Had this once. It's called the max cheese. A burger with a fried egg on top sandwiched in between two grilled cheeses.

Not too bad.

So many combos...
Brie on cinnamon/raisin bread
muenster on pumpernickel
motz & pepperoni on sourdough
are a start

mozzarella and prosciutto on italian bread grilled in virgin olive oil.

Can't have it anymore but it was good.

:drool:

Sourdough bread and I butter the outsides and then press on parmesan cheese then grill. So I basically end up with a cheese crested grilled cheese sandwich, which kicks ass.

French bread with Parmesan grilled on the outside, tomato and cheddar or Swiss on the inside.

be still, my beating heart~:wayne::hail:

We occasionally bust it out in the winter when it's too cold to grill out. It's the second best way to cook a burger IMO.

My wife got a grilled MAC and cheese at a place in Jackson Hole last year. It was tasty, though undoubtedly artery-clogging.

It's not really a grilled cheese unless it's on sliced bread per a cooking site.

I'm boring on grilled cheese. Don't eat it often but when I do, I like white sharp or medium sharp cheddar, Gruyère, Danish Harvarti or Muenster.

I generally prefer mine basic or vegetarian. My first choice for any addition is always tomato and I like that with fresh basil if I add a tomato. Except Gruyère where I could go for some fresh tarragon. I've had it with thinly sliced ham with tomato too. But have to be in the mood for meat. Gloucestor's sounds good. I've heard of arugula and tomato on Gruyère. That sounds good. But plain or just a tomato added is all okay with me.

Bread, well I'm allergic to most so it has to me my golden millet flax bread as it grills up nicely.

A restaurant here specializes in gourmet grilled cheese. Check their menu:

http://hammontreesgourmet.com/menu.html

Hmmm, pesto and tomato would be great on a grilled cheese too. Gonna try that sometime.