Pro Chef Reacts.. Uncle Roger SLAMS Gordon Ramsay's Grilled Cheese

[@ChefJamesMakinson]

Be sure to checkout my Cooking Course where you don't learn to burn a grilled cheese! chefjamesmakinson.com/cooking-course/ :)

[@Michael_Brock]

Love you reaction videos, recipes less so. But would really appreciate videos covering cooking methods and on organising the cooking area. Eg this is how I store fresh herbs or how I store dried herbs etc. Methods, this is how to make roux, or premade roux just add some to cooking ingredients (chef Pierre did good version). Or this is how reverse sear, and advantages or disadvantages.

[@Michael_Brock]

Remember Frenchie's response. Q what is the enemy of flavor? (Water) Frenchie's response "Jamie Oliver"

[@RonBhattacharya]

Oh don't be soo polite... it 'is' 'trashbinworthy'. I can use whole-wheat bread with decently thick (2mm each) cheese slices. If 'I' want to experiment, I'd rather put Palak Paneer (the version I make, which is pretty dry) without the Paneer pieces. And I know that 'will' be tasty.

[@skibidi.G]

Sunday James is best James ✌️😊

[@ulf373]

American medium or sharp cheddar slices and they ultimate sekrit ingredients, yellow mustard. Spread them yellow mustard on both slices of bread. Put them cheddar medium or sharp slices on top. Put the sandwich in a skillet at low to medium heat with a lid on top (very important) - and enjoy the gooey goodness :)

[@Dantelios]

Gordon fumbled hard on this one ngl

[@LORDANK84]

Is that a pun on nigels name or smt

[@Dantelios]

@@LORDANK84 lmao no, ngl means "not gunna lie" I didn't even mean to make a pun haha

[@MijinLaw]

I think part of this is also that in the UK, we usually just put grated cheese on a single slice of toast and put it under the grill (so more like a mini-pizza than a sandwich). It makes all the stuff about making sure the cheese melts properly and the bread doesn't burn moot. Gordan clearly hasn't practiced the US style enough and tried to wing it.

[@Broockle]

Fumbled implies that he had a plan at least that was gonna work. This was a fail from the get go. I'm legit worried about Gordon at this point, is this dementia?

[@LORDANK84]

@@Dantelios no i understood the short form I was just curious

[@ethanforster]

So it takes $50 to make a burnt unmelted grilled cheese

[@ChefJamesMakinson]

yep about that

[@Adoubletrippletap]

Yea. F you! Totally kidding, great comment, terrible GC sandwich.

[@titanomachy2217]

Yeah, not Ramsay's best showing is it?

[@teodorlesenciuc9050]

apparently :))

[@adude4491]

@@titanomachy2217 not even close. I remember when I saw the video when Gordon made it, I was shocked. He tried so hard to be extraordinary.

[@joeljude9180]

James: "You don't need a video on grilled cheese. It's simple." "Gordon Ramsay": "So anyway, KIMCHI"

[@zaineridling]

Ol' gordo has jumped the shark and lost his eggs. Imagine how loud this maniac would scream if someone heated this up and served it to him!

[@ChefJamesMakinson]

That's one thing that I was thinking too

[@that44rdv4rk]

he would simultaneously scream, " IT'S FOOKING BURNT!" and "IT'S FOOKING RAAAWWWW!"

[@lapniappe]

@@that44rdv4rk with a "YOU FOOKING DONKEY!!!!"

[@Anonymys43]

​@@that44rdv4rk "it's your recipe Gordon"

[@norboost]

I hope so much that someone will present this to him on masterchef.

[@gkennedy2998]

The hypocrisy is the worst part. If someone made that for him, he'd scream bloody murder. Shameful. Really shameful.

[@ChefJamesMakinson]

yeah

[@jcohasset23]

I'm not a fan of kimchi myself but this would be fine as a cheese sandwich. The problem is as a grilled cheese sandwich the only way this would work is cooking it slow with low heat due to the thickness of the sandwich, which might be possible on a grill or stove or over coals but not an actual fire.

[@Atelierwanwan]

To compound on the hypocrisy there was an episode of one of his shows where he tried a burger. It was a really tall burger and he pretended like he couldn't find out how to get it in his mouth and talked about how bad it was. He also has a video of him making a fat burger even taller than the one he was complaining about.

[@billythekid3234]

@@Atelierwanwan I saw both shows,,,,,,,,, I would have a very hard time getting my mouth around one of his burgers!

[@B-fq7ff]

I would eat Gordon’s sandwich tbh I bet it tastes good. I just wish the bread was thinner and not burnt

[@henrikaugustsson4041]

This video proves how performative the Kitchen Nightmares show was. He spit people's food out there. He vomited because it was so bad, but he clearly has no problem eating bad food without throwing up. Credibility in shambles....

[@SantosAl]

It is definitely performative, but you have to admit a lot of the places he has visited had what looked like horrible food.

[@henrikaugustsson4041]

@@SantosAl Absolutely. If they didn’t look horrible nobody would’ve bought his act of how vomit-inducing it was. Maybe there are times he genuinely threw up, but he had to have faked it at least a few times.

[@thelonesurvivor3955]

The food he ate was raw,rotten,or dry beyond belief. This is just something he personally likes. The food he ate at those restaurants was supposed to be a certain way,and they advertised as top quality.

[@henrikaugustsson4041]

@@thelonesurvivor3955 So just like his sandwich, which he claims is delicious? It’s burnt, the cheese is supposed to be melted but isn’t, and there’s one block of cheese on one side of the sandwich and another at the other side. He should at least have acknowledged where he fucked up, but he doesn’t, which makes it a performance. If he can do say that’s delicious, and then spit out a pizza because it’s a little greasy, he’s faking it.

[@matthiasroiss4739]

@@henrikaugustsson4041 the thing is, it is not great, but the cheese and bread itself are probably decent quality, and so is the kimchi. One of the biggest differences when cooking is good ingredients. So while not great as a sandwich, it probaly isn't as disgusting as a greasy pizza with terrible cheese.

[@TreantmonksTemple]

What's really funny is Gordon did a "redemption" grilled cheese video. Oyster mushrooms, jalepenos, tomatoes, ginger, shallots, honey, short rib, mayonase, chili flakes, chutney, and literally black spots all over the burned bread. Not kidding.

[@ChefJamesMakinson]

really.. I should see it!

[@TreantmonksTemple]

@@ChefJamesMakinson kzbin.info/www/bejne/iHTUn6ZnZqqSb68si=pVjeqy1eHDfWzC41

[@beckycaughel7557]

@@ChefJamesMakinson yes, please do a reaction on this video as well.

[@nsn5564]

@@ChefJamesMakinson Oh yeah, it broke the internet in its ridiculousness (inevitable) and no surprise at all, it was a worse video, given that he was trying to redeem himself. Shocked, I tell ya, shocked.

