Funny
Perhaps this should lead to another thread "Your Choice of Wine with a Grilled Cheese" Does one go red or white?

Don't forget to slather a little mustard on the bread before adding the cheese. Makes things oh so much better. A brown or spicy mustard, not the yellow stuff.

Don't like mustard, so I skip that. But I have developed the habit of putting on some very finely chopped shallots/scallions. Not a ton, a teaspoon or so. It just gives it a little spark.

I have discovered a new cheese that I love on my grilled cheese. It's called Crucolo, found it in an Italian market.

I sometimes coat Marmite on the bread before the cheese but I didn't post this because I'm not sure if my American friends have acquired that particular vice yet.

Marmite,that is.

The best grilled cheese sandwich I ever had was in 2005 at the Polynesian resort at WDW. Standing behind me in line was Samantha Brown. This was the old Captain Cook's. It was so yummy. Never been able to figure out what was so special about it but dang it was. Unfortunately at least as of last year they've completely redone Captain Cook's and the downside is the new grilled cheese has several cheeses in it and a different bread and is no longer as good.

Gruyere on whole grain with crisp bacon. Mmmm.

I'm going to second Mongah and say homemade.

Except mine is plain ol' white bread with Tillamook Medium Cheddar. YUMMMMMMM!!!!!!!!!!

As a frequent PS visitor, I sure would like to know where you got the grilled cheese you described. Can you remember the location, etc. or maybe look at your CC receipt/month end bill or something for the name? It doesn't sound like a Sherman's Deli or Manhattan Deli type of creation.

I've actually had great success with the George Foreman grill, two slices of fersh potato bread, and any type of cheese....such an easy, affordable snack.

They used to make us AWESOME grilled cheese at summer camp.. I think they were catered by Aramark or something. heh.

I have to say, way back when I was in school, there were only two things that I would ever get from the cafeteria. Their pizza (once they switched over to some frozen kind), and their grilled cheeses. They were hard and definitely nothing anyone would consider gourmet, but for some reason it was the perfect blend of cheese product and bred like substance, wonderfully crisp. Cheese included.

It's all about the flavor of the oil/grease they use with the cheese product..

Two slices sourdough.
1/4# of Cabot Seriously Sharp (Hunter's) Cheddar, sliced thin
1 stick melted butter
1 egg, beaten
1/2c cream

Mix egg and cream.

Heat pan with two tablespoons of unmelted butter.

Take first piece of bread, and coat lightly with egg and cream mixture, on only one side. Place in the pan, and arrange cheese slices on top. Place second piece on top, coat top side with egg and cream mix (you will not use it all).

Coat generously with melted butter. Flip, coat cooked side with melted butter, again generously. Continue flipping until at the desired doneness, and cheese is melted.

Call 911. You will have a heart attack just after the last bite, but at least you will have a smile on your face.

I make a large of glass of Ovaltine (Chocolate Malt), grab some ketchup, and some Ruffles chips, and it's like I'm 7 years old all over again.

Cheers,

-Andrew

a grilled cheese sandwich with some additions(or not-depends on my mood)is my usual breakfast fare.Additions include ham,egg(or both) or some sort of sauce(hot sauce,salsa, or mustard)
So last thing I want whan dining out is a grilled cheese sandwich.

One goes with a Burgundian White, a Tuscan Chard blend... maybe even something cliche like a heavily-oaked Cali chard.

My $0.02.

Cheers,

-Andrew