Big Cheese Squeeze

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Excellent! The mustard is key. We don't have an olive oil mister so I used butter, also, I cooked on a griddle since I was making four at once and they were still incredible. We used smoked Gouda and gruyere on thinly sliced French bread. I served with African peanut stew when some vegetarian pals came over and it was great with red wine.

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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!

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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 lunch

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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!

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Recipe terrific; video best of the best that I've seen on cooking. Ever.

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Best with Grafton (Vermont 5 year aged cheddar! Grilled cheese HEAVEN, esp with a beer.

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

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I usually love Alton's recipes, but this one took a simple sandwich (as in quick and easy with little clean up and made it a chore. The cheese, mustard and pepper were fine. But it's easier to thinly slice the cheese, and what's wrong with flipping the flippin' sandwich. I've been doing it that way for years and never had a complaint until this show. Putting the sandwich with shredded cheese in the pan was messy (plus I burned my finger trying to stuff the cheese back in the sandwich. One side on the sandwich was too hot, the other not hot enough. Too much trouble when a simple flip takes cares of it. Yeah I get it that both sides will be hot but are we that picky, and besides after the first bite the whole sandwich cools down....

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We loved the fabulous Big Cheese Squeeze Sammich... 'Twas yummy! We found that aluminum pans don't work so well, but function alright if you leave the bottom one on its (electric heating element (turned off. A tortilla griddle worked great for the top also! They came out perfect... just as described! (We saw your clip on MSN, Alton!
Inspired by the "try-anything" attitude that your show embraces, we brainstormed and came up with our BCT Squeeze. Basically, all you do is cook some bacon, slice some tomatos (squeeze out the juice, and add them between layers of the cheese of your choice. We used cheddar, but are intrigued by the guyere and gouda combo... mmmmm! Thanks, Alton! *smiles*

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This was the first Good Eats segment I saw on TV, and lo and behold, it dealt with my favorite meal, grilled cheese sandwiches. This is a great variation on a classic.