Ingredients

• 1/2 stick butter, softened
• 4 English muffins, split
• 1/2 pound brick extra-sharp white Cheddar, sliced (recommended: Cabot)

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Instructions

1. Heat a griddle over medium-low heat.
2. Spread the butter on the outsides of the split muffins. Divide the cheese among the 4 muffin bottoms. Cover with the muffin tops, buttered sides out.
3. Griddle the muffins until deeply golden and the cheese glues the top and the bottom together, about 3 to 4 minutes on each side. Transfer to serving plates and serve hot.