ULTIMATE GRILLED CHEESE BATTLE | Pro Chef Reacts to

Is splurging on a $100 Grilled Cheese sandwich worth it, or does a humble $1 version suffice? Join us as we react to the sizzling world of sandwiches to GugaFoods' comparison between these two extremes.
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• $1 Grilled Cheese Sand...
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[@yotamaster09]

I am so happy Frenchie is now a part of this, such a character. Him yelling "subscribing" then trying to remember what all the other things are to say was gold, along with everything else the goon says

[@SyBernot]

I went on this quest maybe 15 years ago. This is what I came up with. Step #1 make a jalapeno butter. Dice up some jalapenos and lightly fry them in a stick of butter. After straining you will end up with a lightly green very spicy butter. Step #2 make your cheese. 1 slice American, about as much super sharp cheddar, about 1tsp cream cheese. Blend together into a smooth paste. Step #3 use a robust bubbly sour dough bread, medium cut. slather with the jalapeno butter, slather with the cheese paste. Cook both open faced at a very low temp until brown and melted and marry the two halves. Low and slow is the key to super crispy bread. Bacon would very likely elevate this. Now I'm hungry again, thanks.

[@Abbywise32]

Paul is so on point with the subscription prompts now

[@WhatKindOfNameNow]

Brian has trained him well. lol

[@worldfamouslanglois4805]

Plastic Cheese Product.. but I gotta say it's great on a burger!

[@Nyx_2142]

​@@worldfamouslanglois4805 "Plastic", cope harder.

[@worldfamouslanglois4805]

@@Nyx_2142 WILL DO

[@thejunglekitchen]

To Chef Brian and Frenchie- Kenji Lopez has an article on the Food Lab about making mayo with animal fats. You should check it out. He did different ones with beef fat, duck fat, bacon fat, and lamb fat.

[@michaelmcgee8189]

not that its a bad article but for anyone reading this the tldr is that bacon and duck make good mayos and lamb and beef make overwhelming meat pastes

[@thejunglekitchen]

@@michaelmcgee8189 Interesting! I never tried it myself, just saw the article. Thought it would be worth an experiment.

[@matthewwalter67]

Kenji is a raging leftist so no

[@Grimmance]

1:45 we litterally call them kraft singles or processed singles in Canada.

[@Lthemisan]

And Kraft Mac and Cheese is just simply called Kraft Dinner.

[@lamelama22]

yea that's what they're called in the USA too and they know that. i think they were trying to come up with a new name that *isn't* a brand name and signifies that it's a cheese-like product, which "processed singles" doesn't do b/c it's too generic, and is still short. hard to do without inventing a new word...

[@Adam_K14]

in the uk its called cheese slices, there even a guy on youtube who makes "his own American cheese by using sodium potassium citrate and mixing hard cheeses to make basicily high quality american cheese

[@jeffredfern3744]

Newborn: 0-3 months, Infant: 3-18 months, Toddler: 18 months to 3 years, Preschooler: 3 to 4 years. I got corrected by my wife until I had that memorized.

[@TheAngryHumster]

whats wife? Is it good? (just a joke from forever alone)

[@thejunglekitchen]

In Australia, we often call American Cheese - "Plastic Cheese" (I am editing my original comment, because it seems like some people got a bit upset. Personally, I had no idea that Kraft Singles had anything to do with the USA until I went overseas in my 20's. I wasn't trying to diss America, I was just pointing out what cheese slices were called when I was growing up. I hope that clarifies things.)

[@vixenligon1167]

There are people in America that call it plastic cheese

[@thejunglekitchen]

@@vixenligon1167 I didn't realize that, thanks! I always call it plastic cheese, but I still kinda like it as an occasional guilty pleasure.

[@jasonv.5938]

​@@thejunglekitchen why guilt? There is literally nothing wrong with it. Cheese of various types, milk, and an emulsifier, usually a sodium.

[@thenecessaryevil2634]

Which is ironic since chemically speaking all cheese is a form of plastic.

[@hirotakasugi4891]

If you watched Nile's science video, it's made out of real cheese and just used some stabilitzers that are common in other foods lol.

