Am I the only one that doesn’t wanna leave Joshua’s cabinet?

2018: How to make your own pasta 2019: How to make your own flour 2020: How to keep a chicken farm for your own eggs 2021: How to lay your own egg 2022: How to synthesize your own H2O

I got an epic tip from the guy at the cheese counter. You know the greasy pizza you get from that cheap pizza joint? It's because they cooked it at a way high temp in order to make it faster, and that breaks down the cheese and "sweats" the oils. In a grilled cheese you don't want it all oily, so the secret is (like many other foods) low and slow. You turn it down to low or medium low at most and cover the pan with a lid. The cook time goes up, but it's way harder to overcook it if you get a bit distracted, and the cheese pull is amazing. You also can get more cheese and other toppings loaded in there with this method, because even if you stack it up, the cheese will melt long before the bread would blacken if cooking without a lid at medium heat. If you overfill it and it starts oozing out, don't worry, you'll get extra crunchy goodness from a bit of overflowing fried cheese. One thing my wife loves is to sprinkle a little extra cheese on top after you flip it. Again, the low heat and lid will ensure that by the time it's done all the sprinkled cheese on top will be melted as well. Trust me, you gotta try it.

"you don't want anything going soft earlier than you expect it to" wow, slid it right in there, no hesitation

My man be like “grilled cheese so easy to make” Me “bread Burned cheese not melted yet”

“You don’t want anything going soft too fast”

I’m surprised “You don’t want anything going soft earlier than you expected it to” went over everyone’s head

Grilled cheese with a bowl of creamy tomato soup. Perfect comfort food.

"Its really a matter of bread and cheese."

Lmao imagine looking through your neighbours window and seeing them talk to a cabinet

Been a grilled cheese lover my whole life, but never started the sandwich in a cold pan. I guess I thought the bread would stick. It works perfectly!

Tried your recipe today! Let's just say the recipients are over the moon. Thank you most kindly for sharing your talent and verve with us.

I'm surprised Josh didn't make his own cheese

No one: Joshua: *C W I S P Y*

My favorite is using 3-5 sliced cheeses (even Walmart great value brand!) but instead of mayo or butter, I’ve discovered how amazing grilled cheese is with olive oil! And you don’t need to have a heart attack while enjoying your grilled cheese! Also, I prefer mayo on the inside of the sandwich to assist with even melting of the cheese. I prefer Hellman’s light mayo. Another thing I do, I always throw a slice of mozerella next to say sharp cheddar and provolone, since that cheese melts the best. Also sometimes I make it into a “grilled sandwich” by adding some thin sliced honey glazed ham in the middle.

In the Netherlands we don't say "Grilled cheese", we say "pantosti" and I think that is beautiful.

Grilled cheese is just America’s Quesadilla.

The best grilled cheese is the one you have when you’re starving

One of the things I love is the music he plays in the background, it makes b roll footage nearly god tier

This is in harmony with my family’s cooking motto: “When in doubt, add more cheese.” Also, our second motto: “You can never have too much cheese.” 😎😎

I have literally NEVER heard of anyone using mayo instead of butter for toasting

Now, all you need is a good homemade tomato soup to go with a good grilled cheese sandwich.

I most enjoy videos of people actually sticking to the definition of grilled cheese, as too many are actually making grilled sandwiches which 'contain' cheese. There is that line, yes. Cheese is the star of the show here, and adding other stuff takes away from it. That said, of course you can add seasonings or other flavours like bacon bits. Even a nice sauce on the side for dipping. Personally, I like spicy cheese for a nice kick. When I make grilled cheese, I personally use sourdough bread, mozza or spicy chedder cheese, butter, and a light sprinkle of salt and thyme on the outside. The after product is both amazing and stays near the core of grilled cheese without being too basic. The sourdough adds extra flavour, rather than being a mere 'typical bread flavour'. Both the processed and non processed (mostly) versions of grilled cheese are amazing. The processed version is definitely more nostalgic.

We're not gonna mention how good his b-rolls are?? Like I usually skip b rolls, but the music he puts in, the editing, how dynamic everything is? Superb. I never skip his.

My Grandmother used to say, "An apple pie without cheese is like a hug without a squeeze." One of those cheesy bits of Grandma wisdom. This is a whole new level.

I once watched my teenager make a grilled cheese and found out he puts bacon bits, sliced dill pickles and buffalo sauce INSIDE the sandwich and my mind was blown. Why did I never think of that?

The way I make my grilled cheese is very similar to your sourdough one. I use sourdough, gouda, smoked cheddar and then Peccorini or parm encrusted on the bread!! Sooo good.

“You don’t want anything going soft before it should do” Josh 2020

Joshua: "I will be fighting binging with babish," Me: "Nice," Joshua: "But do you know who else will be fighting binging with babish? B roll,"

legends are saying his camera is still in his closet

"The one with mayo smells like mayo, which kind of gross..." LOL 100p

For me, it's italian bread, colby jack, the inside of the bread (not on the pan) with a coating of creme fraiche, outside coated in unsalted butter. Cook that and then dip in tomato basil soup for each bite. So good. I will try out your triple cheese combo next time though!

