lol priceless.

I prefer the good old tried-and-true simple method of buttering the outside of two (good) pieces of white bread with your choice of cheese stuck in the middle, followed by frying it in the pan. Add a side of apple sauce to dunk it in and presto: grilled cheese as it should be! ;) That doesn't sound like a grilled cheese anymore but something else entirely. *nods heavily* Agreed. Because it tastes good?

Home-made sourdough bread.
Pan-toast both sides of each slice of bread with mayo as your lube. (Of major US national brands, use Dukes.)
Then assemble with cheese and toast fully.
Cut into triangular quarters, eat with tomato bisque if you can, dipped of course.

If you really want to, sprinkle with an alium-strong herb blend (like Penzy's Mural of Flavor or Justice).

Cheese varies, but the best is probably a NY or Vermont extra-sharp cheddar (possibly shredded so it melts faster) cut with some pepper jack. Not too much cheese. Just enough so it only starts oozing out to get a couple crusty-cheese drips. More than that and it's too much cheese. (Kerrygold Dubliner also makes a really good grilled cheese, but you need to add something else to it to "cut" it. Jalapenos work well. And it can take a while to melt.)

Agreed though I have a odd fondness of Mayonaise for my Grilled cheese sandwich's