[PUT HALF OF THIS IN HERE, THEN WE'RE GONNA PUT A LAYER OF CHEESE, THEN THE REST OF THE MACARONI AND THE REST OF THE CHEESE.]
[LIKE SO, AND IT'S A GENEROUS LAYER.]
[THEN YOU'RE JUST GONNA GENTLY PEEL THESE SKINS BACK. NICE 225 DEGREE TOMATO... MM-HMM. ONIONS--PEEL THE LITTLE OUTER LAYER OFF. THAT'S THE RATIO-- A BUNCH TO SOME ONION? YEAH, A BUNCH OF SOME ONION. OKAY.]
[Then we do a layer of sun-cured tomatoes, another piece of buttermilk cheddar, and then we sprinkle some Parmigiano-Reggiano and then lay the sandwich right on top of the cheese. It's delicious. It's grilled to perfection, and it doesn't feel heavy when you bite into it.]
[IT'S ALL GOIN' FOR ONE RUB. WE USE THE SAME RUB FOR EVERYTHING. WE DO SOMETHIN' A LITTLE BIT SPECIAL FOR THE BRISKET. WE PUT A LITTLE EXTRA GROUND PEPPER. WE JUST PUT A LAYER OF PEPPER ON TOP OF THE OTHER RUB. IT'S KILLER. WITH SOME KEY INGREDIENTS YOU MIGHT NOT EXPECT.]
[And finally, one more layer of sauce and duck.]
[THEN WE'RE GONNA PUT A LAYER OF CHEESE, BUT HE SEES THE DAY AND THE CYPRESSES AND THE MARBLE. AND WE'RE GONNA TOSS SOME BREADCRUMBS IN BUTTER.]