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Where the heck is the sharp cheddar option? Does that count as tangy and aged when it comes from Kraft? Sometimes it's imported, but sometimes it's just local Wisconsin or Vermont cheddar.
Any. I like to play around with all different kinds of breads and cheeses.
The best grilled cheese I've ever had was one I ate pretty regularly as as a student abroad in Dublin, Ireland. A little restaurant near where I was boarding had, as the cheapest item on their menu, a "toasted cheese" that, try as I may, I've never been able to replicate (probably because I haven't been able to get a similar cheese stateside...it was a variety of cheddar, and that's as much as I've got to go on). They did lightly grill slices of tomato and add that to a sandwich, which is something I did steal for future use...I like it much better than the addition of raw tomato slices.
I use muenster and toast it in the toaster oven. Much better than grilled.
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Put that on grilled rye, yummy!
