Smashed brioche grilled cheese

Cut a brioche bun in half; put one slice of cheddar and one slice of Swiss inside.

Preheat a nonstick skillet on medium or a little below medium.

Wrap a brick in foil to use as a weight. Melt a little butter in the pan; clarifying is unnecessary on a home stove.

When the butter is fizzy, lay in the sandwich, set the brick on top and press it down hard.

Cook the first side about 5 minutes (likely too long), flip, cover with the brick again and cook 3 minutes more.

Cut after cooking; cheese that runs out fries into crisp bits at the edge.

Variation: dab balsamic vinegar on both cut sides of the bun, layer Swiss, a few spinach leaves and cheddar; cook 3 minutes on the first side and 2 on the second in the hotter pan.

Variation: spread mustard on the top bun, dill pickle slices on the bottom, two slices of Swiss and two slices of Serrano ham; cook 4 minutes on the first side and 2 on the second.

Variation: beat one egg with a little pepper and a pinch of salt; cook in butter, stirring until an even curd forms, tipping the pan to fill gaps, shaping a half moon, then fold to a quarter omelet while still runny inside.

Variation: butter the pan, lay on the bottom bun with grated cheddar, the omelet, more cheese and the top bun; lay the brick on gently without pressing so the egg stays in; 3 minutes on side A, 2 on side B.