[@firetrucksrule5383]

To be fair, while that video was a complete failure of a grilled cheese too, I bet it was at least delicious unlike this garbage

[@rapkush]

SPICE IS NOT TEXTURE that is straight up golden

[@medvidekmisa]

well, not guarding gordon at all this video is really terrible and even younger student me could probably cook it better in microwave but I think he meant that kimchi adds spice and texture, which is for sure true, so just dont let the witch hunt go too far :) me personally I like to add onions into my grilled sandwich or toast for texture and taste

[@luckyrobinshomestead]

I like doing combinations of Muenster, Havarti, Gruyére, Provolone, Etorki sheep's milk cheese, and Pepper Jack. Sometimes I will throw in extra sharp shredded goat's milk cheddar and shredded Parmigiano Reggiano. The shred helps difficult cheeses melt better. And we do just have Kraft Singles because sometimes you just want what you grew up with, even if it isn't technically cheese so much as oil with a bit of milk product. Bread tends to be potato bread or gluten free bread depending on the family member. The gluten free people want the fancier cheese combinations to make up for not being able to eat wheat bread. If we add anything to the cheese it is either ham, prosciutto, or bacon, not something weird.

[@ShadowPrower]

Feels like Gordon was having his own 'Chili-Jam Moment' with this video

[@ChefJamesMakinson]

hahaha yes he did

[@WomanXXXX]

😂😂😂😂😂😂 👏🏼👏🏼👏🏼

[@nnuae]

Used to love glazing ribs with chilli jam, now the product is ruined for me.

[@MijinLaw]

I dunno...because grilled cheese is so simple it's the kind of thing where you can do your own personal spin.

[@Safalo]

​@nnuae I mean, if used in an appropriate recipe, I don't see why you should stop just because someone else over uses it

[@JiraiyaNoSannin]

That recipe proves even the most seasoned chefs roll a 1 on occasion.

[@deadredeyes]

I remember the episode of Gordon trying to make Pad Thai at a Thai restaraunt. The chef looked absolutely pissed at what Gordon presented, because Gordo knows jack shit about real Thai food because he can't see past his own ego. He really sums up the quote, "everybody knows something, and nobody knows everything."

[@footfrek]

He served it is the real problem. He could have started over.

[@afsg2410]

I really love how Uncle Roger almost has steam coming out of his ears and you are the amused/slightly annoyed counterpart! Great combination!

[@bearzerger]

Gordon did a UNO reverse on what constitutes grilled cheese. Grilled cheese is about making something delicious out of a disgusting piece of bread you can't eat unless it's toasted and the worst excuse for a cheese. Instead he took what appears to be delicious bread and great cheese and ruined both.

[@audsunheatpumpgroup9812]

Actually many people tried the recipe, if Gordon haven't fuked up by putting the pan in the fireplace, the taste is actually a pretty good fusion, but he burned the bread and cheese still rock hard, just to look cool cooking with the fireplace, that's his biggest mistake

[@ChefJamesMakinson]

🤣🤣🤣UNO reverse hahaha thats a good one

[@CPFMTKV]

​@@audsunheatpumpgroup9812 The biggest mistake is the cheese. Not only did he choose two cheeses that melt very poorly, he also decided to cut them into literal bricks that would either stay rock solid because he struggled to heat it thoroughly, or would turn unpleasantly rubbery even when heated through. I think it's worse than that extra and unneeded fireplace cooking because at least there's a chance for the fireplace to actually work if he really tried.

[@Quiselott]

@@CPFMTKV yea shredding it would've helped a bit because of physics. As the layer of cheese melted over a bigger surface area then the cheese on top would come in contact with uniform heat. But this is just a terrible way in general to melt hard to melt cheeses.

[@defeqel6537]

@@audsunheatpumpgroup9812 I have no doubt it actually would be great, but for the price of the ingredients, probably not worth it. And yeah, he f'd up grilling it

[@CravingBeer]

My mother used to say "When it's browned it's cooked, when it's black it's fucked"

[@TheCaptainSlappy]

My theory is Gordo was 100% blasted out of his mind either drunk, had a massive hangover, or was seriously trolling people and just had to call a video in real quick to hit deadlines. This was atrocious and an affront to all mankind. The second worst one was the "Frito Chili Pie" on the racetrack. That boggles the mind. I am surprised he isn't showing "How to make high end prison burritos with ramen." using old socks and hot water from the shower.

[@15oClock]

I've actually heard Gordon say that on one of his shows. How he didn’t remember that is anyone’s guess.

[@SurajKumar-c7q3j]

Americans took that personally.

[@Avenus112]

​@@TheCaptainSlappy i figured he was trolling too.

[@jasperpike242]

no no, when it's brown it's done, when it's black HE done it

[@alvarofernandez5118]

I use block American cheese from the butcher and have it sliced. There is a difference between American style singles and actual American cheese. Adding sharper cheeses works as a flavor modifier.

[@icephoenix1088]

To quote Gorden's Amazon Alexa commercial, "Pathetic! You're 57 years of age and can't make a grilled cheese sandwich? The name is the recipe!" 🤣🤣

[@Markcus003]

goddamn that kind of irony should be illegal.

[@AlexTheDominator1453]

The Korean guy is so annoying

[@thobelamene5080]

@@AlexTheDominator1453 🤣🤣🤣

[@ryana5435]

@@AlexTheDominator1453 wdym?

[@AlexTheDominator1453]

@@ryana5435 wtf ydu?

[@GTSE2005]

The funniest thing about this is that Gordon made another grilled cheese video to redeem himself from this disaster... and he messed it up again!

[@ChefJamesMakinson]

I should see it soon

[@blingviera7925]

Aww yes, the mushroom short rib melt. Oven roasted.

[@mysterygamermgclues8864]

​@@blingviera7925i think there also was one in which he utilized a car engine, apparently the cheese still wasn't melted 💀

[@DPYROAXIS]

Someone can correct me if i make a mistake. Here in the UK we have toasted sandwich makers, i don't know if its a make or the name of the thing but we call them brevills. You basically make a sandwich and put it in and close it. Due to the design shapes it grills it and SEALS the edges, something a panini press cannot do. I usually use mature chedder for mine with a dash of Worcestershire sauce or a sprinkle of smoked paprika. I have not tried it myself but a bit of mango chutney might work also.

[@DawnAdams-d5i]

And you call vacuum cleaners, Hoovers. Breville and Hoover are both manufacturers names. And likewise, here people call a duvet a dooner. Another manufacturer name I believe

[@8OutOf10Hacks]

Dont you dare add mango chutney. It's grilled cheese not an Indian ready meal

[@Rystefn]

I kind of want to try it with mango chutney now. That sounds really good.

[@jufulu7066]

When I was younger we used waffle irons to make grilled cheese sandwiches.

[@jasperpike242]

what no chili jam!

[@Loralie571]

This is sort of giving me flashbacks to my university days. Opening the fridge, and looking at what I have and just thowing it together.