Don’t even get me started with the grilled cheese AND TOMATO SOUP.

So let’s get this clear: you have asbestos hands, you can literally hold lava...... but for some reason you are not able to withstand the cheese greater ....??! This is like Superman stop bullets but drown in a bathtub...... !!

Im addicted to your videos thanks!!!

My process is quite different. I found oil (I use avocado) makes it more cwispy than both mayo and butter, and it's healthier. One may argue butter is required on a grilled cheese but I think it's what's on the inside that counts. I oil up my sourdough. On the other side I put mayo, not to toast it, but I found it mixed with the cheese very nicely and gives it more flavor. I use your old classic find at Aldi's Mexican style shredded cheese. Whatever is in that. I then shred up a bit of andouille sausage onto it, not raw of course. Just yesterday I cooked up some maple bacon and found that added to it greatly. The texture of the bacon mixed with it and the flavor of it. Then I got the pan on medium high, because the cheese melts pretty fast, faster than the bread is toasted sometimes, then just give it some time. When putting the sandwich on there if I spill any cheese I put it onto the cheese and it gives it a little taste. I like to press it down a little and get some of the mayo outta the holes. So you still get a bit of mayo on the outside. Pressing it down also gives it a really unique texture because the bread is flatter. so yeah cook that and flip it until it gets a few black parts. Not too much but it definitely doesn't hurt it. You could of course season it further but, I think it's really nice and simple. Mayo with some mexican four cheese blend with andouille sausage and maple bacon on oiled toast instead of butter or mayo. It's great.

The best grilled cheese I've ever made was with leftover Christmas ham and triple cream brie. It was SO rich but so delicious

Imagine a crossover between him, Alex and Binging with Babish

These are great thanks! I'm sitting down considering my options (mainly on cheese) on a grilled chilled with peach relish. Going to try all these with it

Josh: "lay a couple slices of American Cheese in there".. Also Josh: lays in what looks like Cheddar slices, but is DEF not American Cheese.

"So you take a sandwich, and you fry it." "So it's called a fried sandwich?" "No, what are you? Stupid? It's a grilled cheese." 🤨

Grilled cheese when using garlic bread is actually fire

i mix 2 parts butter with 1 part mayo and go heavy on the outside, light on the inside (put the mix on both sides of both pieces of bread) . 2 slices of gouda with a thin layer of shredded mozzarella in between. 🤌🏾

Two slices American cheese, two slices buttered bread a thin slice of tomato with a sprinkle of Italian seasoning in between those cheese slices, a touch of salt and pepper! A side of tomato soup and you are all set!

"You don't want anything to go soft earlier than you expect." as a weissman once said 02:18

I've never in my life heard of anyone using mayo to grill grilled cheese... always butter.

you don't have to smear the butter on the bread. you can melt a little bit into a pan as it heats up. then before getting to the cheese, toast one side of the bread in the butter, THEN add the thinnest smear of mayo to the toasted side. put the toasted side to the cheese and pan-fry the sandwich in more butter.

“You don’t want anything going soft earlier than you expect it to” lmao 😂

How does this man have an apple microwave in the back

I like the kind of grilled cheese I can have with tomato soup

Joshua trying to pronounce Gouda but making it sound like ‘houda’ made my day😂😊

2:22 that had me laughing harder than it should've... 🤣

Who are these barbarians who put mayo on toast?

One of my favorites: Smoked provolone on Italian bread, with garlic butter.

If you don’t do the triangle cut then you’re doing it wrong

3:16 Sonic and the Secret Rings lol

"It's pronounced: howda" I'm glad to have finally found someone who doesn't say "gooda". Sadly it's pronounced more like "gowda", but it's close enough.

“You dont want anything going soft before you want it to” *wink wink*

Caramelized apple brie looks so good!! Gonna try this weekend

"You don't want anything going soft earlier than you expect it to.." I felt attacked.. 😶😂

"Ya know what else has mo- Me: "B ROLL!" "But i haven't even sai-" "B ROLL!"

Me: *Watches Joshua on how to make the best grilled cheese* Also me: *Still makes my imaginary crappy version of grilled cheese*

i appreciate you making the distinction that once you start adding crap to it, its no longer a grilled cheese. the perfect grilled cheese to me is white or wheat bread (the jury is still out, but i've been finding i like the texture of wheat when grilled), good salted butter like kerrygold, and deli sliced (meaning not individually wrapped singles) american cheese like dietz and watson. there is a major quality and textural difference between deli sliced and the singles.

Love grilled cheese brother. Great channel and new member!!!!!!

No one: The school cafeteria: *Crust is too hard, cheese is too soft*

"always listen to the sound" jokes on u, i already watched ratatouille

Butter vs. mayo is entirely personal, in my case I do like butter a little better, but in the middle of the winter "room temperature" is cool enough that the butter is not spreadable without destroying the bread. Even a butter bell only helps a little. So the mayo is just... useable. Otherwise I have to butter the pan first, get a pool of butter in there to drop the bread in. This works alright. But honestly it makes so very little difference.

