Bunk Sandwiches owner Tommy Habetz keeps his grilled cheese sandwich on the straight-and-narrow: The lightly grilled sandwich arrives on Portland French Bakery bread with Tillamook cheddar. The tomato soup, sprinkled with grated cheese, is more pizza sauce than tomato soup, but it’s a solid option for those who prefer their soup on the heartier side. The duo is available at all four Bunk locations.

This Craftsman-style home-turned-local-hangout serves a charmer of a grilled cheese sandwich made with mozzarella, Tillamook white, and extra-sharp cheddars, scattered with chives on Grand Central Bakery’s white bread. The cut sides of the sandwich are dipped in grated cheese and then “frico’d” to create gloriously crispy, slightly burnt edges. The tomato soup is smooth and sweet, generously covered in croutons and parsley oil. Perhaps this childhood favorite can, indeed, be improved upon.

Adam and Jackie Sappington opened Country Cat in 2009, immediately putting the Montavilla neighborhood on the map. Known for his in-house butchery and her pastry skills, ordering a grilled cheese combination at this restaurant may not be the first thing that comes to mind; still, the restaurant makes a knockout version using house-made potato bread and Tillamook cheddar cheese. The vegetarian tomato soup is smoky with a lush texture.

Bares Bones’ name says a lot. This no-nonsense restaurant creates its grilled cheese using two slices of American cheese and two slices of provolone; the color of this sandwich is bright orange and may be just the ticket for old-school diners. The tomato soup tastes a bit like chili due to a pinch of cumin and a hint of sweetness from small cubes of carrot.

The fanciest of the bunch, Raven and Rose still manages to fit the classic definition of this childhood pairing. A gooey mess of Raclette and robust cheddar covers slabs of rustic bread from Ken’s Artisan Bakery. In an unusual spin, the “traditional” tomato soup, thickened with rice flour, tastes just right with a creamy texture and a hint of sweet tomato. Served on a large plate, this soup-and-sandwich combo rests next to a seasonal field salad with greens from Stoneboat Farm — just because Raven and Rose is fancy like that.

Although the soups rotate, Savor Soup House always serves a tomato soup with fennel and orange, an ideal pairing for any number of grilled cheeses. Owner Colleen Schroht slices Grand Central bread and Tillamook cheese for her spin on the classic grilled cheese, but the original is just one of many grilled cheese options that Schroht has on her menu: Eaters can build their own grilled cheese with options like vegan cheese, turkey, vegan bacon, truffle oil, or house-made apple butter. Gluten-free eaters need not worry: Savor Soup House carries gluten-free bread from New Cascadia Traditional, as well.

Heather Dana and Chris Bozzo offer a multitude of grilled cheese sandwich choices at this Flipside food cart, from a mac’ n bacon version to a PB&J grilled cheese. The couple’s classic offering is served on Portland French’s rustic bread with a quadruple cheese mixture of cheddar, pepper jack, provolone, and havarti. Bozzo’s secret-recipe tomato soup is pureed with dairy and topped with cracked pepper, parmesan cheese, and slices of avocado.