TO MAKE THE CHEDDAR, APPLE & BACON GRILLED CHEESE:

1. Heat oven to 400 F. Arrange bacon on a baking sheet lined with parchment paper. Roast for 20-30 minutes until crispy. 
2. While the bacon is cooking, shred your cheddar cheese and slice your apples into wedges, removing the skin if desired.
3. Heat a skillet over medium heat. Add some oil or butter and heat the apples until they soften, about 5-10 minutes.
4. Butter both sides of the bread.
5. Layer cheese, apples and bacon on one slice of bread. Top with a little bit more cheese and the second slice of bread.
6. Cook the sandwich in a skillet on medium heat, flipping once, until cheese in melted and both sides of the bread are uniformly brown.

TO MAKE THE CAPRESE GRILLED CHEESE:

1. Brush both sides of the bread with olive oil.
2. Slice the tomatoes to your desired thickness.
3. Layer cheese, tomatoes and fresh basil on one slice of bread. Season with salt and pepper to taste. Top with the second slice of bread.
4. Cook the sandwich in a skillet on medium heat, flipping once, until cheese is melted and both sides of the bread are uniformly brown.

TO MAKE THE HAWAIIAN GRILLED CHEESE:

1. Heat oven to 350 F.
2. Slice the pineapple into thin sections, place on a baking sheet and bake for 10 minutes, until softened.
3. Butter both sides of the bread.
4. Layer slices of Swiss cheese, ham and pineapple on one slice of bread. Top with the second slice of bread.
5. Cook the sandwich in a skillet on medium heat, flipping once, until cheese is melted and both sides of he bread are uniformly brown.

TO MAKE THE CHILI PEPPER, AVOCADO & RASPBERRY GRILLED CHEESE:

1. Shred or slice the cheese, if necessary.
2. Butter both sides of the bread.
3. Peel and cut the avocado into thin slices.
4. On one slice of bread, spread a thin layer of raspberry jam.
5. Layer cheese and avocado on top of the jam. Top with the second slice of bread.
6. Cook the sandwich in a skillet on medium heat, flipping once, until cheese is melted and both sides of the bread are uniformly brown.