If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Wow! That is like a full package or pound of American cheese slices per sandwich! Not gonna call this a burger. It's just a big hunk of melty cheese...
I like cheese as much or more than most, but that really is too much!
I mean, it is one thing to have a pound or whatever of cheese in a sandwich. But this strikes me as a particularly poor delivery mechanism.
Why not make it a triple layer of even four slices of bread (so six slices in total) to break up all of the cheese into small bites? And treat it like a grilled cheese and add some crispness to each layer? One layer could be garlic spread, another a pesto spread? And maybe the eater can pluck off a mini sandwich for ease of consumption?
I made cheesesteaks on the griddle last night. I doubled up on the pepper jack on mine, and I thought it was too much. Cheese is good. But too much is too much.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
It retails for a little over $3 in Thailand. And there is nothing else on the sandwich: no pickles, lettuce, sauce. Nothing. So, there is basically no prep work to add value.
You might as well buy a block of Velveeta and a bag of buns and make your own, and not in a “home-cooked vs restaurant” sense because the amount of work putting the cheese in the bun is actually less than unwrapping the purchased sandwich. The cheese isn’t even melted.
Actually, as shown in the photo, someone had to take the time to stack all 20 slices of cheese misaligned, so that its not a square sized slab of cheese... that would be somewhat time consuming.
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