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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Contact grill for panini, grilled cheese, quesadilla
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Contact grill for panini, grilled cheese, quesadilla
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Heat 1 Tbsp olive oil in skillet to med-hi heat. Sautee mushrooms and green pepper strips until tender -- drain on paper towels. set aside. Heat up panini or George Foreman grill (what I used)to high. Butter the four slices of bread on one side. Divide and layer turkey, cheeses, sauteed vegetables, and grated pepper between both sandwiches. Put on grill so that the butter sides are out. Close grill and cook until golden brown or how you like it. Cut in half, and enjoy! (the cooking time includes the vegetable saute and grilling time).