[@tenphes3]

You guys have all of these Guga-esque food experiment ideas and I am HERE for it!!! Who knows what awesome stuff you could come up with to add to either one of your (or maybe a collaborative future) restaurants. Or it could just be some cool videos like Gugas.

[@ryoukosan11]

I've been waiting for a while to start seeing some cooking videos from your collab. Really looking forward to it!

[@yamiswife101]

My grilled cheese: Thick cut white bread with garlic butter on the outside Double layer cheese, at least two types (yellow/white cheddar, Monterrey/colby jack, Parmesan/ mozzarella, or any mix) Sliced mushrooms or black olives in the middle Cook medium-low and cover with a lid to help melt the cheese all the way 😋🤤

[@AzureShadow42]

Like the bacon and wagyu versions in this video, that's not a grilled cheese, it's a melt.

[@ggstatertots]

You guys gotta check out Guga's 7 burgers of the future video. As chef's, I think you guys will really enjoy that video.

[@venombreed01]

The bond and Banter you guys have is fantastic, so glad to have been a part of your journey (or rather seeing it)......

[@prankmonkeyxs650]

Ok, I leave bad comment.

[@_Ty__]

A regular ass grilled cheese will always be the go to, but my favorite grilled cheese I’ve made has been sharp cheddar and aged Gouda mixed together on marble rye.

[@yerdyang]

Me leaving a “bad” comment bc you asked. lol

[@TheDarkLink7]

Me adding to your "bad" comment to make it even "worse."

[@danebeee1]

I am gonna take it one step further and leave a “terrible” comment

[@bridgetboyle687]

I’m going plaid on this with horrid.

[@busheyboi1]

Hahahaha lol that is hilarious lol lol lol lol

[@bagusubud]

Wow

[@that44rdv4rk]

I go for a springy sourdough with aggressively sharp provolone, bread buttered on all 4 sides, black pepper on the inward bread surfaces.

[@Erawan89]

Leaving a comment since Frenchie said to. Was in NY yesterday for a concert, 4 hour drive for me. Had dinner at Le Rivage last night (Food and service were excellent!) and went to Mission Sandwich Social (Loved it!) this afternoon before heading home. Hope I can head up there again sometime soon.

[@wildwine6400]

The ultimate cheese/bread combination will always be Welsh Rarebit. Toast topped with a cheese sauce made of cheese, egg, English mustard, Worcestershire sauce and ale. Then put onto the toast and grilled

[@Loralie571]

I salivated reading that!

[@SticksForChicks]

When I was a kid we used to have that for school lunch but they put the cheese sauce on saltines (soda crackers.). I’m guessing that the cheese sauce was a bit less sophisticated. In hindsight, why no toast?! It was still in my top three school lunches.

[@asirnewazkhan4172]

I moaned reading this bro

[@KeithPhillips]

Cook your thin sliced bacon in a pan on medium-low heat with a LITTLE bit of water in the pan to render the fat and preserve the bacon. It will come out SO perfect and crispy!! It's divine.

[@tobparker]

Really digging your work. We just returned from a trip to NY, listening to SYWGF on the way home. This after lunch at Le Rivage on the rainiest Saturday ever. We went for the French onion burger. Amazing. Great space. Great staff. Killer burger. 10/10 would highly recommend.

[@Desu-Desu-Chan-San]

13:48 I love the the tone shift, made this feel like a old Kung Fu movie dub with the unsynced audio

[@trecancienne3253]

Really enjoy watching you guys! Makes me laugh every time

[@catherinejones5807]

These are my favorite reaction videos. I love the excitement when you both see something unexpected, but good. I love the spring boarding ideas that the video inspires. The love and the passion for good food comes out, and I LOVE that. Chef Paul, as a founding member of the 10% Club (my idea, TM!😂), I’m asking please carve out some time from your very busy schedule for the grilled cheese sandwich video. Let’s see some of those beautiful ideas become reality. ❤🍞🧀🧈🥓🥪😋

[@ryanmcelroy5512]

I am also glad you kept Frenchie!! you guys are great. My Misses likes smoked Gouda in her grilled cheese, and on the outside she likes the butter with parmesan pressed into the butter so it cooks into it.

