The Food Lab: Better Home Cooking Through Science

(Nandana) #1

cheeses like Parmigiano-Reggiano, Asiago, Pecorino,
aged Manchego, and aged Gouda.


MAKES 2 SANDWICHES


2 tablespoons unsalted butter
4 slices high-quality white, whole wheat, or rye sandwich
bread
4 ounces sliced Category A cheese (see Note above)
Kosher salt
½ ounce category B cheese, grated (optional; see Note
above)
Brown mustard



  1. Melt ½ tablespoon of the butter in a 12-inch stainless
    steel or cast-iron skillet over medium heat. Add 2 bread
    slices and swirl them around the pan with your hands
    until all the butter is absorbed. Cook, swirling the bread
    occasionally, until very lightly browned, about 1 minute.
    Remove to a cutting board, toasted side up, and
    immediately top with the sliced A cheese. Melt another ½
    tablespoon butter in the skillet and toast the remaining 2
    bread slices until lightly browned, then immediately press
    them toasted side down onto the cheese-topped slices to
    form sandwiches.

  2. Melt another ½ tablespoon butter in the skillet and
    sprinkle with a pinch of salt. Reduce the heat to medium-
    low and place the sandwiches in the skillet. Swirl them
    around with your hands until all the butter is absorbed.
    Cook the sandwiches, swirling them with your hands and
    pressing down on them gently with a wide stiff spatula

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