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Put a small skillet over medium heat and add butter or oil. Make a sandwich with bread and cheese.
Grilled Cheese and Onion: Use any bread, though multigrain is best. Fill with several slices of smoked cheddar or other smoked cheese and up to 1/4 cup of caramelized onion.
Tuna Melt: Try sourdough bread served with 1/4 to 1/2 cup of tuna salad topped with several slices of good melting cheese.
Reuben: Grill rye bread slathered with Russian dressing (an equal mix of ketchup and mayonnaise) or mustard, and fill with 2 to 3 ounces of sliced pastrami or corned beef, 1/4 cup drained sauerkraut, and several slices of Swiss cheese.
Cuban Sandwich: Use a 6- to 10-inch section of a long Italian loaf or baguette, slather with mustard. Fill with 3 ounces sliced roasted pork, ham, and or mortadella if you like, as well as several slices Swiss cheese and a thinly sliced dill pickle.
Chicken Pesto Panino: Try this on ciabatta or similar crusty Italian-style bread, dress with pesto, and fill with 2 to 3 ounces sliced cooked chicken breast, several slices of mozzarella cheese, and 2 or 3 thin slices of ripe tomato.
Monte Cristo: Choose sandwich bread, challah, or brioche, dress with mustard, then fill the sandwich with several slices of Gruyere and 2 ounces of country ham. Then soak the bread in an egg beaten with a little milk as in French toast before cooking. To gild the lily, add a fried egg on top.
Grilled Nut Butter and Kimchee Sandwich: Try rustic French bread or sandwich bread slathered with almond or really any nut butter and filled with 1/4 cup of kimchee, drained well.
— Recipes from How to Cook Everything: Completely Revised Twentieth Anniversary Edition