Cheese crisps, why are you so shy?
so one of my favorite things to do is to melt a parmigiano or mimolette cheese on a non-stick pan into a 2 inch by 4 inch crisp- flip it and let it dry.
my wife is vegetarian and a cheese crisp blows doors on any gross veggie bacon substitute.
they just kill on a CLT (cheese lettuce and tomato)
why don't i see these in sandwiches more often at restaurants and does anyone have any cheeses to recommend or a foolproof way of making them?