Recipes : Big Cheese Squeeze : Food Network

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Big Cheese Squeeze
Recipe courtesy of Alton Brown

Ingredients
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.

Directions
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 larger 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.