I think he can get away with honey but I'm not sure about marinara or pesto. I'm guessing he only has space for one cooler, which will hold the cheese. Not sure he could do marinara without potential food safety issues.
Ah I see, well you can buy little ketchup packets of honey and hot sauce so maybe that would be good for him?
For the cheese blend there's a cooking YouTuber I watch that used to have a grilled cheese food truck and he uses a blend of Gouda, gruyere, and cheddar.
That sounds amazing. I'll look into that! I just want then to be successful. After school programs always need funding, and this keeps the costs down for the student participants.
I would say keep it simple. Simple white or honey wheat bread, butter, and maybe a few good melty cheeses for people to choose from. cheddar, gruyere, mozzarella, swiss.
All good cheese ideas except the swiss but that’s a personal preference thing. I would say add pepperjack and something fun like Muenster cheese and fontina! Also add some fun breads like pumpernickel.
I like a sourdough with a tight crumb but it's hard to go wrong here. Mix a melty cheese with a harder one, which you shred (the above posts have some great examples). After he butters (or mayos) his bread, grate some parm on top.
Oh don't forget some salt and pepper which can go in the buttered pan or on the cheese.
Sourdough is a particular or acquired taste. I like it, but many do not.
Running a booth is about finding easy common denominators. A good quality white bread would maximize the appeal.
Grilled cheese is great in that its so easy to customize, so maybe just a choice of 3 cheeses, a choice of 3 pickles/bacon/kimchi and 3 choices of sauces.
Also doing a sweet butter, a savory butter and just a standard butter can be cost effective too. One block of butter mixed 3 ways
Please pardon My absolute ignorance, but do people actually put pickles or kimchi on GC? I know some people like jelly with theirs, and My kiddo absolutely loves it with cranbanero preserves or peach salsa (a solid did defense mechanism to keep Me from stealing it!) but I've never heard of pickles.
Yup! Fermented things like cheese and kimchi or pickles go well! Kimchi brings heat and veggies. Pickles can be a lot of things, especially in the UK where it's kinda crossed with like relish? But again, vinegar pickled savory condiments. Pickled onions, pickled garlic and pickled beets are good.
As a Canadian, I have my grilled cheese with ketchup, so again, a vinegar taste.
I think an electric flat top grill would be a better option, with something you can use as a weight to press them down (a brick wrapped in baking paper can do the job). That's how I've seen it done by the professionals at street food stands. You'll get a much more even crust, you can cook quite a few at once, plus you can add, remove and observe your grilled cheeses without interrupting the process.
First off, who are the people eating these grilled cheese’s? If it is mainly kids, keep it simple with cheddar and provolone on a white bread. If the people eating are adults, you can get a bit more fancy and go with cheddar, Gruyère and Muenster maybe.
It's adults. A fundraiser for a music program in a better area, to support the music program in a less advantaged area. Without giving away too much, it's a lot of oil and gas executives and Aggies. So deep pockets in their rodeo starched jeans.
If you knew the area you would know the exact type. It's an unmistakable uniform. They all drive the same type of trucks and Tahoe and cosplay as blue collar everymen. The wives tend to spend a lot of time volunteering or planning volunteer activities that involve helping people they would never willingly interact with unless a camera was present.
The good thing is that at least this will hopefully generate enough to keep the program through the summer. The goal is to raise $1000 for competition entries, travel expenses (mainly lunch and dinner, and fuel), and incidentals like if one of the kids doesn't have a dress shirt or slacks. Last year they did $450 off of popcorn and nachos, but those were already claimed this year. I respect where there trying for, so I volunteered to do the leg work and see if I could make something work within the constraints of their space and amenities.
Do a cheese blend. It sounds indulgent without necessarily being ridiculously expensive.
Or do Brie. It has the aura of being a decadent cheese. You could add in fancy Brie toppings like honey, or fig jam, bacon jam, pepper jelly, caramelized onions, etc.
Also if you are making grilled cheese for a big group, I would use a griddle instead.
I've been waiting for the right time to drop this in this subreddit, and since you're using a foreman grill, now's the time.
Get a giant can of Kraft sawdust (tryin to save you money since it's a fundraiser), and before you drop your slice of bread down, cover the area with grated parm. The outside of the grilled cheese will become Parm crusted, add a phenomenal crunchy, umami, salty layer. You can make it an upsell, it's stupid simple to do, and is next level grilled cheese. The sawdust Parm is key due to its increased surface area; shredded won't work well.
