Instructions

• Lay out the 2 slices of bread. Using all 2 tablespoons of room-temperature butter, spread a thin, even layer on one side of each slice so the buttered sides will be the outside of the sandwich.
• Turn both slices butter-side-down so the unbuttered sides are facing up.
• Take the full 3 ounces of cheddar and arrange it in a single, even layer on one unbuttered slice of bread. If needed, slice the cheese about 1/8–1/4 inch thick so it covers the bread edge to edge; overlap slices slightly to cover the whole piece.
• Place the second slice of bread on top, buttered side up, making a sandwich.
• Preheat a roomy sauté pan over medium-low heat or set an electric griddle to about 275°F. Let the cooking surface preheat for 1–2 minutes until hot but not smoking.
• Place the sandwich in the pan or on the griddle. Cook undisturbed for about 4–6 minutes, until the bottom is golden brown. Check occasionally to ensure it is browning and not burning.
• Carefully flip the sandwich with a spatula. Cook the second side for another 4–6 minutes, until it is also golden brown and the cheese is melted. Avoid pressing down on the sandwich unless you prefer a flatter, crisper result.
• If after flipping the cheese is not fully melted but the bread is browned, lower the heat to low and cook another 1–3 minutes per side as needed, or cover the pan briefly to help the cheese melt without burning the bread.
• Remove the sandwich from the heat. Let it rest about 30 seconds, then cut in half if you like and serve.