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I grew up with a simple mild cheddar on thick homemade bread with real butter, so that's my own personal fave. I might add a little meunster now and then but I still keep it simple.

As the Wisconsin Milk Marketing Board has designated April as National Grilled Cheese Sandwich Month, they've posted a couple dozen recipes on their web site.

Sharp american on sourdough.

A slice of toast, buttered, on a rack in the oven with a few layers of virginia ham and a boatload of sharp white cheddar, just til the cheese is melted and gooey. Must be eaten with pickles and pringles.

Grainy wheat bread, mozzarella or provolone, and deli ham--no butter on the bread, I just use my George Foreman grill (it is my saving grace...). Ooh, I might have to go make myself one now!

My mom used to make the open faced grilled cheese sandwiches with tomatoes, then place it under the broiler until the cheese melted. Honestly, I never liked the taste of warmed tomatoes like that, and didn't eat it, but she says she ate it all the time when she was young. Anybody do the same?

I like to make mine with cheddar, sometimes combined with another cheese, real butter (for that brown butter goodness) and a little fresh grated parmesan on the outside. After the inside cheese is melted and the outside is slightly browned, I sprinkle shredded cheese into the bottom of the pan and quickly place the sandwich on top of it. Sometimes I do both sides. The parm adds a slight crispness to the outside that is fun and the glutamates in it make everything super yummy.

At college. they had a sandwich bar in the cafeteria. You could get grilled cheese with ham every day available at lunch.
I saw someone spreading mustard on the top one day. I decided to try it. It was good. I still do it every once in a while.

My all time favorite is sharp cheddar on sourdough, with a spread of green peppercorn mustard on one side of the bread. Then thinly buttered on the outside. I do the Alton Brown 2 cast iron skillet method, which is wonderful as it presses it down tight and makes the most awesome crust on the bread.

And grilled rye and swiss. Yum.

Ahhh, grilled cheese. YUMMM. My mom used to say I was going to turn into one I wanted it so much as a child. I still love them.

There's a gourmet sandwich shop close to where I work that has the best (but oh so bad for you) GC sandwich. I have to refrain from getting it (I've only gotten it 2x). It is: grilled tuscan bread that has 4 (yes, 4) kinds if cheese-boursin, provolone, cheddar, and mozzarella. I can not explain how amazing this creation is.

At home: I like to use sourdough, rye, marble, or pumpernickel with Cheddar and American cheese. No meat, NO tomatoes. But with my little additives: garlic powder and a sprinkling of sea salt. Mmmmm.

I am now going to have to make grilled cheese, my mouth is watering reading all your favs!

I like several depending on the mood, if I'm sick, plain old Kraft American or white american on white or wheat with tomato soup makes life a little easier.

I love sharp cheddar on sourdough, bacon makes it better, sometimes slices of apple. A little dab of mustard does add great flavor to any grilled cheese I think.

I bought some Gruyere yesterday for the mac and cheese that was posted here and I'm hoping to have some extra to make a grilled cheese!

Open-faced on a good white bread, Colby Longhorn cheese, a slice of tomato, and a sprinkle of oregano.

@ Butrflygirly - we're long lost sisters! i could never get enough grilled cheese as a kid as well!

Mom would make grilled cheese with whatever sandwich bread was in the house, kraft american slices, and real butter. i think she still has an endless supply of the kraft slices in the fridge. . .

these days, i still use whatever sandwich bread is in the house, and real butter. Load that sandwich up with Double Glouchester (like cheddar, but WAY better) and tomatoes, and grill that baby till it's 30 seconds away from being burnt.

i think i'm going to go make one. but we finished off the double glouchester last night, i think there is some shredded motz in the fridge, that'll work too.

For something different, try a thick slice of sweet Hawaiian bread, topped with slices of sharp or medium cheddar and stuck under the broiler til that cheddar melts. That open-faced combination of sweet bread and sharp cheese is AMAZING!

I use whatever bread is on hand too....and I love either american cheese, muenster or provolone....all nice melty cheeses.
In the fall Wegmans had this wonderful apple cider raisin bread in their bakery....I spent the fall making grilled cheese sandwiches with that, Yancy's Fancy extra sharp cheddar, and local smoked slab bacon from Spar's European meats....they were the best grilled cheese sandwiches! In fact I do have a loaf of that bread in my freezer I was saving to make bread pudding...I think I might have to slice off a couple pieces for a grilled cheese first!