Mason Hereford, chef of New Orleans' Turkey and the Wolf, shares crucial tips for achieving perfectly toasted sandwiches. His main advice is to let thick-sliced bread sit on a wire rack for 30 seconds post-toasting to prevent steaming. This approach guarantees a crispy outer layer, essential for dishes like grilled cheese. He emphasizes the importance of both sides being toasted to ensure maximum crunch, and also suggests letting the sandwich cool before slicing. Other strategies to prevent soggy sandwiches include opting for thicker bread and cutting slices at home.
"Because the air is able to go around the bread, it'll have time to cool down so the center won't steam."
"A steamy center is a recipe for disaster and a one-way ticket to Flopville."
"You can even take toastie resting one step further by propping the bread at an angle to avoid steam accumulation."
"Hereford's lesson in patience is a game-changing tip when bettering your toasted sandwiches."
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