Will’s “The Big Willnowski”
BSCENE Magazine Managing Editor
Will Knous was born in Tyler and raised in East Texas, graduating from Nacogdoches High School in 2001. He attended Texas A&M University and earned a degree in Journalism in 2004. He’s been with BSCENE Magazine since 2005, serving as Managing Editor for the last four years. Will learned both his love of great food and cooking skills from a family ripe with talented cooks, as well as from travels across the US and Europe. When he’s not working, Will enjoys playing sports, reading, film and cooking, of course.
The Big Willnowski
Butter with canola (spreadable)
2 slices oat nut bread
Champagne mustard, to taste
2 slices black forest ham
2 slices provolone cheese
2 slices muenster cheese
Cucumber, peeled and thinly sliced
Red bell pepper, thinly sliced
Mild onion, thinly sliced
Tomato thinly sliced
Avocado slices (1 avocado = 3 sandwiches)
Red or green leaf lettuce
Lightly butter one side of 2 pieces of bread and toast in oven on broil (can do in skillet/hot plate). Turn over and toast other side, making sure both sides are toasted so neither side gets soggy later.
Spread mustard on both pieces of bread. Add ham on one side and cheeses on the other.
Bake until cheese is fully melted. Ham will be hot by then too.
Build sandwich on one side within remaining ingredients.