When making a Grilled Cheese: Use Mayo instead of butter on the bread. Slather each piece of bread outside and in with mayo. Use American cheese. It's made to melt. Turn that heat up medium high. Keep flipping til you get the sides done as wanted. Pair with a pickle. The brine compliments a griller.
Always cut it diagonally. This allows points of toast for soup dipping. The first kiss of the pan will stick unless you give it a second or so to sear release the side. I use cast iron pans. Non-stick, less worry. When a side is done, flip & peek until that side is right. A little burn is tasty.
For a dessert version, use cream cheese. Cooking until the toast is mainly done. The cream cheese is already melted. Sprinkle with powdered sugar after plating. Pair with a non citrus fruit.
A breakfast version, use an egg dip on the bread slices, cooking them individually as you do a French Toast. Then assemble cooked bacon and cheese sandwich. Give it one more pan sear to melt cheese. Will cook fast. Pair with a sliced tomato.