I too use Fontina, Gruyere, and a cheddar, plus either a Mahon or Big Ed (or whatever we have that I think will melt). Since we tend to use sprouted breads, that are frozen, I take the frozen piece of bread, and butter one side. Since the bread is still frozen, the butter spreads nice and evenly. Also, these cheeses tend to need longer to melt, so the bread doesn't need to be thawed or pre toasted. In a cast iron skillet, once the bread is nice and toasted on both sides of the sandwich, I turn the heat off, and re-cover the pan, so it has time to finish melting without burning the bread (but keeping a watchful eye, so I catch it before the cheese oozes out).

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