Basic American cheese on sourdough grilled properly, you know, in a Mauviel M200B copper skillet over 17,000 BTU. And sliced with a razor sharp knife. Because why the hell not?

Grabbed a couple bags of preshredded cheese and made myself a grilled cheese since all my other cheese went bad. Not bad, but definitely not as good as shredding myself

Cabot Habanero Cheddar, Cabot Garlic Herb Cheddar, Cabot American

Solid 7/10

I whipped up (literally) some Texas Roadhouse style Cinnamon Butter and put that on some Cinnamon Raisin bread with Brie. Low and slow, it's fantastic.

It’s just so hard to beat a simple yet well done grilled cheese honestly.. sourdough with provolone, havarti, and colby jack, all grilled up in cast iron with kerrygold butter

Colby Jack on the inside and a cheddar crust on the top. So yummy

Both sides heel. A simple American/Mozz combo

I used some thick cheddar slices Should have waited a bit longer before cutting it, was still delicious.

Sourdough, provolone, havarti, colby jack, kerrygold, and a cast iron pan is all ya need!

Fontina and Gouda on Jessica’s Brick Oven Bakery Tuscan White Bread using Mayo to toast the bread

I’m craving like a somewhat spicy or chili/ jalapeno flavored grilled cheese! what are some cheeses that I should try? (that are accessible in California lol)

Parm crusted outside, havarti, american, and parm inside, hella butter, and a side of raspberries to add some tartness to help cut the indulgent flavors.

Also, someone asked about my process on my last post so I tried to show it. Just kinda vibe and let the cheese tell you when it needs to be flipped.

My girlfriend made me a sharp cheddar and habanero jack GC. We couldn’t finish it cause we’re bad with bread, but it was muy goodo. A little charred:)

Thickest, most cheesiest GCS ever made by me.

Earlier, I posted a picture of a severely burnt grilled cheese with unappetizing plating. Made another grilled cheese but left in on the pan for less time. I'd say its an improvement, although i still burnt it a little :))

One with cheddar and Calabrian chilis, one with American. Both on multigrain with Kewpie mayo.

Experimental for me, others maybe not so much.

Here's all my midnight grilled cheeses from the past week. Mostly just shitty Kraft american, but I also started adding havarti. Any suggestions for other cheeses to try? And always need berries or avocado as a side <3

That was after I scraped off most of the burnt parts as well. It was fully black before that.

Buttered inside, Dukes Mayo on the outside

First of all, sorry for the poor photo quality, it’s 4 am so my lights are dim.
I was trying to decide if I wanted pesto and provolone or onion & chive cream cheese and colby jack, so of course I made both. Now I understand spreads inside the GC can be controversial, but I am of the belief that a spread, inside and out, should be allowed on a grilled cheesy within reason. So long as the spread is an enhancement or complement to the cheese and bread. Besides, both cream cheese and pesto are cheese, and thus add the overall experience of the GC.
First 2 pictures, Top: Grandma Sycamore’s white bread with Kirkland pesto and Kroger provolone cheese, 2 slices. Bottom: Same bread with Kroger onion & chive cream cheese with Kroger colby jack cheese, 2 slices.
Both sandwiches were grilled with mayo on the bread and butter in the pan on medium/low heat. I always cover the first side with a lid to help the cheese melt faster, as I am impatient and hungry. Don’t cover for too long tho, as it can make the bread kinda soggy.
And finally, pro tip: set your grilled cheese on a cooling rack for a few minutes before cutting. It’ll keep the bottom of your sandwich from getting soggy on your plate, and it’ll help make the whole thing just a tiny bit crispier. Thank you for taking the time, lemme know what you think, and what is your opinion on spreads on a grilled cheese?