Reheating grilled cheese?
 

Lunch yesterday was half of a grilled cheese sandwich. I brought the other half home from the restaurant. Now, I'd like to have that for lunch, but I'm not quite sure how to reheat it without it getting soggy. Any suggestions?

My first choice would be my Panini maker, which would crisp it right back up.

You could accomplish something similar in a fry pan, just don't let it scorch.

The nuker will turn it to mush.

Open it up and put it under the broiler.

Eat it cold??

I used a frying pan and it didn't get it quite hot enough for my tastes, but it did keep it nice and crisp. I knew a microwave would make it mushy.

Another option would be to heat up some tomato soup, cut the sandwich into "fingers", and use them for dipping. Not fully crisp won't matter, as the dipping process softens them anyway.

reheating grilled cheese?
 

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Try reheating in very hot cast iron pan

reheating grilled cheese?
 

toaster oven

With a tip of the hat to FT, you could always iron it! :D

reheating grilled cheese?
 

Yup - toster oven will fix it.

I don't like tomato soup. :) My sandwich was served with tomato soup yesterday, and I asked that they package up the soup. :)
I don't have a cast iron pan. :)

Why do we do that? And yes I mean We, I do it all the time. We get something in a restaurant, turns out we don't like it, and so we ask them to package it up to take home, where you know it will sit your refrigerator for two weeks until you decide to clean it out and throw it away?

Mr. Kipper eats tomato soup, so he'll get it as part of his lunch one day this week. :)

Had I thought about it, I'd have added the tomato soup to our beef barley soup today, figuring it would add a bit more to the base.

Wrap it in foil and put it in a warm oven for about 15-20 minutes. It'll reheat nicely.

I cook 80% of my stovetop meals in cast iron, and have for 35 years. I don't know how you survive without even one.:confused: The only things that don't get cooked in or on cast iron are pretty much soups/stews/beans.

At home microwave for 20 seconds to get the moisture out of the bread then into the toaster oven or onto the frying pan to finish.


In you're in a hotel room I suggest getting the iron as hot as possible, apply a little pressure and there you have it a very toasty grilled cheese.

Just don't use the steam function or you will be right back where you started


For the best method have 3, 4 or 5 beers or glasses of wine or any other drink you prefer and then really won't care if it's soggy, you'll eat it anyway and be happy

LOL, probably too many memories of grease-soaked meals at my grandparents' house. :D
I didn't think about a combination of microwave and pan. :D

YBMTI

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You could reheat a grilled cheese sandwich... but why? It's a cheap dish and fast to make. Just get a fresh one. I wouldn't try to save a McDonald's hamburger to reheat later. I'd just pay another $0.99 and get a fresh one. I mean, unless I'm stuffing food in my pockets out of fear that I'll find myself stranded on a desert island... which strangely has a toaster oven.

It was definitely not a cheap grilled cheese, and I wasn't going to waste it. :)

I second this advice. Though I can't ever think of a time when I had left-over grilled cheese sandwiches!

No. You do not want a screetching hot pan. That will only burn the bread and leave the cheese solid. You want to bring a pan to heat at a moderate rate such that most of the cheese is remelted before you flip.

Good point. I know when you prepare a grilled cheese, you want to cook it at a low temperature so the cheese melts before the bread browns.

We use the microwave then toaster oven method for heating up sandwiches. Also helpful with other leftover food items.

Hmm, about the hot iron method: a sheet of aluminum foil between the iron and sandwich would be a "clean" move.

I'd reheat it the same way I do pizza. If you are thinking forward, leave it on the counter for about 30-45 minutes to let it warn up to room temperature. Then simply place it in a Good non stick pan on medium heat turning very often say 40 to 60 sec intervals.

Both pizza and grilled cheese should be very close to original taste and texture.