How much do they charge for an American cheese, grilled cheese sandwhich? It would be an amazing snack for $1.25.

It's all about how fake cheese melts.

@4 who cares

I grew up with "grilled" cheese and "toasted" cheese, both of which are misnomers considering they were pan-fried in butter.

I’m no food snob, but American cheese tastes like ass. And melted ass is still ass.

Sharp cheddar is the only way to go.

Basically, the situational difference being that, if mom wasn't around to make you a "grilled cheese sandwich", and you weren't supposed to touch the stove (which generally applied to my younger brothers), then you had to make a "toasted cheese sandwich" all by yourself.

I do actually kinda like the taste of Velveeta, but I've eaten enough for a lifetime I think.

Grilled cheese is good with any cheese, and its best companion is a big bowl of roasted red pepper tomato soup.

The only sandwich worth feeding to those who carry your genes into the world is peanut butter and bacon on whole wheat toast.

And to the gentleman with the organic tomato: get help.

It's so bad, we won't even name it after the country we love to hate.

For the record, Tilamook sharp cheddar is the foundation of a great grilled cheese. I like mine a bit spicy, so I usually keep some Sriracha on hand for dipping.

Now: Tillamook medium cheddar.

@18, Will in Seattle has managed to become a parody of himself.

Sorry, but that is much more foodie snobbery than anything else in this post.

I should really open a chain of grilled cheese restaurants.

As a long time standard-bearer of sharp cheddar (Tillamook) as the molten grilled cheese middle of choice, in addition to various other snobby cheeses, I have also recently seen the light and agree whole heartedly that Velveeta cheese product creates the most pleasing bubbly cheese-like grilled cheese center, with no oily separation. Sad but true.

When I was a kid, the only proper grilling cheese was pepper jack (when we were flush) or commodity cheese (when we weren't).

sharp cheddar on sourdough with sliced tomatoes - yum!

I just can't do the american cheese thing. it's not cheese and it makes grilled cheese sandwiches taste like melted plastic on toast

The best is 7 grain bread with mayo, sliced mozzarella, sliced tomato and grilled with butter.

Nothing beats that!

And the difference between toasted cheese and grilled cheese is the preparation - toasted cheese you make in a toaster oven or using a toaster rack (do NOT use a toaster!), grilled cheese you fry on a grill or in a frying pan.

Jack's new Cheesy Macaroni Bites, featuring wedges of macaroni noodles and real Kraft® cheese enveloped in a crunchy tempura-style coating, are easy to eat on the go and make great snacks or sides.

http://www.jackinthebox.com/pressroom/pressreleases/pr.php?UID=225&Year=2008

@35 I couldn't agree more... mmm melted plastic sandwich.

Then again, my mother used to make a hell of a grilled cheese: Velveeta on Wonder Bread. (Throw in a slice of Spam, and you had a sandwich with a half-life.)

Also try it "raw" (uncooked) on soft, fluffy white bread with margarine.

Mmmmmmmmmmmmargarine.

http://www.grilledcheeseinvitational.com/

And, Fnarf, in the old days, you used to put it in a metal toaster that you put on a wood stove (kind of like a foldable rack) - that's how I know how it's done. If you weren't so citified you'd know that.

For the record, I like all of the above stated cheese options and I'd like to add Irish white cheddar to the list.

Invite a date over for lunch and serve grilled cheese with Gruyère, and you will make them very happy. Make the same sandwich with Aged Gruyère and you will get laid.

American cheese is wrong, wrong, wrong. You will not make anyone happy.

@49 Are you kidding?!?!?! Mayonnaise coupled with grilled cheese is a glorious thing. Don't be such a food snob.

Grilled cheese is too good a food to save for just one cheese, but I have to say I prefer my food to have a flavor and so-called American cheese doesn't.

As far as grilled cheese goes, gruyere is great but crazy expensive. I think fontina is nice but generally any smoked cheese is my preference.

If you buy Kraft, get the Canadian version, it's better.

But alas, any kind of 7+ grain bread is doomed to burnage and failure. Only lilly white bread bleached with the purest of NaCL can produce the proper substance on which to place Cheddar Cheese.

American cheese? Not under my roof, dammit!

As for the McLeod residence email, that is just too precious for words.

(And I'd make exactly the same argument for margarine v. butter in re the grilled cheese sandwich, except that there is NO other purpose for which I would use margarine, while cheese food is also at least serviceable on hamburgers).

My personal favorite, though, is shredding Cheddar (the sharper the better, natch) onto cheap-ass commercial supermarket white or wheat bread and toasting it under the oven broiler. Mmmmmm....

...and kudos to the posters who think they can do grilled cheese sandwiches on the street. If you can pull it off for $2 or less, I'll even deal with parking on Capitol Hill to patronize ya....

Grilled cheese and tomato soup (Velveeta/Campbell's) was always my lunch when I stayed home from school as a kid. Amy's soup tastes better than Campbell's, but tastes like Campbell's.

I never noticed that "processed cheese" is a canadianism. thanks, slog.