I hv a LeC with the ridges and it is nice but it seems most of the time I forget I have one and use a reg skillet with a press or a can of soup on top of sandwich.

There are tools for grilling sandwiches, sort of a clam shell with handles.

Jim Mat is right, but the advantage of a pan and press is you're not limited by the size of your bread. I have a small Le Creuset grill plate which I like because it has smaller ridges, but I don't know if it's available anymore. The grill pan would work fine. The press has the larger ridges and I used it a lot in my old kitchen, and haven't seen it since the remodel! It worked really well on the gas. Heat each piece up on a separate burner, and when they're both good and toasty, put the sandwich between. Have the patience to reheat the press (and grill/pan) for a second sandwich. I don't know how well it would work on electric or induction. Probably fine. You could also heat the pieces in the oven.

All of the brands you mentioned are good to top quality and I don't think there would be much difference if they're all enamelled. Is the All Clad? I wouldn't go with a non-stick, but perhaps those are better now than they used to be, and I don't think bare steel would be great. If the Lodge is bare iron, you'll have to season it well, of course. The black enamel of the Le Creuset doesn't require any treatment. I imagine Staub is also enamelled.

Hint: Cleaning them used to make me nuts. I finally found the best way was with an old fashioned nylon bristle dish brush. Now it's easy!

I have a Benjamin & Medwin square grill pan with small ridges, and it is not very heavy (or collectable, I think), but it works great and is inexpensive. If nothing else, you can find it on eBay for cheap. I also have a large grill pan with large ridges that are wider apart, but I would not use that for a sandwich, except as a top for the B&M pan. I tend to make quesadillas rather than grilled sandwiches, however, and I use my 10" All Clad pan for those. The Lodge grill pan is heavy enough for a top that it does not need additional weight.

I have LeCreuset and granddaughters have Staub.

I would invest in the Staub. Beautifully made and a lifetime purchase. Avoid anything made in China. Or anything made with a Mario, Emeril, or any chef name. (i bought a roaster and a panini grill pan for my vacation home)...both are a mess. One is chipping and the others lid does not fit properly. Both have been discontinued.

SurLaT has a sale going on for Staub. Their round one is 99. No weighted lid though. And an offer for a free extra knob. I kinda like the rooster. : ) Staub

I'm back to using my vintage Griswold cast iron and using my water kettle as a weight. The two burner reversible griddle if i want grill marks.

Can't wait for a summer garden tomato, pesto, and mozzarella ...avocado

A good tip is to heat the pan and lid on very low heat, low and slow, while prepping your ingredients. Too hot and you'll get a burn before the cheese melts.