The classic lunch menu. Grilled cheese is pretty easy to get wrong, the cheese needs to be hot enough to ooze and that takes enough time that it’s easy to burn the bread. There are a few ways around this – low and slow in a covered skillet or you can use a the shortcut a microwave offers. A minute or two total in short sessions will preheat the cheese enough to let you use a bit higher flame in the skillet for a faster browning. I used both methods today for this sandwich because the bread started frozen and the slice of ham introduced another delay. Olive oil was the lube of choice today, a mix of olive oil and butter works great. Nothing wrong with using straight butter.