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Using a cheese slicer, thinly slice 3 ounces of Gruyère.
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2 slices whole wheat country bread or 1 5-inch square focaccia, sliced in half laterally 1 heaped tablespoon parsley pesto 1/4 cup sautéed mushrooms (see below) 3/4 ounce Gruyère cheese, cut in thin slices (I use a cheese slicer) 2 to 3 tablespoons blanched kale 1/2 ounce baby arugula or wild arugula tossed with 1/2 teaspoon vinaigrette Spread the bottom slice of bread with parsley pesto.
Use a cheese slicer to make several thin slices.
If a knife is binding up in the cheese, try using a cheese plane or wire cheese slicer, instead.
Shred the potatoes using a cheese grater.
Soap can also be cut with a bench scraping tool (found in a kitchen shop) or even with a guitar string in the same manner that you would use a wire cheese slicer.
With a cheese slicer or vegetable peeler, shave 12 very thin strips from the cheese.
Use a cheese grater to grate them.
Use a cheese grater for the chocolate.
Cut a cheese slice into 3 pieces.
In between the bun slices add the condiments in this order: a salad leaf, a tomato slice, a cheese slice, a meat patty, another cheese slice, and another meat patty.
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