It's great...I make a variant on weekdays if I ever get them off.
Melt a little butter, make a roux, add some wholegrain mustard and a dash of Worcestershire sauce, some milk, then handfuls of tasty cheddar cheese...stir/melt until stringy, then smear over bread toasted on one side only, then grill.
Careful, it has the palate effects of fresh napalm some times.