1/2 stick butter, softened
4 English muffins, split
1/2 pound brick extra-sharp white cheddar cheese, sliced, such as Cabot brand
Heat a griddle over medium-low heat.
Spread the butter on the outsides of the split muffins. Divide the cheese among the four 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 3-4 minutes on each side. Transfer to serving plates and serve hot.