That grilled cheese drawing was amazing.

The perfect grilled cheese is one that someone makes for you. Things always taste better if someone else makes it.

My dad would always put grape jelly on his American cheese, white bread grilled cheese. In fact, the day before he passed he told me he was hungry. So, I called the hospital kitchen and ordered the fixings and a chocolate malt and he ate the whole thing and was so happy 😊.

I could spend all day watching Vaughn cook grilled cheese sandwiches and chocolate chip cookies

VV’S videos are always the best. So thoughtful, educational and entertaining. MORE regular VV content please!

I would watch anything with Vaughn. Truly the best- please more VV content!!!

Mayonnaise is NOT better than butter. NOTHING can replace the flavor of butter. The people who complain about it burning just have their heat to high. Lower the heat, and it'll also melt the cheese at the same rate. Next, when you flip it, you always sprinkle finishing salt on both sides of the bread. Only butter and toast the outside, never the inside. Sharp cheddar will always be the best, but a Kraft singles for nostalgic days. Bread you switch up based on how fancy you feel, but white bread for the classic. If you want to use garlic butter, than use a good provolone instead. Always cast iron, albeit, I've not tried the oven method yet, which I hear may even make it better. If you do this, you understood the assignment.

My fav quarantine discovery- after I butter the bread I sprinkle garlic salt on it 😋

I LOVE dijon mustard on the inside - it brings out the cheese flavour more and adds some zing :) :) ( + gruyère cheese)

Brie, a bit of triple berry preserves, and about a quarter cup of fresh blueberries on brioche bread...heavenly!

I wish he had tested my favorite NYT Grilled Cheese recipe-Kimchi Grilled Cheese. The contrast of the fatty cheese and the tart kimchi is perfect. Plus, extra veggies?

Sourdough with butter and a little Kraft grated Parmesan cheese on the outside and medium cheddar and mozzarella on the inside. Mmm. The Parm adds a crispy, cheesy salty layer. So good.

My favorite part of my morning is reading recipe comments on NYTimes cooking. Sometimes they are hilarious.

This is everything. Grilled cheese is my favorite. The jam was a surprise... my husband makes awesome pepper jelly and lately we've been growing really hot peppers to put it in. I wonder how that would be in one of these....

I have never felt more seen. Thank you for doing all the heavy lifting and putting in the experimental work I’ve always wondered about. I’m that kind of guy that lays in bed thinking about how to make a better grilled cheese. Tonight, I can finally rest. After I make grilled cheese for dinner, that is.

Our go-to grilled cheese is muenster on rye (with caraway seeds). So crunchy. Great cheese pull every time! I've never used mayo but will try it out.

Compound butter is EVERYTHING man. I often just make it with grassfed butter, a ton of chopped, fresh garlic and salt and pepper. And gruyere. OMG.

Always cool the sandwich on a rack to prevent sogginess.

Good timing! I’m making tuna melts today. I like to use lightly toasted sliced Italian white bread. I’ll top that with my tuna salad (there’s a little tangy Dukes mayo and dijon mustard in my tuna salad) I may top the salad with some pickled shallots then I’ll top that with deli sliced provolone and cheddar and stick it under the broiler til melty. I might then close it up before slicing. Super delicious!

The WAY Vaughn knows his camera angles is chef's kiss 💋

I'm drooling! There's nothing more comforting than a great grilled cheese sandwich...

My favorite grilled cheese is inspired by the GC in the Caffe at Wynn Resort in Las Vegas. A firm crumb white bread - Wynn uses sourdough, I don't. Toast bread very lightly. Butter one side of each slice after toasting - will be exterior side. Room temperature cheeses. (Sometimes I microwave cheeses a few seconds until slightly warm, but not melting) White Cheddar, Gruyère, Fontina, and spread a thin layer of Boursin on one slice of bread. Melt butter in pan. Grill, flip, grill, med-low heat. Cover skillet as needed to retain heat, melt cheese thoroughly. Very gooey & decadent.

I don't even eat dairy... But I came for Vaughn.

Who doesn't love a grilled cheese sandwich? It's the ultimate comfort food. Eating a grilled cheese takes me back to my childhood, with memories of my mother making my lunch for me. You left out an essential component. You can't serve a grilled cheese sandwich without a bowl of tomato soup for dipping, and even that could be elevated with a tomato bisque. My favourite combo is a whole grain bread, for crunch and texture, and Emmenthal cheese, which is perfect for melting.

I remember seeing grilled cheese recipes many yrs ago (25,25?) that also had sliced fruit as well. I seem to recall sliced apple and sliced pear, and the fruit would vary with the cheeses used.

Consider ghee. It will change your grilled cheese game forever.

