Grilled cheese is an occasional, and absolute pleasure for me. I like good artisan bread, something with 'unbleached' substance. Gruyere cheese, like all hard cheeses, is usually my first choice. Method? I always butter one slice, put the sandwich in the pan and then butter the other side. I cook a single sandwich in a 7" heavy fry pan at low heat (you have to be sure the pan has fully heated) for 3-4 minutes per side. I use the oven timer to rest assured there'll be no trouble. Tomato soup is excellent on the side, especially with green pepper corns, or ketchup, the world's most under-rated condiment.