A great grilled cheese sandwich is a seriously seductive creature. Warm, tangy and gooey, it should be absolutely irresistible. But here’s the problem: Even ordinary grilled cheese sandwiches, the kind made with white bread and Velveeta, are pretty appealing.   Which means that too many people are willing to settle for good enough.

That’s a shame: Making it better is remarkably easy. Here are a few tips, beyond the obvious ones of using good bread (something with character like sourdough) and good cheese (any good Cheddar will do, although I prefer Montgomery).

1. Do not use margarine - ever. Butter the inside and the outside of the bread. Or try spreading a thin film of mayonnaise onto the outside of the bread instead of butter; it will not only add a persuasive tang, but is also much more scorch-proof on the griddle.
2. Grate the cheese rather than slicing it for quicker, more even melting.
3. Mix the grated cheese with a scattering of finely chopped members of the allium family - whatever you happen to have on hand. I like to mix in about a tablespoon of onions, scallions, shallots and a little bit of garlic per sandwich.
4. Add a gentle swipe of mustard (or horseradish) to the inside of the bread. It adds a nice layer of flavor, an extra tang.
5. Pat some of the grated cheese onto the outside of the bread, where it will create a wonderfully crisp and shaggy crust, giving your sandwich an entirely new dimension.
6. Don’t take your eyes off the griddle; the easiest way to make your grilled cheese better is to make sure these babies don’t burn!

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