Proctor-Silex sandwich maker
|Product Name:||Proctor-Silex Sandwich Maker|
|Size:||11" x 4.59" x 10.42"|
Proctor-Silex: Sandwich maker little monster
You may be surprise that every 2 weeks, there are around 5% of American populations eat at least 1 grilled cheese sandwich (according to this study). Then, we can be pretty sure that you and I are not the only creature on this planet who love grilled toasted sandwiches. There are a lot more. And because of that, Proctor-Silex was born to help us grill the best cheese sandwich faster and more effectively. Let’s try some sandwich maker recipes below.
Most of the time, the cooking is usually quicker than preparing stuffs. Awesome, Proctor-Silex!
Proctor-Silex is my choice of sandwich maker for perfect grilled cheese sandwiches
If you are like me and admit it, there are some points in life you are too lazy to cook a proper breakfast, or even dinner. You certainly do not have mood for cooking and pretty need something that can help you do the routine work in the kitchen. For me, ‘something” is a cute sandwich maker that can toast the bread and melt the cheese quick. All I need is a hot, delicious grilled cheese sandwiches for my empty stomach.
And a Proctor-Silex Sandwich Maker will help you do that. This neat kitchen gadget is extremely useful for someone without a regular kitchen (like dorm room or office) and it is super easy to clean up. From my experiences, you can use the sandwich maker for different purposes (beside making real hot sandwiches). For instances, you may cook small meat servings, toast multi-sized breads, heat up frozen waffles, or even make eggs.
The secret to use the sandwich maker successfully is to spray the plates with pam. I have some bad experiments with butter, but you may want to try it out.
For me, I love making grilled cheese and ham/turkey sandwiches with the sandwich maker, because it cooks very fast without leaving a hard chewy edge. My kids also love cheese toast made from the device for their daily snacks at school. Apart from making my all-time favorite grilled cheese sandwiches, you are able to cook other types of sandwiches like tuna/salmon sandwich or reuben.
My rule of thumb is a 2-minute rule of cooking sandwiches. Two minutes are fast enough for me to cook a whole breakfast meal for family in no time, not even mentioning that you can cook 2 sandwiches as once, side by side. If you only cook a simple cheese sandwich, you only need to clamp the lid. For a thicker ham and cheese, you lay it down. The sandwich maker cooks more on the bottom than the top. Don’t try to squeeze a thick sandwich, because it will likely burn.
You should remember to spray the plates with pam in advance. Cooking in two minutes is usually enough, and you should not wait for the green light to turn on because it may overcook and you lose a perfect grilled cheese sandwich.
Thanks to the non-stick coating, the clean-up is easier. No one wants to leave the hardest part to the end. You can wait for the maker to cool down, wipe with slightly soapy paper towel and rinse with a wet one. Let’s it dry out before reuse.
Last but not least, this sandwich maker is so popular and affordable, which leaves us almost no reason why not to try it right away. You can grab this sandwich maker at a very good price and convenient delivery options.
The ugly side of Proctor-Silex
As you should aware early, the cord of this Proctor-Silex sandwich maker is quite short, so you may need to arrange your kitchen appliances accordingly to get it near to the electricity socket.
It seems to heat up really fast and the sandwich maker only has one temperature (no on/off button as well). Therefore, you have to be careful to not overcook your sandwiches. Experiment some to get your own rule of thumb of making a perfect sandwich.
The size of the sandwich bread is also an issue to know in advance, as you may have a hard time to find a kind of breads that can fit in the sandwich maker side by side, like what you see in the promotion picture (see below).
Some of you may find the Proctor-Silex small, but it is really subjective depending on the owner’s usage purpose. I personally think it is going to work well in any kitchen (usually smaller is better), dorm room (for kids in college) or office (for husband/wife to have hot sandwiches instead of refrigerated ones).
However, another option for a great (small, functional and affordable) sandwich maker you may want to try is this awesome Hamilton Beach Breakfast Sandwich Maker.
Time for a perfect grilled cheese sandwich with Proctor-Silex
Apart from making grilled cheese sandwich, you can try my 38,416 sandwich recipe ideas to sort out your most favorite combinations. However, for the sake of this cheesy article’s purpose, I will only provide you 53 inspirations that you may use to (mass) produce mouth-watering grilled cheese sandwiches.
Firstly, get the basic right:
- Heat 1 tablespoon salted butter in a cast-iron or nonstick skillet over medium-low heat.
- Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.
- Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes. If you use a sandwich maker, you can skip this step.
