Grilled cheese deluxe

Toast slices of white bread one at a time in a plain ungreased nonstick skillet to compare butter, butter with mustard, mayonnaise and light olive oil.

Hydrate one tablespoon of gelatin in one tablespoon of water.

Grate together four ounces sharp cheddar, three ounces Gruyere, three ounces young Gouda and two ounces Parmesan, twelve ounces in total, and set aside.

Bring half a cup of evaporated milk to a boil, kill the heat and whisk in the hydrated gelatin until fully melted.

Return the pan to low heat, add the cheese and work it with an immersion blender until smooth and homogenous.

Press the mixture into a plastic wrap lined ramekin and mould it into a cylinder, or spread it thin on a plastic wrap lined baking sheet.

Chill four hours until solid, unwrap and slice into cheese slices.

For the bread, combine 400 ml water, one packet instant yeast, 650 g all purpose flour, 50 g sugar, 5 g salt and 45 g unsalted butter in a stand mixer bowl.

Knead five to seven minutes, rise 45 minutes in a covered oiled bowl, punch down and place in a loaf pan tented with plastic wrap.

Rise 45 more minutes or until doubled, brush with melted butter and bake at 400F for 25 to 35 minutes until deeply golden brown.

Turn out onto a cooling rack, check the internal temperature reads about 200F, and rest one and a half hours until completely cool.

Trim the loaf, build the sandwich with the cheese slices, grill in butter and top with olives.