Came here to say this. Looks like your hard work paid off, it looks great

Nah with a melt, the other stuff is more important than the cheese. In a grilled cheese, the cheese is the star. Even in your link it says the cheese accompanies whatever else in a melt.

Personally I’d lean towards grilled cheese with extra stuff in it for this sandwich. I feel like to be considered a melt it’d have to be something like a tuna melt where the cheese accompanies the tuna, and not the other way around. You think the classification is a question of volume proportions between cheese and whatever else is in it?

Yeah I’m thinking next time I’ll cut the chicharon into smaller bits, but this one was still pretty good texture wise

Missed opportunity

The sourdough I used has tumeric and butterfly pea flower in the dough, so it’s naturally blueish purple and yellow

Yeah something between a melt and grilled cheese. The chicharon made it extra crunchy.

It was so good. The whole was greater than the sum of its parts. I also dipped it in guacamole for some extra goodness

That looks amazing!

Oh interesting, I’m on kbin and it just adds that automatically when I reply. Thanks for the tip though

@CrayonRosary it was actually easy to eat. Definitely had to cut it up though

@Arkaelus spread the love! And the good eats!

I used cross sections of a sourdough sesame baguette, hollowed out. To make sure the egg was fully cooked, I put a lid on the pan and then let them finish uncovered to get a crunchy bottom.

That is one hell of a good looking car. Great picture

As a fellow home pizza maker, that looks great. What’s your dough recipe look like?

You remove it from my school.

@original2 wow that’s pretty.

The crust on this one was perfect, crunchy bottom that kept the slices flat when you held them, and a chewy texture.

@DrrringBat I’m using:
520 grams of flour
330 grams of water
85 grams of starter

The flour is from here, it’s pizza flour from a place in Arizona: https://haydenflourmills.com/products/pizza-flour. Otherwise I just use the organic white king Arthur flour. Cold proof for at least 24 hours, up 48.

This one was an “ultimate”. It had 4 cheeses, mushrooms, shishito peppers, onions, sausage, and the sauce was a blend of tomato achaar and curry sauce. Then topped with fresh basil.