Terribly unappetizing, I know! (I did attempt a photo of a more successful sandwich, but it was too washed out to use.)
Q: Who can ruin a cheese sandwich in 5 seconds flat?
The making of these sandwiches didn't go very smoothly, as you will have guessed already. I decided to skip the butter clarification as well, but I really regretted not having at least melted it--so after the first disastrous sandwich, that's what I did.
Secondly, I forgot the 'kill the heat' part of the instructions. Oops. The pan was so hot that not only the bread scorched but the pan as well (and I'm not sure it will ever recover).
However, after a few minutes and feeling calmer, I tried again. It turned out that the cheese inside the burnt sandwich wasn't even melted much, so I peeled the ruined bread away and re-used the rest of the sandwich (which made me feel better).
In an effort to keep a long story from getting too much longer, I'll just say that the rest of the sandwiches were edible--tasty, even (if amazingly ugly)--and while I may not really know what to do next time, I definitely know several things NOT to do. My most successful sandwich was squashed with heavy pan and then flipped (per Catherine's method). The traditional method of no squashing over regular heat didn't melt all the cheese. And may I say that 3 oz. is a LOT of cheese for one sandwich? While I enjoyed the flavors of the two cheeses (smoked Gouda and Gruyere) immensely, I paid for it with a stomach-ache later.
Still, the taste of these is hard to resist, so I'll probably have to try again sometime.