[@fjamato]

You guys need to have shows where you cook the stuff you think up and try it live. Be awesome to see you both work.

[@MakooWallinen]

Yo Frenchy! Make sure to plan that video, you are gonna rock it!

[@willfescharek9185]

Lol. This is great! Guga is how I first discovered you. Keep up the good work guys!!!

[@segreen1046]

I do a light sprinkle of salt on the outside of the bread while it's cooking, just slight finely ground. Plus, I like mine a little more browned. My mom once almost burned the grilled cheese and we loved them and had to have them that way since. Original 10%'er here! Love this podcast!

[@zbsx]

I recently made mayonnaise with a quarter of the oil replaced with bacon fat, and that contributed a ton of flavor, but the oil kept the texture right. I also used dill pickle juice as the acid. Absolutely incredible on a burger.

[@ckwi2245]

I think the biggest improvement I've made to my Grilled Cheese game over the years, is toasting the inside of the sandwich first. I switched to Pepperjack Cheese first, seasoning the inside with garlic powder, then butter the cooking surface not the bread, then finally toasting the inside first... Honestly try it, toast the inside first, its just an extra few minutes and you get an easy way of hiding the "first one always sucks" by smothering your mistake in cheese. On a side note... any grilled cheese made with pre-sliced cheese has to have at least 2 slices, if it's just one slice its toast with cheese flavoring. Honestly even if you slice a wheel/block yourself and get a thick slice, I don't think it'd melt well enough as is and you'd be making a Gordon Ramsey cheese block sandwich travesty instead.

[@johnstechhub4274]

It's always nice to see 2 chefs discussing experimentation of food. I was in awe of the information they were spitting out about trying Wagyu fat for grilled cheese to using hollandaise.

[@gfer66]

If you like provolone cheese you have to look for Argentinian "provoleta", a grilled (over coals) thick provolone slice with oregano, pepper and olive oil. It's a snack eaten before the asado (barbecue).

[@VincentMcmanus.]

the way I use the butter is to melt it completely, then brush it onto the bread before starting the cooking in the pan. I use a well seasoned cast iron pan, with only one layer of Kraft singles cheese. The bread that I use is a basic white bread labeled as a farmstyle bread at my local grocery store - I use that mostly because each bread slice is bigger

[@mrsikntwizdead]

When I used to work at my first restaurant for lunch I would use wheat bread, butter oil on the grill, mayo on the inside of both slices, then put a slice of Monterey Jack on one side and mild cheddar on the other then two tomatoes in the middle, griddle it low and slow till golden brown on both side, cut diagonal and serve. I was hooked and make it this way still. My aunt, who was a health nut would use that as her cheat meal for lunch.

[@chrisraz8046]

For anyone hating on "processed" cheese slices, I dare you to watch Red Niles video about making it. Once you learn the science, I don't think you'll hate it anymore. Great video guys! Jokes were a little cheesy, but great. See what I did there?😉

[@dagon7259]

Ah yes, my favorite segment of cooking reactions, Frenchie and Brian somehow taking inspiration and then taking it further and trying it out later on. Gotta keep us updated how it turned out

[@KaiserAfini]

A grilled cheese with a hollandaise coating and that cheese combination sounds amazing, looking forward for that grilled cheese video.

[@jongerdes6585]

As a newer parent, I had to laugh at the toddler comment since the toddler stage starts between 1 and 2, so I pictured a 2 year old at the stove. 😂

[@susanknight53]

I grew up eating ONLY Tillamook Medium Cheddar at home. We discovered American cheese at school. Then....Velveeta. Now we have about seven cheeses in the fridge. My favorite for grilled cheese is still Tilly. Add sweet pickle slices before grilling. Yum. Or deli ham.

[@matthewgilfus1640]

Use mozzarella sticks! Super crunch. I also like havarti when I feel like spoiling myself. Maybe dunk your grilled cheese in hollandaise? you need something to dunk them in.

