Another real cheese lover here!
We make what we call "Crunchy Grilled Cheese" around here. In the summer in particular, we have this sandwich often. We start with soft and chewy whole wheat based whole grain bread, sliced about as thin as your typical slice of white bread. For people in the great lakes region, we use Meijer organic flaxseed bread. A little nutty tasting, a little chewy, toasts up beautifully.
One side of each slice of bread is buttered. Between the bread goes the cheese: half sharp cheddar, half creamy dreamy quality mozzarella.
Once the grilled cheese comes out of the pan, we open it up and stuff it full of veggies! Crisp romaine lettuce, sliced ripe tomatoes, baby spinach if we have it, and carrot ribbons, which are made by first peeling a carrot and discarding the peels, and then continuing to go at it with a carrot peeler, making thin ribbons of carrot. Throw some fruit on the plate, and you've got yourself a complete meal. It's quick, it's delicious; it's a combination of gooey and crunchy, warm and cool.
Variations are possible and encouraged. Sometimes we switch up the bread. Sometimes we switch up the cheeses - as long as you have one creamy melty cheese and one pungent cheese, you're set. Occasionally we'll buy this gorgeous pepper jack cheese and use that for our creamy cheese - oh man. YUM. Sometimes we switch up the veggies. We've used other greens, sprouts, cucumber (surprisingly not my favorite, and I really like cukes), thinly sliced apple in place of the tomato. You should try it!