📖 Instructions

1. First, gather your supplies. It's always frustrating when you're halfway through a recipe and realize you're missing something, right? So, make sure you have everything laid out and ready to go.
2. Next, lightly butter one side of each slice of bread. I prefer using unsalted butter, but salted works too – it's really about personal taste. Just a thin layer is all you need; you don't want the sandwich to be greasy.
3. Place one slice of bread, butter-side down, in a non-stick skillet over medium-low heat. The lower heat is key here! You want the cheese to melt completely before the bread gets too dark. Trust me on this, I've burned many grilled cheeses learning this lesson.
4. Now, layer the alder-smoked Fontina cheese on top of the bread. Don't be shy, use a generous amount. After all, we're here for the cheese, right? Aim for about 2-3 ounces, depending on the size of your bread.
5. Place the second slice of bread on top of the cheese, butter-side up. Make sure it's aligned nicely; presentation matters, even for grilled cheese!
6. Here's where patience comes in. Cook for about 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Keep a close eye on it, as cooking times can vary depending on your stove.
7. If the bread is browning too quickly but the cheese isn't fully melted, reduce the heat to low and cover the skillet with a lid. The trapped heat will help melt the cheese without burning the bread.
8. Once the cheese is melted and the bread is golden brown, remove the grilled cheese from the skillet and place it on a cutting board. Let it cool for a minute or two; molten cheese is no joke!
9. Finally, slice the grilled cheese in half and serve immediately. The anticipation is part of the fun, isn't it?
10. Serve it with a side of tomato soup, pickles, or even a simple green salad. The acidity will cut through the richness of the cheese and balance out the meal.