How can you have "grilled cheese" when you don't have access to a grill, or fry pan or griddle, or another hot flat surface?

Well, you can blast it with a heat gun!

The results are quite fast; speed vs charcoal being the tradeoff. The more patient the cook the better the results!

I have to say the results are pretty good - especially compared to no grilled cheese at all!

Supplies

1500W Heat Gun

Bread

Butter

Cheese, or in my case, "American Pasteurized Prepared Cheese Product" (It's almost cheese)

knife

plate

Step 1: Strategically Place Your Cheese (Product)

Place your real cheese, or "Cheese Product".

Locate your cheese slices to get good coverage but do not allow too much to hang over the edge -

Only enough to tantalizingly declare, "I'm a gooey toasted cheese sandwich!"

Step 2: Melt Cheese

This step can be done before toasting the bread, or after the bread has been toasted.

I recommend melting cheese before toasting the bread.

Since the cheese is finicky and can easily get too hot, I used the low setting on the heat gun and kept the gun moving.

Occasionally bubbles would erupt in the cheese signaling to 'back off' or disaster was imminent.

Thoroughly melt and use the gooey cheese to cement your two slices of bread into a luscious laminate!

Note: The specks on the cheese are bread crumbs. I assembled the sandwich with unmelted cheese and then came to my wits and realized I needed to melt cheese BEFORE toasting bread. I removed the bread. Crumbs were left on the cheese. Nothing sinister here.

Step 3: Butter Your Bread

Now is the time to lightly butter your bread in anticipation of toasting!

Just a light coat. The butter can also get too hot and we only want enough to give yummy butter flavor and aid in the toasting!

Step 4: TOAST! - Blast It With 1500W of Searing HEAT!

We want results NOW so don't hold back. Give it all 1500 WATTS (Up to 1100 Degrees Fahrenheit).

Keep the gun moving constantly... pausing can cause charring. You will see the butter bubbling and then the bread will quickly go to browning and then quickly go to charring.

Keep the gun moving and a watchful eye to avoid the tragedy of 'burnt offerings'.