[@ChefJamesMakinson]

🤣🤣

[@TheRoadLessPaved]

"throwing it AWAY" lol! I have too many childhood memories of what's in the fridge making me ill. That old dried rind cheese looks like something my father should not have eaten.

[@Loralie571]

@@TheRoadLessPaved That too...and sometimes cutting mould off the cheese and praying that I wouldn't get ill.

[@100purenacl3]

I just make sandwiches of leftover dinner (probably made on a work evening) sometimes

[@JohnM-ex4be]

Fireplace for keeping warm and burning evidence I like that lol

[@WomanXXXX]

😂😂😂😂😂😂😂😂😂😂😂👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼🤣🤣🤣🤣🤣🤣

[@ChefJamesMakinson]

🤣🤣🤣🤣

[@alexanderzack3720]

that why gordon cook his "grilled cheese" there he was trying to get rid of the evidence of his own screw up

[@oooooollllllll]

@@alexanderzack3720 that was the joke

[@janem3575]

I don't have those cheeses. but I have had grilled cheese with mozzarella / havarti and kimchi. that bite from the kimchi was quite nice

[@alexzulu7161]

Gordon on his knees pushing oily burnt bread with bare hand was unexpectedly bizarre sight to behold. 13:46 Grating or shredding cheese works very well if you need to melt it.

[@zerogrey3798]

I married a Japanese woman who came pre-packaged with twin daughters. They had never had a grilled cheese so I made them like my mom used to make them. Butter on one side, throw in a pan with low heat, a smear of mayo (miracle whip or real mayo, both are great), cheddar is my preferred cheese but my girls liked velveeta on the mayo side. Butter another piece of bread, put on top butter side facing cheese, then mayo on the top, wait a bit for brown, flip, wait for cheese to drool over side and flip as necessary. My kids absolutely loved them. Many years later I was working as a chef at a specialty hospital and got an order for a grill cheese from a kid and wasn't thinking so I made it how I made them for my kids instead of how it was on the menu and the kid loved it, dad and mom liked it and ordered sandwiches for themselves and it got around at how good it was so the recipe got changed to my version. Also, a smidgen of 1000 island and ham on a grilled cheese tastes great,,, guess at that point it's no longer a grilled cheese lol. Learned a recipe a few years ago where you take a grilled cheese, make it as usual, but also put some ham and strawberry jam in with the cheese, dip the whole thing into egg and fry it up. Turned out amazing when I tried it.

[@BakaNeko15]

🤣🤣pre-packaged

[@ChefJamesMakinson]

pre-packaged hahaha as for the ham and strawberry jam sounds like a croque monsieur

[@angelachouinard4581]

I like Monte Christo sandwiches so I will try that last recipe. I always fancy up my grilled cheeses, sometimes ham, sometimes tomato. But for a plain one yours sounds good and I'd use the cheddar.

[@RichardAmuir-f2l]

I wouldn’t feed Velvita to a stray dog.

[@appa561]

Using butter in the pan and a light smear of mayonnaise on the outside gives you a very nice grilled texture crunch crust…

[@blacksnapper7684]

Ok I feel the need to defend kimchi grilled cheese! I personally love this (minus those weird cheese he chose) I usuallly cook the kimchi down a little bit and then add it to the sandwich. Also I use mozzarella a light, mild cheddar and cojack

[@b_korthuis]

Agreed. It is a very common thing in Korea and it is a great combination. But use better cheeses than Gordon. You want melty, flavorful cheeses.

[@TrueFork]

Nothing wrong with adding kimchi if that's what you have, but it's a weird combination if you're not in Korea, with those Italian cheeses where something like a tomato bruschetta would make more sense :)

[@9ine-fd6zc]

I think he should have shredded those cheese instead of cutting them in blocks, it would have worked a little better

[@richardjennings3049]

Ramsey had a nightmare here. Grilled cheese sandwich tough to get wrong but he managed.

[@redbearington3345]

As someone put it, Gordon evolved beyond a grilled cheese. It's too simple for him to grasp, he's got to try and fancy it up.

[@TheodoreBrosevelt]

​@@redbearington3345 Exactly, just glad to have proof now 😂

[@Notsosweetstevia]

I would never make this. Uncle Roger is correct, all the ingredients cost too much. I feel like making this sandwich does a disservice to all of the ingredients.

[@nargileh1]

Putting all the money in boutique cheese and not even adding a slice of ham seems such a waste to me. In Belgium where I live grilled cheese isn't a thing, we only know 'croque monsieur' usually prepared with young gouda cheese. We occasionally eat grilled cheese when we either forgot to buy ham or the shop was sold out or the budget too tight as student as its the priciest element of the dish.

[@Eternalspring22]

Depends where you are, and where you’re from. It sounds like you’re expressing very narrow US perspective.

[@FFVison]

You know you screwed up in selecting your cheese when Uncle Roger comments that using a Kraft Singles slice would be an improvement. For the record though, I do use Kraft Singles to make grilled cheese.

[@saqwana25]

@@nargileh1 ham would have added needed moisture for the cheese.

[@dosidicusgigas1376]

Croque monsieurs are definitely superior ​@@nargileh1

[@MellowTarnished]

Uncle Roger gonna pull up on one of your videos next 🤣 btw love how you actually go through and break down the ideology on what you were thinking

[@pfarabee]

You can make grilled cheese with a harder or drier cheese that doesn't melt as well, but you HAVE to give it some help. The best way to help it is to shred it very finely. For example, Kerrygold Dubliner doesn't melt very well as slices, but if you finely shred it, you have a FANTASTIC flavorful grilled cheese base, particularly when mixed with more traditional cheese as a duo or trio. On a side note, shredding the cheese will also help greatly if you are adding something that would normally make the sandwich fall apart, such as tuna or shredded crab... shred both the tuna/crab/etc and the cheese, mix them 50/50 and use that as your filling, and the cheese will bind the sandwich together beautifully. Also, if you'd like a nice cheese crust that comes out perfect every time, follow these steps: 1) Shred a nice neutral cheese finely. 2) When the sandwich is basically finished and ready to pull, sprinkle shredded cheese on TOP of the sandwich, then quickly flip it so that cheese is trapped under it. IMMEDIATELY sprinkle a tiny amount of the cheese on the bare skillet, using it as a visual guide to what the cheese under your sandwich is doing. (If you try to flip it too soon, you will destroy the cheese crust and get your spatula all gooey, but if you wait too long it will burn... the visual aid prevents this pretty much every time) 3) When the cheese on the skillet is browning and almost ready, sprinkle more cheese on top of the sandwich and flip it, then sprinkle a second small drop of cheese onto the skillet as a second visual timer. 4) After both sides are basically finished, dial in the perfect done-ness by the normal flip-flip-flip-flip process.

[@paullockyer7230]

Yeah, I would have grated the cheese, that would also allowed the two cheeses to mix.

[@dirtabd]

Nah Gordon is a professional, you gotta get one inch thick bricks so its super chewy. 😂

[@brianroyster7510]

I thought that he was going to shred it until he didn't.

