i'm a purist in the sense that i only like cheese on my sammies.

however-

i'm a big believer in frying stuff and re-using the pan (for instance, almost everything is improved if you fry it in a pan you used to fry bacon, wiping off excess grease, of course). the best grilled cheese i ever made was a big fat slice of tillamook sharp cheddar on sourdough, fried in a pan i had sauteed onions and garlic in with butter and coarse kosher salt (which i use as a base for like, half of my cooking). it was INCREDIBLE.