tons of cheesegrated. Try cheddar, mozza, gouda, or brie.
Butter one side of each slice of bread.
Use the large holes on your box grater to grate a ton of cheese.
Cover one of the non-buttered sides of bread with your mound of cheese and top with the other slice (butter side out)
Pre-heat your pan for a couple of minutes on medium-low and then place your sandwich in the centre of your pan.
Cover your pan.
About two minutes later check to see if the bread on the bottom is golden brown. When it is, flip your sandwich and press down with a spatula. Fry for another minute or two (until the bottom is golden brown.
Make sure your butter is room temperature. This is essential.
Be sure to spread the butter right up to the edges of the bread to ensure even cooking and consistent flavour.