[@YouDonkeyfu]

​@@brianroyster7510I thought the same as well, I was expecting him to grate the cheese

[@nathanielrotskull2349]

Sometimes Ramsay tries way too hard to appear fancy and it turns into a mess. He's criticized chefs in the past for doing the exact same thing.

[@ChefJamesMakinson]

very true

[@stevehansraj4730]

Well He can't really cook

[@dirtabd]

The West is the douchebag of the planet. If its overpriced and has a fancy name, its gotta be gourmet so 1000X that profit margin Gordon. Its American capitalism Got Damnit! Always capitalize on the stupidity of the dunces.

[@KingBobbito]

I do the grilled cheese broiled in oven hack sometimes, mainly because I just put it on a piece of foil so I don't have to clean a pan. Start off butter side up, toast until golden. Flip, butter, toast until golden. Sharp American on one slice, provolone on the other, melt cheese. If I'm feeling adventurous, add salami once cheese in melted and leave just long enough that it's warm. Press together and enjoy.

[@dennis26091985]

The height of humiliation for Jaime Oliver is when Chef Brain Tsao and his frenchman, cracked a joke saying "What the enemy of Flavours? And the answer is Jaimie Oliver. 😂😂, Its hard and Drak, but really funny.

[@princejoseph8280]

Brian Tsao was more thinking about water when he asked the question but was caught off guard by Frenchie answering Jamie Oliver instead 😂

[@ChefJamesMakinson]

😂😂

[@ocircles738]

This looks like something I'd make while drunk at 5AM after a three day bender

[@FFVison]

When you are too hungover to turn around and use the stove. HEY LOOK! A FIRE! Why don't I put this skillet on that?

[@MichaelRobinson-wu9ob]

Even then you couldn’t F up grilled cheese

[@rykehuss3435]

I doubt people who have 3 day benders have romano and asiago cheese in their fridge

[@Legxendcruxh100]

I just love the mix between uncle rogers comedy with you as chef explaining everything! Makes it more enjoyable to watch and variety.

[@ChefJamesMakinson]

Glad you like them!

[@15oClock]

More recently, Gordon has tried to make a redemption grilled cheese, this one being such a meme for the passed five years that he’s decided he’s going to get back in the internet's favor. It has a dozen different ingredients, and if a chef made this for him twenty years ago, it's possible he would’ve order a hit on him.

[@bolinatrix]

James, please watch his redemption video! It’s just…wow

[@ChefJamesMakinson]

I will have to see it

[@jaycee330]

And he ended up making a short rib melt, not a grilled cheese sandwich, and it only took him five bloody pans to do it.

[@jaycee330]

@@ChefJamesMakinson Don't bother, he still fucks it up, only with 5 pans now.

[@michellatendresse1700]

“It’s like someone pissed in his cereal” 😂😂 i nearly spilled my coffee 😂

[@lambrospappas578]

I'd cut the bread less thick for starters and I would toast the inside part of the bread. I would also grate and fine plane the cheese, and chop up the kimchi, which I would mix together into the grated cheese before adding it onto the bread for melting/grilling.

[@Ghorda9]

i honestly think the cheese needs to be under a grill for it to have a chance of melting.

[@lambrospappas578]

@@Ghorda9 These aren't cheeses that melt that way though, I'm worried that putting them up a broiler or grill, might actually cause them crisp, which is also delicious if you're making an open face cheese bread and just like your cheese crispy. You could also use the old school cafeteria cheese bread method of whipping the cheese into a butter before applying it to the bread, so that as it melts it becomes gooey. Or another thing can be to make this much like they do in the US, a pimento cheese, but replaced the pimentos with kimchi. I feel like that would possibly work to melt nicely on a piece of bread. Now that I think about it, this sort of thing would probably work better on an open face cheese toast type thing.

[@Ghorda9]

@@lambrospappas578 or cheat and melt it in a pan as a sauce

[@lambrospappas578]

@@Ghorda9 At that rate, there's honestly no point in making this particular grilled cheese with these cheeses 🤣

[@ShizukuMizuchi1]

I've done lots of fun grilled cheese experiments! I've made a Pizza grilled cheese using pepperoni slices and mozzarella cheese, seasoned with garlic salt and dipped in tomato soup to kinda represent the pizza sauce (tho I should have used Marinara or even just a bowl of pizza sauce to dip) I've made Roast beef with saurkraut grilled cheese using cheddar cheese as the primary flavor of cheese, alongside adding mustard and mayo, and I've even defied the main rule and omitted cheese to make a banger grilled PB&J using a sugar-free peanut butter so it can be seasoned with Cinnamon Sugar, alongside the jam being a four-berry kind I've grown quite fond of. Grilled cheese being so simple is why I LOVE making them! While sticking to the simple nature of them, little things can be added to make each one unique while still easy and cheap to make!

[@ludgerkres.1437]

Hey James! Nice to see this upload, thanks for the content! The secret ingredient to this video.. is a little bit of KIMCHI. When I rewatched this video myself, I forgotten he put kimchi on his grilled cheese and I had the same reaction as Uncle Roger.

[@ChefJamesMakinson]

You are welcome!

[@ludgerkres.1437]

So I just finished the video. Thanks for your insight James. Also one thing to point out is the Kimchi will keep the cheese cooler, acting as an additional heat sink that needs to be heated up before the cheese can melt. Insulation is not the key here. The average person would absolutely remake the sandwich or even try a few things to force the cheese to melt. Dare I say, actually putting the cheese a few seconds on the pan or whatever they are using. The problem with the mentality here is the fact that it essentially turned the grilled cheese into a "Cheese Kimchi sandwich". I just looked on google and theres news articles and recipes talking about having a kimchi grilled cheese sandwich, and "taking it to the next level". Please.. it is NOT a grilled cheese.. its a kimchi sandwich guys. Why are people fooling themselves after watching this video?

[@txikitofandango]

Roger should be at least this aggressive to a celebrity chef worth $220 million

[@rezesion1381]

watching James how Uncle Roger roasts Gordan Ramsey. What a wonderful world we live in. 🤣🤣

[@ChefJamesMakinson]

Haha 😄

[@HyperionTechOfficial]

Chef James is the only one i know who hasn't had a chili jam moment, awesome carrrrbonara video! Subscribed

[@ChefJamesMakinson]

Awesome! Thank you!

[@JontyBlue67]

Loved the reaction. If I was going to make a grilled cheese this thick, I would microwave it first for 1 minute to get the cheese close to melting. Agree totally with a lower heat in the pan so the bread doesn't burn. I also prefer to not butter the outside of the sandwich, instead I'll heat a small amount of oil in the pan, drop some butter. When at temp put the sandwich in, when ready to flip, lift the sandwich, drop another amount of butter again once melted (won't take long) flip. I also agree that for a little acidity and heat, a dash of your favourite vinegar based hot sauce before the microwave step will satisfy both. My choice for two cheeses would be a cheddar or jack with some high temp Mozzarella.

