttGrn]

I usually make my grilled cheeses with regular white bread, american cheese, dill pickles and jalapenos. The outside of the bread is usually garlic butter, sometimes use parmesan as well.

[@Goooooch]

My wife just bought me your book for an anniversary gift. So stoked!! Can’t wait to try everything in it. You’re the man!

[@adventureawaits3646]

def gonna make the one with the pear, had similar on flat bread, delicious. a bit of prosciutto goes well with that too! Pesto I make the same but in reverse, first chunks of cheese, nuts, garlic and olive oil go into the processor until I have a nice paste, then the basil and more oil goes in, I thin it helps prevent heating up the basil with the blending blades. Salt to taste, sometimes I add a dash of balsamic vinegar for a bit of a sweet and sour kick. Also works well with arugula or spinach, if you have some that's a bit limp doesn't matter either. Good stuff!

[@permanentfitness1919]

when red pears are in season, I always make a brie & pear sandwich with those - I don't use the fig jam, but it's actually really nice with fresh tarragon leaves *fresh basil works in place of tarragon as well

[@fionasarkari6578]

I hv to say that these are the Best grilled cheese I've seen can't wait to try it!

[@Phantom-kz9bv]

Also to make the grilled cheese even better without any extra ingredients is to toast the inside of your bread. It’s really simple but very good.

[@telalong5254]

great recommendation

[@travenator16]

this sort of felt like a crossover episode of ThatDudeCanCook and NOT ANOTHER COOKING SHOW lmao, good stuff

[@ramsongewargis8736]

The the Brie brine is my favorite part, extremely flavorful

[@abfruits]

My partner and I love to experiment with grilled cheese. But we didn't have any idea about the cheese on the outside! These were awesome, and that tip was fantastic!

[@StringCheeseINC]

When I put my daughters to bed they always ask to watch a cooking video and you’re always the top choice! Also, funny enough, I have been listening to Howard Harper-Barnes cause I heard La Danse Timide from the notorious foodie channel and fell in love with his music and then stumbled upon Progressive progress which you use in all your vids for the final display! Great work man, you’re top notch!!

[@tbenitz2356]

I've never made Pesto (also still havent made the Rosemary Salt you have have) but I watch this channel so learn how to be a better cook at home. Thanks for being awesome and always having awesome content!

[@surftidy]

Celebrating 2m subs with a grilled cheese video! Yes dude! My favourite food channel on YT by a country mile

[@mralloc23]

Never been a huge fan of (green) pesto, but a little smear on a sandwich might be the right amount where it's not overpowering. The red pesto sounds amazing. That's something I might try for any new dish.

[@anitagurns9480]

Thanks for the tip about the pine nuts for the green pesto.I was shocked how expensive the smallest size was! I don’t use pine nut for many recipes.I am going to dry the red though!I love your channel I enjoy watching and learned so much,Thanks❤️

[@adamyoung480]

Aloha. Between them and macadamia nuts.

[@williamcummins6115]

Hey Sonny have you tried grilled cheese with pepperoni ? It's fantastic !! Great video , I will be trying the red pesto immediately !!! Thanks for another great video ! Love you

[@efg1311]

Smoked ham (preferably deli sliced thing), sharp cheddar and American cheese, Tapatilo. That’s my go-to grilled cheese.

[@Qcpaintballer]

tips for the pesto that last longer. Blanching 10 sec the basil will reduce the oxidation from the blended leaves. Throw ice in the blender will reduce the temperature of the blend and will help keep the vibrant green colour. tips from Massimo Bottura

[@adamyoung480]

Aloha. Small handful of parsley.

[@4thDeadlySin]

fun fact, just like cutting garlic differently changes its intensity, you can change how pesto is perceived. Do the exact same thing as in the video, but use a mortar and pestle instead. Believe it or not, you will notice a difference. Some people may prefer processor, some may prefer mortar and pestle, it comes down to personal preference. Both methods can use this video as reference, just replace the high rotation blades with some manual grinding.

[@brendanritchie1862]

I am 39. Never made pesto. Never thought to make pesto.

[@lisaboban]

You really should. It's sooooo good.

[@adamyoung480]

Aloha. So good and easy. When I stayed with my brother, he let me have one of his beds. I planted two dozen basil plants. Made pesto every week and froze them.

[@ShniitSchneyder]

37, same 😂

[@stooge81]

I am 53. Never kissed a giraffe. Never thought to kiss a giraffe. Plus, I'd need a really tall ladder. I'm out.

[@yolioms]

I am so happy I found you in 2020 on TikTok, I just truly enjoy watching your videos, they bring me to a happy place, thank you.

[@jrbees929]

Add Eggplant Parm slices (with marinara) and Pesto with the cheese.. OMG! Deeeeelicious!

