Let’s see…among the classics:
1. Your basic suburban grilled cheese: Kraft Deluxe American slices, Sunbeam white bread, butter. The only thing better is if you take a tablespoon or so of medium Pace picante sauce and put it on the lower slice of bread before you add the cheese. While I have never met a grilled cheese sammitch I didn’t like, this one is the canonical version.
2. My dad used to get a 20-25 pound country ham for Christmas every year from the company he worked for. In my early teens, I used to run about a half-pound of that through the slicer at its thinnest level, then arrange the shaved ham in two fluffy piles on the grill in the center of our stove. I’d fry those piles on both sides until heated through adn crispy on the edges, while toasting three slices of bread, with four slices of American cheese and some Miracle Whip at the ready. As soon as the toast popped up, it was toast, Whip, cheese, ham, cheese, Whip, toast, Whip, cheese, ham, cheese, Whip, toast, then a whack with the cleaver to simultaneously cut it in two and smoosh the whole thing together. Serve on a paper plate with a double handful of Lay’s and a bottled Dr Pepper and eat after midnight, watching MTV from an easy chair pulled up to within six inches of the TV.