I like Muenster cheese for mine- it’s perfect. Also, white bread. And not just tomato soup, but cream of tomato soup, specifically.
Ooops. Sorry about the double post. I only hit the button once, I swear.
But I found a link for a similar gadget. It’s call a pie iron. Imagine that. It’s a camping thing. And you can still buy them. Difference though is that mine is round and crimps the edges together. This one keeps the bread squarish and looks like it wouldn’t crimp unless the bread is bigger than the iron. And this “modern” one has a non-stick surface. Have fun.
Here’s a link:
Check out the first link in my previous post. It’s round. 
Mine is square, and it does crimp the edges.
I make them just like the OP but with butter. I’ll have to try the Olive Oil.
The nice thing this way is as the bread toasts it goes from sticking to the pan like a sneaker on a gym floor to being able to slide when it’s perfect. You don’t have to peek underneath to see, just bump the pan a little.
Also you can’t go back and try to further toast a side after you’ve flipped it. It just doesn’t work.
Above all never let the Grill Cheese know you’re afraid.
Oh, and try the new Tomato Basil soup from Progresso.
We like the Cambpells Cream of Tomato soup best, and when we’re particularly brazen, the Progresso Hearty Tomato soup.
I don’t get to eat “cheese toasties” enough to start messing around with the ingredients. I want mine on white bread, American cheese, and butter.
mmmmm.
Sourdough, wheat, white, french bread, Kraft singles, colby-jack, muenster, provolone - I like 'em all.
But what makes any of the above the best grilled cheese EVER - slather the bread with butter, then lightly press each slice into grated Parmesan cheese.
Not the freshly shredded “good” stuff - just the powdery, grated, green-canister stuff.
Coat your HOT HOT HOT frying pan with a wee bit of spray oil or olive oil - just a touch - and fry away.
Crispy, crusty, Parmesan goodness. You’ll thank me later!
Wait, isn’t “American Cheese” technically an oxymoron? I thought that American Cheese wasn’t technically a real cheese in the first place… But then again, the FDA’s multiple definitions of various cheeses make my head spin. :dubious:
American cheese is ‘pasteurized process cheese’, and is 100% cheese. e.g., Kraft Deli Deluxe.
‘Pasteurized process cheese product’ (e.g., Kraft Singles, Velveeta) contain less than 51% cheese and can’t be sold as ‘cheese’.
American cheese is real cheese and is good for grilled cheese sandwiches. ‘Pasteurized process cheese product’ is not real cheese and is good for… something, I guess.
Errata: I didn’t actually use Kraft today. I wrap my cheese in cling-wrap, so it’s not labeled. It’s real American cheese, but I don’t remember the brand.
Super cheat method- not quite as good, but it works:
Toast the bread, then put the cheese between two slices and slightly nuke.
Hmm, I think I’ve always just used Kraft Singles for my grilled cheeses since it melts so easily (and I never realized there was a difference between it and American Cheese). And if Velveeta is good for anything, it’s chili con queso. 
Rye bread, with seeds
Sharp cheddar
Butter
Tomato slice
Onion slice, paper-thin
I’m not sure about using olive oil, but then I’ve never tried it (real butter–certainly not margarine–would be better, I think). So, other than that, and your bread selection, and the type of cheez-food you suggested, it does seem to be the perfect grilled cheese sandwich!
Alice the Goon wins for me.
damnit. I wish i had some bread now to make it…
Velveeta is, as the ads say, made for melting, and does a better job of melting than real cheese does. It makes a wonderful dip with Ro-Tel canned tomatoes, and it makes a decent grilled “cheese” sandwich. I really wouldn’t use it for anything else. As a child, I used to love it enough to eat it straight. Nowadays, though, I only use it as an ingredient.
I really don’t care for olive oil to grill my sandwiches in. Or to fry my eggs in. Olive oil does have its uses, but not for grilled cheese sandwiches. However, I do slice up some French or Italian bread, drizzle some OO on it, sprinkle some garlic powder on it, and then cover it with some sort of Italian cheese. Parmesan, Romano, provolone, whatever, or a mix. Then I toast this, cheese side up, in my toaster oven until the cheese melts and starts getting freckles. If I make this for someone else, I’ll usually sprinkle Italian herb mix on it (I hate oregano)(yes, my father has disowned me, several times).
For a grilled cheese sandwich, though…it’s gotta be white sandwich bread, it’s gotta be Kraft singles or Velveeta, and it has to be bacon grease or butter. Sometimes I’ll put a slice of ham between the cheese slices, or a couple of slices of bacon. But I want a soothing eating experience, not an adventurous one. So I’ll happily eat cheddar, toasted on Italian or French bread as described above, or I’ll eat it with apple slices, or just by itself. But if I’m gonna make grilled cheese, I’ll make it the way I remember it. Plus I think that my husband would have a breakdown if I served him a nontraditional grilled cheese sandwich.
I was frustrated with our cafeteria at work never offering grilled cheese sandwiches, especially on the days they serve their homemade tomato soups. Finally I bought a sandwich maker to keep in our techdrone cube. Now we have a great variety of GCS ingredients always available on tomato soup day, thanks to the cafeteria’s sandwich bar. Wheat, 9 grain, sourdough, caraway rye, pumpernickel and white are always available, as are cheddar, muenster, Swiss, American and Provolone. We use OO in the machine, and we get great results.
Hmmm, wonder what the soup is today…
Or, put your toaster on its side and put a slice of bread topped with a slice of cheese in each slot. I haven’t done this in years and years but it does work pretty well, I guess I’d stand by with a fire extinguisher if I were to try it again.
I’m a big grilled sandwich fan. Grilled cheese, grilled ham & cheese, tuna melt, grilled peanut butter and banana… I prefer white or wheat for the sweet and white or rye for the savory so I generally buy white. I usually use American cheese, store brand real cheese, not product or cheese food, with a fair amount of mustard.
I’m a butter fan and a big fan of the butter bell, having soft butter on hand makes the whole process so much easier.
I also like to butter and grill a slice of bread to make a hot dog bun that’s an approximation of the New England style bun as it’s meant to be served. Obviously that’s a huge amount of fat but if you’re going to eat a hot dog you might as well go all out.
I thought I’d be first to post the quickie method, but DrDeth beat me to it. I learned it from my six year old son. If he wants a snack I do it that way, but if I’m making lunch or dinner for the family, I do it right. Sliced bread (whatever we have that day, wheat, white, rye) Sliced cheese (once again, anything we have, cheddar, American, Muenster, Swiss, Havarti), butter the bread, put on the cheese, toss in the pan, and cover. Covering helps the harder to melt cheeses to melt, but I only leave it covered before the flip, otherwise the steam would soften the nice crispy bread. Serve with Campbell’s Tomato soup, made with water. No exeptions or substitutions on the soup.
Forgot to say, you could do it Benny and Joon style, wrap it in foil and use an iron.
I seem to be the only one who pops the sandwich in the oven under the broiler. My mom says she’s always made them in a fry pan so i can’t figure out where I learned to put it in the oven. hmpf. My sister swears that mayo on the inside with the cheese is the best.
I had a most awesome grilled cheese sandwich consisting of avacado and onion, American cheese, and sourdough bread. They offered it with tomato, but that just seemed wrong.