Grilled cheese sandwiches are a favorite lunchtime meal for myself and many others.  And while it doesn’t sound elegant at first, thinking outside the breadbox can help make the meal a unique dining experience.

Why not spice up your everyday sandwich with some seldom used grilled cheese ingredients?  Here are four variations we’ve tried that have been especially delicious:

• Three Cheese Sandwich: 2 slices each of Muenster, Swiss and Cheddar with dijon mustard on sourdough bread.
• Portobello & Fontina: Season portobello mushrooms as desired and broil.  Spread sun-dried tomato pesto evenly on crusty Italian bread. Layer with mushrooms, cheese and basil.  Grill over medium heat in skillet.
• Spanakopita: Saute chopped onions and fresh garlic.  Add chopped spinach and cook until dry.  Stir in feta cheese, oregano and a pinch of nutmeg.  Spread evenly over croissant, top with monterey jack cheese and cook in skillet over low heat.
• Pictured: from the St. Petersburg Times, a panini with portobello, red peppers, yellow peppers, zuchini and goat cheese.