[@90Beater]

My adult grilled cheese sandwich: Sourdough bread, not white Kerrygold Irish butter ( a must) room temperature Sharp white cheddar cheese thin sliced Pepperjack Cheese thin sliced Coat butter on the inside of the bread first, then place more in the pan as it heats up. This gets butter on both sides. Place the non buttered side of bread in the pan and place the cheese on top. Move around to get the butter even. Stack and flip if needed. Adding bacon, ham or other meats is optional, depending on your mood.

[@Bluedrawf73]

You and frenchie are so funny together you just bounce off each other keep up the videos guys

[@russian9213]

Put butter on the flat griddle and coat it with Parmesan cheese and put your bread on it to baked the cheese into the bread and use Swiss cheese. It's so good. To elevate it use avocado, tomatoe, and ham. Bacon too to make it a club Sammy!

[@D3moknight]

I make amazing grilled cheese with scratch made tomato soup at home. When I cook the sandwiches, I don't spread butter on the bread. I put a pat of butter in the pan, set the sandwich on top of that, and move it around. The butter melts under the bread, and some soaks into the bread as it melts. While the first side is cooking, I put another pat of butter on top of the sandwich and let it just start to melt enough to stick to the bread. When I flip it the first time, the butter melts again just like the first side. After both sides start to crust a bit, I begin flipping the sandwich. I may flip 4-6 times. The reason is because you can more slowly heat the cheese, which will make sure that the cheese is melted by the time the bread is properly toasted. The worst thing you can do with a grilled cheese is cook too low and have it soggy, or cook too high and have the cheese not be melted before the bread is burned.

[@Mcgriddles90210]

Yeeaaaah we're gonna need you to film and post that grilled cheese experiment

[@jjrod2988]

Listening to you two talk about improving the dishes you react to always makes hungry AF.

[@rei0]

My favorite fancy grilled cheese is cheddar, havarti, & gruyere on a nutty whole wheat bread. And I just remembered, some tomato basil jam

[@bbwiebz3994]

Frenchy is reason I subbed to this channel. His facial expressions are priceless knowing U set him up for the reviews 😂

[@commanderblaze2094]

I've made griled cheese sandwiches with bacon cheddar. I had bought a small block of cheddar with real bacon studded throughout it from my local deli and it made an amazing sandwich.

[@jaybling6687]

I go a little extra with my grilled cheese. Grocery Store Sourdough Sandwich Bread Sargento Sharp Yellow Cheddar Sargento Mozzarella Sargento Colby Jack Sargento Gouda Butter Spread w/ Garlic and Parsley Parmigiano Reggiano Crust Spread butter directly on the toast sides bread and grate the Parm onto the buttered sides. Gently pat the Parm into the butter so it sticks. Assemble the sandwich into a pan not yet heated. Cover the pan with the lid. Set heat to medium. Cook the first side for about 6-8 minutes, flip then cook the second side for 3-4 minutes (because the pan is already heated to temp when it’s time to flip).

[@AMPProf]

Off brand American chees Off brand Bread i. The discount bin.. Splurge on Butter causing Awesomeness To be a a derivative called Butter sando with whit cheese

[@implodingnerd]

They're like mad food scientists. I love these 2.

[@sadboydanceclub]

Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy. It reduces the acidity of food as well. It is generally considered safe and is considered GRAS by the FDA. [1]

[@aironeous]

I do mine like a reverse regular sandwich but without lettuce and slow cooked in butter on a pan with a lid until we are melting and then take the lid off and go for toasting. So it still has mayonnaise and mustard but the cheese goes on the outer layers (2 kinds, pepperjack and cheddar) and the ham goes in the inner layer.

[@aironeous]

Oh wow, you guys don't like cheddar. Then I will try provolone/cheddar/pepper jack grated. I've never tried grating and mixing them, I will try it.

[@user-sv5vj1mx4h]

Love the food theorycrafting. I do that sometimes when cooking whatever left in my fridge

[@derrickf8053]

lol at the pause after Brian says “loser”!

[@teddyppuca912]

I'm looking forward to you're takes on grilled cheese. I salivating just thinking about it!

[@alanlujan8955]

Chef Bryan is holding the dumplings hostage until Chef Frenchie tells him what date they can film the cooking video. 😂😂😂😂😂😂😂😂😂😂😂

[@Peachesmom123]

I love Guga’s voice! Love your commentary! Love the music! 🎉

[@ChefBrianTsao]

🙏

[@omegamanrad]

📝🥺 Frenchie, when?