3 must-try grilled cheese sandwich recipes (use skillet instead)
A. Buffalo chicken grilled cheese sandwich
- 2 tablespoons unsalted butter, cut into 3 even pats, divided
- 2 slices hearty white sandwich bread, such as Pepperidge Farm or Arnold
- 2 ounces grated Monterey Jack cheese
- 1/2 cup shredded chicken (see note above)
- 1 ounce crumbled blue cheese
- 1 tablespoon Frank’s RedHot
- Kosher salt
- Melt 1 pat of butter in a large non-stick skillet over medium heat until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes. Remove from heat.
- Transfer bread to a cutting board toasted-side-up. Place half of Monterey Jack on one slice, followed by shredded chicken, blue cheese, and Frank’s RedHot. Top with remaining Monterey Jack and close sandwich so that toasted side of top slice is facing the cheese.
- Return skillet to burner and melt 1 more pat of butter over medium-low heat. Add sandwich and cook, swirling occasionally, until deep golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining 1 pat butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.
B. Grilled Cheese Sandwiches with Sautéed Mushrooms
- 6 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 medium shallots, thinly sliced (about 3/4 cup)
- 2 teaspoons light brown sugar
- 8 ounces mixed mushrooms, such as shiitake and oyster
- 1 tablespoon fresh thyme leaves
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper
- 12 ounces taleggio cheese, sliced
- 8 slices hearty bread, such as Pullman loaf
- Melt 2 tablespoons butter and olive oil in large skillet over medium-high heat. Add shallots and brown sugar and cook, stirring, until softened and beginning to brown, about 5 minutes. Add mushrooms and thyme and cook, stirring, until mushrooms are browned, about 7 minutes. Stir in sherry vinegar and cook an additional 1 minute. Season to taste with salt and pepper. Transfer mushroom mixture to plate and wipe out skillet.
- Spread 1 side of each slice of bread with remaining 4 tablespoons butter and flip bread slices over. Distribute cheese evenly over 8 slices bread. Divide mushroom mixture among 4 slices of cheese-topped bread, then, top with remaining 4 slices and press down gently with hands. (Butter should be on exterior of sandwiches).
- Cook sandwiches in 2 batches over medium heat until crisp and golden on both sides, pressing down with spatula, about 4 minutes per side. Transfer sandwiches to cutting board and let rest 3 minutes. Cut on the diagonal and serve immediately.
C. Mascarpone, Strawberry, and Basil Grilled Cheese Sandwiches
- 4 slices honey wheat bread
- 2 tablespoons softened mascarpone cheese
- Honey, for drizzling
- 4 to 6 large ripe strawberries, hulled and thinly sliced
- 2 large basil leaves, cut into thin ribbons
- 2 tablespoons butter, divided
- Powdered sugar, for sprinkling
- Spread the mascarpone onto one side of each of the bread slices. Drizzle honey onto each of the bread slices. Evenly divide and shingle the strawberry slices amongst 2 of the bread slices, then evenly divide the basil onto the strawberries. Top each bottom half of the sandwich with the remaining bread slices.
- Melt 1 tablespoon of the butter in a large non-stick skillet over medium heat, tilting the pan to ensure the bottom is coated in butter. Place 1 of the sandwiches into the pan and cook just until the first side is golden brown, 1 to 2 minutes. Flip the sandwich over and cook until second side is golden brown, 1 to 2 minutes longer. Transfer the sandwich to a large plate.
- Melt the remaining 1 tablespoon of butter in the same skillet, tilting the pan to ensure the bottom is coated in butter. Place the second sandwich into the pan and cook just until the first side is toasted, 1 to 2 minutes. Flip the sandwich over and cook until second side is golden brown, 1 to 2 minutes longer. Transfer the sandwich to a large plate. Sprinkle both sandwiches with powdered sugar and serve immediately.
1. Classic Sandwich: 2 slices cheddar, monterey jack or Swiss cheese between 2 slices country white bread; cook, flipping once, until golden.
2. Bacon and Tomato: Make Classic Grilled Cheese (No. 1), adding 3 slices crisp bacon and 1 slice tomato between the cheese.
3. Triple Cheese: Make Classic Grilled Cheese (No. 1), using 1 slice each cheddar, muenster and Swiss cheese.
4. Spicy Nacho Sandwich: 2 slices white bread with 1 slice monterey jack or American cheese, some pickled jalapeño slices and 1 slice cheddar. Cook, flipping once, until golden.
5. Crunchy Nacho: Make Spicy Nacho Grilled Cheese (No. 4), adding 1 tablespoon crushed corn chips with the jalapenos.
6. Goat Cheese–Peppadew: Mix 1/2 cup cream cheese with 1/4 cup goat cheese and 8 chopped Peppadew peppers. Sandwich one-quarter of the mixture between 2 slices multigrain bread; cook, flipping once, until golden. (Use the remaining cheese mixture for more sandwiches.)
