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12

Ignore the purists. If it's got cheese in it, and you're grilling it, it's grilled cheese. The problem is this: your cold ingredients are keeping the cheese from properly melting through. The cheese is what binds the whole thing together. If there is not enough cheese, or if the cheese hasn't transitioned completely to gooey deliciousness, the sandwich is ...


12

Yes, it can change the taste quite significantly. Here's an easy experiment that you can do: Make a sandwich, but spread mustard on only one of the pieces of bread. Take a bite of the sandwich, mustard-side up. Take a bite of the sandwich, mustard-side down. Mouth feel is affected as well, but not quite as dramatically.


11

Maybe! There's one big potential issue: panini presses are hinged differently. There's a bit of variation exactly how, but the effect is that the entire top can lift up, so that it can press down flat on whatever you stick in there. Waffle irons are just designed to be filled, so they hinge at the back. If your sandwich is much smaller than the waffle iron, ...


9

Typically with these sandwiches you have some cheese inside along with some other ingredients such as tomatoes that get quite hot (325° F sometimes). From what I've seen, if you have a square only shape, you don't necessarily get a good seal, plus you get a massive pocket of hot lava. The fat from the cheese or butter concentrates in the center, soaks and ...


8

The shooter's sandwich you linked involves cooked mushrooms and fried steaks. In contemporary food safety practice, this is not shelf-stable at all. It can be held 3-5 days in the fridge, or up to 2 hours at room temperature. I can imagine that hunters did take it on longer trips historically. They lived in a time when mild food poisoning (symptoms limited ...


7

You've got a few things to consider -- cost of the ingredients shrinkage energy costs time costs wastage So, in our decision making tree, we have to consider the real costs of each option. Say for instance that whole roasts are on sale, so the cost of a roast is 1/2 the cost of buying the deli meat. The roast is going to lose weight as it cooks ... ...


7

My guess is that you don't have real cheese in your sandwich. I've seen this before with things called cheese that were really types of American cheese. It happened when then product was exposed to moisture that it seemed to absorb, which then caused it to turn soggy and glue-like. If you'd have said that you had tomato in your sandwich, I'd have been sure ...


7

The rate of slime of a piece of food has to do with amount of surface area it has. At each point a food's surface is an entry point for bacteria. Since there is always bacteria on any cutting utensil or machine every cut piece of meat has been seeded with a bacteria culture. Although it might not kill you or make you visibly sick, the slime is coming from ...


7

Gruyere is DELICIOUS. It melts without getting too gooey or soupy, and it is the traditional cheese component of a Croque Monsieur (if you're into that ham thing...). You could actually probably use any of the cheeses in that "variations" list, but I love Gruyere so that's my recommendation. It's widely available but tends to be kind of pricey here in the ...


7

As far as I know, there are no official categories of sandwiches, although there are considerable regional differences in what is considered a "prototypical" sandwich across the world (and some cultures have multiple common sandwiches). A traditional American sub is very different from a German Käsebrot. So, I can't point you to a type of sandwich and tell ...


7

There is really no advantage or disadvantage to using a sandwich press. This is more a choice of preference from person to person. For me, a sandwich press is preferable as it toast the bread on both sides simultaneously, so you get an even toast on both sides, and it also presses the sandwich together so that it does not fall apart. A sandwich press also ...


6

I usually toast most of my sandwiches (or the grilled cheese kind) for hikes and picnics. My general rules are: no filling that releases water (fresh tomato, for example) and wrap in paper (tissue or napkin) and then plastic or foil (or a cooler/plastic container). Keep in the fridge until needed or when packing your bag. The paper will prevent most of the ...


6

What if you grate the cheese and mix the (chopped) bacon and onions into it before putting it on the bread? Then you would have melted cheese with little pockets of deliciousness.


5

I agree with everything Reven said. One additional note, though: make sure that the toast is completely cooled before wrapping the sandwhich up. Otherwise the bread is still releasing steam, which could soften the bread.


5

Don't know what the flavor profile of the shredded beef, but a nice flavorful hummus (Sabra is my favorite brand) is one of my favorite alternates to mayonnaise in beef sandwiches. Sounds unusual, but it's a great textural and flavor compliment.


