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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 ...


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 ...


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 ...


4

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

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 ...


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

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

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 ...


1

I have a small waffle maker and I easily made a "waffle" toasted sandwich using two buttered pieces and bread, chopped tomatoes, cilantro and slice of mozzarella cheese. It turned out great. I slowly closed the lid and gently pressed until the bread was toasty and done. Had to wait a couple minutes for the cheese to cool but it was crunchy and yummy. I think ...



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