[@jetpackminer]

You're a double content creator. You have to come up with new dishes and new ways to assault the fridge. And you continue to do both flawlessly. This red pesto looks incredible and has been saved to my recipes playlist

[@Tb0n33999]

muenster has come onto the cheese scene in a big way. far and away my new favorite sandwich/any cheese.

[@nikip9161]

Muenster cheese is an old-time favorite of mine. It's soooo good. 👍😋

[@jcan2470]

Pretty good & frequent home cooker here, havent made a pesto before though! Never really had a recipe to make it for though either. Seems simple enough!

[@adamyoung480]

Aloha. Super easy, not really a recipe. I don’t cheese mine if I’m making a big batch then freezing it.

[@DJSpellbound927]

Definitely trying the red pesto, thank you!!!!

[@darryllyle5250]

I had never even heard of Pesto until I was an adult and looking into different foods. Pesto just wasn't common or talked about in my area growing up. I grew up in Eastern NC.

[@peterwinstonaldredge6927]

All three looked really delicious! Thanks, I learned a lot about how to up my grilled cheese sandwich game!

[@deborahdeclusin9389]

I just pulled out a jar of my homemade pesto. The other day I made a grilled sandwich with havarti dill & olive loaf. Hadn't made grilled cheese since my grand kids grew up. Will make that again but use pesto rather than mayo on the inside grains & seeds bread

[@amandamyers3307]

I make pesto all the time!!! Mostly to mix with mayo for the best pesto pasta salad.

[@jjhill001]

Yum yum sauce on the bread instead of butter is a fun easy way to make a grilled cheese a lil different.

[@veecee3669]

Finally, I'm not the only one who loves Brie, but isn't crazy about the rind! Also apricot preserves are not as sweet as fig jam and would be lovely...

[@clydedunbar9229]

Might mot mean much to anyone but coming back and watching these videos bring back good memories. It's been the worst year of my life. Still going though. Thank you that dude can cook

[@Justean2010]

I’ve been hungry for a grilled cheese forever but didn’t want to do a typical boring one. Perfect that I came across your channel with your 3 recipes which seem healthier. Definitely will try the three however I’m hesitant to try the red pepper grilled cheese since it seems spicy. I live in Canada and there are plenty of Italian stores so I always have these Italian cheeses on hand. I like the bread you chose also.

[@apizzicato]

Bacon jam is my go to grilled cheese add on! ❤

[@Snake-filledChimp]

Ain't no one making basil pesto at home from scratch... we're *all* buying it from Costco. That stuff is dank 👌.

[@gazbailey4816]

You need to make it at home. It's soooo much better. And really easy. If you do, you will thank me for this comment. There are better recipes too. But it's basically this with some fresh squeezed lemon...

[@DigitalEkho]

we dont have costco here... so whole of Tasmania makes it

[@humanerrorr]

thank u for the chopsticks/forks on a plate tip. i have a resting rack but i hate the extra dishes

[@63ah1275]

I made pesto in a food processor ONCE. Mortar and pestle is worth the effort. I prefer walnuts.

[@soundbites1152]

I don't make basil pesto at home any more because the Giovanni Rana brand of refrigerated Pesto is available to me in my grocery store. And, it's really good. It costs me more money and effort to make pesto myself. I'm not affiliated with them. It's just that good.

[@nancya8477]

love watching you, your explanations are great. One pronunciation lesson for you regarding your peppers: it is "ka-LAH-bree-un" from the Calabria region of Italy.

[@kmorri9]

Literally searched to see if anyone else was going to correct that pronunciation 😛

[@chalabread]

I make my grilled cheese by using beautiful light sliced bread, using fine cheeses from the prestigious wáļmǎrt and making a sweet tomato reduction to dip in Translation: I use wonder bread with a shitty 3 cheese Kraft mix and heat up ketchup

[@vanpatv]

2 million! Congratulations!!

[@philharnett2884]

Try making a sun dried tomato, or semi dried tomato pesto. It's fantastic. In Australia, we ditched sun dried tomatoes in favour of semi dried, because the fully dried ones are so dry and chewy. I like them but semi dried are out of bounds good.

[@Silo1776]

I love the Tien style DBZ attack on the fridge. Kudos.

[@isaacsexton7631]

i like 2 wildly different cheeses with humus between them and tomato soup for dipping. split pea if’n i ran out of tomato.

[@Birchwood1976]

Have you ever tried mayo instead of butter to brown your bread? I had my doubts when I first heard about it but now it's my go to. I use kewpie because that's my favorite mayo.

[@JohnzorDC]

I love the thumbnail for this video. Please, don't ever leave the comedy behind!

