I reckon I could whip up a mean Mediterranean style one. Or else is it cheating to just serve up a cheeseburger?

Challah bread, Swiss cheese, thin slices of pear and bittersweet chocolate. Oh yeah.

And, maybe, a jalapeno red jelly.

Mind you, I also believe the grilled cheese is famous because Heinz and Kraft decided that their perfect synergy would be required if mankind were to evolve into the perfect grocery store customer. And if you’ve looked around at all with your eyes open, you know this mission has been accomplished.

cheese (I use white cheddar, but swiss and other sandwichy cheeses should work too)
prosciutto
thin slices of pear
bread which is hearty but without too much flavor of it’s own (oatmeal bread is good, as are big thick slices of homemade bread)
any sort of spreadable butter will do, and you could probably even get away with olive oil.

nom nom nom.

Fresh rye kimmel (caraway seed) bread lightly brushed with extra-virgin olive oil, filled with jalapeno havarti and briefly pressed in a panini grill at high heat.

(And if you want to scare off the vegans, insert between the layers of cheese a hammered-thin patty of extra-lean ground beef lightly seasoned with minced shallots and cooked medium-rare.)

And yes, a bowl of tomato soup makes a great side dish, especially if you top it with freshly-ground parmesan.

Grilled cheese sandwich:

1. Get some chedder cheese and slice off the desired amount for each sandwich. Put the cheese in between the bread. No butter.
2. Plug in the grilled cheese maker. It’s like a waffle iron, but with flat cooking surfaces.
3. Place the sandwiches in the grilled cheese maker. Push down on the top of it so the sandwiches are squished together. The cheese will be forced into the bread.
4. Let the sandwiches get brown. Cut in half corner to corner. Eat with ketchup.

Brie. Oh, please let it be Brie!

http://www.tillamookcheese.com/

As far as the honeypot version it doesn’t have to be super complicated, one of the best restaraunt “french toast” I’ve had was a light bread that had the egg/milk/vanilla mixture on the outside and edges, with a thin sweet cheese melted in the center (it had the consistency of melted swiss, but I’m not sure what type it was), that came with a spiced syrup.

And I’ve found the George Forman Grill to be one of the best grilled cheese makers as you get the grilled goodness all over, but with a nice, easy to section apart, texture.

Most of my grilled cheese is made with Cabot jalapeno jack or habanero cheddar on Matthew’s whole wheat bread. I put cheese on one slice of bread, and toast it and another slice to ‘medium’ in a toaster oven. After the toasting is done, I press the pieces together and enjoy. If I’m getting fancier I’ll use Tillamook cheese and/or cook it in a skillet with oil and/or have tomato soup on the side.

…and while we’re discussing unusual variations, I also love to eat grilled “chreese” sandwiches, where instead of cheese, you use a vegan cheese substitute made with nutritional yeast and a few other ingredients. Call me a heretic, but it’s delicious.

I’ve got a couple ideas for the Honeypot category:

Brioche topped with lemon ricotta cheese and raspberry coulis.
Substituting french toast made with brioche might be an idea too…

Cheesecake with a cinnamony-gingery bread base.
Cheesecake on cinnamon French toast?

You really can’t go wrong when you start with french toast…

coop

Matzo grilled cheese for the lose…