A grilled cheese sandwich can be simple, using just bread, butter, and one cheese. Or, it can be a bit fancier—think blue cheese with apples and smoked bacon. Whatever type of sandwich you prefer, choosing the type of cheese you're going to use is the important first step.
For convenience, you may use pre-sliced cheese. It is easiest to find pre-sliced cheddar, Colby, Monterey Jack, Havarti, Gouda, mozzarella, Muenster, provolone, and Swiss. You won't need a knife and cutting board and the slice will be flat and of approximately the right dimensions.
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Cheddar has a crowd-pleasing flavor and melts well on a grilled sandwich. Look for a sharp white cheddar to bump the flavor up a notch or experiment with flavored cheddars like spicy jalapeño or hickory smoked. You can find it pre-sliced or slice it yourself.
You can combine cheddar with another cheese that has a smoother melting texture, like Comte, Gruyere or Fontina for your sandwich. Fillings that pair well with cheddar cheese include sliced apples, bacon, turkey, mustard, chutney, cranberry sauce, and pickles
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Gruyere is the cheese of choice for the classic French sandwich croque monsieur, and for good reason. The sharp, sweet, earthy flavors of this cheese are irresistible. Two similar kinds of cheese that are equally delicious are Comte and Appenzeller.
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An inexpensive Brie works perfectly fine in a grilled cheese sandwich, adding richness and mild flavor to a sandwich grilled on French bread. However, it sticks to your knife when you try to slice it.Continue to 5 of 6 below.
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Blue cheese makes an especially good sandwich on bread studded with nuts and fruit. Or, use plain bread and add fillings such as bacon, arugula, sliced pears, and honey. If you love Buffalo chicken wings, use blue cheese, chicken, and hot sauce for a Buffalo chicken grilled cheese sandwich. You won't find it pre-sliced and it tends to crumble as you slice it.
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Manchego is one of the most popular Spanish cheeses imported into the U.S. Slightly sharp and salty, it is firm when you slice it and melts well without becoming gooey.
Fillings that pair well with Manchego include quince paste, serrano ham, chorizo, olive tapenade, and tomatoes.