Reheating grilled cheese?
Feb 3, 2014 | 8:15 am
#1
Original Poster
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
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?
Feb 3, 2014 | 8:37 am
#2
FlyerTalk Evangelist
Join Date: Nov 2004
Location: ORD
Programs: UA 1K
Posts: 16,934
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??
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??
Feb 3, 2014 | 10:26 am
#3
Original Poster
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
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.
Feb 3, 2014 | 10:55 am
#4
FlyerTalk Evangelist
Join Date: Nov 2004
Location: ORD
Programs: UA 1K
Posts: 16,934
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.
Feb 3, 2014 | 11:16 am
#6
Join Date: Jul 2012
Programs: Delta Gold, Alaska Gold 75K, LATAM Black
Posts: 3,393
Feb 3, 2014 | 12:27 pm
#11
Original Poster
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
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.
Feb 3, 2014 | 1:26 pm
#12
Join Date: Sep 2007
Location: Central Mass
Programs: Independent
Posts: 4,863
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?
Feb 3, 2014 | 3:44 pm
#13
Original Poster
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
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?
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.
Feb 3, 2014 | 7:55 pm
#15
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,696
The only things that don't get cooked in or on cast iron are pretty much soups/stews/beans.