Reheatable food product

Abstract

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

What is claimed is: 
     
         1 . A method for producing a reheatable food product, comprising:
 mixing butter and at least one dry ingredient so as to form a butter mixture,
 wherein the butter mixture uses fat from a dairy source wherein the at least one dry ingredient comprises maltodextrin and breadcrumbs; 
   obtaining a first slice of bread and a second slice of bread,
 wherein each of the first slice of bread and the second slice of bread comprises a first surface and an opposing second surface; 
   spreading the butter mixture onto the first surface of the first slice of bread and the first surface of the second slice of bread,
 wherein the butter mixture is spread to edges of the first surface of the first slice of bread and the first surface of the second slice of bread; 
   applying 5 g to 70 g of a filling to the second surface of the first slice of bread;   positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent to the filling to form the food product;   grilling the food product with the butter mixture spread on the first surface of the first slice of bread and the first surface of the second slice of bread;   compressing the food product to a thickness of 0.6 inches to 1 inches while grilling;   freezing the food product to a frozen state; and   reheating the food product from the frozen state;
 wherein the food product does not include butter on either the second surface of the first slice of bread or the second surface of the second slice of bread, and 
 wherein the food product does not consist essentially of a sealant on either the second surface of the first slice of bread or the second surface of the second slice of bread. 
   
     
     
         2 . (canceled) 
     
     
         3 . The method of  claim 1 , wherein the reheating comprises toasting the food product for at least one cycle. 
     
     
         4 . The method of  claim 1 , wherein the reheating comprises microwaving the food product for 15 to 60 seconds. 
     
     
         5 . The method of  claim 1 , wherein the reheating comprises:
 microwaving the food product for 15 to 60 seconds; and   toasting the food product for at least one cycle.   
     
     
         6 . The method of  claim 1 , wherein the butter mixture comprises:
 60-90% of the butter by weight;   0.1-15% of the maltodextrin by weight; and   10-20% of the breadcrumbs by weight.   
     
     
         7 . The method of  claim 1 , wherein mixing the butter mixture comprises:
 mixing the maltodextrin and the breadcrumbs to form a dry blend; and   mixing the dry blend with the butter for 3 to 5 minutes,
 wherein the butter mixture is heated to a temperature of 65° F. to 90° F. 
   
     
     
         8 . The method of  claim 1 , wherein the food product is grilled at a temperature of 250° F. to 540° F. for 25 to 45 seconds. 
     
     
         9 . The method of  claim 8 , wherein the food product is grilled on a clamshell grill, a belt grill, a panini press or a flat top grill. 
     
     
         10 . The method of  claim 1 , wherein the filling comprises at least one of cheese, meat, egg, vegetable, sauce, spreads, fruit and combinations thereof. 
     
     
         11 . The method of  claim 1 , further comprising wrapping the food product in a polyethylene plastic flow wrap or food-grade wrapper impervious to moisture. 
     
     
         12 . The method of  claim 11 , wherein the food product is cooled to a temperature of 60° F. to 140° F. prior to wrapping. 
     
     
         13 . The method of  claim 11 , wherein during the freezing the food product is frozen to a temperature of -25° F. to 25° F. prior to wrapping. 
     
     
         14 . The method of  claim 11 , wherein during the freezing the food product is frozen to a temperature of -25° F. to 25° F. after wrapping.