Lay out 4 slices of bread on a clean surface. If using tomato or ham, place 2 slices of cheese on two of the bread slices and top each with 2 tomato slices or 2 slices of ham (keep toppings evenly distributed). Season tomato with a light pinch of salt and a tiny pinch of black pepper (split between the two sandwiches). Place the remaining cheese slice on top of each, then cover with the remaining bread slices to form two sandwiches, bread side up.

2. Butter the bread

Spread about 1 tablespoon of the softened butter evenly over the outer face of each top and bottom slice of each sandwich (about 1 tbs butter per sandwich total, divided between the two outer surfaces). Ensure full coverage to promote even browning.

3. Heat the pan

Place a nonstick skillet or griddle over medium-low heat and let it warm for 1–2 minutes. Medium-low heat melts cheese gently without burning the bread; the pan should be warm but not smoking.

4. Grill the sandwiches

Place the sandwiches in the skillet, buttered side down. Cook for about 3–4 minutes, pressing gently with a spatula to promote even contact. When the bottom is golden brown, flip the sandwiches carefully and cook the other side for another 2–3 minutes, pressing occasionally. If after flipping the cheese is not fully melted, lower the heat to low and cover the skillet with a lid for 1–2 minutes to trap heat and finish melting the cheese.

5. Rest and serve

Remove sandwiches to a cutting board. Let sit 1 minute, then cut each sandwich diagonally (or into sticks for kids) and serve warm. Serve plain or with a small side of ketchup, apple slices, or carrot sticks if desired.

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