Snail Mail: 3245 Basie Road, Richmond, VA 23228
2 slices of fresh bread
1 tablespoon melted butter
3 ounces of good quality sharp cheddar sliced thin or shredded
4 thin slices cooked ham (about 1/8 pound)
2 pinches of fresh ground black pepper
1) Setup the grill for direct cooking, but keep the temp medium on a gas grill or spread the coals out in one layer so they are not touching on a charcoal grill. You can use a griddle if you wish. In this case, crank it to high.
2) Distribute the cheese evenly on one slice and lay the ham on top. Don't let things hang over the crust or they cheese will drip off and the ham will burn. Lay the other slice of bread on top and paint a thin layer of melted butter on it with a basting brush all the way to the edges. Make sure the edges are buttered so they don't burn.
4) Clean the hot grill grates on your grill well. Get all the carbon off the surface. Use a good stiff brush, pomace stone, or a scraper. If you haven't got any of these, wad up some aluminum foil and scrub the grates. Put the sandwich on the grill, buttered side down. Press it down lightly, butter the top side, and close the lid, but don't go far. In about two minutes peak at the bottom. Get the bread golden brown or as dark as you like it, but don't burn it. Flip and repeat. If the edges char a bit, scrape off the char with a light touch on a serrated steak knife. As an alternative, put the sandwich in a pie iron and put it over the hot part of the grill.
5) Slice in half so the gooey insides show, and serve.
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