What makes a grilled cheese sandwich 'Canadian', for me, is two things:
1. The sandwich must be closed during the grilling process. Over here a grilled cheese is often open, with the cheese melted onto the bread from a heat coming from above. In the Canadian grilled cheese, the cheese melts between the bread as it toasts. Usually the bread is compressed during the toasting process, to accelerate the melting process.2. The outsides of the bread is buttered, which makes it a little crispy and a lot tasty.
The only way to do this without a grilling machine is in a frying pan or skillet, pressing down with a spatula. It's pretty calorie intensive, so this is really a very occasional treat, but man is it delicious!
ingredients:
2 pieces bread, about 1/2 thick or more
strong cheddar, enough to cover one of those pieces, sliced
method:
Make sure your ingredients are prepped before you begin, as this is pretty quick once you get rolling.
In a wide-ish skillet, melt the butter at medium heat. Tip to spread it around, the way you would when making pancakes. Lay both pieces of bread down. You don't want them burning or sticking, so keep them moving by gently shaking the pan.
Once they have absorbed a bit of the butter (1 minute), turn down the heat and on one of the pieces arrange the cheese. Make sure it does not hang over the side! Overlapping is fine. Place the second piece, toasted-side up, over the cheese. Take care not to jar any of the cheese.
Let sit for about 1 minute, to begin the melting process. Then, take your spatula and press firmly. If the corners of the crust are resistant, concentrate on them before flipping. After about 15 seconds, flip and press again. Continue pressing and flipping until the cheese is melted (under 2 minutes total) then remove from the pan. There might be some overspill, so take care not to leave a stringy cheesy melted trail, which is a pain to clean up.
Best served with home-made tomato soup or chocolate milk.




