Summary of "Gloria's Sandwich | Jacques Pépin Cooking At Home | KQED"

Title / Presenter

Gloria’s Sandwich — Jacques Pépin From “Jacques Pépin: Cooking at Home” (KQED)

English muffins, split and toasted (toasted a couple of times so they are dry)
1 large garlic clove (for rubbing on the toasted muffins; optional extra thin garlic slices)
Sweet onion, sliced (amount to taste)
Anchovy fillets (optional — a couple of slices plus a little anchovy oil)
Tomato — 1 slice per muffin half (large enough to cover the bread)
Salt — a dash, sprinkled on the tomato
Grated mozzarella — enough to cover the bread/top of tomato
Italian seasoning — a little, sprinkled on top

Toaster or oven (toast/dry the English muffins — “a couple of times”)
Broiler and oven rack positioned so assembled sandwiches sit about 7–8 inches from the broiler element
Baking sheet or broiler pan
Knife and cutting board
Grater for the mozzarella
Optional: bowl or plate for assembling

Split the English muffins and toast them until dry and crisp — Jacques emphasizes toasting “a couple of times.”
Thoroughly rub the top surface of each toasted muffin with a cut clove of garlic. (Optional: place thin garlic slices on top for extra garlic flavor.)
Layer a few slices of sweet onion on the garlic-rubbed muffin.
Add anchovy fillets (a couple of slices) and a little of their oil, if using.
Place one slice of tomato on each muffin half so it covers the bread.
Sprinkle a dash of salt over the tomato.
Cover with grated mozzarella, ensuring the cheese reaches all around the bread so it melts over the edges.
Sprinkle a little Italian seasoning on top.
Place assembled muffins under the broiler about 7–8 inches from the heat source. Broil until the cheese is melted and lightly browned — avoid placing too close to the broiler so the bread doesn’t burn.
Remove from the oven and let cool briefly before eating (Jacques recommends letting them cool a little to avoid burning yourself).

No exact time is given; key cues: the cheese should be melted and lightly browned but not burnt.
Maintain a broiler distance of approximately 7–8 inches.
Toast the muffins “a couple of times” to ensure they are dry before assembling.

Toast English muffins thoroughly (twice) so they are dry — Jacques suggests this is “probably the secret.”

“Probably the secret” — toast the muffins well for best texture and to prevent sogginess.
Rub the toasted muffin well with a large garlic clove for strong garlic flavor; you can also add thin slices of garlic.
Don’t position the sandwiches too close to the broiler — you risk burning the bread.
Make sure the mozzarella covers the bread edges so it melts evenly over the sides.