I don't often make grilled cheese sandwiches, but when I do, I like them to be like this; with special cheesy-crown technique to encrust the lot in a crispy, cheesy petticoat of gruyere, to provide a nice textural contrast to the molten, gooey gruyere innards.   Behold: the glory of my cheese crown!!      Host's note: this luscious topic is continued from Breakfast! 2016 (Part 1).