My mom did that, but only with Velveeta and a slice of bacon.
I love sharp cheddar. the sharper the better. But when I use it on grilled cheese it seems to cook the sharp out.
I like to shred up a bunch of fresh basil and put it in the sandwich with the cheese. I like the basil and cheese taste by itself but it’s even better if you’re dipping the sandwich into tomato soup.
If I have fresh grown tomatoes I’ll slice them up very thin, remove the seed goo, and put them in with the basil for the best grilled cheese ever. It doesn’t work as well with grocery store tomatoes though, so I don’t get to make them like this very often.
If it has avocado it isn’t a grilled cheese sandwich, it’s an avocado melt. 
The only non-cheese, non-herb product allowed on something called a ‘grilled cheese’ sandwich is bacon.
kbear: I haven’t used the oven, but sometimes I make them in the convection toaster oven if I don’t want to dirty a pan.
On the griddle, American or Swiss. If I’m using American, then there must be mustard and pickles on top.
In Australia those things were called jaffle irons and they are still available everywhere but in the new electric models. Here is a typical example with sealed edges and a sealed diagonal cut. They are pretty ubiquitous in Aussie homes and make the simplest hot snacks in cold weather. Use any fillings you like. You can just throw piles of jaffles together to feed hordes of kids. You can even crack an egg between the slices of bread, put a cheese slice on top and make like an egg and melted cheese pie.
I just had to google American cheese. It’s basically processed cheese slices, right? Aren’t they pretty gross?
American cheese is basically a very mild cheddar that’s been processed to have a uniform texture, which lets it melt very evenly. Cheddar, and other traditional cheeses tend to separate as they melt. In contrast, there are very low quality “cheese food” products which are really just products that resemble cheese, but are made of emulsified fats and milk solids.
My perfect grilled cheese is a nice sandwich bread, 2-3 slices of American, with butter instead of the OP’s olive oil. I grill them on low heat, nice and slow until they get golden and crispy, it takes a while, but I’m patient.
I love a grilled cheese sandwich. I’ll use whatever cheese I have around, but I do think American Cheese is the definitive cheese for a grilled cheese sandwich. I also prefer white bread (good white bread like Pepperidge Farm by preference) for a classic grilled cheese sandwich. French or sourdough or wheat bread makes a good grilled cheese, but not a classic grilled cheese. And I want butter on my classic grilled cheese.
There are grades of American cheese. I find deli american to be better than Kraft. I like them on a grilled cheese because they melt better. It’s not the only cheese I like grilled, though. Swiss is nice, as are colby and muenster.
Fair enough. The equivalents over here are all pretty awful. For a melting cheese I’d go for a proper strong cheddar.
You are now offically #1 on my list of people first against the wall when I rule the world, for the crime of culinary travesty.
American cheese isn’t really a cheese (OK, cheese food) meant to be eaten by itself. It really has to be on a sandwich, and preferably a grilled cheese sandwich or some other grilled sandwich. It melts very nicely, the flavor is distinctly cheesy without being overwhelming, it’s a good source of calcium, and many Americans have fond memories of eating grilled cheese sandwiches made with American cheese.
Well…no and yes. American cheese was originally cheddar cheese made in America. Over the years it has morphed into first a blend of colby and cheddar and then into the processed “food” that you find on shelves now, which is technically not really cheese, but a combination of ingredients that looks like cheese. In particular, the “wrapped” singles are the least cheeselike of the bunch. This is not to say that some real American cheese isn’t still made, but if you’re buying it in a supermarket, in all likelihood that’s not what you’re getting.
Here is the ultimate grilled cheese sandwich:
Croque Monsieur
Serves 2
1 TBSP butter, plus softened butter for bread
1 TBSP flour
¾ cup whole milk
Pinch of grated nutmeg
Coarse salt and ground black pepper
2 TBSP Parmigiano cheese, grated
3 oz Gruyere cheese, grated (about ¾ cup). Get Franche-Comte, if possible.
4 slices French or Italian loaf bread (not baguette)
Dijon mustard
5 oz thinly sliced ham (about six slices); Black Forest works great
Preheat oven to 350F. To make the Béchamel sauce: in a small saucepan on low heat, melt 1 TBSP butter until foamy. Add flour and cook, stirring constantly with a flat sauce whisk until smooth, about 2 minutes. Slowly add milk, stirring continuously, and cook until the mixture thickens enough to coat the back of a spoon, about 2 minutes. Remove from heat and season with nutmeg and salt and pepper to taste. Stir in Parmigiano and just 2 TBSP of the grated Gruyere.
Lightly and evenly butter bread slices on both sides and toast both sides in sauté pan over low heat until just golden brown.
Spread one side of each toasted slice with mustard. Evenly place the ham slices and about ½ cup Gruyere cheese on two of the bread slices. Top each with one of the remaining bread slices, mustard side down.
Spread béchamel sauce to cover the top of each sandwich (crusts, too). Covering the edges of the bread with the béchamel prevents them from getting too crisp. Sprinkle evenly with the remaining Gruyere cheese. Place on oven-safe sheet pan and bake 5 minutes at 350; then place under broiler until the cheese mixture on top is bubbling and lightly browned, about 3 minutes.
lately I’ve come to enjoy making it with pepper jack cheese, it gives it a taste of something different. And now that there are (reasonably) good sliced and individually wrapped pepper jack cheese slices out there, you still get the convenience factor that’s presumed to be part of making a grilled cheese.
Yum. Shouldn’t read these dicussions so close to lunchtime.
I make mine with sourdough, American cheese, tomatoes, and grilled onions if I’m feeling fancy. Bread buttered with margarine, but I might give olive oil a try. I’m definitely doing that parmesan cheese trick Betcey suggested.
When I lived in Spain, they didn’t have any American cheese (clearly) or any cheddar-like product, so I used to make my grilled cheese sandwiches with this white sliced cheese that tasted…well, I don’t know what it tasted like really. Plastic is perhaps the closest flavor. But it was the only cheese in the whole country that actually melted. Spaniards prefer their cheese aged.
Wonder bread with Dukes Mayo and Kraft slices on the inside, butter on the outside. Toast in a hot pan, flip, try not to burn tounge.
No, that’s how I make them also. But I usually make grilled ham and cheese.
drachillix Guily as charged, but you know, when you’re a batchelor or travle a lot for work, sometimes you have to take short cuts.
I keep it simple. Sliced white bread, yellow American cheese (though I also use Swiss or cheddar if I’m in the mood) and butter. The key is to use salted butter to give the sandwhich some extra flavor and I don’t apply it to the bread; I melt lots of it in a hot pan and then cook the sandwhich until both sides are brown. Delicious and guaranteed to put a smile on your face. Serve with soup or french fries or, if junking out, your favorite potato chips.