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1
Find 2 heavy skillets that will nest together.
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2
Two (10-inch) cast iron skillets are ideal.
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3
Heat them over high heat.
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4
Meanwhile, spread mustard on one slice of bread.
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5
Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread.
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6
Spritz the bread surface that's staring up at you with olive oil using either a Misto or a pump sprayer.
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7
A light coat will do, don't soak.
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8
When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down in the middle of one pan.
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9
(if your pans are a different size, this would be the smaller one.)
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10
Spritz the slice now facing you, as well as the bottom of the other skillet.
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Lay the skillet right on top of the sandwich.
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12
If the top pan isn't cast iron, weigh it down with a brick, can, or something of similar heft.
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13
Wait patiently, crack a beer.
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14
When you hear the first bit of cheese run out and sizzle on the pan, it's done.
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15
This will take anywhere from 3 to 5 minutes.
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16
Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it).
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17
Just look at it.
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18
It's perfect ... better than mom's.
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19
(no reason to tell her)
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20
Remove to a plate, count to 10 and slice it in half.
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21
Take a bite.
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22
Take another.
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23
So they lost ... there's always next year.
