All photos by Ashleigh Fox/THE CHIMES

Bundled up in sweaters and blankets, I watched the wind carry snow across the sky outside my grandparents’ Delaware home. The aroma of tomato, buttered bread and melted cheese drifted into the living room as my grandmother prepared lunch. I sank further into the soft couch cushions and read until I heard the table being set. To my delight, grilled cheese and tomato soup appeared soon afterward. There is something magical about melted cheese and crisp bread; it soothes the soul, especially on a cold winter day.

If you grew up in America, you probably have similar fond memories of grilled cheese. In college, however, the beloved grilled cheese often becomes a last resort when nothing in the Caf tickles your fancy. The typical grilled cheese usually involves cheddar or American cheese and white bread, but most don’t realize that this lowly sandwich can be elevated to a masterpiece quite easily. With only a few extra ingredients, you can turn your grilled cheese from garden variety to gourmet.

Hint: You can make The Green Machine and The Wholesome One in the Caf using the panini press; just use provolone and nix the avocado on The Green Machine.

The Green Machine:

Although there are no eggs or ham, I think Sam-I-Am would still approve of this sandwich packed with green.
2 tablespoons pesto
1/3 cup spinach
3 slices provolone or mozzarella cheese
2 slices white or sourdough bread
1 tablespoon butter
Optional: avocado

Butter one side of each bread slice. Spread pesto on the unbuttered side of each slice of bread and place 1 1/2 cheese slices on top. Arrange the spinach evenly on one piece of bread. If adding avocado, layer it on the other slice of bread. Put the sandwich together and set in the frying pan on medium heat. Flip over after two minutes to brown the other side of the bread. Repeat until the cheese is melted.

The Sophisticated Fungi:

It’s hard not to sound a little pretentious when someone asks you what is on your sandwich when you make this fantastic foodie-friendly grilled cheese.
3 slices smoked Gouda cheese
1/2 sweet onion, sliced into thin rings
1/3 cup mushrooms, sliced
2 slices white bread
3 tablespoons butter or olive oil

Heat the 2 tablespoons of butter or oil in a frying pan on medium-high heat. Add the onion slices once the pan is heated up, stirring to coat the onion in the fat. Reduce the heat to medium-low and stir occasionally, cooking for about 10 – 15 minutes until the onions are soft and dark.

Remove the onions from the pan and add the mushrooms; add a little more oil or butter if the pan is dry. Cook the mushrooms for about five minutes, stirring often, until they are soft and darken in color.

Butter one side of both bread slices. Place 1 1/2 cheese slices on the unbuttered side of each slice of bread. Put the mushrooms on top of the cheese on one slice of bread and the caramelized onions on the other. Put the sandwich together and set in the frying pan on medium heat. Flip over after two minutes to brown the other side of the bread. Repeat until the cheese is melted.

The Wholesome One:

Your mom would be proud of you for making such a healthy choice.
3 slices cheddar cheese
2 slices deli turkey
1/4 cup broccoli, cut into small pieces
2 slices wheat bread
1 tablespoon butter

Butter one side of both bread slices. Place 1 1/2 cheese slices on the unbuttered side of each slice of bread. Put the turkey on top of the cheese on one slice of bread and the broccoli on the other. Put the sandwich together and set in the frying pan on medium heat. Flip over after two minutes to brown the other side of the bread. Repeat until the cheese is melted.

The Fiery Frenchman:

This twist on the classic Croque Monsieur will heat you up on a chilly day. Top with a fried egg to make it a Madame. A proper sandwich, like most things French, it is meant to be eaten with a fork and knife.
6 slices pepper jack cheese
2 slices deli ham
2 slices white bread
2 tablespoon butter
1 tablespoon flour
1/3 cup milk
pinch of salt
1 egg, optional
2 teaspoons butter, only if adding the egg

Butter one side of both bread slices with 1 tablespoon butter. Place 1 1/2 cheese slices on the unbuttered side of each slice of bread. Place the ham on top of the cheese on each slice of bread. Put the sandwich together and set in the frying pan on medium heat. Flip over after two minutes to brown the other side of the bread. Repeat until the cheese is melted.

In a small pot on medium-high heat, melt 1 tablespoon butter and add the flour. Stir with a rubber spatula or whisk until golden brown, and then add the milk. Bring to a boil, stirring constantly, and take off the heat. Add the other 3 slices of cheese and stir until melted. Pour the sauce on top of the finished sandwich.

If adding the egg, melt 2 teaspoons of butter in a pan on medium heat. Crack the egg into the pan and cook until the white is no longer translucent. Flip over with a spatula and cook for another minute. Place the egg on top of the sandwich.

The Sweet Treat:

Rich and sweet, this sandwich is almost dessert but still passes off as responsible lunch or dinner.
3 slices Havarti cheese
1 pear, sliced thinly
1 tablespoons honey
2 slices sourdough bread
1 tablespoon butter

Butter one side of both bread slices. Place 1 1/2 cheese slices on the unbuttered side of each slice of bread. Place pears on top of the cheese on each slice of bread, then drizzle honey on top. Put the sandwich together and set in the frying pan on medium heat. Flip over after two minutes to brown the other side of the bread. Repeat until the cheese is melted.