Fire up your oven to 425°F. Line a sheet pan with parchment paper because we’re classy and don’t want cleanup drama.

Slather 1/2 tablespoon of butter (or your spread of choice) on one side of each slice of bread. Be thorough—no dry corners allowed!

Place one slice of bread butter-side-down onto the parchment. Spread a layer of Sriracha on the naked side—don’t skimp if you like it spicy. Now, layer on the Havarti, sprinkle the grated Romano, and top it off with the cheddar.

Spread another coat of Sriracha on top of the cheddar (because why stop at one layer of fiery goodness?) and crown your creation with the second slice of bread, butter-side-up.

Pop the sandwiches into the oven on the middle-upper rack. Bake for 5 minutes to get that bottom side nice and toasty.

Now, here’s the magic move: flip the sandwiches over and rotate them on the parchment (find a hotter part of the pan—it’s like musical chairs for bread). Bake for another 5 minutes, or until both sides are golden brown and screaming “Eat me!”

Resist the urge to plate your masterpiece right away. Instead, transfer the sandwiches to a wire rack. This step is crucial—putting that hot sandwich on a plate will trap steam underneath, turning your crispy bread into a sad, soggy mess. Nobody wants that.

Once your sandwich has cooled enough to handle, dig in! Bonus points if you pair it with tomato soup or a side of pickles for dunking and crunching, respectively.