Okay, so you’ve taken the plunge and bought some garlic bread. Frozen, uncooked, from a convenient supermarket. But alas, you don’t have an oven, all you have access to is a sandwich press and a microwave.
The sandwich press does a good job at cooking the crust of the garlic bread, especially if you rotate the bread half way through so all four of the long edges are cooked. The first flaw of this is that your garlic bread takes on the shape of a rectangular prism. The second is that the garlic bread does not end up being cooked all the way through, leaving large clumps of butter inside, unmelted with the rest of the bread.
The microwave leads to even less desirable results. Having to first remove the aluminium foil is a pain, but the garlic bread ends up rigidly solid all of the way through. On top of that, the overly excitable butter melts into a pool on the bottom of the plate, leaving me curious as to how it managed to seep through a material I can barely break through by biting right down on it.
I think that the key will lie in being able to microwave the garlic bread for a very short space of time, 20-30 seconds, and then transferring it to the sandwich press.