Onion and cheddar together, so awesome, even not grilled! Also I love when cheese drops on the pan and grills, I purposely drop some now. Oh, I prefer using a griddle pan. Really a fun video, thanks! 💛

This is giving me the same vibes from when Claire Saffitz's videos were so fun. Trial and error and the science behind food. Also are the editors the same? I'm getting similar vibes haha.

Two recommendations for the outside spread. 50/50 mix of softened butter and mayo. Ghee painted on with a pastry brush. Garnish with garlic butter 100% 🤤

If Vaughn were my husband, I'd never complain about anything ever again. Ever 👏Again 👏

I can watch Vaughn eat food all day 😍

Scott!!! You're my man! I think exactly the same about how to cut a sandwich.

Mustard on the inside. Just saying. The compound butter might be a bit much (herbs burn easily), but just garlic butter should add something really nice to the sandwich. Very good video :)

Love this. Would love you to share the hot pieces with the other people in the studio and hear or see their reactions. I mayo the bread and put in skillet, then butter the other side and add the cheese so my board stays butte clean 😅

Omg I love tomatoes on my grill cheese. I make my own version of italiano grilled cheese - country Italian bread with fresh mozzarella sliced thin Parmesan cheese shavings with prosciutto and thin sliced of tomato. I use good olive oil and smear of compound garlic butter. Everything must be thin except the bread must be at least less than Half an inch. Yum or delisioso 👨‍🍳I rub a piece of garlic on the toasted bread yum

Use a small piece of waxed paper under your bread and it keeps the cutting board butter/mayonnaise free.

Omg. I would marry Vaughn in a hot minute. What a man.

At one point, I heard that you should toast up the inside a bit first. I've tried it, it's okay... But it might especially work with your brioche, since you wanted more crunch in that.

To avoid butter on your work surface, butter the first slice and sit it dry bread down - butter up. Then butter the next slice and lay that so butter and butter are together. Add mayo to the top of this stack. That top piece is the first to go in the pan. When you add the second on top of the cheese, you can spread the mayo on the now exposed, dry top.

When they sa butter on the inside of thebread I thought they were going to toast the inside and then mayo on the outside and proceed as usual to make a grilled cheese.

The British way is to use a specific cheese toastie maker. Lava-like cheese, crispy edges and almost pre-cut triangles. We use butter on the outside instead of mayo. Cheese toasties are the best.

I love everything about this video. ♥

Vaughn ❤❤yeah grill cheese and chocolates chips cookies. Couldn’t get any better than this. YUM 😋

Loooove grilled cheese. I definitely got some good tips on how to change things up a bit sometimes. What kind of material is the black countertop made of? Love the black contrast with the light wood cabinets.

My favorite grilled cheese is a bit fussy, honestly. Pumpernickel, butter only, mild white cheese, pine nuts. I also cannot recommend enough: salt and pepper your cheese! It's a game-changer. Even if I'm using white bread and cheddar, salt and pepper are still essential.

vaughn looks so good in the video 💖

nice. like additions when i make. grilled onions are nice, but i have enjoyed the tuna melt a lot. grilled cheese with the tuna added, either in a salad or drained and patted dry. the more cheese the better for my liking.

The open face technique is making one side burnt, or at least making the two side unevenly browned.

Yummy!!! And the grilled cheese too!!!

I think I'm going to make the peasant bread with the compound butter and the tomato WITH the cartelized onions and cheese!

current favourite favourite is one of those cheap grocery store croissants with some goat cheese, smoked cheddar, & jalapeño havarti + crisped up pepperoni all in garlic butter. if i’m making them for a lot of people i make a cheese paste in the food processor with some aged cheddar/brie/white wine.

I like a seeded bread with cheddar, onion jam and a little chili oil. Sometimes some blue cheese mixed in with the cheddar and thinly sliced red onion.

Thank you

the crunch 😮😮😮

🎉Happy Birthday Vaughn!🎉

A friend of mine who is a very good cook, told me to put chutney on the grilled cheese. It is delicious!

I made these following the Every Day pancake recipe. Divided the eggs and used buttermilk. The only thing is that they came out a little undercooked in the middle. Perhaps lower heat and a little longer cooking time

Vaugh you the best what a fun video I want a grilled cheese now

I like the mayo for the tanginess. Zero butter inside. I prefer cheddar because flavor trumps cheese pull. Also like to add a slice of tomato so more flavor, less dryness, and adds texture. Works well with sourdough, becomes its own thing. Ramshackle is a word, but it is an adhective, for now, so adding 'ing' is odd. Maybe ramshackle-ing will find a new form/favor... Jam and spicy goes nicely together.

