Grilled cheese deluxe

Butter the outside of the bread and toast the sandwich one at a time in a plain ungreased nonstick skillet, aiming for a deep brown rich savoury crust that does not steal the spotlight from the cheese.

Hydrate one tablespoon of gelatin in one tablespoon of water. Grate the four cheeses together, 12 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 in.

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

Spread it onto a plastic wrap lined baking sheet as thin as possible, or press it into a plastic wrap lined ramekin as a cylinder.

Leave four hours until solidified, then unwrap and slice into processed cheese slices.

Finish with olives on top.