become rounded and the whole slice may take on a slightly molten look. Very quickly, the cheese will completely melt. You know it has completely melted when the cheese looks that it has sunk into the bread. The edges are much fuzzier. Quickly move to stage 5 at this point. If you continue to wait, the cheese will start to expand until it balloons out. Now, it is too late. The cheese has already dried up. The cheese will start burning soon and the sandwich will taste like salted chalk. And it will be all your fault. 5. Closing the sandwich 5.1 Take the other slice of bread and place it buttered side down onto the cheese. 6. Finishing 6.1 At this point the sandwich may be at varying degrees of crispiness, depending on how punctual you have been at moving to each subsequent stage. Because you have not spread anything on the outer surfaces of the sandwich, the bread is liable to brown very quickly. Keep the sandwich in the toaster oven until it has reached the level of brown-ness that you desire. I have found that a light-medium brown works best for me. When done, take out and serve. You have a sandwich which is crispy on the outside and juicy and cheesy on the inside. Basic principles Our aim is to obtain a cheese sandwich which is juicy inside and crispy outside. We don't want something too soggy or too dry. That is why it is essential