On Fri, 13 May 2016 18:28:42 -0700, "Cheri" >
wrote:

>
>"Brooklyn1" > wrote in message
>news
>> On Fri, 13 May 2016 16:37:12 -0700, Leonard Blaisdell
>> > wrote:
>>
>>>In article >, Brooklyn1
> wrote:
>>>
>>>> I can't
>>>> remember all the fillings but a standby was Velveeta and sliced tomato
>>>> (I liked mine with Velveeta and pimento stuffed olives). I remember
>>>> my father would fill his with bologna or Spam, kraut, and mustard. I'm
>>>> almost tempted to buy one.
>>>
>>>So am I. I wonder how it would fare with small flour tortillas and a
>>>bit more time. Even if that didn't work, I'm intrigued by the original
>>>idea. I never heard of them till now. I have way more contraptions than
>>>I need, but I may need this one. Thanks RFC!
>>
>> I doubt it would work with tortillas, they are too thin, too dry, and
>> I seriously doubt they would seal. I tried them with whole wheat
>> bread and rye bread but plain cheapo white bread works best. Once you
>> try it you'll immediately realize it's not about fancy schmancy bread,
>> it's 99% about the fillings; different cheeses, different meats,
>> different condiments. The only enigma is deciding what to do with the
>> crusts that you break off after closing the device. It won't work
>> with an electric stove, you'll need a gas stove and it won't take long
>> to learn the heat level to use, medium-low works best, the goal is to
>> get the filling hot without burning the bread... and allow them to
>> rest awhile lest you burn your mouth. It's a great device for your
>> favorite pizza fillings... just be careful you don't gain forty
>> pounds.
>
>It does work with an electric stove, but certainly not as well or quick as a
>gas stove. The key is to turn, turn, turn, often.
>
>Cheri

Seems like a PIA... if you don't have a gas stove get a portable
propane burner.
http://www.amazon.com/GasOne-GS-3000...=sr_1_9&sr=8-9