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These are best served hot out of the pan, though they can be held, unsliced, for about 20 minutes in a warm oven. Serves 2
3 ounces cheese (preferably mild cheddar) or combination of cheeses, grated on large holes of box grater (about 1 cup, lightly packed)
4 slices (1/2-inch-thick) firm white sandwich bread
2 tablespoons butter (preferably salted), melted
1. Heat a heavy 12-inch skillet over low to medium-low heat. Meanwhile, sprinkle a portion of cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set.
2. Brush sandwich tops completely with half the melted butter; place each sandwich, buttered side down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to re-heat and crisp, about 15 seconds.
These are fabulous as is, but you can also add a few very thin slices of ham, proscuitto, turkey breast or tomato between the two layers of cheese BEFORE cooking.