Iron Chef

Long ago and far away, my one room apartment came with only a hot plate. It was common knowledge that to make toast, you simply had to twist up a coat hanger so bread could rest over the red hot plate at just the right height.

I wish I had known about the iron's talent in the kitchen in those lean days.  

Spied in a French Canadian film titled Crazy a few years ago, the mother in the movie regularly makes her son toast on the kitchen counter using her iron. Perfect every time.

Subsequently, I've heard dorm room tales of making grilled cheese sandwiches with the aid of tin foil and hot iron. Always on the cotton setting.

Line 'em up. One with butter on the outside, the other without. Orange cheddar seems to fit, although you could take this to gourmet heights. I used a sourdough bread today but any bread should stand up to the hot iron, even something multi-grain.
Press both sides, varying in time, from 3 to 4 minutes. Take a peek if you like.
It works.