Grilled Cheese Sandwiches And Tuna Melts

I made a tuna-raisin melt for breakfast this morning. In a frying pan.

Oh, there's a sandwich-maker somewhere in the storeroom (maybe even two), but I doubt I'd ever use it to make tuna-raisin melts, or even a simple grilled cheese sandwich.

All because I'd made my very first grilled cheese sandwich in a non-stick wok in my little studio.

I don't know ... there are some things that you can't help doing, and then there are some things you can't help not doing.

Is it a matter of stubborn clinging-on, or a matter of habit?

How thin, and how clear, is the line between the two - if there should be one at all?