Food Network
Home> Recipes> Holidays and Parties>
Big Cheese Squeeze Recipe

Big Cheese Squeeze

Recipe courtesy of Alton Brown

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 14

Showing 1-10 of 14

Sort by:

Newest

  • on December 22, 2012

    Flag

    Awesome! I think the thing I love best about AB's recipe is how easy and quick it is. Also, once you get the hang of it the results are very consistent. I heat up the cast iron pans (2 x 12" skillets for five minutes on high and let the sandwich press for three minutes every time. The only change I made was to use butter on both sides of the bread instead of OO, and spray the bottom of the pan with nonstick spray. In my experience, the butter helps it to brown a bit more.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 28, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 27, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 15, 2008

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 24, 2008

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 02, 2008

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 13, 2007

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 21, 2007

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 14, 2006

    Flag

    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....

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 26, 2005

    Flag

    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*

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.