I agree with DR John G.'s grilled cheeses, except that I don't hate American cheese. But I no longer make a grilled cheese with just that. Too cloying. My grilled cheese ingredients are Swiss, cheddar, and I include one slice of American for its melty factor.
My white bread of choice these days is Pepperidge Farm's "sourdough", which I don't buy for any perceived similarity to real sourdough, but because it's a national brand white bread that stands up nicely to sandwich making of many kinds, including grilling, and has the firm/squish factor I love in a decent white bread.