I want to bleed with every bite!

(Yeah yeah, a little disgusting joke, but you get the intent. I want it sharp!)

Sometimes, for a switch-up I add an apricot chutney to the sandwich....

She used mayo instead of butter on the sides for grilling.

I'm an American cheese person. My favorite combo - American cheese, tomato, basil, drizzled with honey.

👍

Does it melt some?

Although, I like my grilled cheese a certain way.
I'd probably stick to the traditional Greek feta, spinach pie; which I can get at 1 certain place They've got a bunch of house-made, and imported Greek items. Like taramasalta (oooh, yum 😄 ), stuffed grape leaves, etc!!

A few weeks ago I got a grilled cheese made with cheddar, swiss, and another cheese, I forget what kind. It was excellent and paired with a wonderful tomato soup.

It melts great. We used it for fondue on Thanksgiving.

In a picture-perfect setting 🥰😄....

Dinner on the last evening of a 3 wk gifted vacation in a little *Swiss Village at friend's house of my aunt and uncle!

*it originated in Switzerland's Alps, but quickly spread to the Italian Alps.

My relatives lived on the opposite western side by the Jura Mts. We could see The Alps in the distance!

Of course, sharp cheddar is best. But I got nostalgic over the holiday, missing my mom, so I time-travelled back to the '60s and grilled myself a Velveeta "cheese" sandwich. It tasted just like the olden days (even though I used multigrain bread, not white). Ultraprocessed? You betcha' !

Sometimes it a sauerkraut grilled cheese.

Other times it a kimchi grilled cheese.

And woooweeee have you ever added blue cheese to your grilled cheese.

Throw in some french onion soup and pure joy.

(Now I want a grilled cheese sandwich!)

As long as I have AC, I'll have them occasionly year round when it gets past warm spring weather.

The combo of buttered, crunchy bread, and gooey cheese! 🥰😄
Probably some other cheeses I could try, but these were easiest to get before I found places with more extensive cheese varieties.
Oh, come to think of- provolone? Provolone is in my top three, whether regular or aged.

I use either pumpernickle, a sturdy country white, or rye (no seeds).

It's been a good while. I'm in an ALP, but we can book cooking time in a separate small kitchen in the activities room. I have a pot, and sauce pan from a friend. So some day!

I think I would add a dab of mayo inside, eventually (since I didn't have it earlier on) some garlic powder on the cheese, and in the Summer thin slices of heirloom tomatoes. Yuuum! Good times!
🥰

Sourdough has the taste and texture deserving a good grilled cheese sandwich.

I used 5 cheeses.
Cheddar, Swiss, Havarti, Colby Jack & Provolone.
On the last layer of cheese, I added a couple thin slices of tomato.
Pan toasted them, then put them in a 180°oven for 15 minutes to get the cheesy gooey.
Made a spicy basil tomato soup to go with it.
The one indispensable cheese for me though, is Swiss.

it was fabulous! I dipped a few bites in raspberry preserves that we had on hand. We will definitely be doing that again!

Usually, we use sharp cheddar.

When I’m on my own for dinner, I will sometimes make Velveeta grilled cheese. I know! I know! Growing up, that was our go-to “cheese.” But, I crave it on ocassion!

That makes the best grilled cheese ever.

Makes a great grilled cheese sandwich. Gooey and tasty.

I like most of them..Same here for grilled cheese.
Years ago I had Lamb Sliders stuffed with goat cheese and love those. I like goat cheese too, in fact I like goat and lamb meat and try to stay away from beef and pork.

Two slices of buttered sourdough. Grilled over low heat in a little olive oil until the cheese is melted and runny. Blot the extra oil with a paper towel, and serve.

B.M.T.

This is an Italian take on the classic B.L.T. You could use shop-bought or
homemade pesto – whatever you have to hand.

SERVES 1
PREP TIME 10 mins
COOK TIME 5–7 mins

INGREDIENTS

½ ball of mozzarella, sliced
3 rashers bacon
12 cm/5 inch length of ciabatta
1–2 tablespoons pesto
1 tomato, sliced
Handful of rocket
Salt and freshly ground black pepper

1 Place the sliced mozzarella on some kitchen paper to absorb excess moisture while you get on with preparing
the rest of your sandwich.

2 Heat a large frying pan over a medium heat, add the bacon and fry for about 6 minutes until crisp on both
sides, then place on a clean piece of kitchen paper to drain.

3 Heat a sandwich press. Cut the ciabatta in half horizontally and spread both cut sides with pesto. Add the
mozzarella, bacon, sliced tomato and some salt and pepper to the bottom half of ciabatta, add the rocket
and put the other ciabatta half on top.

4 Toast in the sandwich press for 5–7 minutes until the cheese is gooey and the bread is crisp.

I like it best on pumpernickel bread but sourdough is nice too. I believe the quality of the bread is essential if you're serious about making good grilled cheese. And real butter, please. I've tried the mayo but I'm not a fan. No margarine of any kind. My wife likes Velveeta and muenster.

My mother used to squish her grilled cheese sandwiches with a small plate as they were frying. Never seen anyone else do this.