In general, I have absolutely no use for American cheese, especially those pre wrapped slices, but when it comes to grilled cheese it's all about the sliced white bread (prefer texas toast thickness) and the American Cheese. Cook over medium heat to get a nice golden brown, crunchy crust with a soft, creamy interior. It helps if you slightly press it while cooking it. Maybe it's because it reminds me of childhood, but I often crave these.
That being said, I will occasionally make some off-the-fall grilled cheese concotations. I am partically fond of using potato bread with dill havarti and smoked salmon.
Which brings me to my next question/point-a few weeks ago, while listening to "The Sporkful"-a food podcast, there was a discussion about the tipping point of when you add too much to a grilled cheese and it no longer is a grilled cheese, but some other sandwich. What's your take on it-when is a grilled cheese, with additions, no longer a grilled cheese.
When I first read the title of the thread, I took it to mean "Grilled Cheese Sandwiches." My interpretation is meltable cheese between two slices of bread. Growing up, the bread was never actually "grilled." It's a good idea, though, & would be interesting as to how the term "grilled" came about.
My grandmother used government cheese between two slices of bread, buttered the skillet, added some weight (a plate etc.), and flipped it over.
I've seen many variations on the sandwich, ranging from adding a plethora of ingredients to a "grilled cheese" sandwich, to grilled cheese croutons served in tomato soup.
I think the dish is subject to interpretation, and changing it up to suit ones taste & what's in the fridge.
Re Mozzarella en Carozza, you could press toasted pine nuts into the Mozzarella, or add some lemon juice to the beaten eggs, or add some fresh basil.
It would be interesting to see the origin of the term "Grilled Cheese." I'm sure you will find many variations of same.