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Place the two slices of bread (open faced) on a
cutting board. Top the bottom slice of bread with
shredded cheddar and dot generously with chili
crisp, or to taste.
Melt half a tablespoon of butter in a non-stick
pan on medium low heat. Carefully add the cheese
topped bread and top with the other slice of
bread.
Cook slowly on medium-low heat until golden brown
and toasty. If your cheese isn’t melting as fast
as you like, use a lid to cover your sandwich but
keep an eye on the bottom, checking every so often
so that the bottom doesn’t burn.
When it’s golden and toasty, carefully flip your
sandwich and continue grilling. The second-side
grills a bit faster, so turn the heat down to low
and keep a close eye on it. When perfect, remove
from the pan, slice (or not) and enjoy hot!
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