7. Grilled Cheese Fingers: Make Classic Grilled Cheese (No. 1). Cut off the crusts and cut the sandwich into strips.
8. Diner Sandwich: 2 slices American cheese between 2 slices white bread. Spread mayonnaise on the outside of the sandwich and cook, flipping once, until golden. Serve with ketchup.
9. Spicy Diner Mix: 1 tablespoon mayonnaise with 1/4 teaspoon Sriracha. Make Diner Grilled Cheese (No. 8), replacing the mayonnaise with the spicy mayonnaise mixture.
10. Cheddar and Pickles: Make Diner Grilled Cheese (No. 8), replacing the American cheese with aged white cheddar and adding sliced pickles between the cheese.
11. Havarti and Chicken Salad: Sandwich 2 slices potato bread with 1 slice havarti, 2 to 3 tablespoons chicken salad and another slice of havarti. Cook, flipping once, until golden.
12. Garlic Ham and Cheese: Prepare 2 thick slices frozen garlic bread as the label directs. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden.
13. Pesto: Spread pesto on 1 slice white bread. Top with 1 slice each provolone and mozzarella. Top with another slice of bread and cook, flipping once, until golden.
14. Avocado: Toss 1/4 sliced avocado with lime juice and lime zest to taste. Sandwich 2 slices white bread with 2 slices pepper jack and the avocado. Cook, flipping once, until golden.
15. Potato Chip: Spread yellow mustard on 1 slice whole-wheat bread; top with 2 slices American cheese and 8 potato chips. Top with another slice of bread and cook, flipping once, until golden.
16. Swiss-Mushroom: Spread 2 slices rye bread with Thousand Island dressing. Sandwich with 1 slice Swiss cheese, some sautéed mushrooms and onions, and another slice of Swiss. Cook, flipping once, until golden.
17. Bagel Spread: a split bagel with mayonnaise and spicy mustard. Sandwich with 1 slice muenster, 2 slices salami and another slice of muenster. Cook, flipping once, until golden, pressing to flatten.
18. Cajun Sandwich: 2 slices country white bread with 2 slices provolone. Cook in butter with a pinch of Cajun seasoning.
19. Muffuletta: Make Cajun Grilled Cheese (No. 18), adding 1 tablespoon deli olive salad between the cheese.
20. Roasted Tomato: Toss 4 halved plum tomatoes with 1 tablespoon olive oil, and thyme, salt and pepper to taste. Roast at 350 degrees F, 1 hour; mash. Spread 2 slices sourdough bread with one-quarter of the tomato mixture and sandwich with 2 slices cheddar. Cook, flipping once, until golden. (Use the remaining tomato mixture for more sandwiches.)
21. Blue Cheese and Onion: Sandwich 2 slices marble rye bread with 1 slice each muenster and soft blue cheese, some caramelized onions and another slice of muenster. Cook, flipping once, until golden.
22. Italian: Sandwich 2 slices sourdough bread with 1 slice provolone, 1 slice mortadella, some chopped pickled vegetables and another slice of provolone. Cook, flipping once, until golden.
23. Fontina and Sage: Fry 4 sage leaves in a skillet in butter and olive oil until crisp. Sandwich 2 slices crusty bread with 2 slices fontina and the fried sage. Cook in the same skillet.
24. Mediterranean: Spread baba ghanoush on 2 slices whole-grain bread. Sandwich with 1 slice monterey jack, a few thin slices grilled zucchini, 2 tablespoons crumbled feta and another slice of monterey jack. Cook in olive oil.
25. Gruyere and Sauerkraut: Spread dijon mustard on 1 slice crusty bread. Top with 2 slices gruyere, 1 tablespoon sauerkraut and another slice of bread. Cook, flipping once, until golden.
26. Roast Beef and Brie: Spread 2 slices sourdough bread with dijon mustard and brie (remove the rind). Sandwich with some caramelized onions and 1 slice roast beef. Cook, flipping once, until golden.
27. Inside-Out Bun: Sandwich 1 slice each pepper jack and Swiss cheese on an inside-out seedless hamburger bun. Cook, flipping once, until golden.
28. Patty Melt: Cook a thin hamburger patty to medium doneness. Sandwich an inside-out seedless hamburger bun with 1 slice cheddar, the hamburger patty and 1 slice American cheese. Cook, flipping once, until golden.
29. Hot Dog: Halve a hot dog lengthwise; brown in a skillet. Spread a hot dog bun with ketchup and mustard, then sandwich with the hot dog and 1 slice American cheese. Cook, flipping once, until golden, pressing to flatten.
30. Meaty Macaroni: Spread 3 tablespoons warm macaroni and cheese on 2 slices potato bread. Drizzle with hot sauce and sandwich with ¼ cup warm pulled pork. Cook, flipping once, until golden.
