Growing up, grilled cheese was Velveeta on white bread. For years, I
never did much else but eventually went to sharp cheese. The evolution
continues

We had grilled cheese for dinner last night.

For the cheese> Cabot extra sharp cheddar and Fontina. Both were grated
and then mixed together. You get a better melt that way.

For the bread: Sourdough

For the process: We have an old Dominion brand combo waffler iron and
flat faced grill. I'd guess it is 35 to 40 years old.

Lay ot one slice of bread, spread with the cheese mix. Put the other
slice on top and instead of butter, I spread a light coat of mayo on it.
Flipped it ont he grill, did the other side and closed it. A few
minutes later, a nicely toasted bread with gooey melted cheese.

I offered variations with ham on it too. The mayo is easier than butter
and works well. I'll be using it int he future.