Grilled Cheese in Le Creuset?

Is it sacrilegious to make a grilled cheese sandwich in a Le Creuset skillet?
(Probably, but I'm a rebel.)

• Multigrain sandwich bread from Giant (yes, I've been ill so no homemade bread)
• Velveeta (a gift from Gayle)
• Neufchâtel cheese
• perhaps some shredded cheddar
  
• lots of butter
• honey
• a hint of garlic pepper
• a hint of extra virgin olive oil

Step one: lightly grease the skillet with olive oil, sprinkle with about 1/8 teaspoon garlic pepper and heat the pan on extremely low heat.

Step two: generously butter bread on on one side. Put one slice of bread from each sandwich in the skillet, butter side down.

Step three: spread a thin layer of neufchâtel or cream cheese on the unbuttered side of the lid of the sandwich, the piece not in the pan.

Step four: cut enough thin slices of velveeta to cover the bread in the pan. Go ahead and put the cheese on the bread.

Step five: increase heat in skillet to medium.

Step six: put the cream cheese-laden lids onto the sandwich.

Step seven: sprinkle each with a pinch of garlic pepper.

Step eight: frequently press down on the sandwich with a turner/spatula. After about three minutes, flip the sandwich and press down more. Let the bottom brown, flip again. When the other side is brown, smear about 1/2 teaspoon of honey on each sandwich side. Let the honey cook on the bread for about 30 seconds. More than that and it will burn.

Note:
The skillet heated slow and evenly AND fit two whole and one half-sandwich at the same time. It made a beautiful sandwich, though I did burn some honey to the pan.
Served to my family with juice diluted with selzter, raw carrots and dip, and the sandwich.