Big Cheese Squeeze Recipes

BIG CHEESE SQUEEZE

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 smaller 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 - ALTON BROWN

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.

DONNA'S CHEESY QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes.
• In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.
• Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top.
• Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.