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I went through three flat presses before I figured out the problem wasn't my technique. It was the plates. These have deep pockets and ridged edges that crimp bread shut so melted cheese stays inside where it belongs.



















Not all bread works in a deep plate press. I ruined a beautiful sourdough loaf learning this. Softer, slightly thicker slices crimp way better and don't crack open when the lid closes.



















Some cheeses melt. Some cheeses just sit there and sweat. I tested more varieties than I'm proud of, and these are the ones that actually turn into gooey, stretchy pockets inside a sealed sandwich.



















Once I got the seal right, I started experimenting with what goes inside. Some things work perfectly in a pressed pocket. Others turn into a watery mess. These are the winners after months of trial and a few spectacular failures.

















