Grilled cheese
Sandwich bread, orange cheddar and soft butter. The heat stays at medium-low with a lid on the first side, so the cheese slumps while the crust is still only golden. The same orange cheddar is what makes the mac and cheese yellow-orange.
Mise en place — set out in the order it goes in
Breadbuttered on one sideStep 2
Cheddarsliced or coarsely gratedStep 2
ButtersoftStep 1
Prep order — what happens when, and what overlaps
minutes
024681012
Butter the outsides 2 min
Slice or grate the cheddar 2 min
Close the sandwich 1 min
Grill, lid on, then flip 7 min
Rest and cut 1 min
BoardPan / stove
Step by step
Spread soft butter from edge to edge on one side of each slice. 1Butter the outsides
1 minFor this step
- Sandwich bread2 slices
- Butter, soft15 g
- Spread the soft butter from edge to edge on one side of each slice.
- That side faces the pan.
Should look like this 
Cheddar in one even layer on the dry side; close it so the butter is outside. 2Build it
1 minFor this step
- Orange cheddar70 g
- Salta pinch
- Lay the cheddar in one even layer on the dry side of a slice, and add the pinch of salt.
- Close the sandwich. Butter is on the outside.
Should look like this 
Cover the pan. Cook until the underside is deep golden and the cheese at the edge slumps. 
Lid off, flip once. 3Grill, then flip
medium-low6–7 min- Set a frying pan over medium-low heat and lay the sandwich in.
- Cover it. Cook about 3–4 minutes, until the underside is deep golden and the cheese at the edge has started to slump.
- Take the lid off, flip once, and cook the second side 2–3 minutes, uncovered, until it matches.
Should look like this 
Wait a minute, then cut it in half. 4Rest, then cut
1 min- Move it to a board and wait 1 minute, so the cheese sets just enough to cut.
- Halve it. The middle should be molten and yellow-orange, not a pale slice still holding its shape.
Should look like this