Readers Voice- Grilled Cheese vs. Panini

Okay, so I love a good grilled cheese. Grilled cheese and I go way back, I remember learning how to make them on the stove and then in a grilled cheese maker. Personally, I prefer the stove preparation method because I think the bread toasts up nicely that way. On a rainy day, or on a day that has been difficult and I feel “incredibly old”,  sometimes (but not too often with all of that artery clogging yuminess) I will fix myself a grilled cheese to remind myself that I’m never too old to enjoy simple things. I add a cup of vegetable soup or a salad on the side, depending on the weather. Then, I sit on the couch and munch away while reading a book, reminiscing, or planning an adventure.

I was reminded of all of this by my friend Molecular Sheep‘s  blog post. Which then sparked the question in our conversation: When does a Grilled Cheese stop being a Grilled Cheese and become a Panini? We decided to take the question to our readers, YOU. Yes you, we want to hear your opinion. Now this is is not a matter of life or death, and yes Wiki articles can shed some light on the situation but we wanted to conduct our own research on the matter. So write a comment to tell me A) What your opinion is on the Grilled Cheese vs. Panini debate and B) What your favorite grilled cheese combinations are.

In all seriousness: Get out there and enjoy the simple things – Nature walks, laughter, a smile, the stars, a good meal, reading a book. No matter how sad your heart is, or what the color of your sky is , if  you can find something, however small, to be thankful for it will make a difference.

There is always a song to be sung, so sing it anyways, no matter how off-key you may sing it.

Love,

TFFG

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Comments
3 Responses to “Readers Voice- Grilled Cheese vs. Panini”
  1. Debbie says:

    I think that a panini is toasted before pressed… or at least the bread is thicker and more crusty than a grilled cheese bread. I fell in love with a gouda-munster-cheddar mash up on wheatberry bread. I also believe in using butter instead of oil in the pan. But I’m open to suggestions.

    • Thank you Debbie! It’s true, the bread on a Panini is usually thicker, I wonder if it is toasted before pressed, or if it’s thicker because it’s usually made out of a roll or part of a loaf of bread.
      Hmm…things to ponder upon. A mix of Gouda, Muenster, and Cheddar sounds heavenly. Butter is better! Thanks for your comment, and thank you for being the first person to be heard in the debate!

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  1. […] of my closest friends’ recent discussion.  First, on Molecular Sheep’s blog, and then, The Friendly Foodie Girl’s follow-up post.   [By the way, I highly recommend checking these two out– especially regarding the pressing […]



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