Best Big Cheese Squeeze Recipes

BIG CHEESE SQUEEZE - ALTON BROWN

Big Cheese Squeeze - Alton Brown image

Make and share this Big Cheese Squeeze - Alton Brown recipe from Food.com.

Provided by DrGaellon

Categories Lunch/Snacks

Time 10m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 4

Ingredients

2 slices bread (thin slices)
1 -2 teaspoon smooth Dijon mustard
1 cup grated sharp cheddar cheese
olive oil

Steps:

Find 2 heavy skillets that will nest together. 2 10" cast iron skillets are ideal. Don't use non-stick; it's not safe to heat a non-stick skillet to these temperatures when empty. Place both skillets over high heat.
Spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with a twist of freshly ground black pepper and top with the second slice of bread (which you may spread with mustard or not, as you choose). Lightly spritz the upward-facing bread surface with olive oil, using a mister.
When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, oiled side down, in the middle of one pan. Lightly spritz the side now facing you, as well as the bottom of the second pan. Place the second pan on top of the sandwich. If the top pan isn't cast iron, weight it down with a brick or heavy can.
When you hear the first drop of cheese run out of the sandwich and sizzle on the pan, it's done. This will take 3-5 minutes. Remove to a plate, count to 10 (to let the cheese set up ever so slightly), cut in half and serve.

Nutrition Facts : Calories 591.7, Fat 39.2, SaturatedFat 24.2, Cholesterol 118.7, Sodium 1098.2, Carbohydrate 27.1, Fiber 1.4, Sugar 2.9, Protein 32.1

BIG CHEESE SQUEEZE

Big Cheese Squeeze image

There are times (your team just lost by a lousy field goal) when our appetites should be free to comfort us without having to bow to the culinary censorship of our consciousness. What could possibly get us through the winters of our discontent like the warm embrace of melted cheese nestled between perfectly crisped bookends of toast? That's right: nothing.

Provided by Alton Brown

Categories main-dish

Number Of Ingredients 4

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
Good quality olive oil for spritzing.

Steps:

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.

BIG CHEESE SQUEEZE

Big Cheese Squeeze image

There are times (your team just lost by a lousy field goal) when our appetites should be free to comfort us without having to bow to the culinary censorship of our consciousness. What could possibly get us through the winters of our discontent like the warm embrace of melted cheese nestled between perfectly crisped bookends of toast. That's right: nothing.

Provided by @MakeItYours

Number Of Ingredients 5

Ingredients

2 slices of bread, cut thin (as far as breadselection 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
Semi-hard, semi-soft combo like smoked gouda and Gruyere or Fontina with a young Asiago.
Good quality olive oil for spritzing.

Steps:

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.