Grilled Cheese (Wow I Feel Uncreative!)

I haven't made anything new in a long time, just old standby items, and not even many of them. I'm trying to finish up two papers, class prep, and move, which seems to suck up all available brain power....

But just because there's been a lack of content, I'll discuss an old standby, the grilled cheese sandwich. According to a family legend, my father---who is no cook---lived for six months on grilled cheese, popcorn and beer, as these were the only things he knew how to make. I'm not sure I believe it but grilled cheese is very adaptable.

Based entirely on experimentation, the keys to success are:

-Standard width slices of bread, not too thick or thin. Make the bread good, so a nice pane, sourdough, etc. Bread with fillings like olive loaf might be good, too, if it complements the cheese.
-Pick between one and three cheeses. Nearly any of the obvious ones will do, cheddar, mozzarella, provolone, etc. If a cheese doesn't melt well, it's not a good candidate, at least for the dominant component of the sandwich.
-Cut the cheese into uniform pieces and arrange on the bread uniformly (get the pattern? :).
-Fillings such as ham, bacon, olives (or ???---whatever you think matches the cheese) are optional but do make for a nice sandwich. Don't overload the sandwich, though, or it'll never melt on the inside before the bread is incinerated on the outside.
-Lube both sides with butter or, if you're lazy, no stick spray. (Butter tastes better, no question.)
-Medium to medium low heat in a skillet. A lid is helpful to make the cheese melt but you don't want to let the bread get soggy so finish without the lid.
-Don't crowd the pan!
-You will have carryover, just like for anything else. So if the cheese isn't absolutely perfectly melted but the bread is GBD, turn off the heat and let it stand in the pan for a few minutes.