Big Cheese Squeeze

Recipe courtesy of Alton Brown

Show: Good EatsEpisode: For Whom the Cheese Melts

Rated: 5 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
--
Level:
Easy
Yield:
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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.

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Comments & Reviews

recipe Big Cheese Squeeze
Joseph Portland, OR 10-27-2009
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try a pastry brush if you don't have a spritzer
Rated: 5 stars out of 5

It took me a couple of tries to get this one right, but it was well worth the effort! I've found the hotter the pans... (smoking hot) the better it browns. At first I think I used too much olive oil, not being in possession of an olive oil spritzer. Then I figured out that brushing the OO on with a light touch from a pastry brush works just fine. My next trick is to try to imprint the molded duck drawing on the bottom of my cast iron onto the grilled cheese. Sounds like a yummy experiment! Thanks, AB. I love the show!Read more
recipe Big Cheese Squeeze
Amanda Gainesville, FL 11-15-2008
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So yummy
Rated: 5 stars out of 5

This grilled cheese is so good, the pepper and the mustard make it so delicious and flavorful. It is wonderful as a quick... and easy lunchRead more
recipe Big Cheese Squeeze
Julie Auburn Hills, MI 10-24-2008
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super easy and delicious!
Rated: 5 stars out of 5

This is the absolute easiest grilled cheese sandwich ever. I'm not a big dijon mustard person so I made mine with mango... chutney, yum yum! I will be making my grilled cheese sandwiches this way from now on. Quick and simple. Thanks Alton! you rock!Read more
recipe Big Cheese Squeeze
Anonymous 04-02-2008
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Big Cheese
Rated: 5 stars out of 5

Recipe terrific; video best of the best that I've seen on cooking. Ever.
recipe Big Cheese Squeeze
Paloma Portland, OR 07-13-2007
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Awesome
Rated: 5 stars out of 5

Best with Grafton (Vermont) 5 year aged cheddar! Grilled cheese HEAVEN, esp with a beer.
recipe Big Cheese Squeeze
Ken mesa, AZ 01-21-2007
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Quick easy and YUM!!
Rated: 5 stars out of 5

Simple and good. Not the greasy buttery thing I'm used to. Classic AB "multitaskers" in action.