Cheese Sandwich
A cheese sandwich is a basic sandwich made generally with one or more 
slices of cheese on untoasted, toasted, or grilled (technically 
fried or broiled) bread. The grilled variety, called a grilled (or toasted) 
cheese sandwich, is perhaps the most widely known, especially outside 
of the home.

Cheese sandwich (ungrilled)

An ungrilled or re-grilled cheese sandwich (which is almost universally 
spoken of without the "ungrilled" adjective) is the older of the two 
bold varieties, and also is arguably more fundamental, without the 
possible addition of bacon, tomato and other ingredients that one finds 
in the case of the grilled cheese sandwich.

The bread, which can take any form—split baguettes are most common 
in France and Belgium, for example, versus vertically sliced loaf 
bread in North America and the United Kingdom—is toasted or left 
untoasted, and filled with Swiss or emmental (popular throughout North 
America and Europe), Cheddar cheese (the UK and North America), 
American cheese (North America), brie or camembert (France and Belgium), 
gouda (the Netherlands and Germany), or any of a vast number of other 
cheeses. In Europe, especially, the sandwiches can be easily found 
in bakeries (sometimes with butter spread onto the bread), and also 
at snack bars and more casual restaurants.

Grilled cheese sandwich

A grilled cheese sandwich is a grilled (or fried) or broiled sandwich 
consisting of two slices of bread (usually buttered) with cheese melted 
in between, sometimes combined with an additional ingredient such as 
peppers, tomatoes or onions. It is a simple variation on the normal 
cheese sandwich, and is sometimes known as a cheese sandwich, without 
any qualification. A variety of different names denote the same sandwich, 
such as cheese toastie or toasted cheese sandwich; in England and New 
Zealand it goes by toastie, in Australia it is possibly, in some areas, 
called a cheese jaffle, and in the Netherlands it is called a tosti.

History
The grilled cheese sandwich began in the 1920s in the U.S. with the 
widespread availability of sliced bread and processed cheese. It was 
originally made as an open sandwich, but the top slice of bread became 
common by the 1960s. The sandwich can now be found on many menus across 
the United States.

At the Grilled Cheese Invitational cook-off (held 
annually in Los Angeles), contestants attempt to cook the best grilled 
cheese sandwich in various categories. The 2008 winner of the Grilled 
Cheese Invitational "Spaz Trophy" (awarded for overall "weirdness") 
was the "Cake and Mivens" a dessert grilled cheese sandwich that 
featured the peeps confectionery.

Preparation
A grilled cheese sandwich can be made in a variety of ways, depending 
on the region and personal preference.

Common methods include being 
cooked on a griddle, pan or cast iron skillet, broiled in a conventional 
oven or toaster oven, or made in a panini grill or sandwich toaster. 
(This method is more common in the United Kingdom where the sandwiches 
are sometimes called "toasties.")

When making grilled cheese on an open griddle or pan, one side is cooked 
first, then the sandwich is flipped and cooked on the other side.
The sandwich is finished when both sides are toasted and the cheese has 
melted. Butter or oil may first be smeared on either the bread or 
the cooking surface.

Another technique is to toast or grill each half of the sandwich separately, 
then combine them. 

My favorite grilled cheese sandwich is made with squaw bread, 
pepper jack cheese and tomato - mmmmmm.