I didn't completely follow the advice though. First of all I used a nice grainy Rustique Miche loaf from Trader Joe's. I don't have white bread at home and I wasn't going to buy a whole loaf just for my lunch today. Since it was a round loaf, I cut two slices and then cut those slices in half so the sides of my sandwich would match. Then I followed the directions for making the grilled cheese. I'd absolutely use this grainy bread again. The texture is great.
The other way I diverged from the video instructions is that I didn't just use cheddar. The chef in the video suggests there are no other options for a grilled cheese but I beg to differ. My sandwich had a sharp cheddar cheese and a nice runny Port Salut cheese on the inside and a grated Mexican Mix on the outside. I also added some slices of Granny Smith apple and arugula on the inside.
The result was wonderful! Crispy, gooey, crunchy, and cheesy. Yum!! The only change I might make would be to add more apple. To compensate I took a bite of apple with each bite of sandwich. And I might just make an arugula side salad with vinaigrette instead of adding the arugula to the sandwich because putting the arugula on the inside is messy - the lettuce keeps falling in the pan.
I have to agree with others that once you've made a grilled cheese this way, you might never want to do it any other way.