A sharp knife
A butter knife
A chopping board
A non stick frying pan or skillet
Two slices of bread per sandwich
Two to three slices of mature cheddar per sandwich
Room temperature butter/ spreadable butter/ spread e.g. Clover
Slice the bread if using uncut. Slice two-three slices of cheese per sandwich. Preheat the pan/skillet on a medium heat. Butter the bread and place the cheese inside, as with an ordinary sandwich. Next, butter the outside of one side and place the sandwich in the pan butter side down. Carefully butter the other side of the sandwich as it lies face up in the pan. When the sandwich starts to sizzle (3-5 minutes cooking per side is a guide) flip it over and cook it on the other side. When the bread looks golden and slightly blackened, the cheese should be caramelized inside and the sandwich is ready to serve!
Other filing ideas:
Mozzarella and tomato
Tuna with grated cheese
Chorizo and cheese
....the possibilities are many and varied, but cooking times can vary depending on the sandwich filling, so keep an eye on the pan as it cooks to avoid disaster!
Preheat a non stick frying pan on a medium heat. Make a cheese sandwich as you usually would, but butter one side of the outside too.
Transfer to the pan, buttered side downCarefully butter the top facing side too
When the sandwich starts to sizzle, flip it using a spatula. The cooked side should look golden and crispy. You can cover the sandwich with a pan lid to speed up the cooking process.