Andy Montoya
It is unusual for cheese to melt in the fridge, and there are several possible explanations for this phenomenon. One theory is that the cheese used in the sandwich is not real cheese but rather a processed cheese product that has been hardened and is breaking down rather than melting. Another possibility is that moisture from the other ingredients in the sandwich, such as tomatoes, is causing the cheese to become soggy and glue-like. Additionally, it is recommended that leftover Subway sandwiches be consumed within a few days, as leaving them in the refrigerator for longer periods may cause bacteria to develop. To prevent the cheese from melting, individuals can try reheating their Subway sandwiches using various methods, including the oven, stove, microwave, or air fryer, ensuring that the sandwich is heated thoroughly without becoming too soggy or crunchy.
| Characteristics | Values |
|---|---|
| Reason for melting | Exposure to moisture from other sandwich ingredients |
| Type of cheese | Provolone |
| Ingredients | Pasteurized milk cheese culture, salt, enzymes |
| Storage method | Refrigerated |
| Storage duration | Overnight |
| Reheating method | Oven, stove, microwave, air fryer |
| Reheating tips | Use paper towel to prevent sogginess, wrap in aluminum foil, reheat in short intervals |
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What You'll Learn
Is it real cheese?
It is unclear whether the cheese used in Subway sandwiches is real cheese or not. However, there are a few indicators that suggest that it may not be. Firstly, some people have reported that the cheese in their Subway sandwiches melted in the fridge, which is unusual for real cheese. While it is possible for real cheese to become softer and more pliable when cold, it typically does not melt completely into a liquid state.
Additionally, some people have speculated that the cheese used by Subway may be a highly processed cheese product. These types of cheese are often made with artificial ingredients and preservatives, which can affect their melting point and overall behaviour. Processed cheese is also often designed to melt easily, which may explain why it melts in the fridge.
On the other hand, Subway has advertised its Fresh Melts™ as containing "real, wild-caught tuna" and "grilled, melty, cheesy" ingredients, which could imply that they use real cheese. However, the term "real" in this context may refer to the other ingredients in the sandwich, and not specifically to the cheese.
Furthermore, the behaviour of the cheese in the fridge could be due to a variety of factors, such as the moisture content of the sandwich, the presence of other ingredients, or even the type of cheese used. Without specific information about the ingredients and preparation methods used by Subway, it is difficult to determine definitively whether their cheese is real or not.
In conclusion, while there are some indications that the cheese used by Subway may not be completely "real" in the traditional sense, there is also a lack of concrete evidence to support this claim. Ultimately, the best way to determine the authenticity of the cheese would be to obtain detailed information about the ingredients and preparation methods used by Subway.
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Moisture absorption
It is possible that the cheese in your Subway sandwich melted in the fridge due to moisture absorption. This phenomenon is not unique to Subway sandwiches and has been observed by several people who have reported similar experiences with cheese in their sandwiches turning into a "liquid goop" or "glue-like" substance after being stored in the refrigerator.
The moisture absorption hypothesis suggests that the cheese absorbs moisture from the other ingredients in the sandwich, such as tomatoes or meat, leading to its breakdown. This explanation is supported by an observation that the cheese melting occurred even when the sandwich was stored in a different refrigerator, indicating that the issue is likely related to the interaction between the cheese and the other ingredients rather than external factors.
Additionally, the type of cheese used in the sandwich may play a role. Some people have speculated that the cheese may not be “real” cheese but rather a processed cheese product that has been hardened. When exposed to moisture, this processed cheese could break down and turn soggy, resembling melted cheese. This explanation is strengthened by the observation that pre-shredded cheese for salads, which is likely to have similar processing and additives, exhibits similar behaviour when left in a container with other ingredients for a couple of days.
To prevent moisture absorption and the resulting melting of cheese in the fridge, one could separate the cheese from the other ingredients, ensuring they are not in direct contact. Additionally, consuming the sandwich within a shorter time frame or opting for a different type of cheese with less processing could be considered.
While the exact mechanism behind the cheese melting in the fridge remains a mystery, the moisture absorption theory provides a plausible explanation. Further experimentation and input from cheese makers or experts in food chemistry could help unravel the specific variables and processes at play.
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Salt in meat
Salt is a commonly used ingredient in meat processing, and its presence in meat products can have a significant impact on their overall quality and characteristics.
Salt plays a vital role in enhancing the flavour of meat. It helps to bring out the natural savoury taste of the meat and can also be used to balance other flavours in processed meat products. Additionally, salt acts as a preservative, inhibiting the growth of microorganisms and extending the shelf life of meat products. This is particularly important for cured meats and processed meat products, where salt is used to prevent spoilage and ensure food safety.
