ahhh - great minds think alike
of course, my next kitchen toy will be a panini press
2 slices Italian bread, sliced at an angle so you get biiiiig slices. Butter one side of first slice, lay on griddle. Spread top of that slice with basic old yellow mustard. Slice of swiss cheese. Cover the entire surface with thin slices of Kosher dill pickle. Second slice of swiss. Second slice of bread, butter top of stack.
Cook over low-medium flame until bottom slice is brown. Carefully flip sandwich (pickles always try to slither out) and brown the other side.
Very important: cut sandwich into quarters on the diagonals. It just doesn’t taste the same if you make little rectangles out of it. 
Sourdough Bread, buttered on one side.
Spread cream cheese on non-buttered side.
Sprinkle cream cheese with feta crumbles, liberally.
Lay on slices of muenster, cheddar and colby-jack (my favorite)
Press other creamcheesey bread down and make it all stick.
Toast on a griddle until bread is crispy on the outside, chewy in the middle and gooey cheese is just about to ooze out. Got to press hard or the feta doesn’t melt and the sandwich loses cohesion. Can also be done on a foreman grill.
My long-lost grilled cheese twin!
Pumpernickel
Gorgonzola
Pepperoni
Romano
The slightest hint of Marinera
Pumpernickel
Say no more.
I suck at making grilled cheese sandwiches. The bread burns and the cheese is still cold and hard. So if I want a grilled cheese sandwich, I have to walk over to Casey’s Irish pub at lunch and have them make the perfect grilled cheese sandwich for me. Which, for about ten bucks including tip, they are quite happy to do.
I may not be able to make a grilled cheese sandwich; however, I still have skills. What I excel at is cutting things out of foil to put on the sandwich as it grills. Want a grilled cheese sandwich with your initial on it? I’m your gal! Want a picture of a dinosaur on your grilled cheese? Have scissors, will travel.
Yes, this is just one more of my seemingly marvelous yet oh-so-useless talents.
How about soup?
You should make a cut-out aluminum foil portrait of Theda Bara for Loopydude. Then he can have his crusty Virgin Mary sandwich.
Dear lord, where do you people get this stuff with ketchup, mustard :eek: and other abominations?
Whole wheat with cheddar. Butter only (none of that margarine crap). Grilled until golden, plus a noodge into brown to make sure the cheddar is melted completely. Cheddar isn’t particularly melty.
OR rye with sharp cheddar, same procedure as above,
OR the “three cheese on sourdough” combo, when feeling ambitious. Sourdough, slices of cheddar, American, and swiss,
OR (lately) multigrain with American and mozzarella slices.
ALWAYS with Fritos to scoop up the oozy cheese on the plate. And iced tea. I hate soup.
White bread, buttered only on the side to face the grill with soft butter, not margarine.
Land-o-Lakes cheese, sliced thick. Not Velveta, not Kraft psudocheese.
This is the way of heaven.
Mmmmmmmmelty cheese…
The first thread I ever read on SDMB was a grilled cheese thread. Sadly, it disappeared during TWoOMC.
Plain white bread, either homemade or storebought.
Grate medium cheddar and spread it evenly between the slices of bread, add a layer of sliced havarti. Close sandwich and butter both sides. Drop in frying pan on medium heat (or a little lower) and grill until golden with cheese ooey gooey in the middle.
Serve with tomato soup.
For variety, add ham to the sandwich or a layer of tuna or salmon and mayo.
Mmmm yum.
Huh. Who knew there was so much variety?
My favourite is simple & hearty:
Put some thinly-sliced mozzarella on sourdough. Put some thinly-sliced onion on top of that. A little black pepper. More mozzarella. Close, butter, and fry on cast iron.
Also, when you have nice, fresh (still moist) homemade bread and easy-melting cheese like Colby or Monterey Jack. Slice bread, thin layer of cheese, pickled beets (yes, pickled beets, dammit) 'nuther layer of cheese, and grill for a few minutes on each side. Woooo! (Don’t substitute storebought bread or harder cheeses, it just won’t work.)
Mine are pretty similar, but with the added step of compressing the sandwich into 2 dimensions as much as possible. My mom used to make grilled cheese sandwiches when I was a kid by flipping around the plates on her waffle iron so that the flat sides were together. I just use a big spatula and lean on it.
If you’re willing to do the hard work, this sandwich comes out fabulous. I play the quantities by ear, so you can do the same:
Chop red onions - not too fine, you don’t want it to become mushy. Green onions just don’t have the same flavour.
Chop red tomatoes similarly, after getting rid of the pulp/seeds. The juicier and redder the better.
Chop green peppers - I don’t always add these, but they don’t hurt.
Grate lots of cheese. I prefer matured Edammer or Gouda (haha), but I’ve found that regular Cheddar works well too. I grate into thick long strings, but do as you please. Again, lots of cheese.
Chop fresh coriander leaves - I use lots of this too. I love the flavour and aroma of fresh coriander.
Dump all of the above into a large bowl and pour in plenty of virgin olive oil. Add oregano or thyme (I prefer thyme for the arome), chilli flakes, salt and pepper to taste. Mix it up well. Use your hands, it’s much better than with a spatula. The consistency of the mix should be such that it can hold a ball-shape easily. I usually add in some olive oil at this stage.
Let this stand for about 15 minutes.
Since the mix is quite heavy by itself, use a light bread. None of that whole grain stuff. I use regular white bread, sliced to medium thickness. Layer on as much of the mix as you want (remember, it’s heavy) and close the sandwich.
This is the important bit: After you’ve closed your sandwich, lightly butter both sides, and toast it in a sandwich maker. Y’know, the kind that divides the bread into two triangles. A similar open grilled sandwich isn’t as good - trust me.
When the sandwich is golden brown on the outside, it’s ready.
what is/was TWoOMC?
Two slices of sourdough bread, once side of each brushed with melted butter. Place the buttered side down on the griddle. One piece of bread gets two slices of cheese, the other side gets one. One thick slice of fresh vine ripened tomato. After the bread is golden brown and the cheese has melted place the two sides together. Add a cup (or preferably a bowl) of tomato soup and enjoy. In fact, I know what I’m having for breakfast.
The Winter of Our Missed Content. (rimshot)
I’m in the whole-grain bread, sharp cheddar, and butter camp, myself. Serve with hot salsa and thick tortilla chips and a bitter beer, for old-fashioned comfort food.
Daniel
Oooh Oooh I have one:
Three pieces of bread. Cooks choice.
Three pieces of different cheeses(personal fav. Pepper jack, cheddar and swiss)
thinly sliced tomatoes.
Butter two sliced of bread. Put buttered side down on heated griddle or pan. Put two slices of cheese on said bread along with slice toms on one side. Butter last piece of bread(one side) Put on top of toms. Flip this side of sandwich then place the lone slice of melted cheese and bread on top of grilled side . Press down.
Triple cheese-bread goodness. yummy
Heat pan to medium. Put sandwich in pan. Turn the heat down to medium-low and cover the pan. Brown side one, turn the sandwich, cover and brown side two.
I like rye bread with cheddar and swiss together. At times, I like to put just a hint of cinnamon on one side of the sandwich.