Classy Grilled Cheese

In theory, grilled cheese sounds pretty great: it's melted cheese on bread, what could be simpler and more delicious? In practice, sadly, what you often wind up with is American "cheese" (or that abomination of my youth, Velveeta) on white toast coated with margarine. It doesn't have to be that way, people! Swap in better ingredients and you've got yourself a grown-up, almost *gourmet* snack. You can even add sliced tomatoes or herbs like oregano if you want. Classy!

Re: cheese. The tomato basil cheddar is the star of the show, but cheddar doesn't melt super well. So, for structural reasons I also include a softer mild cheese: it helps the sandwich hold together better when you flip it, and improves the mouthfeel, I think.

Ingredients
2 slices firm, hearty whole wheat bread
tomato, basil, & garlic cheddar
Havarti (or other mild cheese that melts well, such as Monterey Jack or Colby)
olive oil (I used the lighter kind meant for sauteeing, though you could also try extra virgin for stronger flavor)

To make
1. Heat a frying pan over medium high heat.
2. Build sandwich. Add cheese in 3 layers, with the cheddar inside of two thin layers of the Havarti or other cheese.
3. Drizzle olive oil on the outer side of each slice of bread, then use knife or fingers to distribute over surface.
4. Place sandwich on hot pan and cook for a couple minutes, pressing down on it once or twice with a metal spatula. Turn sandwich over, continue to cook until cheese is nice and melty.