Nationally known chefs share their ideas on how to make the already almost-perfect grilled cheese sandwich better.

Say cheese! And celebrate National Grilled Cheese Month with these unique takes on the classic grilled cheese sandwich by nationally known chefs, including Lee Richardson, executive chef of the Capital Hotel, Markham and Louisiana streets, Little Rock.

What are your favorite versions? Share by leaving a Comment below. 

Here's Chef Richardson's favorite way to enjoy everybody's childhood favorite: Pimento Grilled Cheese, with sharp Cheddar infused pimento cheese on housemade white bread, grilled and flattened.

Another grilled pimento cheese version from David Guas of Bayou Bakery Coffee Bar & Eatery in Arlingon, Va.: Hot and Cold, with thick buttery Texas toast, slightly warm and golden outside, with a chilled pimento cheese center.

More ideas:

Croque Monsieur: Virginia ham and gruyere sandwich drizzled with Mornay Sauce inside and out for a rich and creamy flavor by Chris Jakibiec of The Jefferson, Washington D.C.

Croque Madame: Black Forest ham and gruyere cheese rendered between sourdough bread and topped off with a fried egg by Silvan Kramer of Cafe Dupont at Dupont Circle Hotel, Washington D.C.

Croque Monsieur II: Rosemary ham and gruyere cheese nestled in freshly baked brioche, served with Frites. Add a fresh farm egg for a Croque Madame, by Robert Wiedmaier, Brasserie Beck, Washington D.C.

Crawfish Grilled Cheese: Louisiana crawfish tails, Vermont white Cheddar and smoked gouda on sliced multi-grain accompanied by a cup of earthy tomato soup by Steven Marselle, Ralph Brennan's Heritage Grill, Metairie, La.

Classic Grilled Cheese: American, Cheddar, or gruyere cheese melted thoroughly on Pain de Mie by Tucker Yoder of The Clifton Inn, Charlottesville, Va.