Since I started the sauteeing method I have been very pleased with my grilled cheese sandwiches. I like gruyere cheese if I have it. More commonly I use an Irish cheddar or Munster. A good pepper jack works for me too.

Browns it much more evenly. I hate mayo, but this is one of the few things it's perfect for.

Mayo does not go on a pan surface.

I'm a true butter hound.

on oven baked bread. It is good.

sliced tomatoes on em.

Un Bee Leave Able.

Or Swiss.

I hardly cook on anything else!

So you get the extra layer of toasted crunchy parm fried to the exterior, maybe with a little sprinkle of garlic salt for a garlic bread vibe

Spread a little bit of yellow mustard between one side of the cheese and bread before cooking. I use sharp cheddar and butter. Never mayo.

Grilled in butter on a cast iron griddle. Easy, crispy on the outside, smooth and melted on the inside. Perfect.

The latter was created by a Pittsburgh chef many years ago. Wish I could remember her name for proper attribution. She worked at the Frick Pittsburgh (former home, now museum).

(I'm in the San Francisco area and we can get good bread, both sweet and sour, at most local stores), and either curry powder or kim chee. The spiciness goes well with the mellow flavor of the melted cheese. We usually put them under the broiler to melt the cheese.

Sourdough bread buttered
Couple slices bacon
Apple sliced thin and
Cheddar!

So so good