The big cheese： Grilled sandwich goes from humble to high end (2/3ページ)

"I like them because of the crispy bread and ooey-gooey cheese," she says.

"It reminds me of when I watched 'Lassie' on Sunday nights. I ate grilled cheese sandwiches and Campbell's tomato soup made with milk instead of water."

With or without soup, 22 percent of U.S. households serve grilled cheese sandwiches at least once in a two-week period, according to consumer marketing research firm The NPD Group Inc.

And there is, naturally, a blog devoted to the subject (www.grilledcheeseblog.com).

In January, a restaurant called Cheesy Grill opened in Milwaukee that specializes in grilled-cheese sandwiches containing fillings such as sloppy joe mix, bacon and, of course, bratwurst.

Meanwhile, Los Angeles chef Eric Greenspan was recently featured in The New York Times for his upscale variation pairing uber-rich Taleggio cheese with short ribs, arugula and apricot caper puree on raisin bread.

Buzz Carocci, owner of the Sub and Pub in Fort Myers, says many of his customers clamor for tomato on their grilled cheese.

"It started about six months ago," Carocci says. "Probably 30 percent of people who order grilled cheese want tomato on it."