[@PinkCircleO8]

Funny enough, I JUST remembered that back in 2018, there was an Amazon Alexa commercial during the Super Bowl 52 that had celebs "fill in" to voice Alexa. And the Gordon Ramsey one was when someone asked "Alexa, show me a recipe for a grilled cheese sandwich." And on the other end, Gordon goes "Pathetic. You're 32 years of age and don't know how to make a grilled cheese sandwich. Its name is the recipe you *Expletive that was never clear on what it was.*"

[@noahcarroll4944]

It's bleeped and slightly blurred out but I'm willing to believe it's just him saying Donut. That's what it looked like, anyway

[@ChefJamesMakinson]

really? haha

[@PinkCircleO8]

@@ChefJamesMakinson kzbin.info/www/bejne/ZnvKp6mDo6mBesUsi=BVhjFQm0nbKtUeH9 At 0:20.

[@z33r0now3]

Bellend is my fav British word

[@eyebrid]

One way to make it work with that bread and those cheeses would be to grate & mix the cheeses, butter the bread, assemble and cover the pan on low with a tsp of water on the side to steam. A better grilled cheese is with whatever cheese you like as long as it can melt or is combined with a melty cheese. I like to add cracked/milled pepper corns to the cheese, best to keep seasoning to a minimum to compliment the cheese's flavor. Good options are chopped fresh basil, thinly sliced patted dry tomato, chopped sundried tomato, thinly sliced & low oil pan roasted onion, chopped & sautéed mushrooms, etc. The key is low moisture toppings to stick to the cheese. One great combo I used recently is habanero cheddar & swiss.

[@zeropolicy7456]

I always use unsalted butter and add garlic salt about halfway through. Also, ALWAYS sear/fry the inside of the bread with a small amount of olive oil before you melt the cheese. Having the extra crisp really helps the mouthfeel of the sandwich, and it helps prevent the bread from falling apart if you try to flip it too early by mistake. And my own personal touch is adding a small pinch of mild shredded cheddar to the top and covering for about thirty seconds at the very end once you take it off the heat. It seems silly to add even more cheese on top of what's basically just a cheese sandwich, but it just tastes better to me.

[@bmo1878]

I think some people forget the beauty of simplicity. To me a good grilled cheese is buttered bread with a slice of ham between 2 slices of provolone. It is melty, tasty, and tasty. Sometimes I will use pumpernickel rye swirl bread if I want to be fancy.

[@brentwalters8921]

Monterey Jack, Colby, Mild Cheddar, Swiss & others, options abound, Gorgon's choices were pretentious, they would have worked IF, better thinner bread & if he grated those cheeses.

[@angelachouinard4581]

I like those breads for grilled cheese too. They grill well, get crispy without getting hard.

[@hottuna2006]

If you add ham to a grilled cheese sandwich that's called a grilled ham & cheese.

[@ChefJamesMakinson]

yes it is tasty!

[@happyclam7320]

Another trick for really quick melting is to put the cheese right on the pan, and then the bread on the cheese. 30 seconds and flip it over and add the next piece of bread. Then cook as usual.

[@Koldeman]

I heat a little olive oil & a small knob of unsalted butter on low heat. I apply margerine (yes, I know...) on white sliced bread & when the butter in the pan has melted, I sop it up with the bread. Then I lightly salt & pepper it. If you want to be "cheffy," you can sprinkle with freshly grated Parmesan or Parmigiano Reggiano. I put a slice of bread in the skillet, put down some quality Cheddar, & the other slice of bread. After the sandwich is done, I first place it on a paper towel because the steam from the sandwich put directly on a plate can make the sandwich soggy. It's imperative to cut it diagonally or you haven't made a proper grilled cheese sandwich!

[@terpman]

I have made something similar to this but I prepped the ingredients very differently. I used asiago, Romano, and gruyere cheeses with a rosemary sourdough and fried jamon serrano (thin slices). But I used a microplane for the Romano and asiago cheeses and not a lot of either, just enough to get some of the flavors. The gruyere was the main cheese because it melts very well. The sourdough was about 1/3 the thickness of Gordan's bread in this video. I fried the sandwich in unsalted butter at very low heat and it turned out perfect. Similar to the kimchi Gordan used, I have made grilled cheese with gruyere and fontina on schwarzbrot with about two tablespoons of warm sauerkraut. That was also quite good.

[@kevincrosby1760]

If you insist on using thick bread, butter it and start it toasting both pieces as normal. While that is happening, throw your cheese in a nonstick pan, melt it, and slide it out onto the bread, then assemble.

[@Aqsticgod]

thats not a grilled cheese tho, thats a straight up sandwich, why dont people understand the basic concept of a grilled cheese

[@skibidi.G]

Legendary Ramsey clip. He tried to pass it off as delicious in the clip , while knowing full well he botched it mercilessly 😂

[@FFVison]

I will never understand this. If you botch it so badly... STOP PRODUCTION OF THE VIDEO! If you screwed up, no one will know if it was never shared with the entire flipping Internet. Maybe that was his intention though: to get the Internet talking about his expensive crappy burnt cheese sandwich/roofing tile replacement experiment. You know? You are allowed to have a reputation for criticizing other chefs and using profanity. You are allowed to have a reputation for making good food. If you want to you CAN get a reputation for being at cooking an otherwise simple recipe and overcomplicating it and still screwing it up. It is harder to regain a good reputation after that though.

[@skibidi.G]

@@FFVison _roofing tile replacement_ ... 😂 I'm in tears

[@suzannekirkwood6392]

Where I live we have cheese on toast - just toast with cheese - then pop it in the oven to melt the cheese- sometimes you put spaghetti(the tinned type) under the cheese, there's a local company that makes a savory relish type spread😋 what Gordon made is what we call a toasted sandwich. I have a toasted sandwich maker that you put in the microwave. Very good results, crispy outer and perfectly melted cheese inside. My favourite is ham, cheese and english mustard(the kind with the seeds)

[@GuessImNotClever]

This is why for all the Ramsay's and Oliver's we need someone like Matty.

[@MaheerKibria]

So first that flavor combination works. The lactic fermentation in the cheese and kimchee gives it a cohesive flavor. I also have done this with Achar. As long as you don't overdo it it adds spice and some acidity which can cut through richer fattier cheese. It actually does taste good. Especially while using good whole wheat preferably a sourdough boule. The thing that actually makes this bad was the cooking method. Personally, I like grating the cheese it seems to melt better. I also like to start the cheese kind of open face as you mentioned on low heat with a lid on the pan preferably clear so you can see the cheese starting to melt. But this flavor combination does work

[@tonygluk1]

Exactly. I'm a bit tired of people dunking on kimchi here while they just dob't know what they're talking about. I think shredded chease, thinner bread and lower heat could have saved the recipe.

[@AliceBunny05]

​@@tonygluk1yeah, korean dishes, especially spicy ones are eaten with melty cheese like all the time lol.

