A toast question for you fine folks out there..
What are your thoughts on toasting a sandwich but eating it several hours later? Specifically, I'm making brie and apple sandwiches on French bread, but I'd like the bread to be crunchy and buttery. i don't mind if the brie has melted and then sort of, you know, un-melted by the time I eat the sandwich. Does this seem terrible? And if so, would anyone suggest a way to keep toasted bread crispy for a few hours? Thanks!