That’s a ham and cheese sandwich, which is a zebra of an entirely different set of stripes. I think that lies outside the bounds of the OP.
Can’t say I think much of bologna, but then, I still have vivid memories of “The Jungle”, so processed meat products are pretty much out for me, except brats and polish sausage.
Stranger
Well, I used to put bologna in mine, if I had any around. Haven’t bought any for a long time, though.
Get this: In high school, I used to put my cheese and bologna on white bread IN THE MICROWAVE! :: oh the horror ::
AFAIC: bologna’s only use is in grilled cheese sandwiches.
Then again, my mom had me eating braunschweiger, not knowing it was mostly liver. So who am I to judge?
White bread, buttered on the outside (only time butter is melted is if it’s in one of those campfire grills) with medium cheddar and havarti. Served with tomato or cream of potato soup and dill pickles. Mmm.
Next option is we add ham or tuna and grill the same way. Also very good.
In a thread like this, a while ago, someone (I think it was Fenris) shared that you should butter both sides of the bread before grilling - not just the outside.
He was right.
So bread, butter, tillamook cheddar cheese, and more butter. (and of course, butter in the pan. Grilled cheese is not a low fat food)
Except last time I made grilled cheese, I had some brie around, and used that on the inside instead of butter. It was odd, but it worked.
No tomatoes.
Outside of the bread “buttered” with mayonaise. Sharp cheddar cheese, or a colby-jack mix. Some zesty tomato pasta sauce, and a couple slices of bacon.
But, sometimes simple is best, and it’s just bread, butter, and cheese.
Sourdough bread, with smoked cheddar, gouda, and swiss cheeses inside. Butter the outside of the sourdough bread slices and then, before frying, press the buttered surface against a plate lightly sprinkled with grated parmesan cheese. Makes a nice crispy, cheesy layer on the outside of the sandwich and prevents it from burning!
If there’s some double-smoked leg ham around, I generally tuck a few slices of that into the mix.
Serve with Campbell’s tomato soup made with milk and liberally seasoned with freshly-ground black pepper. (If you like, jazz it up with some bruised basil leaves while you’re simmering it, strain them out before serving.)
Best sick-meal ever, and it’s about the only thing that can motivate me to get off the couch when I’ve got the flu!
I like mine with bacon. It can be the crispy american type bit a grilled cheese on toast with some fine Irish bacon is a beautiful thing.
I uh, like it grilled. …With cheese. Heathens.
In the Bodoni household, it’s usually butter, two slices of American cheese or Velveeta*, and white bread. My husband and I sometimes have a slice of ham in between the cheese slices, too. Every now and then, I’ll fry up some bacon, drain it, and make bacon and cheese sandwiches, frying the sandwiches in the bacon grease. Yes, it’s very bad for the heart, but the tongue thinks it’s wonderful. When I have rye and Swiss cheese and ham or corned beef, then I will grill a sandwich made of those ingredients, with a smear of mustard on the insides of the bread.
I like potato soup with my grilled cheese sandwich, and possibly an apple as well.
*Velveeta or processed cheese food is actually better than good quality food in grilled cheese sandwiches, IMO. These…foodlike substances…melt more evenly than good Cheddar.
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!
This is great - everyone is sayiang “grilled”, not “broi8led”. 
Me, being lazy, jsut use cheese and some freshly ground black pepper. Perhaps tomato if any conveninetly lying around. After all, I see it as a quick snack, especially for when one is running out of many other supplies, and many of these recipes sound too efficient for me. They do sound GOOD, though, so maybe I should keep tabs on this thread and have lots of yummy munchies.
btw - what is this connection between tomato soup and toasted cheese sandwiches that everyone seems to have? I will try that one soon, as long as I am allowed to use tinned tomato soup
Hell, I need to keep a shopping list stuck to my monitor - message boards often seem to make me hungry.
I fought the urge not to say toasted sandwich. I have no idea what you would get if you asked for a grilled or broiled sandwich here. I can’t imagine it would be good.
Any cheese that I have around. Under the cheese - tomato slices, tabasco spam slices or a thick layer of sweet mustard pickles.
For most grilled cheese experiences, I’m a simple white-bread, butter on both slices on the outside, three American slices kinda gal. Served with Campbell’s tomato soup to which I’ve added basil, oregano and frozen vegetables. (No, vegetable soup isn’t the same.)
For a special cardiac challenge, I like to fry salami first, then add it to the cheese.
Ceyln, remember to dunk the sammich in the tomato soup. Really.
Mine are more Welsh rarebit than “grilled cheese sandwich”.
I get a piece of bread, put some slices of mature cheddar on it, a dash of tabasco and a dash of Lea & Perrins Worcestershire sauce (if you don’t know what that tastes like, it’s like a less fishy, more spicy Nam Pla) on top of the cheese, and then stick it under the grill (broiler?) until the cheese melts and the bread is a bit black.
No butter, no top slice of bread, no frying, no meat, no onion, no tomato, no herbs.
Two of those is lunch for me.
Two thick slices of sourdough bread. Butter both slices, place buttered sides down on pan. Two slices of american cheese on one piece of bread, one slice of cheese on the other. Two slices of tomato right before putting the sandwich halves together. Instead of making the sandwich and flipping it, this makes it in half the time though you do need a griddle or a large pan. Serve with Tomato soup with sourdough croutons. Both sides of the sandwich are perfectly golden brown, the tomato is still firm and sweet, cheese is all melted without running out. In fact I think I’ll run out today and buy tomato soup & a loaf of sourdough.
Like Ana said, “buttered” with mayonnaise on the outside.
Usually just 1-2 pieces of whatever cheese we have in the house, usually provolone.
I like salt & vinegar chips with a grilled cheese. I bet I haven’t had one in well over a year, though.
When we were kids we used to “spoonerize” a lot of things for fun, and we called them “chilled greeze” sandwiches.
The basic:
White bread (buttered on the outside) with American cheese, usually accompanied by tomato soup and green olives or pickle slices. The way Mom used to serve `em.
The fancier version:
Swiss cheese with sliced tomato and a bit of golden brown mustard (on the inside; the bread is still buttered on the outside). I may also include a slice or two of deli-sliced ham if I have some in the fridge.
Lots and lots of cracked black pepper on the cheese, and a dash of whatever happens to look good in my spice drawer. I do mine on the cafe sandwich press thingo, not in a pan.
And thank you for solving my problem of what to grab for dinner tonight. 