yield: 1 sandwich
prep time: 5 minutes
cook time: 15 minutes
total time: 20 minutes


2 thick slices of crusty artisan bread
85 grams black forest deli meat, shaved
4 sharp / old brick style cheddar slices, broken into smaller pieces
1 tablespoon butter


Begin by preparing your fry pan on the counter. 1/2 teaspoon butter on one side of the bread Place the bread in the fry pan, butter side down.

Place half of the broken up pieces of cheese on top of the bread, trying to cover all of the available spaces.

Take the meat and loosely twist each piece so that it folds into a small mound. Repeat with the remaining pieces, stacking them next to each other to cover the top of the cheese.

Take the remaining cheese pieces and place them on top of the meat. v Butter the top piece of bread with another 1/2 tbsp of butter and place it on top of the cheese, butter side out.

Place the fry pan over medium/low heat on the stove.

Grill the bread slowly because if you brown it too quickly, the cheese will not melt. Keep an eye on the bottom piece and carefully flip the sandwich to the other side when it’s nicely toasted.

Using a lid on the fry pan allows the cheese to melt slightly faster.

Remove the sandwich to a plate when the other side is nicely grilled to golden brown. Allow it to rest for a few minutes because the cheese will be HOT!! After the wait time is up, cut in half and enjoy!