Frico grilled cheese (Deb Perelman's recipe)

Grate the cheddar; shredded cheese gives more even coverage on the bread.

Spread about a teaspoon of softened butter on the outside of the bread and fill with the shredded cheese.

Put about a tablespoon of cheese directly onto the hot pan and lay the sandwich, buttered side down, on top; spread the top side with butter.

Cook slowly, about 3 minutes per side, so the outside does not burn before the cheese melts.

Flip with a fish spatula, getting all of the cheese crust; put the remaining tablespoon of cheese down and return the sandwich to cook the second side.

Cut across the shortest dimension.