They’re all good. I like swiss on Jewish rye or cheddar on a dense spent grain bread. The latter takes some patience and lower heat, but the result is terrific. Also pepper jack. Dills on the side, maybe a little ketchup.
The white bread grilled cheese and tomato soup is comfort food from my childhood, like it is for many.
Mm… me want toasted cheese sandwich.
Cheddar, white bread, and butter. A dill pickle or two on the side. Potato salad would be good, too.
A slice of pastrami in the middle, sometimes, with rye bread, for a variation. Then potato chips on the side. Not quite the classic toasted cheese, but a lovely lunch as well.
Mm… Toasted cheese goodness.
Wheat bread. Cheddar cheese. Melt butter on a hot skillet, put on sandwich until done on one side, a little more butter, flip, cook until done.
But really, I’m pretty easy. I’ll take most anything as long as it doesn’t have some holy image on it.
I couldn’t agree with you more. Thank you for saying what I was afraid to say. Cheddar and other cheeses don’t melt well and it’s like eating a rubber sandwich to me. If I’m going to have an un-toasted cheese sandwich, they’re fine. But not toasted.
Okay, so down to business … I prefer my grilled cheese with two kinds of processed cheese (American and Swiss usually) on Texas toast, dipped in ketchup. Sometimes I like my pickles on the side. Sometimes I like to actually put them on the sandwich.
Any bread I have around, buttered on the outside with my friend’s home-mixed honey butter and filled with mexican-mix cheese. Yum.
That’s not “more Welsh rabbit”, that is freakin’ Welsh Rabbit. Well, minus a splash of beer, at least. I hope you are ready for some bad dreams.
P.S. Oh, no, she said at lunch. never mind.
With slices of hot peppers from the garden. mmm mmm
I usually use whole wheat bread for mine, because it makes a “toothier” sandwich. White bread just doesn’t stand up as well.
Procedure: melt butter in the pan. Heat should be med-hi at the most, because you need slow heat to melt the cheese before the bread gets burned. It helps to take your cheese out of the fridge and put it next to the stove while the pan is warming up; warmer cheese melts faster. I don’t butter the bread; the butter in the pan is all it gets. Sandwich is two slices of cheese and two pieces of wheat bread. Toast on both sides until golden and crisp.
Basic, but beautiful.
A grilled cheese sandwich is bread, I prefer wheat or sour dough, cheese. 3 Slices of cheese. Not 2, not 4. Five is right out. Melt the butter in the pan, and then cook the sandwich. Use medium heat. It should not be burnt. A nice crispy golden brown, that is perfection.
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Try this variation (one of my favorites) - Swiss cheese with a good bit of stone ground mustard on the inside of each piece of bread.
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This is exactly how I eat mine. Good stuff.
Swiss cheese and bacon.
The recipe I learned in college:
Ingredients:
Two slices bread (type of bread as desired)
Two slices american cheese
Butter
Mayonnaise
Equipment:
Aluminum foil
Iron
Pre-heat Iron to Wool.
Butter both sides of the bread slices. Place one slice of cheese on each slice of bread. Put mayonnaise on one slice of cheese, then bring the two sides together.
Wrap sandwich in aluminum foil, press with iron for 2 minutes. Turn and press for an additional 1.5 minutes.
IMHO, one cannot eat a grilled cheese sandwich without tomato soup. Dunking is required.
Ever tried muenster?
Homer hasn’t enough “mmmmmm…” to describe the goodness (IMHO) of grilled muenster cheese sandwich. Just white bread, butter, and cheese. At work I melt it over Triscuit crackers and make mini-grilled-cheeses. Fontina also melts pretty well on Triscuits, too, but never tried it in a sandwich.
Long ago I invented the grilled-toaster-cheese sandwich. Sourdough bread and mozzarella, cooked in the toaster. It worked very well and was very tasty when dipped in ranch or blue cheese. Until one day I forgot to watch it closely and a bunch of the cheese melted right out of the sandwich and gunked up the toaster.
sigh
Spread the outsides of bread with Mayo
Sharp cheddar
Must have tomato
Sometimes avacado as well
Love it with carmelized onions!! (usually too lazy for that however)
Another vote for serving it with cream of tomato soup. I’m not sure why, but I can’t have a grilled cheese without it!
Grr…must learn to preview post!
That would be “avocado”.
Wow, my mouth is watering for a grilled cheese now! 
I like mine on wheat bread, margarine on each slice must be spread perfectly even for even cooking, and must spread to the very edges for that crispy crust. I prefer Kraft singles, two slices please, and I break the cheese so I can fill in the edges with slices to cover the gaps. Grill to golden perfection. MMMM. Occasionally I’ll add a slice of ham between the two cheese slices if I’m feeling meaty. 
On tortillas with pico de gallo and sour cream…
I’ve got an electric griddle that’s smooth on one side and ridged on the other. With the ridged side up I use two slices of buttered white bread, velveeta, mustard and…
Squash the bejeezus out of it with the back side of a cast iron skillet. Crispy, ribbed, GBD (Golden Brown and Delicious)
I like mine on whole wheat bread, thank you. White bread is just over-refined nastiness. Slice two hunks of velveeta, and like a previous poster said, place one slice up in one corner and break the other slice in chunks to fill in the rest of the bread. That way you get optimum cheese-to-bread ratio. I’m a retard and can’t butter a slice of bread without tearing the bejeezuz out of it so I usually just spray the pan with Pam and cook it like that. However, I never thought of melting the butter in the pan and cooking it like that. I may have to try that next time.
Oh, and tomato soup. Always tomato soup.
for a simple sammich, it would be some good, creamy monterrey jack with fresh summer tomato slices, pepper & basil on whole wheat bread. No butter, not needed with my pan but of course it tastes better if you do use it. Colby is just as good too.
Lately, I’ve tried with a veggie burger already done, with cheese, tomato slices on bread, grilled on teh stovetop. Not bad for a dinner.