My version: * prepare the lazy compound butter: melt butter in the microwave (approximately enough amount to coat both inside and outside of the bread), take the bowl out, mix garlic powder, dried oregano, onion powder, dried basil, dried thyme to taste with the butter. * prepare the bread: regular white bread, don't get ones that are too thick bcs the outside will burn before the cheese melt thoroughly. Slather both sides of each slice with the lazy compound butter. * toast the insides of the bread slices that will later be covered with cheese. * cheese: cheddar for sharp aroma + mozarella for pull * toasting the outside of the bread: low fire, put one untoasted slice down, cover the open side with cheese, sprinkle turmeric powder very sparingly (strong flavor so if it's not your alley don't do it), sprinkle chili flakes, put the other slice on top. Cover until the bottom side is brown. Flip then wait until the other side is browned to your liking. 😍😘

The NYT comments section is ridiculous, people its a recipe we dont need all of your thoughts on all the "bad" aspects of a recipe. Just read it take what you want from your PAID subscription and go on with your life unless you have something useful to say.

Another wonderful combo is diced, fried bacon and cheddar cheese.

Omg I need to make a grilled cheese today that’s what I need to do

I add tomatoes! Really great! I need to shred my cheese rather than just slice it. Enjoyed your video.

So many amazing ways to eat a grilled cheese.

I love grilled cheese on sourdough bread. I order grilled cheese and fries from room service whenever I arrive late and don’t want anything heavy.

Love Vaughn. So much better than BA has become

Yay Vaughn!!

Those who dream by day are cognizant of many things which escape those who dream only by night.

yup I made grilled cheese after this.. provolone + cheddar 🤤 so good

YESSS NEW VAUGHN CONTENT !!!

oooo stunnin’!

I am imagining the pepperjack cheese and fruit jam would make the best Tea Sandwich ever.

If you’re worried about butter burning why not use ghee?

Vaughn is baaaaak 😻😸

But if you don’t want a lot of stretchy cheese hanging out of your sandwich that is a chewy glob in your mouth, but instead want a soft smooth flavorful melty cheese that comes easily with each bite, then which cheese would you recommend? Because pulling the sandwich apart grossed me out, but I am certain you would also be able have a good recommendation for me!

Wish Vaughn would know he is my exact type 😍

Munster is the best cheese to use. (No mayonnaise) or white American cheese

I like putting sliced chillies, onions and apples in mine

I love a man who loves food , life is just more enjoyable

Would appreciate a link to the polenta pullman bread recipe please. Thank yoh.

Butter on the outside, Miracle Whip on the inside!

A couple of nutcrackers and grilled cheese sounds great right now.

Hey Vaughn, one other idea. Mix some Dijon mustard into the mayo and spread on the outside. The Dijon isn't overpowering at all, but adds a hint of a little je ne sais quoi. If you need me to come up and make one for you, please just let me know. :)

Vaughn and grilled cheeses - what more could a person want?!?

I never use unsalted butter. Just use a small amount of the salted variety and your food will actually have flavor.

I like to use ghee instead of butter! Don't forget the pepper sauce!

I would love to spend an evening with Vaughn.

Hey! Vaughn!💕

*has job working for NYT cooking, a paid subscription service* "We're learning"

I'm a big fan of Havarti with Dill on my grilled cheese

why no one ever makes a variation on classic grilled cheese with pretzel bread will forever be a mystery to me 🤔

I had a nannying job where the mom would make me a grilled cheese with aged cheddar, goat's cheese, sliced scallions, and dijon. It was hard to quit that job!

all of that testing, and you still missed it. MAYO DOESN'T HAVE MILK SOLIDS. by using the mayo, you're missing out on browned milk solids on the outside of the bread. you really needed to try adding EXTRA browned milk solids to a grilled cheese to amp up that taste. maybe add browned milk solids to the inside of the sandwich if you really want to use mayo on the outside. add milk powder to butter. brown it, reserve it, then add it to the sandwich. make it with american cheese. it will have extra OOMF.

You need a sandwich knife not a butter knife. I use Dave's Killer Seedy bread (I always have it around), 2-3 slices of American cheese (enough so it covers the bread to the edges) and butter on the outside. If helps the bread to brown evenly if you weigh it down (a small cast iron skillet works well). I'll have to try the tomato/Cheddar/American one - sounds good (except for the mayo).

Vaughn: You missed a key ingredient that brings grilled cheese to an upper echelon level: *Mustard* .

WAIT .Hold on. You have to be eating that with Tomato soup ,those are the rules . I have even been known to dip my grilled cheese into my tomato soup . WAIT ? Wonder bread? seriously? I love it .Can we send you a belt? With that said .You have to be the cutest chef on the net., Love this channel I'm pissed off now. I haven't been getting any notification via email of your new uploads . The bell is on . Thanks for yet another awesome video my friend .

Cheesus Christ, this is delicious

I like my homemade loaf bread (50% fresh ground whole grain flour), cheddar, mustard, and a thick slab of heirloom tomato from the garden. Everything Vince did looked great, except the Wonder bread. I draw the line at mouthfuls of chemicals.

im sorry i watched this entire video don't know what happened bc i couldnt stop looking at vaughn in this polo