[@TheFayWitchCat]

Definitely tend to make grilled sandwiches similar to this. I tend to blend multiple cheeses we have in our fridge and occasionally add ingredients like kimchi to the sandwich. We also make bread so the use of the rustic bread is pretty accurate. The only real difference is the preparation. Bread would be cut thinner, and I would grate the cheese rather than leaving it in block form. My family leaves it in the kind of block slices Gordon uses, but I grate it since it tends to melt together much better. I also try to combine a high moisture cheese with a drier cheese so it actually will melt. If I know the cheeses are like Gordon’s, I’d actually add a thin layer of mozzarella or some high moisture cheese just to keep the sandwich kind of glued together.

[@andrewmantle7627]

When I saw the Ramsay video without Uncle Roger, I thought " Why would you air this obvious fiasco?" The cheese didn't even melt.

[@ChefJamesMakinson]

🤣

[@KibaSnowpaw]

That sandwich looked like something a student would make at campus in his room. i would never have expected a chef making something like this.

[@supernoobsmith5718]

That's the 4am and drunk version.

[@mattwood5788]

A student wouldn’t have burnt it though

[@KibaSnowpaw]

@@supernoobsmith5718 more like High version.

[@jamesbyrd3740]

Maybe something similar happened? He rolled up to the set, and they hand him this random shit, and tell him to make something.

[@hottuna2006]

What student has pepperberry asiago?

[@daniluzzu]

As always, a really entertaining and instructive video! When you asked about possible cheeses ideas from your viewers, I immediately thought of a local cheese that's very popular where I am from (Messina, north-east Sicily), and that is "fresh tuma cheese", you can look it up (on google images, otherwise google tries to convince you that you wanted to search for "tuna"... 🙄). It really doesn't exist outside of Sicily, and surely impossible to find here in the US. It is a sheep milk cheese, but it is fresh, moist, and an excellent melter! In fact, it is one of the main ingredients of the legendary "focaccia messinese", absolutely delicious if one feels like a pecorino flavor, but also like melted cheese. And by the way, I'm sure you know this well, but most Americans don't, the Romano is not the only pecorino in Italy, there are dozens, maybe hundreds, of different types of pecorino from all Italian regions, and they can be dramatically different from one another. For reasons related to marketing, the Romano one (which means from Rome), is the only one that became popular in the US, and to me or any other Italians it is irritating hearing foreigners refer to pecorino cheese as "Romano", even more so if an alleged big shot chef such as Ramsay does so, it smells like ignorance more than a camembert smells like my feet after a run.

[@Just_Pele]

I would throw the cheese itself into a pan with butter and pre-soften it, THEN place it on the bread and grill. Those cheeses can take some direct heat, since they're so dry and hard, and the butter will incorporate a little moisture back in. and I have put kraut and pepper salsa on grilled cheeses before, and they were okay, but I was using gouda and havarti, respectively. Which are much softer and easier to grill in a sandwich.

[@noelinfante5761]

Cheese and kimchi combo has always been craze in South Korea. South Korea love their cheese. I have already eaten an egg drop sandwich with cheese, kimchi and spam. And it taste great

[@nsn5564]

It's just that then that's a kimchee sandwich (Great) but not a grilled cheese sandwich. If you put ham in a sandwich, it's a ham sandwich. Cheese is just the accompaniment.

[@scythazz]

No one said it would taste bad. Just that you probably shouldn’t call it a grilled cheese. Like you can put your spin on something if you explain it but Gordon literally said “the secret to grill cheese is kimchi”. Which is just bizarre misleading.

[@isaiahbaker4910]

If you were to "fix" this so to speak, cut the bread that Gordon chose to half the thickness he showed in the video. Grate the cheese he used with a microplane and if he were to make a compound butter with the kimchi and half of the butter in that dish, you can fold in the microplaned cheese. As for the toasting, do it on a stove top, just put it on a low heat, butter both sides of the bread with the butter, let one side of each piece of bread get golden, flip, dollop the compound butter/ cheese mixture within the slices of toast, fold the sandwhich together and let each side warm to desired toast level as you flip the sandwich when the side that is on the pan is sufficiently toasted.

[@johntowner1893]

I’d say when doing a multiple cheese bread dish, it’s good to have melters, and non melters. With rustic loads you just need more butter - being fresh is very important too. If not fresh, a light flick of water and 5 minutes to sit, will re introduce moisture at least. Keeping in the fridge can also dry out bread quicker.

[@EatCarbs]

Gordon didn't make a grilled cheese.. he made a kimchi cheese sandwich.. badly. Jon Favreau made a great looking grilled cheese in the movie Chef from 2014. Bread, butter, cheese, and grilled it. It looked delicious too. Thanks for the video

[@ChefJamesMakinson]

Interesting! you are welcome!

[@MrYfrank14]

I work at Foxwoods resort in CT USA. Chief Ramsey is filming two seasons of Hell's Kitchen here . And he opened one of his restaurants here. I have run into him a few times and I'm just happy he hasn't called me an idiot sandwich. Yet.

[@turnip123942]

If he does just ask him if he would like a grilled cheese sandwich

[@The_Badseed]

Screw the healthier crap, a grilled cheese is white bread and Kraft singles. The singles melt well, taste great and probably are 10% cheese 🧀

[@bertrandronge9019]

Com'on the kraft thing sucks. You can easily find better options. Like the most obvious, CHEDDAR ! But also Monterey Jack, Emmentaler, Raclette cheese (it's made for melting, Swiss people have a meal based on it), Camembert, young Gouda, Talegio, even simple shredded mozzarela is better than kraft singles

[@jeremycampbell4021]

@@bertrandronge9019 Or maybe they just like kraft singles? Believe it or not, a ton of people grew up with those used for grilled cheese and they work just fine for it. Don't need to spend extra money just making a simple snack like a grilled cheese. Save all that more expensive cheese for actual dishes.

[@bertrandronge9019]

@@jeremycampbell4021 Emmental, Gouda, Monterrey jack are barely more expensive that the kraft thing. And at least you can try something else. Maybe it taste good now but if you are watching cooking videos, maybe you want to try something a bit better and then, maybe you'll realise you were eating tasteless crap ?! Or maybe you'll think it doesn't worth it ?! But you can't know untill you try and it's not like 3$ for a pack of cheese was a big amount of money

[@DominantBtch]

@@jeremycampbell4021 kraft singles are a disrespect to cheese

[@camendiv]

Kraft singles are in fact cheddar cheese. Neilred made some of his own based on the ingredient's list.

[@tynytian]

11:50 the way he cleared his throat before lying about how the sandwich looked🤣

[@Tcarr2080]

I have made grilled cheese with Challah Bread, mozzarella, Brie, and smoked Gouda, with apples and fig jam... melted salty, smoky cheese, with the slight bright crunch of the apple and the deep fruit flavor of the fig goes crazy good together.

