- 1/2 stick butter, softened
- 4 English muffins, split
- 1/2 pound brick extra-sharp white Cheddar, sliced (recommended: Cabot)
Heat a griddle over medium-low heat.
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.
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.