What a sandwich maker does is make the grilled cheese a little more special. Not only does it make the marks, but it flattens it well and makes for a good cheese-bread ratio.

It was the best grilled cheese sandwich I'd ever had—golden brown with a buttery taste, and the cheese all melted and gooey and oozing out the edges.

I grab the nonstick skillet, put it on the stove, and fetch four slices of bread from the breadbox. I've been playing with a new bread recipe, a cross between sourdough and English muffin, baked in a sliceable loaf. Makes fantastic toast, and I've been craving grilled cheese with it since I brought it home yesterday.
I literally butter all four slices all the way to each edge, place them butter-side down in the skillet, and top each with a thick slice of American cheese. That way, as the pan slowly heats up, the cheese starts to melt, and by the time the outsides are crunchy and crispy, the cheese is a goo-fest, and nothing gets burnt. And I always make two, because one grilled cheese sandwich is never enough.

If you want more cheese, put more cheese, if you want less, put less.

If I knew the Virgin Mary grilled cheese sandwich was going to be somewhere, I'd go look at it. But I'd rather see the Elvis cup.

I'm the grilled cheese specialist so I make that and soup for lunch. Then we either take a nap or rest.