[@welcometothejungle3222]

My grilled cheese is super simple. Sour dough bread, spread mayonnaise or Kerrygold butter on the bread, and thinly sliced sharp cheddar cheese. Cook in a skillet over medium heat till the bread is golden brown and the cheese is fully melted. Doesn't get any easier than that. Add tuna salad (I do tuna, mayonnaise, diced red onion, Minced garlic, salt and pepper, and a splash of dill pickle juice) to make it a tuna melt that is out of this world.

[@skibidi.G]

Very good recipe for the tuna salad ✌️

[@welcometothejungle3222]

@@skibidi.G Thank you!

[@ChefJamesMakinson]

tuna melts are good! :)

[@BackWordsJane]

Yuck. Two slices of wheat bread,buttered on outside ,American cheese ,fried in a pan. Maybe add slice of ham

[@Acatia2]

Usually, I'll make my grilled cheese with either some romano, mozzarella, aged cheddar or leftover parmesan (w/e I got handy, though that last one melts worse) and put it in an old panini press. I melt herb and garlic butter on the surface as it heats up to coat the outside of the bread. Often, I'll put some cooked bacon in there as well. When I do, I usually add Nutella on the inside on the bacon side (learned it from a food truck a few years ago, makes for a neat sweet and salty pair). Make two of them at once, grab a some carrots or cucumbers on the side and you got a quick student budget-friendly meal. This video could be... okay... if the bread was thinner, and that hard cheese was shredded so it has a better chance at melting. Kimchi can be in a side bowl, as in outside the grilled cheese.

[@rudrasingh6354]

What I do when I want an "elevated" grill cheese - Get a handful of chopped onions Fry them sort of until they are caramalised Make standard grill cheese layout (simple bread and mozzarella and cheddar cheese mixed in) Add caramalised onions and onion oil over the cheese Add some Italian/Mediterranian seasoning (oregano, basil etc, just get a seasoning mix) Maybe some garlic butter on the outside Then grill it in my pannini press (pan works too) Great sandwich that still sticks to what a grilled cheese is, and isn't fancy and uses basic stuff. You can use this as a base for other sandwiches too, just add in more stuff like a patty, veggies, pickles, olives etc.

[@FFVison]

What do I do when I want an "elevated" grill cheese? I make a simple grill cheese which is already incredibly tasted, put it on a plate and hold it over my head. It's about as elevated as it needs to be. Now the best part: to eat it. Maybe you might be able to say some tomato soup to dunk it might elevate it, but that is about as fancy as it should ever need to get.

[@silviamonz2062]

I think Uncle Roger could live with that,sounds very flavourful and as you say no francy prancy BS,let the onion and garlic do their magic🧅🧄🎆

[@billycole852]

Or, you can just use good sourdough, butter, and cheese.

[@Aliyah_666]

@@FFVison You're wrong but okay you do you lol

[@Aliyah_666]

​@@billycole852No, dull, boring...WEAK.

[@_Ty__]

Can’t wait for you to react to the follow up redemption video 😂

[@ChefJamesMakinson]

Me made one? I will have to see it

[@dman01989]

if/when I want to get fancy with my grilled cheese, I use euro butter (it tends to be saltier. Cultured butter is even better, but just salt + the butter is good enough), a nice artisanal sourdough - though fresher and sliced thinner than this - and the cheeses I'd use are american and some kind of much sharper cheese like manchego. The American cheese will actually combine with the manchego and help it be easier to melt. Also, I typically use a cast iron only just bigger than the bread and put a tablespoon of butter into the pan and then put the sandwich on top of it. Put another tablespoon down just prior to flipping and then flip on top of the pat of butter. Perfect.

[@flosunshine123]

Anytime I see a Grilled Cheese made without a George Foreman Grill.. I feel like.. what are these people doing..

[@ChefJamesMakinson]

😂

[@Anonymys43]

Not what Gordon is doing I'll tell you that

[@MenchisMenagerie]

As a brit, we'd only use the crappy cheese squares for grilled cheese/cheese toasties if were being really cheap and basic. We'd generally use cheddar or red leicestershire cheese.

[@ChefJamesMakinson]

my dad used to have sugar sandwiches growing up, he said they used to be to poor to afford some things

[@jmurray1110]

Yeah cheddar is preferable I’ve accidentally used Wensleydale before and the flavours are all off

[@MenchisMenagerie]

@@ChefJamesMakinson Man, I had heard a similar story before but I thought they were joking.

[@varsharajkumar5355]

Sugar sandwiches actually sound quite nice. In an Indian household the equivalent would probably be sugar roti 😋

[@Wranorn]

Simple as it gets. 2 slices of white bread, 2 slices of kraft plastic cheese, regular salted butter (Partial to Country Crock w/ Calcium). Warm pan on med-high. Butter one side of each slice of each. Put one slice of bread (butter side down in the pain, put plastic on top) Wait until 15 seconds after sizzling stops. Put the top slice of bread on butter side up Flip the sandwich Wait until 15 seconds after sizzling stops again. Done How I've made them for decades and how I taught my kids.

[@Aaron66667]

At this point I think Gordon can mess up cereal

[@MrVvulf]

If he went as far from convention as he did with the grilled cheese, he'd be adding ghost peppers and camel milk to the cereal.

[@richardsanchez5444]

Not everything needs a super fancy, expensive ass version of itself Gordon.

[@chrisboytano8883]

If you want to go fancy with a grilled cheese, make a compound butter which has ground dried tomatoes and calabrian chili paste; use that to butter the inside of your bread and toast. Cheeses can be a mix of asiago, white chedder and a touch or gorgonzola. Also, add a little oregano to the inside for flavor. That way, it tastes like a grilled cheese you have dunked in tomato soup.

[@ellec3747]

A thicker grilled cheese is possible, I've seen it done, but you need to plan around it. What we do where I work is take thick cut white bread (hand cut, super soft), set both slices over low heat and get the cheese on them, then once they brown pop them in the salamander to basically blast melt the cheese. Assemble, slice, serve with tomato soup.The bread being thick, yet soft makes the whole thing pillowy.

[@kioruke]

Sautee peppers and onions and add it in between two layers of cheese. Done slice of beefsteak tomato between 2 slice of cheese. Fried egg in the middle for a fried egg grilled cheese combo. Just use cheddars swiss gouda pepperjack whatever I have basically. Always works out. The tomato can make for an unstable sandwich, but still works, Don't know how someone can fail at grilled cheese lol.

[@TimothyAtwell-hb9zv]

If you mix hard cheese with soft cheese, it helps it melt. The example of this is in Mac and Cheese. You can use chedder, a kinda medium hard cheese, with American or Gouda, and then you can add a third hard cheese if you choose to make the flavor or the sauce more robust. In a grilled cheese, tho a nice smooth texture is best. When a hard cheese melts it will feel grainy .