[@jrm48220]

A brian and Frenchie video always brightens my day. Throw in guga too, and this is the perfect thing to watch while laying in bed and trying to shake off the flu.

[@SaccharinSweet123]

100% agree that a bit of kimchi on a white bread and kraft singles grilled cheese is bomb. I like to saute my kimchi to get some of the water out/evaporated, remove it, then hit the pan with the butter and a slice of bread. Any kimchi flavor that gets left behind ends up on the bread. I don't know if it's the maillard reaction or just caramelization there, but the result is devine if you go low and slow enough 🤤

[@yvonnemassey3658]

Guys, I love trying new things (like meat on a grilled cheese which we do occasionally) but the simplicity of a grilled cheese sandwich is what makes it so good. The toasted bread, the saltiness in the butter, the flavor from the cheese of your choice. Anything else is not a grilled cheese, no matter how mouth watering Guga's "beef and cheese" sandwich looks. I would eat that everyday, but it's not grilled cheese.

[@chefjamesmacinnis]

Great video!

[@chefjamesmacinnis]

i love the way you two go back on forth on the details of the dishes!

[@thirstfast1025]

Up here in Canada, we don't call it "American cheese", we call them "cheese slices".

[@ChelleLockHeart]

There are some days I want just a regular grilled cheese, but something super simple to elevate is spices/seasonings. Just adding some salt, pepper, and onion powder to the outside is amazing.

[@Mawa1979]

Grilled Cheese or Cheese on Toast is a staple food for most and can be one of the quickest but most comforting snacks/meals out there. This video makes me want to experiment with my own now!

[@ducky449]

Always a joy to watch yall react to guga and good cooking vids

[@Bingo1Dog]

My sisters first time making grilled cheese was after she graduated HS and she was very proud of herself. It was one of the few things she could make.

[@mckidney1]

You should check out how NileRed made the processed cheese.

[@Fwibos]

I LOVE all Chef Brian Tsao videos. I watch as many as I can!

[@snafu5563]

My earbuds weren't connected so the entire quiet carriage of the train I'm on just got jumpscared by the words GRILLED CHEESE

[@57Jimflynn]

You can learn so much about food and texture reading between the lines. Also. Hearing chefs say using American is never wrong is cool to hear.

[@brianlawson3757]

If you're worried about the salt content in the bacon, you could try giving it a soak in cold water before drying it off and then cooking it like you would a country ham. That might work.

[@teke367]

Make a grilled cheese with Kraft Singles (processed cheese sauce slices) and one with Deli American Cheese (not "real cheese" only because it's a blend, not because it's all chemicals like Kraft Singles). I feel like everybody forgets that you can get American Cheese from the deli, which isn't overly processed, and unless you get the very top shelf version, the price is comparable to Kraft Singles. It might take 10 seconds longer to melt

[@PaulitQa]

If you melt wagyu fat and than solidify it back wouldn't it make it softer? Especialy if you put other things (like egg yolk and maybe a touch of mustard - do you put mustard in the mayo? No, just me? Ok) into it would this make it spreadable? Hollandayse on toast sounds lovely😊

[@LilianaKali]

Looking forward to seeing these Chefs do some cooking. Love the reacts, but love to see some recipes and/or experiments

[@katttmandoo]

Listen working housekeeping at a hospital I would eat in the cafeteria periodically…. THE ABSOLUTE BEST sandwich I got from them was a sandwich I instructed them on how to make(essentially a melt of sorts). So, at this cafeteria you could order grilled lunch meat sandwiches that usually came with 1 slice of cheese (that doesn’t work for me) However, their grilled cheese came with 2. So I start by telling them I need a grilled cheese on white… but simultaneously I need them to take slices of bacon and slices of lunch meat Turkey and chop them up together in a mix. Then they are instructed to place it on the flat top. Toasting the grilled cheese slices separately while heating through the bacon Turkey mix IN THE CLARIFIED BUTTER that all flat tops usually have on the side. Then scoop it all up and place it in the grilled cheese. Slice it and you’re good.! While salty it was by far my absolute favorite thing to eat at work. But it has to be made the correct way and mixed/chopped together correctly or I promise it doesn’t taste the same. I’ve tried doing it at home with different brands of Turkey, cheese, butter etc… it’s never the same. I’m convinced the flat top just adds that last bit of difference. … speaking about it now I need to run down to the hospital and order 2 or 3. Edit… it is American cheese. Gotta be a good brand.