I love a really good grilled cheese with spicy cheese put into the center for my sandwich. I'm definitely going to try out bacon bits & a few other suggestions mentioned elsewhere.

i made a grilled cheese with homemade seeded wholegrain bread, spring onions fried first with lots of salt and a mix of grated english cheddar and some shop-bought grated mozzerella and it was really good

I'm glad I watched to the end before getting angry on the internet. Grilled sandwich does not equal grilled cheese. Thank you for reinforcing this truth.

I like to use the mixed butter and olive oil spread personally. I also put the butter in the pan instead of on the bread. I get the butter all spread out in the pan and let it heat up till all of the water is evaporated, I then take sammich and plop in into the pan. As soon the the bread hits the pan you move it around a bit to make sure that the bread soaks up all of the buttery goodness. The bread gets perfectly toasted and it's just hands down my favorite way to do it.

I'm 37 years old (almost 38) and last year my wife made me a grilled cheese sandwich. I never had that before since our variant is called a Tosti and it tastes really different. I prefer the grilled cheese sandwich with the plastic / fake cheddar cheese. 4 slices of cheese and a lot of butter. I top the sandwich off with knorr aromat to make it complete. I need this on a weekly basis now.

Excellent video on a beautiful sandwich! The cinematography was beautifully done. The close-ups and the cooking process were shot well, and the sound was crisp and clear.

It was so cute every time you said “cwispy”

😂every video has a double sided joke I love this man

MIX BUTTER AND MAYO TOGETHER ITS PERFECT *chefs kiss*

no one: me: making spaghetti for dinner tonight and now serving with a side of grilled cheese.

First grilled cheese: not extra for Joshua Second grilled cheese: starts being extra for Joshua The last grilled cheese: GOD DAMN tHAT'S SOME GORDON FLIPPING RAMSEY LEVEL OF EXTRA

“You don’t want anything going soft.....” no no I don’t 😭😭😂💀

That grilled cheese montage towards the end earned my like.

I’m literally making one right now. Then the vid gets posted

i cook my grilled cheese with a tiny bit of water in the pan to make it steamy and melts the cheese better

Thanks for sharing! I am a total novice when it comes to cooking anything! My wife always says that I could burn boiling water!🤣 Anyway, ive been watching your videos for awhile, I've tried cooking grilled cheese sandwiches on my own for so long but tonight I feel like I nailed it!! I got that crunch and flavor I've been experimenting to get and finally got it! Next... it's sourdough buttermilk pancakes!!!🤣

As a child in the 1960’s my Dad always made Campbell’s (Condensed) Tomato Soup using Milk instead of water, whenever he made us GCS’s. (He always used Wonder Bread and “Kraft DeLuxe Process Squares”.) Kraft started individually wrapping their slices of “cheese” in 1965... I’m 60 and l’ll never forget this... My schnockered Dad decided to make us GCS & Tomato Soup for dinner. Unfortunately for my brothers and me, Dad didn’t know or realize this! We ate the plastic filled sandwiches because, we knew better to backtalk our father when he was drunk.

“You dont want anything going too soft, especially when it’s earlier then you expected it to.” that’s for another site Joshua

Why am I watching this at 5:00 in the morning and starving??😂

I use mayo because even in summer, it's hell getting butter to spread smoothly. Also, I prefer the mayo flavor to butter when making sandwiches

My favorite grilled cheese involves adding minced garlic and dried rosemary to it. So good. Would the apple one work if the apples were cooked all the way through or would it be too mushy? I'm allergic to apples unless they're fully cooked

“You pronounce it as: Houda” Lol nice try dude

Josh: “you don’t want anything going soft earlier than you expect it to be” Me: SPITS

I live in the Netherlands where Gouda is originally made, and I laughed so hard when I heard you pronouncing the word! You’re pretty close but here in the Netherlands the g is pronounced very harsh, and a lot of Americans tend to have difficulties pronouncing it and therefore just replace it with an ”h”. Just keep practicing, eventually you’ll be able tompromoumve it correctly! 😉

I love that he pronounces Gouda different every time 😂 As a Dutchy I can tell you it is not houda, it's the weird Dutch back-of-the-throat G that foreign people say sounds like choking lol

Do NOT want anything going soft too soon.... At ALL! 2:22

I’m from the Netherlands so it’s always really funny to hear people pronounce “Gouda”😂

Josh always making everything look dank

that looks soooo good

"You don't want anything going softer before they're supposed to!" lmao

So I actually use butter AND mayo. I put the mayo on the inside and butter the outside. Idk I just like it.

i make mine almost like the 2nd option, but take shredded mozzarala and cheddar mixed directly onto the pan(non-stick of course) and make sure one side of the cheese gets a little crust, then i slap a piece of bread atop it, and flip to toast the bread, and just add a little cheese to the cheese crust to act as a glue for the 2nd piece, and the reason you want a crust on the cheese is you get a little bit of that browned cheese flavour in it, which adds a whole new depth to it.

"Cheezus Christ" 😂