RECIPE: Best Grilled Cheese Sandwich EVER!

This is my husband's recipe.  The first time I had it, I dubbed it the best grilled cheese I've ever eaten, and it still is.  Why?  The outside is lightly browned and crisp, the bread has not been smashed, and the cheese is oozy.  And, it's super easy!  The hardest part (for me) is cutting even slices of bread..

We use a small convection toaster oven but you can use a regular oven if you don't have a small one.

The BEST Grilled Cheese Sandwich EVER!

Serves 1

For each sandwich:
2 pieces challah or rich sandwich bread cut 3/8" thick
Cheddar or Gruyere cheese, cut 1/8" - 1/4" thick, to cover the entire slice of bread*
1 hot pepper** sliced paper thin
2 T. ghee, melted.

Preheat a convection oven to 350.

Line a shallow baking pan with a Silpat mat (this prevents the cheese from sticking).
Brush 1 T. ghee on one slice of bread and put it on the Silpat mat ghee side down.
Place the cheese on the bread, covering the entire slice all the way to the edges
Place the hot pepper on the cheese, as much as you can tolerate!
Top with the second slice of cheese and brush the top with the remaining ghee.

Put the pan in the hot oven for 6-7 minutes until both sides are brown.  If one side is browning faster than the other, CAREFULLY flip the sandwich.  We don't normally have to flip them.

Cut in half with a serrated knife and serve!

* When we use Organic Valley Cheddar I can get 2.5 sandwiches out of one 'block'.
** You can use ham, bacon, tuna, tomatoes, or anything else you like in addition to, or instead of, the peppers.  Cut them into small pieces to facilitate eating.