You surely don't
want burned toasts.
Not exact matches
Heat a griddle and
toast the chiles lightly on both sides careful not to
burn them or the salsa will taste bitter, 1 minute or less (you just
want to release a bit of the oils).
Be careful though, you don't
want to
burn the curry powder, just
toast it.
You do not
want your perfectly
toasted pine nuts to become
burnt... believe me when I tell you it takes seconds.
Once you have all the sandwiches in the skillet and assembled, turn heat up to medium (not too high, we
want the bread to
toast and the cheese to melt, if you cook too high then the cheese will not melt before the bread
burns), and let cook for 3 - 4 minutes.
If you
want to
toast bread then keep both rods heated but keep an eye out as it doesn't take long for the
toast to
burn.
If you
want to freeze these and then reheat them in a pop - up toaster, skip the sugar so it doesn't
burn up when you
toast it.
Toast cinnamon stick and coriander seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and beginning to crackle, about 4 minutes (go easy, you don't
want to
burn them).
You
want the bread
toasted, but need to give the cheese time to melt before the bread
burns.
Be careful though, you don't
want to
burn the curry powder, just
toast it.
You don't
want cold cheese and
burnt toast.