[@RJGrady]

For an ultimate grilled cheese, if you want to use a harder cheese, what you do is put a very soft cheese on the bread, and the harder cheese (thin slice) on top. As the softer cheese melts, it will sweat and moisten the hard cheese. I do a sandwich with havarti and mozzarella on the bread, with sharp cheddar and swiss on top, and put a fresh tomato slice in it right before I close it. Much more harmonious.

[@RichardRistow]

Sandwich wise: I have marinated chicken cutlets in a dark, super salty soy sauce, pan fried it, and stuffed that into a hollowed our baguette with kimchi as a sandwich condiment on top. Super simple. Salt vs. kimchi spiciness, I like it and have made it quite often. Of course, it didn't brew my own soy sauce or make my own kimchi. Or, bake my own baguette. I bought everything at a supermarket. I will not apologize for that.

[@christopherdyson1158]

One correction on Uncle Rodger... you can melt ice by pushing it. Since ice is one of the very few solids that are less dense than its liquid form. Pushing it increases the pressure, making it more dense, causing it to melt. There are video demonstrations where you can cut ice with some wire tied to weights, by melting the ice in contact with the wire.

[@heimdalhersir]

I actually done something like this before, but I grated the cheese in long strings, I used fresh focaccia bread (thiner slices of course...) and it melted perfectly well, added a bit of garlic, olive oil, and thats it. Simple but tasty.

[@GamingProspector84]

Ingredients: 2 White bread (toasted) w/wo butter 1-2 cheese (typically American) So easy a child can make it

[@magnusnilsson9792]

Spicy fancy cheese to melt, no way, use bland cheese and if you want it extra stringy use mozzarella. This is how you do it: Butter Fresh slice of white bread Thin cheese slices, use a cheeseslicer (what kind of barbarian are you that cut cheese with a knife?) Ham, preferably smoked Tacosauce or sriracha in the middle for spice or just use ketchup or a slice of tomato or even pineapple. Ham Cheese Bread Butter If you don't have panini use a waffle iron or simply 2 frying pans, and flip the whole package, fries both sides and melts the cheese lika a lid would.

[@capt.squiggly6354]

So I always just use white bread or a hamburger bun, slather on butter or if you want a little extra tang some mayo, american cheese is great it melts well, is quick and cheap, and cheap is a factor since when im making a grilled cheese, its usually when im out of groceries or want something quick, cook till golden brown, flip and repeat, if you want to pair it with anything dill pickles are great or just a basic tomato soup, no need to be fancy.

[@BlueBeluga]

I consider myself a pretty big grilled cheese fan…I will never forgive Gordon for this. Here’s one I personally recommend: -Nature’s Own butterbread -butter with olive oil (I use Land O Lakes for this) -2 deli sliced picante provolone and 2 slices of Colby longhorn. (Place them in a pattern so they melt together real well [provolone, Colby, provolone, Colby]) -little bit of oregano Low heat and make the bread just a little bit well done. It’s perfect! I encourage everyone else to reply with their recipes I wanna see more people blow Gordon out of the water!

[@refusalspam]

Uncle Roger’s technique of cooking the “inside” faces of the bread first to kick start the melting process is “the way”. It not only speeds up the cooking but also gives a little extra crunch when you bite.

[@AzureShroom]

I must say that I thorougjly enjoy your videos! As someone who knows very little about cooking, your videos are a wonderful way to learn more while being entertained! Im sending lots of love!

[@ChefJamesMakinson]

Glad you like them!

[@injunsun]

@chefJamesMakinson, I differ with you on one issue, around @5:00 in. People often use stale bread to make grilled cheese as a way to use it up. The idea of using staler bread, versus fresher, is fine, because the melt/steam of whatever oil/butter/mayo you use on the outside will soften it, and if it is firmer to start, it will not get mushy when cooked. It holds up better, especially if you want to add tomato, lettuce, and mayo on the inside ("all the way," in Southern U.S. restaurant parlance). And have you never made grilled cheese with Texas Toast bread? Thickness is a state of mind. If it is too thick to bite when it comes to you, squish it with your hand on the plate. Gordon gets it wrong with that 5T butter, salted. Nasty. Vegan mayo makes AMAZING grilled cheese on the OUTSIDE. We often add things to the middle of grilled cheese. Peanut butter and lettuce are good. Vegan bacon bits are great. Smoked paprika, black pepper, whatever. If I was still eating animal products, I would try the sandwich. There's nothing wrong with adding things. People add ham, or cooked hamburgers for a patty melt. I could have made Ramsey's version, but it would all have melted, and the bread would not be burnt.

[@mikeymikeFType]

One of my favourites is to melt Stilton on buttered toast, then a dusting of chilli powder or hot smoked paprika. Cut it into strips.

[@BuccWylde]

I use common cheeses, but switch between a few for variety. Cheddar, Swiss, provolone are all fine for my simple palate. Sometimes wheat bread...even used raisin bread once just out of curiosity and it was surprisingly decent. However, this video bypasses one of the best pairings for a grilled cheese. The creamy bowl of tomato soup to dip that bad boy in. That's almost essential.

[@TUDGAF]

Chef Makinson and Uncle Roger's almost synchronised reaction of terror when Gordon brought the kimchi out XD XD XD

[@ChefJamesMakinson]

🤣

[@Legohaiden]

Fancy Grilled cheese with ingredients you can buy from the local market that I've made... Fresh Bakery Loaf (uncut ones so you can slice the perfect size) Swiss slices Colby Slices presliced Banana peppers Butter put it all together and cook it low and slow the right way. Banana peppers give it a nice tang and slight spicyness... but are completely optional.

[@kirillpenkin1535]

I used to make a similar grilled cheese sandwich. I used korean carrots instead of kimchi and i did grind my cheese first, so it melted. I would say that spicy veggies add a lot to the flavour.

[@ShiningDarknes]

If I were to use romano I would not use slices, I would grate it or crumble it to reduce its resistance to heat and also grate the asiago (it melts well but not in the timeframe of a grilled cheese) then would probably blend the two cheeses together that way you get the asiago nice and melted and chunks of gooey only slightly melted romano. Of course slice that bread a bit thinner OR use high heat to quickly toast one side of a thicker slice before reducing the heat, flipping over, adding the cheese and stacking the other slice then flipping it to do the other side. No kimchi though, get that out there too much moisture, maybe have that on the side or added on top of the sandwich but not as a filling. (also not convinced it would complement the flavors of those two cheeses)

[@bhanson4917]

I like making grilled cheese with havarti and tomato soup and ketchup. Yum. Especially on a cold rainy day. It's like a hug from your mom.

[@flowerdolphin5648]

I'd probably try kimchi in a grilled cheese. Probably with different cheese tho. Josh and Ollie from Korean Englishmen made a kimchi grilled cheese in their pop up store and the customers seemed to love it, so the combination does intrigue me.

[@AliceBunny05]

Kimchi and spicy korean dishes in general are somewhat often topped with melty cheese so I think anyone with experience in the korean cooking realm wouldn't be too surprised that something with kimchi and cheese works well lol