We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
You might like to try Stonewall Kitchen's Farmhouse Red Relish, made with sweet cherry peppers. Husband and I were making grilled cheese sandwiches every day, just so we could eat the Red Relish!
Another tangy treat is cold cranberry sauce. We use up the left-over cranberry sauce on grilled cheese sandwiches. Just spoon a little bite on---for each bite. And I always keep a can in the refrigerator so we have some that's cold.
There's a local sub shop near where I live that makes the best tart pepper relish in the world. I've used it on a lot of things, but not grilled cheese yet, interesting idea. I might even have to try the cranberry dollop, because I was once persuaded to try a grape jelly/sriracha sauce on grilled shrimp and was astonished to find it's not half bad.
I love grilled cheese sandwiches, especially with a slice of ham added, but it has to be sharp cheddar cheese or you might as well not bother (although Mr. H prefers Swiss). And basil or roasted garlic tomato soup as a side.
About a month ago I ordered*, on a whim, a French-style croque madame. Ham and egg and cheese (a Gruyere-based mornay sauce) with tomato slices -- now that's a sandwich! Any dab cook can sort the recipe from the description.
* at a French brasserie, in deepest San Antonio, no less.
So it got me to the stove making one today, with seeded rye and Colby cheese, but I have to say: I wasn't as impressed as my memory told me I was going to be. I'll probably stick with the grilled cheese, with or without ham and/or sliced ripe tomato, with or without tomato basil soup.
The grilled cheese sandwich of my youth was white bread slathered with Miracle Whip on the inside and store brand oleo on the outside. The cheese was originally sliced Velveeta, although later I think my mom changed to the cheese slices wrapped in plastic. Served hot off the griddle, we would peel them open, add a layer of hamburger dill pickle chips, and chow down.
These days I don't eat them very often. As an adult, some type of animal flesh is pretty much mandatory in any sandwich I consume. So a grilled ham and cheese would be dandy.