Why anyone would bother with a pannini press is beyond me.
- stove
- burner on to medium low
- nonstick Farberware pan
- butter to coat, melted and slightly browned
- 1 slice presliced buttermilk bread
- medium sharp cheddar cheese to cover
- 1 slice presliced buttermilk bread
- foil
- joyously gungy and irreplaceable 12" cast iron skillet
- stockpot
- full tea kettle
- sit
- watch until toasty smell begins
- unload teakettle, stockpot, skillet, foil
- inspect toasty side of sandwich
- remove
- butter
- non-toasty side of sandwich
- Farberware skillet
- restack foilskilletstockpotteakettle
- salivate
- wait for toasty smell
- throw caution to wind, unstacking misc kitchen implements madly. (Do not clean. Do not put away. )
- snatch hot sandwich from skillet with slightly burt fingers and paper towel.
- turn off stove
- hide away to snarf sandwich.
Ponder why are sandwiches best when as flat as possible.
Comments
The sandwich sounds divine. Flat sandwiches are so good because all of the fat has been absorbed into the wonderful bread and so it is heaven bite after bite-even the crust.
Now I am hungry.