BIG CHEESE SQUEEZE
Instructions:
- 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 teaspoon (or more) smooth Dijon mustard
- 1 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.
- Find 2 heavy skillets that will nest together. Two (10−inch) cast iron skillets are ideal. Heat them over high heat.
- 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 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.)
- 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.)
- Remove to a plate, count to 10 and slice it in half.
- Take a bite.
- Take another. So they lost ... there’s always next year.