Chorizo grilled cheese

Grate a couple ounces of sharp cheddar rather than slicing it, so flavourings can be mixed in.

Grate frozen Spanish chorizo (a dry chorizo meant to be eaten raw) on a box grater.

Roughly chop a little cilantro and toss with the cheese and chorizo to make the filling.

Assemble on sourdough with a sheet of provolone over the centre as a protective layer, so the cheddar, which breaks as it cooks, does not soak into the open crumb.

Butter the griddle and cook the sandwich on relatively low heat, pressed lightly flat with a trowel, timed so the outside turns golden brown just as the inside melts.

Spread a little creamed honey on the bread.

Flip, add a little more butter on the other side and cook until done.

Cut and serve with hot sauce for dipping.