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Depends on how you think of it. Usually, I just use different cheeses. American, mainly, but I've made them with Swiss before, and I've tried some new cheeses that contained bacon and basil.
But if you want to get technical, I make sandwiches with pastrami or corned beef, mozzarella or provolone, sauerkraut, and 1000 Island dressing. And then I fry them up in a pan, so if you wanted to be technical, you could consider those "grilled cheese with extra ingredients" but I think of them as mock Reubens.
I coat one side of each bread slice with butter. Then coat the opposite side with Miracle Whip. Put Kraft American cheese (3 slices) on M.W. side and butter side in pan.
Location: Pittsburgh but I'm ready to relocate......
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very paper thin red tomatoes or pickles........I'm eating a GCS right now as I type this with plain old Lays potato chips.
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