Best I ever had was a little cart on Av. Jean Medecin in Nice. Gruyere and ham. Went fantastically with a glass of beaujolais.

Chris

What an interesting thread, it convinced me to have a grilled cheese for lunch today. Crusty italian bread, sliced tomatoes, gouda aged with fenugreek seeds , and spicy brown mustard. It was the first time I put mustard in my grilled cheese and it was delicious!

I had the grilled cheese with some pretzels and hot and sweet mustard and washed it all down with a Goose Island Honkers Ale, all in all, a perfect Sunday lunch!

To be honest with everyone, the best grilled cheese for me is the one I make at home by myself.

Grilled Cheese night -- Thursdays at Campanile in LA.

http://www.la.com/dining/10441117.html

Any cheese will do for me ... even the French blue cheese ... mind you, I need wine and crackers with this one.

I rarely eat grilled cheese sandwiches without a bit of ham, bacon, prosciutto or some such on them, but I always like 1 slice of swiss along with whatever other cheese I'm having.

I agree. Give me 2 pieces of white bread, a couple of slices of Kraft American cheese, pressed down realllllllllly thin-- with the cheese ozzing out of the sides and getting crispy on the fying pan... UMMMMMM I have to admit, I will order a plain grilled cheese from room service more often then probably anything else when travelling, as I figure they can't mess that up and it's always available (even if it's not on the menu )

Never really loved grilled cheese sandwiches growing up. Could be because of they were made from Kraft slices which I wasn't overly fond of and just plain sliced white bread.

However, I kind of "rediscovered" grilled cheese sandwiches the last few years. We were buying Jarlsberg Cheese from Costco. Then after seeing jarlsberg grilled cheese sandwiches in The Devil Wears Prada, I thought I'd give it a try myself. And I love it. Need to experiment more with different cheese and breads tho.

Yeah, as I grew up my grilled cheeses were kinda nondescript. And who hasn't done the ironing board version: Kraft slices between slices of white bread, dot with butter, wrap firmly in aluminum foil and press under a clothes iron on an ironing board, both sides, until toasted. This is a valuable recipe for those in dorm rooms and for the severely cooking-challenged.

For breads, I love sourdough in a grilled cheese, though rye is not out of the question. A great cheese to use would be a mild Havarti, or if you want something with bite, a great Italian soft cheese (like Tallegio or gorgonzola). Oh heck, any real cheese would be good. And I love tomato in some grilled cheese sammies.

Yesterday I had a killer grilled cheese at Bukowski in BOS, on sourdough with tomato, accompanied by several Cambridge Brewing Co. porters and a fine rout of the Orioles by the Red Sox

I just made a nice one for lunch.

Used seeded rye bread (from the deli), ample amounts of shredded cheddar, and a little butter on the pan to get that carmelization going. I use shredded because I like when the pieces fall out and they get kind of burnt on the side of the sandwich.

^

I used to make killer grilled cheese sandwiches when I worked at Jack-in-the-Box (not on the menu, but a special order) when I was in high school, but the best ones I've ever had are the ones my mom used to make when I was a kid

Elsa's in Milwaukee does one with Neuske's thick slab bacon, tomato and an excellent medium-sharp cheddar. It's awesome on a cold winter night. My wife of 25 years puts mayo on hers hot off the grill. I have actually learned to like them.

Had a pretty amazing "fast food" one at some place in Berkeley last year after a friend raved repeatedly about this joint. (Can't recall the name but I can picture it.)

Love to make my own at home with crusty bread and a soft cheese like brie.

And I'll admit I like my mom's even though I suspect she uses something very non-sophisticated like Velveeta.

I like them with havarti and swiss but rarely eat bread these days

I'd love to find one in a restaurant that is a bit more upscale. The best one I ever made at home used leftover gorgonzola, some sort of hard spanish cheese, grated romano, and a little sharp cheddar - on dark rye bread.

I'd also love to try it with the triple cream from Cowgirl Creamery at the ferry market in San Francisco.