I'm trying to make more of my kids' lunches in advance so I can just pull them out and pack them the night before. So far I've been making batches of quesadillas, soups, and meatballs (served with a roll to make meatball subs) and freezing them just fine. Wanted to know if I can do the same with grilled cheese sandwiches? My son would eat them cold no problem but would they be a soggy mess? Could I add ham? Tomatoes? Any tips? Tia.