Pre-toast bread for toasted cheese sandwiches?
I made toasted cheese sandwiches with soft, fresh white bread. They where softer then I expected when I took them out of the frying pan. Kind of bendy and floppy around instead of holding their shape.
Normally we make toasted cheese sandwiches when the bread is getting stale and hard.
Our recipe
- Two slices of regular sandwich bread.
- Butter on the outside of the bread/sandwich only.
- Two slices of american cheese between the bread.
- Cook on high heat in a frying pan until nicely browned, flip and repeat for the other side.
I wonder if I should toast the bread in the oven to dry it out a little before making the toasted cheese sandwiches next time (for very fresh bread)?
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I have the same (nearly) ingredients but a very different process, and it results in nice crispy grilled cheese every time:
- Two slices of regular sandwich bread frozen and removed from the freezer immediately before use. The frozen bread makes it easy to spread the margarine or butter and the bread never gets much time in "soft" mode.
- Margarine or butter on the outside of the bread/sandwich only. For Kosher reasons, I only have Pareve margarine (no meat or dairy ingredients in it - watch out, some margarine is dairy) on hand most of the time, except Passover - butter on Matzah is great.
- Four slices of american cheese between the bread.
- The big difference: Broil on a foil covered pan until lightly browned, flip and broil until the other side is lightly browned. Or burned to a crisp, that works for me too.
Broiling is fast, probably a little healthier (only a very thin coating of margarine or butter is needed) than frying, and cleanup is "crumple up and recycle the foil".
Kind of funny: OP grills the sandwiches and calls them toasted. I toast the sandwiches and call them grilled.
I use a griddle or frying pan; the key is to toast/grill/fry the insides golden-brown so they are crispy before sandwiching the cheese between them. I don't think toasting them would be a good idea; you don't want the interior of the bread to be dry and I find it difficult to create the correct crispiness in the oven without dehydrating the slice.
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