The presence of salt in meat also affects its texture and moisture content. Salt has a hygroscopic nature, which means it attracts and retains water molecules. This property helps to keep meat moist and juicy, improving its texture and mouthfeel. However, excessive salt can also lead to moisture loss, as it draws water out of the meat cells through osmosis. This can result in a tougher, drier texture, especially in leaner cuts of meat with lower fat content.
Salt is also used in the meat industry to promote protein denaturation and solubilisation, which are essential for developing the desired texture and structure in meat products. This process involves the breaking down of protein molecules and allowing them to rearrange, forming a network that traps water and contributes to the cohesive texture of processed meats.
Furthermore, salt plays a role in the colour stability of meat products. It can affect the rate of oxidation and slow down the development of undesirable colours, helping to maintain the appealing red or pink hues typically associated with fresh meat.
In summary, the inclusion of salt in meat serves multiple purposes. It enhances flavour, acts as a preservative, improves texture, affects moisture content, influences protein structure, and contributes to colour stability. These factors collectively impact the overall quality and sensory attributes of meat products, highlighting the importance of salt in meat processing and the culinary experience.
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Binder in cheese weakened
While there is no definitive answer to why Subway cheese melts in the fridge, one theory is that the binder in the cheese weakens over time. This could be due to several factors, including the type of cheese, the presence of other ingredients, and the storage conditions.
Cheese is a dairy product that is created by curdling milk, which causes it to separate into solid curds and liquid whey. The curds are then pressed together to form a solid mass, which is then aged or processed into different types of cheese. During this process, various bacteria and enzymes are added, which contribute to the unique flavour and texture of each type of cheese.
One important component in the cheese-making process is the binder, which helps to hold the cheese together and gives it its structure. Different types of binders can be used, including natural ingredients like flour or starch, or synthetic ingredients like processed cheese blends.
Over time, the binder in cheese can weaken, causing the cheese to lose its structure and become more malleable or liquid. This is a natural process that can be accelerated by certain factors. For example, if the cheese is exposed to moisture, it can absorb it and become soggy, which can contribute to the breakdown of the binder. Additionally, the presence of other ingredients, such as meat or vegetables, can also affect the cheese's texture and moisture content.
In the case of Subway sandwiches, it's possible that the combination of ingredients, storage conditions, and type of cheese used contributes to the weakening of the binder and the subsequent melting of the cheese in the fridge. While this may not be aesthetically pleasing, it's important to note that it is unlikely to indicate any food safety issues, as long as proper storage and handling practices are followed.
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Reheating methods
There are several reheating methods you can use to revive your Subway sandwich. However, it's important to note that none of these methods will make your sandwich taste as good as it did when it was fresh.
One option is to use the microwave. Open your sandwich and place it in the microwave for 30 seconds. Then, close the sandwich, place it on its side, and microwave it for another 12 seconds. Finally, flip the sandwich to the opposite side and microwave it for 10 more seconds. This method will help you achieve even heating.
Another option is to use a toaster oven. First, set your toaster oven to 250°F. Then, take your sandwich apart and scrape off any leftover condiments like mayo, ketchup, or mustard from the bread. Put the bread in the toaster oven while it's heating up. Separately, heat the fillings in the microwave for about 1.5 minutes. Once the bread has reached your desired temperature and texture, take it out of the toaster oven and reassemble your sandwich.
If you want to avoid using a microwave or toaster oven, you can try steaming your sandwich. Steaming can help revive stale bread and improve its texture. However, be aware that steaming may make your sandwich a little too soggy, so you might need to finish it off in the oven at 275°F for about 10 minutes to crisp it up.
Additionally, if it's just a matter of enhancing the flavour of your sandwich, you can try adding something hot or sour, like a splash of hot sauce or some hot pickled peppers. This will liven up your sandwich without the need for reheating.
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Frequently asked questions
The cheese likely isn't real cheese but a processed cheese product, which, when exposed to moisture, can turn soggy and glue-like.
To prevent your Subway sandwich from melting in the fridge, wrap it in the paper it came in, some aluminium foil, or place it in an airtight container. Alternatively, you can freeze your Subway sandwich by placing it in a self-sealing bag and removing as much air as possible before sealing.
It is recommended that you only leave a Subway sandwich in the refrigerator for a few days, as after that, some toppings may develop bacteria.
To reheat your Subway sandwich without melting the cheese, you can use the oven, stove, air fryer, or microwave. When using the oven, remove any ingredients that shouldn't be reheated at high temperatures, such as mayonnaise. For the stove, place the sandwich in its paper or foil bag directly on the pan. For the air fryer or microwave, wrap the sandwich in a paper towel before reheating.