5

There is no single cut of meat that is universally used in Philadelphia. Top round is common, and it may actually be the most traditional given the sandwich's Italian origins (top round is what is used in braciole and Italian beef sandwiches). It is becoming more and more common to use rib-eye, though, which is what is used in some of the most popular ...


5

I'm not sure if this counts as 'natural' - but you can transform nearly any cheese into a melting cheese transform nearly any cheese (a better version!) into a melting cheese. Wondra flour and a little cream go in with your crumbled/shredded cheese into the steamer and steam till its gooey - it forms a stable emulsion. Then you can pour and cool it into ...


5

Firstly - shop-bought "packet" bread will keep for several days because it contains a lot of preservatives. In his excellent book Bread Matters, Andrew Whitley claims that home-made sourdough breads with very long rises have better keeping properties than home-made bread made with baker's yeast and short rises. This, he claims, is because the sourdough ...


5

The truth is, there really is no good way to reheat such sandwiches. The bread will have gotten soggy while the sandwich was in the refrigerator, and the densest part (which requires the most energy to get hot) is on the inside. The option which is probably the least poor is to use the microwave, as more of the energy will be transmitted to the filling ...


5

I would suggest opening the sandwich so the filling is facing up, removing any toppings that you would prefer to remain cold, and sticking it in an oven or toaster oven for a bit. That gets the heat to the center of the sandwich immediately, though you'll want low heat (maybe 250F?) and not to heat it very long or the bread will get too toasted. It won't ...


4

To some extent, this is a question to which the answers are necessarily quite subjective. However, as a general guideline, I would suggest that you look at the bread as just another ingredient in the dish -- not as somehow distinct from the filling choices. Like any other ingredient pairing, you can evaluate the characteristics and choose things to ...


4

I know of three ways for a recipe to become standardized, and I doubt that any of them applies to your sub. The first one is: someone creates a recipe and is well-known enough for people to imitate him. Then it gets called the name he gave it originally. Example: Sachertorte. There is just one recipe for it, created by Franz Sacher, and any deviations are ...


4

I admit, this doesn't exactly answer your question, but to expand on slim's suggestion for flatbreads -- if you're willing to give up fridge space for this, and have a little bit of time & fuel each day for cooking, I'd recommend the recipes in the various Artisan Bread in 5 Minutes a Day series of books. You make up the dough, let it proof, then ...


3

It's an American sandwich, not actually Italian, and as such is subject to the whims of a thousand urban sandwich shop entrepreneurs. The only variations I know of from your description are to drop the onion, add pepperoncini peppers, or to drop the prosciutto (pricy) in favor of cheaper lunch meats (mortadella, bologna, or even turkey).


3

No matter what cheese you end up using (cheddar with a little mustard is my favorite), if it is semi-hard like cheddar or provolone, it will melt more evenly if it is grated.


3

Provolone and mozzarella fit your spec, although I find them frankly too mild for grilled cheese. Brie separates slightly, but is otherwise excellent in grilled cheese (particularly if you add sweet notes to the dish. I've not tried Camembert, but it should work about as well as Brie, I would think, and be slightly more flavorful.


3

I strongly suspect but cannot prove that there are very few actual manufacturers of this niche appliance—perhaps even only one major one. In particular, Konwin is a Chinese OEM (Original Equipment Manufacturer) that makes a series of sandwich makers for re-badging and resale. You will note that their line of sandwich makers has the exact detailed ...


3

If you have a sandwich in which the entire sandwich should be heated, there are ways of doing it that I would consider 'least bad' (not necessarily 'best'). I'd heat things up differently based on the bread. If it's currently hard and/or dry : take a brown paper bag that will fit the sandwich, place the sandwich inside, and tightly seal the bag (fold it ...


3

The best way is to take the sub apart. Scrape any left over loose condiments (i.e. Mayo, ketchup, mustard, etc.) off of the bread. Turn your toaster oven on to about 250°. Put your bread in it while it's heating up. Then on a separate plate, heat up your sub guts (cheesesteak, fish, etc) for about 1.5 minutes in the microwave. Check your bread to see where ...


3

Absolutely! I have had great results with tomatoes directly against the cheese. I can't quite put my finger on why, but no matter where else I've tried putting the tomato slice it just isn't quite as excellent as right up against the cheese (the cheese being right up against the bread in this example (separated only by your favorite choice of lipid =) )) ...



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