Been working on my cheese skirt recently. Just a casual turkey and cheese (+tomatoes and banana peppers)

Didnt really have much in the fridge this Sunday, but had enough for a griller

My most important grilled sandwich principles in no particular order

1. Time – you cannot rush a proper sandwich. I enjoy sandwiches that begin with raw ingredients like red onion or Calabrian chilis or arugula. Allowing them some form of time to cook off (even with indirect heat) goes a long way

2. Thin slices of tomato if used – the roof of your mouth will thank you, brings some sweetness and acidity tho I know many dont enjoy their texture hot

3. Acidity is your friend! Im a "small amount of mayo on the outside" guy, but even if you use butter, something to cut the richness of fat/cheese is wonderful. Hence the banana peppers (im a big fan of pickling my own veg)

4. Roll (snake style) slices of individual meat into 3rds. Provides some initial height to the meat, lets ingredients fall into the pockets between the meat, has surface area that isnt just slabbed together. I panini pressed this so it isnt as noticeable, but helps a ton with pan grillers

5. Hang the meat over the edge! You want some Maillard going on for flavor and texture. This combined with the cheese skirt goes crazy

6. Cheese skirt – make sure that cheese is towards the edge initially and has time to brown too. This is why time is valuable. You want things to develop flavor, not burn

7. Cut the sandwich from the inside out with a serrated knife to retain structural integrity. You want the sandwich to rest a bit if possible, but I cut my sandwich delicately from the center outwards so as not to disturb the crust or compress any ingredients outward. Let the knife do the work! Steep angle works best. This is the one people find the weirdest and claim its unneeded. its the little things that count for the final product tho

Thats about all I got for now, ENJOY! 💜🥪