By Keiko Connor
— 2 slices Pepperidge Farm sandwich bread
— 3/4 cup Shelburne Farms cheddar, grated (more for extra gooey)
— unsalted butter
— pinch of salt
Heat up a well seasoned cast iron pan on low to medium heat for a few minutes. Drop in a nub of butter and melt in the pan; the butter should be bubbling gently but not browning. Place the bread down in the pan and press lightly to maximize contact with the pan.
Add the grated cheddar evenly over the bread and sandwich with another slice. Adjust the heat so that the sandwich cooks slow enough to develop an even golden crust, but not too slow that the bread dries out. Once the desired golden crust forms, gently flip the sandwich. The cheesy crust that forms is an added textural bonus. Add another nub of butter to the pan and cook the other side.