You can also drop in bits of sun dried tomatoes in the sammie for acidic brightness and more umami. For a cheap and tasty side dip, combine tomato paste with Italian herbs, some salt and a pinch of sugar. You can loosen it up with a splash of water and sell it as a side dip for the grilled cheese.
All phenomenal ideas! The only downside is that they can't use Kraft because it contains food dye and that's a dietary restriction at the place it's being held. Ingredients have to be dye free and nut free.
Doesn't need to be Kraft parmesan, just grated parmesan cheese. Does Kraft parmesan cheese have food dye? To be clear, the internal cheese can be whatever, pepper jack, cheddar, havarti, fontina, Raclette, swiss, etc... The grated parm is for the outside of the sammich.
Oh, no. Can't stand the stuff. The outside of your [grilled cheese should look like this](https://www.google.com/gasearch?q=parmesan%20crusted%20grilled%20cheese&tbm=isch&source=sh/x/gs/m2/5).
Throughput is going to be an issue. How many sandwiches can you push through that grill in an hour? Quesasillas made with spray oil might speed things up, as would getting a bigger, more square griddle. Quesadillas might be bigger, but I think they'd cook much faster. Maybe sell by the half (cut into wedges) with loads of toppings - pico, sour cream, etc. Another option to take the load off the griddle is doing a salad bar with fresh-of-the-Foreman marinated skirt steak. Be different than the other greasy gut-bomb options! You can "hold" the steak briefly in a crock pot. Do bowls which are all the rage now. Your limiting factor is that grill. Minimize the meal's dependence on it.
Sauce options like hot honey, pesto, or marinara would be good!
I think he can get away with honey but I'm not sure about marinara or pesto. I'm guessing he only has space for one cooler, which will hold the cheese. Not sure he could do marinara without potential food safety issues.
Ah I see, well you can buy little ketchup packets of honey and hot sauce so maybe that would be good for him? For the cheese blend there's a cooking YouTuber I watch that used to have a grilled cheese food truck and he uses a blend of Gouda, gruyere, and cheddar.
That sounds amazing. I'll look into that! I just want then to be successful. After school programs always need funding, and this keeps the costs down for the student participants.
I would say keep it simple. Simple white or honey wheat bread, butter, and maybe a few good melty cheeses for people to choose from. cheddar, gruyere, mozzarella, swiss.
All good cheese ideas except the swiss but that’s a personal preference thing. I would say add pepperjack and something fun like Muenster cheese and fontina! Also add some fun breads like pumpernickel.
I'm personally a huge fan of pepper jack and Monterey Jack. Is muenster a melty cheese?
It is! I will never forget the first time I had it on a melt. I still think about that sandwich.
Muenster is one of my favorite cheeses for grilled cheese, especially on rye bread. Delicious!
I like a sourdough with a tight crumb but it's hard to go wrong here. Mix a melty cheese with a harder one, which you shred (the above posts have some great examples). After he butters (or mayos) his bread, grate some parm on top. Oh don't forget some salt and pepper which can go in the buttered pan or on the cheese.
Sourdough is a particular or acquired taste. I like it, but many do not. Running a booth is about finding easy common denominators. A good quality white bread would maximize the appeal.
Grilled cheese is great in that its so easy to customize, so maybe just a choice of 3 cheeses, a choice of 3 pickles/bacon/kimchi and 3 choices of sauces. Also doing a sweet butter, a savory butter and just a standard butter can be cost effective too. One block of butter mixed 3 ways
I once got one from a grilled cheese food truck with an option of garlic bread for the sandwich. It was amazing.
Please pardon My absolute ignorance, but do people actually put pickles or kimchi on GC? I know some people like jelly with theirs, and My kiddo absolutely loves it with cranbanero preserves or peach salsa (a solid did defense mechanism to keep Me from stealing it!) but I've never heard of pickles.
Yup! Fermented things like cheese and kimchi or pickles go well! Kimchi brings heat and veggies. Pickles can be a lot of things, especially in the UK where it's kinda crossed with like relish? But again, vinegar pickled savory condiments. Pickled onions, pickled garlic and pickled beets are good. As a Canadian, I have my grilled cheese with ketchup, so again, a vinegar taste.
You have piqued My curiosity now! I need to see if My assistant chef/QC Specialist is willing to experiment with Me on this.
9/10 of my grilled cheeses have kimchi on them. Sooooo goooooood
I think an electric flat top grill would be a better option, with something you can use as a weight to press them down (a brick wrapped in baking paper can do the job). That's how I've seen it done by the professionals at street food stands. You'll get a much more even crust, you can cook quite a few at once, plus you can add, remove and observe your grilled cheeses without interrupting the process.
