Grilled Chese Alternatives
rec.food.cooking/Karen Fegley

Different flavors of bread: rye, whole wheat, pumpernickel, herb breads. Different types of bread (pita, bagels, English muffins.)

Different cheese. Cheddar, Swiss, kasseri (Greek), mozzarella, blue, ricotta, lots of choices. Mixes of cheeses, for example Cheddar and blue. (What works depends on your taste buds.)

Assorted condiments inside sandwich before toasting: ketchups (we have some tasso (hot Caribbean ketchup) that is scrumptious).

Mustards -- lots of unique varieties available. Sweet/hot mustards are particularly tasty in grilled cheese ('Mucky Duck' and 'Orange and Hot' are two special favorites around our house). Chutneys, all varieties.

Other non-Western condiments (Lan Chi Chili Paste with Garlic is heavenly). Horseradish. Wasabi powder.

Additional fillings: fried or raw onions. Tomatoes, apples, pears. Sliced raw or lightly sauteed zucchini or summer squash. Sauteed or fresh mushrooms. Sliced pickles. Sauerkraut.

Herbs and spices: chopped fresh basil, dill, cilantro, etc. Dill seeds, caraway seeds, sesame seeds, whatever.

Different coatings: dip in beaten egg white to seal before grilling.
Dip in tempura batter and fry like French toast.

Miscellaneous: chopped nuts.

Incidentally, the best tool I have found for cutting a piping-hot grilled cheese sandwich in half is a pizza cutter.