The solution: Evenly coating the bread (not the pan) with butter should ensure an evenly golden product. Brushing melted butter on the bread really does the job. As for when to turn the sandwich, the longer you take, the more developed and crispy the exterior will be; low to medium-low heat is what's wanted. (We found that a sandwich could be left on low heat for up to 30 minutes before it got too dark. You can get away with 5 minutes per side, but 8 to 10 is recommended.)
Tradition calls for thinly sliced cheese to ensure even melting. But cutting uniformly thin slices of cheese from a block is no easy task; we found that grating got us to the same destination--an even layer of cheese on the bread--without the aggravation. The type of cheese and bread to use are personal decisions; we suggest cheddar and a firm white bread made for toasting, which nicely cradles the cheese, but it's pretty much up to the cook--or perhaps the cook's young diner.

For good measure: While most recipes today call for unsalted butter, often so the cook can control the amount of salt in the recipe, the grilled cheese sandwich is clearly one place where salted butter belongs. It adds more flavor and helps turn the bread more deeply golden.

MASTER RECIPE FOR CLASSIC GRILLED CHEESE SANDWICHES

Serves 2

Grilled cheese sandwiches are best served hot out of the pan, though in a pinch they can be held, unsliced, for about 20 minutes in a warm oven. If you want to make more than two sandwiches at once, get two skillets going or use an electric griddle, set at medium-low (about 250 degrees), for 10 minutes per side. There are endless additions to grilled cheese sandwiches, but the extras are best sandwiched between the cheese. Try a few very thin slices of baked ham or proscuitto, turkey breast, ripe, in-season tomato, or two or three tablespoons of caramelized onions. Condiments, such as Dijon mustard, pickle relish, or chutney, can be spread on the bread instead of sandwiched in the cheese.

3 ounces cheese (preferably mild cheddar) or combination of cheeses, grated on large holes of box grater (about 1 cup, lightly packed)
4 slices (1/2-inch-thick) firm white sandwich bread, such as Pepperidge Farm Toasting White
2 tablespoons butter (preferably salted), melted

1. Heat a heavy 12-inch skillet over low to medium-low heat. Meanwhile, sprinkle a portion of cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set.

2. Brush sandwich tops completely with half the melted butter; place each sandwich, buttered side down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to re-heat and crisp, about 15 seconds. Serve.

GRILLED FRESH MOZZARELLA SANDWICHES WITH OLIVE PASTE AND ROASTED RED PEPPERS

Serves 2

Cut 2 ounces prepared roasted red peppers into 1/2-inch strips; set aside.
Follow recipe for Classic Grilled Cheese sandwiches, substituting European-style country bread for sandwich white and 3 ounces fresh mozzarella for cheddar. Spread 1 teaspoon prepared olive paste on each slice of bread. Sprinkle two bread slices with half the cheese; top each with a portion of roasted pepper strips and a few grinds of black pepper, then remaining cheese. Continue with Master Recipe substituting extra-virgin olive oil for the butter and rubbing the toasted sandwiches with a clove of raw garlic.