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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chopped cheese sandwiches originated in New York City, but this version is spicy and cooked in a cast iron skillet instead of a flat top grill.
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The name just about says it all. Except we should mention the dressing, it 's creamy, has a smidgen of garlic, mayonnaise and two kinds of vinegar - balsamic and red wine. Serves four.