all of a sudden you've only got eight inches to deal with in the meazing pan you can easily fit two salmons or two pounds of ground beef no sweat so to dramatically improve your non-stick situation try miesen and use the link in my description and code brian lagerstrom at checkout for NUMBER_TOKEN off your first order again use my link in the description and use code brian lagerstrom to get NUMBER_TOKEN off your first order that's a lot of percent thank you so much miesen to build this cheese sandwich i'm gonna lay down two slices of the loaf that i basically sculpted into perfectly thin slices earlier then i'm going to liberally spread the mayo butter mustard mixture all over both sides i really try and go edge to edge with this stuff please don't miss any corners next i'll lay down the most important cheese in this grilled cheese that's american cheese is it controversial probably is it barely food definitely but its meltiness is unmatched and i can't think of a grilled c without it next is two real cheeses the first of which is gruyere and i apologize to everybody in switzerland for calling this a french cheese in my french onion soup video i've got a funky cheese in this case a classic french gruyere the way i got this stuff sandwich ready was to use a vegetable peeler and cut along the smaller side like this there we go i'm going to lay down a solid layer of that gru and now i'm going to lay down a slice of provolone this is here mainly for the cheese pull effect the flavor is great but it's mild the gruyere does most of the heavy lifting on flavor lastly one more slice of pure american here to bookend this thing because you gotta keep it gooey guys four layers of cheese two of which are american feel free to switch up the middle layers as you see fit now i'm going to load this into my NUMBER_TOKEN inch non-stick pan again that was preheated over medium-low and right away i'm going to use my spatula to press this sandwich into the pan for about NUMBER_TOKEN seconds or so it's almost like cooking fish skin side down the first few seconds are critical to make sure things are getting evenly cooked and the food is touching the pan and getting good color after two minutes on the first side i'm gonna come back and check the bottom it's looking pretty golden and crisp so i'm gonna flip it over and cook on side two for roughly two more minutes you could definitely cook two of these sammies in a NUMBER_TOKEN-inch pan at once by the way i just find it easier to film and cook only one at a time after about four minutes in total this little bb grilled cheese is looking great and melty so it's ready to come out of the pan look we don't need to over complicate this one it's just melted cheese on toast but it's simple it's classic and it definitely has a touch more maturity that combo of high brow and low brow cheeses and that right spread of fats on the bread gives us something that's pretty special i think and way better than any grilled cheese that i've had before but let's not forget about the peanut butter to this jelly though you guys this tomato soup is
START_SPONSOR_TOKEN all of a sudden you've only got eight inches to deal with in the meazing pan you can easily fit two salmons or two pounds of ground beef no sweat so to dramatically improve your non-stick situation try miesen and use the link in my description and code brian lagerstrom at checkout for NUMBER_TOKEN off your first order again use my link in the description and use code brian lagerstrom to get NUMBER_TOKEN off your first order that's a lot of percent thank you so much miesen to build END_SPONSOR_TOKEN