Anonymous wrote:Anonymous wrote:Lightly toasted before assembly.
+1
Anonymous wrote:Lightly toasted before assembly.
Anonymous wrote:Anonymous wrote:
Non toasted camp here. To combat this I use a heartier bread like marble rye or sourdough and stack BLTLB. Works like a charm.
See, when I have tried this the tomato juices just roll off the lettuce onto the plate so a I can’t put the sandwich back down in the tomato puddle or it gets soggy. But if that’s working for you I’m jealous!
Anonymous wrote:
Non toasted camp here. To combat this I use a heartier bread like marble rye or sourdough and stack BLTLB. Works like a charm.
Anonymous wrote:Like others I prefer to lightly toast the bread prior to making. I think the lightly roasting bread holds up to tomato juices better. To me nothing ruins a sandwich like soggy bread, yuck.
Anonymous wrote:So when preparing, toast the bread alone in a toaster?
Or toasted as in, the entire sandwich goes on a flattop grill?