31. Spanish Olive Sandwich: 1/4 cup grated manchego cheese and 1 tablespoon sliced green olives between 2 slices white bread. Cook, flipping once, until golden.
32. Fig and Olive: Make Spanish Olive Grilled Cheese (No. 31), spreading the bread with fig jam before building the sandwich.
33. Bacon-Waffle-Cheddar Sandwich: 2 thawed toaster waffles with 1 slice cheddar, 2 slices crisp bacon and another slice of cheddar. Cook, flipping once, until golden. Serve with maple syrup.
34. Egg in a Hole: Cut out a 2-inch round from the center of 1 slice country white bread; place the bread in a hot buttered skillet and crack an egg into the hole. Cook until the white sets, then flip and top with 1 slice cheddar. Meanwhile, add another slice of bread to the skillet and top with 1 slice cheddar and 3 slices crisp bacon. Sandwich the two halves and cook until golden.
35. Pear-Camembert: Spread 2 slices multigrain bread with camembert (remove the rind). Sandwich with thin pear slices. Cook, flipping once, until golden.
36. Ham–Apple Butter: Spread 1 slice country white bread with apple butter and another with dijon mustard. Sandwich with 1 slice Swiss cheese, 1 slice ham and another slice of Swiss. Cook, flipping once, until golden.
37. Hawaiian: Spread 2 slices Hawaiian sweet bread or challah bread with pineapple preserves. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden.
38. Taleggio and Broccoli Rabe: Sandwich 2 slices crusty bread with 2 slices taleggio and some sautéed broccoli rabe. Cook in a mixture of butter and olive oil.
39. Ricotta-Garlic: Mix 1 cup shredded mozzarella, 1/2 cup ricotta, 1/3 cup grated parmesan, 1 small grated garlic clove, and salt to taste. Sandwich 2 slices sourdough bread with one-quarter of the ricotta mixture and cook, flipping once, until golden. (Use the remaining ricotta mixture for more sandwiches.)
40. Fried Mozzarella Whisk 1 egg and 2 tablespoons milk in a shallow dish. Mix 1/4 cup flour and 2 tablespoons grated parmesan in another dish. Sandwich 2 slices white bread with 2 slices fresh mozzarella. Dredge in the flour mixture, then dip in the beaten egg. Cook, flipping once, until golden.
41. Open-Face Cutouts: Cut shapes out of sliced white bread using a cookie cutter. Cut matching shapes out of sliced cheddar. Broil the bread until lightly toasted, then flip, top each with a piece of cheese and broil until the cheese melts.
42. Open-Face Caprese: Broil a split ciabatta roll until lightly toasted. Drizzle with olive oil and top each half with 2 slices tomato and 2 slices fresh mozzarella. Broil until the cheese melts. Top with chopped basil.
43. Pizza Spread: 2 slices Italian bread with marinara sauce and sandwich with 1 slice provolone, 2 slices pepperoni and 1 slice mozzarella. Cook in a mixture of butter and olive oil.
44. Open-Face French Onion: Broil baguette slices until toasted. Top with caramelized onions and shredded gruyère; broil until the cheese melts. Top with chives.
45. Open-Face Pastrami: Spread Russian dressing on 1 slice pumpernickel bread. Top with a few slices pastrami and 1 slice Swiss cheese. Broil until the cheese melts.
46. BBQ Roast Beef: Spread 1 slice country white bread with 1 tablespoon barbecue sauce. Top with 2 slices each cheddar and roast beef, then top with another slice of bread. Brush melted butter on the outside of the sandwich and cook on a grill, turning, until golden.
47. Truly Grilled Cheese: Toss 1 thick slice haloumi cheese with olive oil and chopped oregano. Rub 1 thick slice crusty bread with garlic and brush with olive oil. Cook the cheese and bread separately on a grill, turning, until marked. Rub the bread with a halved tomato and top with the cheese; sprinkle with salt and lemon juice.
48. Brie and Marmalade: Spread 2 slices cinnamon-raisin bread with orange marmalade. Sandwich with 2 slices brie (remove the rind) and cook, flipping once, until golden.
49. Creamy Quince: Spread 2 slices brioche with quince preserves; sandwich with 2 slices triple-cream cheese, such as Saint André, or brie (remove the rind). Cook, flipping once, until golden.
50. Nutella and Banana: Spread 1 slice challah bread or brioche with ricotta; spread another with Nutella. Sandwich with sliced bananas and cook, flipping once, until golden.
With this little Proctor-Silex monster, sky is the limit. Grab one Proctor-Silex sandwich maker today and start indulging in your creations.<< Don't wait! Just GRAB it now >>