Noooo Panic... in order to really answer the Q properly, we need to know whether any marg or butter was used in the making of the cheese toastie and what temperature the grill was set at (there is an inverse relationship between the cheese molecules - aka cheesie blobs - and the dryness of the bread but we also need to take into account the constancy of the marg or butter.... drat we also then need to include the s/k factor for the sauce or ketchup.... does anyone have that formula ? )