October 15, 2021
Good Eats Grilled Cheese
Decided to try the Big Cheese Squeeze for lunch
today. Improvising a sandwich press using two cast iron pans is a pretty
interesting idea:
![the squeeze](https://lh3.googleusercontent.com/pw/AM-JKLX61hMJpaPvmA2JNHRjpZ7IZl_LLMCnIoOewuOGImPHrD9Gk4SNSKaghb_naZBYn70TuL1DA2SKhlGGKkHUDtLRE6RZX3BIne-JY2HZ0L7ie_BvbrxLP1Nom9cfa6ZUUo7LX2eOdD1WZoVfPupnma37=w600-no?authuser=0)
It definitely did the trick and the sandwich was delicious.
![the cheese](https://lh3.googleusercontent.com/pw/AM-JKLXlCAOUkRnVo-7BCCCsMVQVCWeq2bTtynQ5FCo5KaRwNbO7WH9Pum-wlsTVwRd0HloAG5O314jnghxcpPEhi3sbgOv1cuwiVv9W8HrotTY5swrza7q618y6wGnlYDkONG2iLSItW3U0qjVd2ypSufT3=w600-no?authuser=0)
Big Cheese Squeeze
- Crowd: 4/5
- Ease: 2/5
- Used a loaf of rustic sourdough and some 3 year aged cheddar.
- The dijon added a nice twang to the sandwich. It probably won't become my go-to grilled cheese method, but I'll probably do it again when I feel like changing things up.
- Gave this a 2 for ease because practically, I won't really do grilled cheese using this method again. It was fun, though.