Sliced Cheese -- use a variety of cheeses to spice these up: pepper jack, colby, cheddar, etc.
Slippery Condiment* -- use butter, margarine, or mayonnaise. This must be the "full fat" version. Margarine or mayo that is "light" will not release from the grill easily.
*Flavor your spread if you'd like. Garlic, dill, or smoke flavoring stirred in it makes it even better!
Step 1: Prep
Spread your butter/margarine/mayo on the outsides of your bread. I stack them in pairs with the spread on the inside until I'm ready to put it on the grill.
Step 2: Cheesin'
Step 3: Cook
Close the lid. Give it a minute or two--the time all depends on your grill. The cheese should start to melt a bit. Check the non-cheesed bread slices. When it starts to get toasty looking, put it on top of the cheesed piece. Give it a little pat with your spatula to adhere the cheese to the plain bread. Check the bottom bread to make sure it's done, then use a spatula to remove it from the grill.