2 slices of bread, no thicker than 1/2-inch per slice (avoid types of bread with large air holes)
1 to 2 oz. grated or sliced cheese (1 or 2 slices), American or cheddar being the traditional
2 tsp. Dijon mustard
2 tbsp. butter (two pats)
1/2 tsp. cracked black pepper
1 tsp. dill pickle juice (optional) or 1/2 tsp. hot sauce (optional)

Drizzle one slice of bread with the dill pickle juice, or hot sauce, optional. On the other slice of bread, evenly apply the Dijon mustard and pepper to taste.

Melt one pat (one tablespoon) of butter in a small frying pan on medium-low heat. Lay the slice of bread that has the mustard on it in the frying pan, mustard side up, and then put all of the cheese on that slice. Place the second slice on the cheese, (pickle juice/hot sauce side down, if used).

Fry over medium low heat for several minutes depending on the strength of your burner, until cheese is melted and bread is golden brown. Take the sandwich out of the frying pan with spatula and set it aside momentarily while another pat of butter melts (quickly) in the heated pan. Once the butter has melted, place the sandwich back into the frying pan, un-grilled side down and cook for several minutes until both sides of the sandwich are golden brown.

Allow to cool on an elevated wire rack, to preserve the texture of the sandwich, and then enjoy.

Serving suggestion: Slice sandwich diagonally, serve with whole dill pickle, or potato chips.

Submitted by: Maverick