Grated cheese! That may be a brilliant solution for my "why does the bread always burn before the cheese is sufficiently lava-like, even on low heat?" woe.

Buttons_whims you can touch it up in the microwave for maybe ten second to melt that cheese.

I recently discovered Tempeh Reuben's, which I consider to be a grilled cheese variation. use vegetarian cheese, sliced horizontally and fit to the bread Tempeh, onions, vegenaise and toasted bread. Cooked in a frying pan with any oil you prefer. Delicious!

Instead of buttering the bread, trying melting the butter in the pan first and laying the sandwich in the butter. Not only do you save your bread from the inevitable tearing that occurs when your butter is just a bit too cold for spreading, but it makes for an perfectly even brown grill on the bread. Works like a charm!

Put a lid on it for about a min. Finish un-lidded. Holds in heat, cheese melts, life is good.

I do a swipe of Dijon and a sprinkle of garlic powder. Swiss or extra sharp Cheddar (slice of apple with the Cheddar if I have it). I sprinkle a tiny bit of salt on the outside as well, since I buy unsalted butter.

I love a simple grilled cheese sandwich but my husband gilds the lilly every single time. Ahh...for the simplicity of just cheese, butter and maybe, just maybe...some mayo.

+ing mustard and onion sounds amazing!

@nionon if you want a good vegetarian reuben, do this: shredded cabbage in a dressing of mayo, ketchup, cider vinegar, S+P; then heap it on a slice of bread with tomato, pickles, and swiss. It's so good!

@plevion - I'm DEFINITELY trying this veggie reuben recipe. Sounds delish!

If you've never tried it before, just once I must implore that you put a schmear of cream cheese inside your grilled cheese. It gives a depth of flavor and zing that is really hard to match any other way.

We also "butter" the outside of our grilled cheese sandwiches with a very thin layer of mayo rather than butter. It loses its mayo taste, and crisps the bread up beautifully, without tearing up the bread like butter might (although we always leave a stick of butter in a covered dish on the counter, for spreading on toast or whatever).

Following an Alton Brown suggestion, we've started giving the outside of the bread a spray of olive oil with our Misto instead of butter. The flavor is nice, no torn bread and it seems less messy!

I too use olive oil instead of butter on the bread for a nice crunch. Some sauteed apple slices tucked into the melted cheese is super tasty.

I also put the butter in the pan with a touch of oil for stability. I didn't realize you were supposed to butter the bread. Grills perfectly.

I have to try that apple slice idea!

I grew up in a family of toasted cheese sandwiches - lay the bread in a toaster oven topped with cheese, toast until the bread's brown adn the cheese is melty, and then smoosh the two sides together. I actually still prefer it, the butter can be a little too much for me.

When I was young, I discovered that just a little dash of red pepper flakes in between the cheese can be very good. I still do it sometimes.

Crisp cooked bacon in the sandwich is wonderful. I recommend breaking it into pieces before grilling.

blue cheese and pear!

I could definitely go for a grilled bleu cheese and pear right about now.

As far as technique, I spread mayonnaise on the outside (the egg helps form a nice crust like you get on french toast), heat the two slices open with my cheese on top over extremely low heat, with a lid on, until the cheese begins to melt, then take the lid off, flip one slice onto the other, and flip obsessively until both sides are nicely browned.

I'm super-eager to try some of the flavors you guys listed, though-- also eager to check out the American Grilled Cheese Kitchen...

Walnut bread. Green apple. Brie. Pepper. WIN.

There's a reason we skimp on the butter - the cheese is fat enough... (I really hate you guys sometimes...)

Best trick for grilled cheese in a hotel - turn the toaster on it's side, put bread with cheese on top of it into the slot that is now resting on the bottom of the toaster and the other slice in the top - no butter required. When the toaster pops, put the top layer onto the bottom. My teenager taught me this one - who knew you don't even need room service for a late night snack. (will likely also work for students in dorm rooms!)

Dear Ms. Reichl,
I have been a fan for many years. Then in 2009, I saw “A Moveable Feast” on PBS and your approach to the grilled cheese sandwich changed my life. When stumped for a new grilled cheese menu to fit a theme or foodie whim, I’d ask myself “WWRRD?” What Would Ruth Reichl Do? After that, I experimented with caramelized onions with Jarlsberg and white cheddar and mayonnaise and a touch of cream. Caprese grills with basil with fresh mozzarella and parmegiana regiana and plum tomatoes sauted with shallots, garlic and capers. Stilton and Brie cheese with apricot jam. Muenster with mushrooms and red onion bits. Paired with one of my fresh soups like tomato basil or potato leek¸ curried lentil or butter bean, I have a great meal planned for family and friends.

Thanks Ruth! You changed my life with some very big ideas about a little sandwich.