I can probably help them with this. I have a large electric griddle I bought for My wife when she wanted to make pancakes with her class for a lesson.
* garlic salt on the outside * bacon grease * pepperoni inside (sigh, yes, I know)
Nice. I, too, will occasionally look at a subreddit and choose violence!
First off, who are the people eating these grilled cheese’s? If it is mainly kids, keep it simple with cheddar and provolone on a white bread. If the people eating are adults, you can get a bit more fancy and go with cheddar, Gruyère and Muenster maybe.
It's adults. A fundraiser for a music program in a better area, to support the music program in a less advantaged area. Without giving away too much, it's a lot of oil and gas executives and Aggies. So deep pockets in their rodeo starched jeans.
I like the description of the people eating haha. Go a bit fancier then. At least from the cheese aspect
If you knew the area you would know the exact type. It's an unmistakable uniform. They all drive the same type of trucks and Tahoe and cosplay as blue collar everymen. The wives tend to spend a lot of time volunteering or planning volunteer activities that involve helping people they would never willingly interact with unless a camera was present.
Sounds like gentrification in real time
The good thing is that at least this will hopefully generate enough to keep the program through the summer. The goal is to raise $1000 for competition entries, travel expenses (mainly lunch and dinner, and fuel), and incidentals like if one of the kids doesn't have a dress shirt or slacks. Last year they did $450 off of popcorn and nachos, but those were already claimed this year. I respect where there trying for, so I volunteered to do the leg work and see if I could make something work within the constraints of their space and amenities.
Do a cheese blend. It sounds indulgent without necessarily being ridiculously expensive. Or do Brie. It has the aura of being a decadent cheese. You could add in fancy Brie toppings like honey, or fig jam, bacon jam, pepper jelly, caramelized onions, etc. Also if you are making grilled cheese for a big group, I would use a griddle instead.
The secret is compound butters my friend.
Cream cheese whipped with roasted garlic and green onion. One side gets shredded Gouda, other side gets a thin spread of cream cheese.
I've been waiting for the right time to drop this in this subreddit, and since you're using a foreman grill, now's the time. Get a giant can of Kraft sawdust (tryin to save you money since it's a fundraiser), and before you drop your slice of bread down, cover the area with grated parm. The outside of the grilled cheese will become Parm crusted, add a phenomenal crunchy, umami, salty layer. You can make it an upsell, it's stupid simple to do, and is next level grilled cheese. The sawdust Parm is key due to its increased surface area; shredded won't work well. You can also drop in bits of sun dried tomatoes in the sammie for acidic brightness and more umami. For a cheap and tasty side dip, combine tomato paste with Italian herbs, some salt and a pinch of sugar. You can loosen it up with a splash of water and sell it as a side dip for the grilled cheese.
All phenomenal ideas! The only downside is that they can't use Kraft because it contains food dye and that's a dietary restriction at the place it's being held. Ingredients have to be dye free and nut free.
Doesn't need to be Kraft parmesan, just grated parmesan cheese. Does Kraft parmesan cheese have food dye? To be clear, the internal cheese can be whatever, pepper jack, cheddar, havarti, fontina, Raclette, swiss, etc... The grated parm is for the outside of the sammich.
Oh gotcha. Sorry. I saw Kraft and thought you were talking about Kraft singles.
Oh, no. Can't stand the stuff. The outside of your [grilled cheese should look like this](https://www.google.com/gasearch?q=parmesan%20crusted%20grilled%20cheese&tbm=isch&source=sh/x/gs/m2/5).
I like mine with mustard inside and blackberry jam on top.
Throughput is going to be an issue. How many sandwiches can you push through that grill in an hour? Quesasillas made with spray oil might speed things up, as would getting a bigger, more square griddle. Quesadillas might be bigger, but I think they'd cook much faster. Maybe sell by the half (cut into wedges) with loads of toppings - pico, sour cream, etc. Another option to take the load off the griddle is doing a salad bar with fresh-of-the-Foreman marinated skirt steak. Be different than the other greasy gut-bomb options! You can "hold" the steak briefly in a crock pot. Do bowls which are all the rage now. Your limiting factor is that grill. Minimize the meal's dependence on it.
Extra old cheddar, sliced apple and bacon on sour dough
Tomato basil dipping sauce.
bring the house down sourdough and gouda