HEATING UP SANDWICHES WHILE KEEPING YOUR COOL

Whether your favored sandwich combination is a simple bacon, lettuce and tomato, epicure chicken salad or a hot ham and cheese, the microwave oven is summer ‘s answer to keeping the kitchen cool. Soggy boodle is a coarse complaint about microwave sandwiches. day-old bread, which has lost some of its moisture, is better for microwaving than bracing because boodle will absorb moisture from sandwich fillings. Toasted bread is another alternate for avoiding annoyed sandwiches.

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Wrap sandwiches in a newspaper towel and place on a microwave-safe roast rack for best microwave results. Avoid wrapping sandwiches in formative wind ; it traps moisture, and the bread will be wet before cooling to a tough, dry crust. Use a microwave browning cup of tea for toast tall mallow or grilled reuben sandwiches. The highly hot surface of a 10-inch square browning dish after 4 to 5 minutes of preheating in the microwave oven will toast and crisp sandwich boodle in approximately 20 to 30 seconds a side.

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Microwave temperature probes are ideal for warming a sandwich to paragon. Wrap the sandwich in a composition towel and locate it in the microwave oven. Insert the probe through the paper towel into the center of the sandwich. Set for the craved temperature and start the oven. When the temperature is reached, the oven will signal and shut itself off. To ensure that the sandwich warms evenly, turn it over center through the set time. Microwave energy penetrates the first 1/2-inch of food, then travels by conduction abstruse into the food. Thick sandwiches sometimes wo n’t heat evenly, making turning worth it. here are extra sandwich tips.

— Microwave 1 cup of leftover chili in a cover glass dish on high ( 100 percentage ) for 1 1/2 to 2 minutes or until thoroughly heated. spoon over fudge hot dogs wrapped in warm buttocks. — Spread 2 whole chicken breasts, separate, boned and skinned with 2 tablespoons prepare mustard. Arrange, with meaty sections to outside, in a 9-inch glass proto-indo european plate. Cover with plastic wrap and microwave on high ( 100 percentage ) 8 to 12 minutes, or until no longer pink. Drain well and chill. Chop and habit for making chicken salad sandwiches. If no season is desired, delete the mustard but cook as directed. — Combine 2 cups thinly sliced leftover pork or beef roast with 1 cups prepared barbecue sauce in a 1-quart cover casserole. Microwave on high ( 100 percentage ) 4 minutes ; stir. Cover and microwave until hot throughout 2 to 4 minutes longer. — place 3 slices sharply cooked bacon on 1 cut toasted wholly wheat boodle. top with 2 cups alfalfa sprouts and 1/2 cup shredded Monterrey jack or Cheddar tall mallow. plaza on composition plate and microwave on high ( 100 percentage ) 30 to 60 seconds, or until cheese is melted. — Microwave meaty sandwich fillings such as hot crab or wimp salad first, then put in the rolls. Microwave concisely to serve hot sandwiches in warm rolls.

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A word of caution is significant for all microwave sandwiches. Let the sandwich stand a few minutes before biting into it. The bread can be nicely warm on the outside while the meet is hot enough to burn the mouth .