[@user-ho1yn6ms7y]

Nope, never made pesto at home. Costco’s always been the go-to. But yes, now I’d like to try. ❤

[@Okand2]

Cheese on the outside of the bread is legit, I do that on my otherwise much more lazy grilled sandwiches. Just put another slice or three of cheese on the top of the sandwhich before closing the press that I got. Store bought pesto is a good ingredient sometimes too even though I tend to just go with cheese and a slice of ham or turkey.

[@robertsherman871]

Get well soon Marcus! This may just be me but I don’t care how sick I am, Imma eat me some grilled cheese!

[@thatdude2212]

I have that Made In griddle and it absolutely bangs

[@potato4dawin1]

I've never made Pesto before. I've bought it a few times

[@oskar6661]

While it's not particularly fancy...I've taken to swiss on dark pumpernickel...particularly if you let some of the swiss overhang and char while the rest is melting. The swiss gains a lot of flavor when melted and works well with the earthy/grain flavor of the pumpernickel. The pumpernickel also really comes alive when roasted/toasted. It's a little weird, but really solid. The pumpernickel is also stout enough to hold up to decent dipping in soups, etc.

[@oskar6661]

Also, while I don't put grated cheese on the outside...I do dust the buttered sides with italian bread crumbs (which include some herbs and cheese in them, so...). My friend said I was adding "more bread and cheese...to my bread and cheese".

[@djtx14]

Man I was looking forward to Marcus housing a grilled cheese :(

[@adamschneider868]

the pear and fig jam one will be happening this weekend. Thank you

[@steveziki]

That red pesto is going to yet ANOTHER recipe I'm going to do of yours! Thanks Sonny!

[@josereyna8885]

Pure artistry!

[@katherineb9203]

I am an American-born dual citizen of the UK, and we made pesto every once in a while at our house.

[@valerixcrim3716]

This is how much experience I have with cooking, when at 0:26 you talked about pesto I replied with "What is pesto?". This has been eye opening.

[@TheDeftones821]

Red calabrian chilis are delicious. I buy the red calabrian chili paste and throw in it my spaghetti sauce. Adds so much flavor to anything. I'll definitely try that red pesto with it

[@Oanjoexterminador]

The perfect jam for pear and brie is apricot jam. 🙂‍↕️❤️

[@Silo1776]

I was hoping you’d use gruyere. It’s one of my favorites for grilled cheese.

[@itsmedebbieann]

They all look delicious … a must try

[@stewkush]

I love that! I use a jalapeño jam that my aunt makes…it slaps

[@DSMattitude]

To be honest when i crave tomoato soup and grilled cheese.. All i want is plain old grilled cheese. It is not a fancy dish, it is comfort food.

[@step4560]

Fig Jam, I know you are and I don't need to ask... Here from the beginning and I knew this day would come. Congrats. ❤🐾

[@EuphoricJungleLofiAmbience]

Best transition ever after that first bite 😂

[@Themuffinman1820]

My own grilled cheese recipe: Buttermilk bread, Dukes mayo, pepperoni, fresh grated peperjack, Italian seasoning, and garlic salt, and marinara sauce. Mayo one side of the bread and sprinkle garlic salt and put mayo side down in your pan. Put down cheese on the bread, and sprinkle on Italian seasoning Layout pepperoni..about 9 slices Repeat cheese and seasoning. Top with other slice of bread, mayo side up. Flip grilled cheese and toast other side. Cut grilled cheese in half and dip into your favorite marinara sauce and enjoy You're welcome❤

[@Themuffinman1820]

I use Aunt Millies Country Buttermilk Bread.

[@brettm3431]

how do you feel about the mayo vs butter argument when making grilled cheese sandwiches?

[@pointdexter5215]

Red pesto is a no-go for us. Wife is deadly allergic to bell peppers, so they don't enter our house. The green pesto, which I have never made yet, looks outstanding. I keep talking about it, just never made it 🤷🏻‍♂️

[@OysteinSvendsen]

Put also in some gorgonzola in the mix of brie/fig/pear sandwich and you're in for a wild ride.

[@UnfinishedProjectDartSport]

I’ll take all 3!! Thanks for kicking the onions to the curb!!

[@danielpilarski4896]

One day I didn't have butter so I ended up using the broiler on my oven to make a grilled cheese once the cheese melted I combined ajd toasted both side of the bread and it was the best grilled cheese I made

[@robertmclean5356]

Unless you’re trying to stay super regional/traditional I can’t see a reason not to use reggiano and pecorino. Love the combination.

[@JasonAA-qk6ge]

I make a French onion, grilled cheese with the Parmesan crust. It’s Fire.

[@williamfotiou7577]

For the Brie and apple, try champagne mustard. OH BABY!