doing a grilled cheese - sans eggs and bacon, kitchen sink, et. al. - is a tricky bit of the right pan / grill temp to simultaneously achieve:
nice toasted bread outside
melted cheese inside.
okay okay it's not difficult, but it's a bit like pancakes - can take a batch or two before one has the temperature adjusted "not too hot, not too cold, but just right"
so, I cheat.
I use butter in the pan and lightly buttered bread to get the "toasted" part exactly correct - pretty, brown, crunch, crispy.....
then I plunk that grilled bit into the microwave and melt the cheese "to perfection"
ah.... perfection has its own definitions. some in the peanut gallery prefer more gooey or less gooey cheese - with a bit of practice I can "produce" grilled cheese to any perfection level required. well, if they can hold on for another ten seconds at power level . . . .
sssshh! you can get away with this for years! if you don't spill the beans, er, curds....