Instructions: Find 2 heavy skillets that will nest together. Two (10-inch) cast-iron skillets are ideal. Heat them over high heat.

Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread.

Spritz the bread surface thats staring up at you with olive oil using either a Misto or a pump sprayer. A light coat will do, dont soak.

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. (If your pans are a different size, this would be the smaller one.) Spritz the slice now facing you, as well as the bottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isnt cast-iron, weigh it down with a brick, can, or something of similar heft.

Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on the pan, its done. This will take anywhere from 3 to 5 minutes.

Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it). Just look at it. Its perfect...better than moms (no reason to tell her).

Remove to a plate, count to 10 and slice it in half. Take a bite. Take another. So they lost... theres always next year.

This recipe yields 1 serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.