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BIG CHEESE SQUEEZE
2
slices of bread, cut thin (as far as bread selection goes, all I’ll say is the
bigger the loaf the bigger the sandwich)
1
1
teaspoon (or more) smooth Dijon mustard
cup Grated cheese (This is the soul of the thing, so use the good stuff.
We like a semi−hard, semi−soft combo like smoked gouda and Gruyere
or Fontina with a young Asiago. If you’re a purist , go for the Cheddar,
but make it sharp and aged if possible.
Good quality olive oil for spritzing.
1
) Find 2 heavy skillets that will nest together. Two (10−inch) cast iron skillets are ideal.
Heat them over high heat.
2
3
) Meanwhile, spread mustard on one slice of bread.
) Distribute the cheese evenly over the mustard, season with fresh black pepper and top
with second piece of bread.
) Spritz the bread surface that’s staring up at you with olive oil using either a Misto or a
pump sprayer. A light coat will do, don’t soak.
) When the pans are hot enough to vigorously sizzle a drop of water, remove them from
4
5
the heat and place the sandwich, top−side down in the middle of one pan. (If your pans are
a different size, this would be the smaller one.)
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7
) Spritz the slice now facing you, as well as the bottom of the other skillet.
) Lay the skillet right on top of the sandwich. If the top pan isn’t cast iron, weigh it down
with a brick, can, or something of similar heft.
) Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on
the pan, it’s done. This will take anywhere from 3 to 5 minutes.
) Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt
it). Just look at it. It’s perfect...better than mom’s. (No reason to tell her.)
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9
1
1
1
0) Remove to a plate, count to 10 and slice it in half.
1) Take a bite.
2) Take another. So they lost ... there’s always next year.
BIG CHEESE SQUEEZE
10
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