I think the cheese added a bit too much moisture and it didn’t rise completely, and also the paper kind of mushed the sides so it isn’t round, but other than shape it came out perfect. Super soft, knife glides through like butter. We only had medium cheddar on hand so it has a bit of bite, but that makes it perfect for brekkie sandwiches.
How’s the toasting look? Does the cheese form a nice crust?
Sort of? I yoinked it before it could start to burn because we don’t like it too crusty.