There is nothing better, in the dead of winter, than gooey cheese stuffed between two slices of bread... except of course for gooey cheese stuffed between two slices of bread fresh from the smoker.
- Ingredients for each sandwich-
- Two slices of bread (we used marble rye)
- A couple slices of high temperature cheese - something that doesn't melt easily. We recommend an aged cheddar or a hard Gouda - something that does still melt well once it's time.
- Tools -
Weston Meat Slicer
Weston Smoker
wood smoking chips
Soak your woodchips for at least a half hour.
Preheat your Smoker to 125 to 140 degrees Fahrenheit and fill the water bowl.
Use a
Weston Food Slicer with the Serrated Blade to slice your block or wheel of cheese, then use it to slice your bread (if needed).
Place a couple of slices of cheese onto each slice of bread and lay the bread slices (open-faced) onto
Weston Smoker racks.
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Since this was our first go at this, we tried a few different cheeses to see which was best.
We found the Gouda & Aged Cheddar were perfectly melted and perfectly delicious
(The queso fresco wasn't quite as delicious). |
Fill the smoker box with the soaked wood chips. Place the racks into the smoker and smoke the bread and cheese for an hour.
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| At 140 degrees, the cheese melts just slightly as it gains a smoky flavor. |
Turn the smoker up to 400 degrees Fahrenheit and smoke for ten minutes, or until cheese is melty and the bread is toasted.
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| Once the temperature is cranked up, the cheese is free to melt and the bread becomes perfectly toasty. |
Remove from smoker, smash the pieces together and serve immediately.
Serve with this
Homemade Tomato Soup recipe if you like.
