- Preheat a griddle pan or large heavy frying pan. Spread some butter on one side of each bread slice. Griddle for a couple of minutes, buttered side down, until bread is lightly toasted.
- Remove the bread from the pan. Butter the other side all the way to the edges.
- Turn the bread over to the toasted side and spread with a little cranberry sauce or relish. Add with the cheese slices and then top with the other slice, griddled side in.
- Return the sandwich to the pan and fry for 2-3 minutes on each side, pressing down with a spatula. The sandwich is ready when the cheese is nicely melty and the bread golden and crisp. Slice in half and enjoy!
* Try using jam, caramelised onion chutney or quince paste instead of the cranberry.
* Comté cheese is aged – younger cheese (matured for about a year) is better for melting. Reserve the aged Comté for your cheese board.