The best grilled cheese is the gooiest grilled cheese, says author Laura Werlin: “After you bite into it, the cheese should stretch out past your face as far as your arm will reach. Otherwise, it’s just not right.”
Seamus Mullen’s gooey Spanish version of a grilled cheese contains Mahón, Manchego and Idiazàbal, as well as tomatoes that are roasted slowly overnight. To simplify, opt for more accessible cheeses and quick-cook the tomatoes in high heat.
Daniel Humm’s broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling hot Gruyère with white wine and kirsch, a cherry-flavored spirit.