CHEESE RARE-BIT SANDWICH

Ingredients

• 0.25 pound American cheese (To be grated finely. A quarter pound is approximately 113g.)
• 2 yolks egg yolks (From 2 large eggs. Whites are not used in this recipe.)
• 2 tablespoons cream (Use single or double pouring cream.)
• 1 dash salt (A small pinch — roughly 1/8 teaspoon.)
• 1 dash red pepper (Ground red (cayenne) pepper. A small pinch — roughly 1/8 teaspoon.)
• 1 teaspoon Worcestershire sauce (Adds depth and a tangy savouriness to the cheese mixture.)
• 4 thin slices white bread (Sliced thinly. A soft sandwich loaf works well.)
• 1 to taste butter (Used to lightly butter the bread slices. Softened butter is easiest to spread.)
• 1 whole olive (Used as a garnish. Green or black olive, as preferred.)

Instructions

1. 1Using a box grater or fine grater, grate the quarter pound (approximately 113g) of American cheese as finely as possible. Fine grating ensures the cheese melts quickly and evenly in the next step. Set the grated cheese aside in a small bowl.
2. 2Separate the two eggs, keeping only the yolks (discard or save the whites for another use). Place the two yolks in a small bowl and beat them well with a fork or small whisk until they are smooth, pale, and slightly frothy. Set aside.
3. 3Place a small saucepan over low to medium-low heat. Add the finely grated cheese to the pan. Stir gently and continuously with a wooden spoon or heatproof spatula until the cheese has fully melted into a smooth, liquid consistency. Keep the heat low to avoid scorching — this should take about 3 to 4 minutes.
4. 4With the saucepan still over low heat, add the well-beaten egg yolks, the two tablespoons of cream, a dash of salt, a dash of red (cayenne) pepper, and the teaspoon of Worcestershire sauce to the melted cheese. Stir the mixture continuously to combine all the ingredients into the melted cheese. Keep stirring until everything is fully blended and the mixture is smooth and uniform — this should take about 2 to 3 minutes. Do not allow it to boil.
5. 5Once the mixture is fully blended and smooth, immediately remove the saucepan from the heat. Set it aside on a heatproof surface. The mixture will thicken slightly as it cools.
6. 6Leave the cheese mixture to cool at room temperature until it is spreadable — it should be thick enough to hold on bread without running. This will take approximately 20 to 30 minutes. Do not refrigerate at this stage, as the mixture needs to remain soft enough to spread easily.
7. 7Lightly butter one side of each slice of thin white bread using softened butter. Once the cheese mixture has cooled to a spreadable consistency, spoon it generously onto the buttered side of two of the bread slices, spreading it evenly to the edges.
8. 8Place the remaining buttered bread slices on top of the cheese-spread slices, buttered side facing inward, to form two sandwiches. Press gently together. Serve each sandwich garnished with one olive placed on top or alongside on the plate.