Originally Posted by Piggy Bank
I have the poor man's version. I just use 2 cast iron skillets. Heat up both skillets before you put on the sandwich. Put the sandwich in the larger on, than put the (hot) bottom of the smaller one on top and PRESS.
Tried this for lunch in our AS today. Two days ago a good friend gave me a 10" square old Griswald. I used it on the bottom. Used my #8 SK on top. Had the bottom pan a little too hot so one side was a little too dark (read black), but not so bad as not to eat. Next time (read dinner) it will be perfect.
I always cook on cast iron, so nothing extra to buy or carry.
Thanks for the tip.
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