[@doctorteethomega]

7:24 Watching you guys late at night, nodding along with everything and craving a good grilled cheese.. Oh yeah. Hit that like button.

[@PhoenixsReign]

Lately when I make grilled cheese instead of butter or mayo, I've been using a garlic aioli and man does it taste amazing!

[@BrutusMaximusAurelius]

I always put a slice of ham with my grilled cheese and I use Gouda cheese. And for sure butter on the outside.

[@TaerOmble]

I recommend watching Rob Dyrdek's expensive grilled cheese. And I always recommend Velveeta or kraft singles in grilled cheese

[@WhatKindOfNameNow]

I'm one of those people who usually uses mayo for grilled cheese, but I fully admit it tastes different than butter. I just think it still tastes pretty good for being a bit more convenient. As for cheese... One of my favorite cheeses to include in things like grilled cheese is Muenster. I think it works nicely with a lot of other cheeses, and it melts fantastically. Muenster and low-moisture mozzarella is my go-to cheese combo for melty deliciousness.

[@anthonygm85]

Kraft singles deluxe and sharp Chedder are my cheeses of choice for grilled cheese

[@Jarlemoore1]

Cooper Sharp white is a great cheese for grilled cheese or cheesesteaks and I like a good sourdough bread as well.

[@MrJester6598]

You guys were actually on the right track when you saw the wagyu... use wagyu tallow in you pan instead of butter when making the grilled cheese and it adds such a rich full flavor to the sandwich

[@GuntherVonB]

Come on, Frenchie!!!!! We need to see that grilled cheese episode with you and Chef Tsao!

[@dylnfstr]

That medium high on Guga's stove is low low on mine. If it's not on low that shit will burn in 0.05 seconds. I have one burner that on low will still boil water. Brought a technician out to check on and he said it's working as intended. I'm calling him back out to call him an idiot and have him do whatever he can to fix it.

[@Tang-qi6zw]

Nileblue does have a great video making American cheese. Calling it "cheese-sauce singles" really is accurate. Like the ingredients are cheese, butter, milk solids, salt, and an emulsifier. That's cheese-sauce. Maybe solid-fondoo.

[@xXxJustCallMeM]

I use a 12 Grain sliced bread with a layer of toasted chedder and american cheese.

[@notarealperson87]

i cant remember if it was Chef John or someone else, but my go to grilled cheese uses butter and American cheese, and you sprinkle some shredded cheddar on the outside to crust up

[@icametomakecupcakes71]

and for a little razzle dazzle, try a rustic whole grain bread, Amish butter, and some goat cheese sliced from a roll....

[@therock5422]

Two things: 1) In a typical NY diner, I’d guess one-third of grilled cheeses are with bacon, and 100% of mine are. No tomato, though. I think it messes with the texture. 2) Chef B, please consider how bacon is made. You might want to re-think your comment about thinner-cut bacon being more salty “because of surface area.” If bacon was salted AFTER it was cut, you’d have a valid point, though

[@mrcorey]

I really like the oldest cheddar that I can get, added to the processed cheese slice. You've got to have that cheese slice in there.

[@EWeatherwax]

I sometimes make grilled Swiss on rye with a little mustard cooked in bacon grease. Tasty!

[@tibbus]

I always like to use block cheddar. just like the way it melts

[@Dankmangolion]

A mix of grated Parmesan, a bit of regular softer cheddar, and some soft melty Gouda :)

[@yellowdog2181]

Growing up in the 80s , mom always had a block of velveta on hand for grilled cheese and Campbells soup

[@2AChef-n-BBQ]

Havarti, Fontina, and Asiago

[@Mr.awesome706]

In canada we just call is "processed cheese" or "plastic cheese"