Hot answers tagged sandwich
No. Cream cheese will simply go runny if you melt it. It is in no way a substitute for a hard cheese.
Cream cheese sandwiches are tasty, when prepared properly, but you cannot grill them the way you grill grilled (hard) cheese. But you don't need it to melt - it's already nice and malleable, and has the oil in a soft enough state that it hits your tastebuds properly. Some good options for cream cheese sandwiches (or any similar soft cheese, really): ...
The bread gets crispy and "stiff" because it dries up completely. A good toaster should toast a slice of bread quickly so that the exterior is toasted and the interior barely hot; a bad toaster will not be warm enough and will dry up the slice of bread. Same thing when you do an oven baked sandwich, it should be done on high heat so that the bread toasts ...
Wrap the sandwich in foil before baking so the moisture stays in the bread. That will prevent it crisping up.
That sounds... unpleasant. Cream cheese will melt, yes, but it won't melt in the same way as cheddar. It has more moisture and a very different structure. Where cheddar will retain some structure and a "stretchy" texture, cream cheese will just flow more freely. Layered between bread, it would probably just squirt out of the sides of the sandwich when you ...
I think this is a perfectly legitimate question. Flat plating of a grilled sandwich will almost always result in the bottom piece of bread being steamed by the time it is eaten. Grilling with thicker or denser bread somewhat alleviates the problem, as well as grilling with a roll sliced and grilled on the cut side. As for presentation, your method is ...
Steam it! It won't taste quite the same as fresh, but steamed sandwiches are freaking delicious. You can even revive something that is super stale with steaming. If you've ever had a steamed hot dog bun, that will give you a point of reference for the bread consistency. Ever since I tried this once, I have never put a leftover sandwich into the oven (too ...
Do you have a model that allows you to change the temperature? If so, lower the heat. I prefer medium to medium low heat for grilled cheese. It gives time for the cheese to melt, and the slow cooking means the bread toasts through more without burning the surface touching the pan. Here is a list of temperatures. I am not sure what the lowest setting on ...
Try using a different cheese that melts better; try Gouda, Gruyère, Jalsberg or similar. Most Swiss cheese melts well.
My experience has shown that you need to slice the meat against the grain when preparing it for sautéing. The shortened muscle fibers make for a more tender piece of meat. After that, the quicker you can cook the meat, the better. Round steak tends to be best either quickly cooked or cooked for an extended period of time -- there's not too much of a middle ...
I would personally wait with assembling it until right before eating. Put the bread in a bag, the sliced chicken in a bag, and find a small container to keep the pesto in. Then you can assemble and heat on "grill" for a minute or so when you're ready to eat it. That should prevent any sogginess.
For a detailed explanation of meat toughness, see What makes a moist steak (or roast)? As for your specific case: I also don't know about American cut names, so there are two possibilities. Either you chose a collagen-rich meat, or you chose a cut low in collagen. Assuming that you want fry steak in the pan and not have it become tough, you should choose ...
A Google image search for "grilled cheese sandwich" shows the traditional bread-on-plate plating is far and away the most common. In some cases, one of the halves is leaning on another (presumably salvaging the crispiness of that half somewhat). However, I've definitely been served vertically plated hot sandwiches. You sort of need to find the sweet spot ...
Steam the bread with a wet papertowel in the microwave, then simply toast it until hot. Came out like new for me, used a philly
smoked Havarti and marbled cheddar are great for grilled cheese sandwiches
As a person who actually sells Philly steak meat to many of the national chain accounts and most of the cheesesteak accounts around the Philly area, the raw material used to make a true Philly steak is knuckle meat or wedge meat, these are both cuts of meat you will not find in your local grocery store. Thousands of cheesesteak accounts claim they use only ...
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