Grilled cheese sandwich

Knead a stick of softened butter with a fork for about 30 seconds until pliable.

Work in 75 g of mayo with the fork until the two fats are one.

Spread about 15 g of mayo butter over two slices of Texas toast with the back of a spoon, into every corner.

Layer American cheese, five to six thin slices of shaved Gruyere, a thin slice of aged provolone and a second slice of American cheese.

Heat a 12 inch nonstick pan over medium low; the pan is right at about 300 to 315F, when butter sizzles within two seconds.

Lower in the bottom half of the sandwich with the cheese, press firmly with a silicone spatula for even contact.

Fry about three minutes, rotating 90 degrees every 30 seconds, then lay the buttered tops on.

Flip, press 30 seconds per sandwich, and fry the second side about two and a half minutes, rotating every 30 seconds.

Optional: bake the pan in a 300F oven five minutes to melt the cheese through and crisp the edges further.