As someone who is the only person in the store that cleans the ovens: BUTTER SIDE UP

As someone who has sustained severe burns from the grease in the ovens: BUTTER SIDE UP

As someone who regularly eats and enjoys the grilled cheese at work: BUTTER SIDE UP

But those are just my recommendations

recipe card says down but safety is up

Both directions give it a pleasant crusty outside. But it's safer to have butter up so it melts into the bread rather than creating a pool of molten butter to spread on your tray, splatter around, or maybe fall onto your hand as you pull it out.

My recollection is that we didn't get clear directions about it this time (this is not the first iteration of grilled cheeses we've had). So there's plenty of disagreement.

i have honestly never thought about this or been told otherwise but i do it butter side up

Frozen store or fresh? I’m from a frozen store and it says it right on the package

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Butter down left a yucky puddle of butter on the warming paper and a dry top. Butter up yields a nice crunchy golden top. Who wouldn’t want the butter to melt into their bread and make it crunchy instead of creating a puddle?

it's butter side down because if you do it butter side up then that side gets kinda soggy instead of crispy. but we initially did it butter side up because we didn't know it was supposed to be down and it was safer tbh