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A crusty country bread, white cheddar, and diced jalapeno sprinkled on the cheese. And don't you dare seed that jalapeno!

Yesterday I put spicy brown mustard between the American cheese slices on white bread. Mustard melted in and made a yummy sandwich. I have done the tomato addition, as well and also put the sliced tomato between the cheese. When I was pregnant, I craved grilled American cheese sandwiches with bacon on a daily basis.

My favorite is Govind Armstrong's grilled cheese with pulled beef ribs. People don't like calling it grilled cheese but oh well. The Bel Paese with it is so nice.

Especially in the winter, I make a grilled cheese using cheddar and tomato on a baguette and grill it in a panini press -- Yum!

I like the basic but favor rye bread with cheddar or swiss or provo ...but what I want most with my gc is pickles..sliced dill pickles in between the slices of cheese so there is no sog.
@ getinmybelly I'm a BIG fan of the fried bologna sandwich. Most people think I'm nuts. I not sure if it's a regional thing or just was a different way to serve bologna when that all there was to eat. I'm ready for one right now :-)

Monterrey Jack and a little bit of chopped sundried tomato.

my favorite is to place two slices of bread on the pan in some butter. rub the bread around to grab the butter. place slices of any cheese (except blue or parm) we have on one slice of bread and tomatoes on the other. give time to cook. seal sandwich. doing it with fake ham instead of tomatoes is also incredible.

I have an appreciation for kraft singles, though there's no denying that that stuff is garbage. As far as grilled cheese goes, muenster muenster muenster, parhaps some Vermont cheddar if I'm in the mood. Note: cheddar takes longer to melt than most cheeses, specifically muenster, so that is something to consider. Anyway, the sandwich. Muenster, tomato, and a good artisan wheat bread. Butter the top of each slice of bread - not the pan - and flip occasionally to achieve a golden brown crust. That's how its done ladies and gents....

I'll be good - really. I promise.

For a cheese-only sandwich, a good medium cheddar cheese (the really strong aged stuff doesn't melt as well), a slight smear of creamy horseradish sauce, and a few drops of worcestershire. Tabasco after cooking but not before, as the punchiness gets watered down in the reheating.

For a cheese "plus", sometimes a very thin slice of prosciutto (does it come any other way?) and maybe some tomato. I'm not of the camp that thinks that this is no longer a grilled cheese sandwich.

Where do I draw the line? When you can pick up only the top slice of bread and bring up the whole sandwich in your hand. If it separates into a top and bottom half (and I don't care what you've put in it that makes it separate - meat, lettuce, chili con carne, rice pilaf), then it's not a grilled cheese.

@ youraudacity: I'm confused. Putting a small slice of meat in a grilled cheese makes it a hot sandwich, but putting all of lettuce, tomato, onion, ketchup, mustard, mayonnaise, and tabasco still preserves the integrity of a grilled cheese? Please.

true story...while i have no problem panini-ing it, if it's grilled cheese I'm after, then I'm a fan of the old-school. Some epic sandwiches have been made from wheat bread (I grew up on it) with kraft singles and excessive amounts of butter, fried in a pan until golden and melty. I've been known to make this grilled cheese for my brother at all hours of the day.

A side-note: not to do with grilled cheese, but are there any fried balogna sandwich fans out there?

Grilled cheese sandwiches are the only legitimate reason for the existence of Kraft singles. Square, white bread and matching square cheese slices.

With lemons!

If I don't have the will to squeeze a few of my own, Newman's Own is OK