Classic grilled cheese sandwich

Soften the butter at room temperature, or microwave cold butter at low power 10 or 20 seconds, flip, and give it another quick hit; not melted, just spreadable.

Butter one side of each slice of bread generously.

Heat a pan, non-stick preferred, over medium heat; put the first slice in butter side down.

Lay on two slices of American cheese and a little dusting of garlic powder; top with the second slice butter side up.

Cover with a lid or foil, not airtight, so steam melts the cheese; check often since the sugary bread burns fast.

Flip when dark and crispy, cover again until side two is brown, then give a few final flips uncovered to get both sides hot and crispy.

Variation: slather mayonnaise instead of butter; do not cook it as brown as the butter version.

Cut into triangles.

Variation: rye bread with a slice of sharp cheddar and a slice of Swiss and garlic powder; for real cheese, add a little water to the pan halfway through and seal with a tight lid so steam makes the cheese stretchy.