I have one made by Villaware that has been used mainly as a waffle iron. DH gave me a new waffle iron recently, so DS has already claimed it to take to college for grilled cheese and quesadillas. Not sure if they still make that one, but it has been good.

It worked! I used bread shaped like a half-oval, with goat cheez and roasted red peppers (not stuffed, just enough) and buttered the outsides of the sandwiches lightly. I heated the waffle iron and put the sandwich in for three minutes, then flipped it and turned it 180 degrees, and then another three minutes. I put a heavy metal casserole on top to weight it down. It came out thin and crunchy and wonderful! We both liked it a lot. I think you could make a thicker sandwich by peeling it open and inserting more fillings after it's done (i.e., the bread is compressed and crunchy and the cheez is melted). I think I'll be eating these for breakfasts for a while. Mmmmm Our waffle iron has a carousel pattern on it, so the sandwiches were amusing as well as yummy. Thanks for your suggestions.

We had one of those for road trips for a while...odd thing. Plugged into the cig lighter. Worked well for the short time it did. (not hello kitty) Just a basic black thing. Felt a bit gadgety like sharper image stuff. Not clear, but are you tying to keep hot sandwiches hot? Just not enough 'mass' or volume to keep it that way. Many insulator type things exist but need near boiling temp and liquid volume to keep it hot for even a few hours. I like cold pizza. Not the thick gunky kind that goes soggy, but we often use flour tortillas as a thin pizza crust...just baked on a stone or cookie sheet with simple good ingredients, half what most normally pile on a pizza...get the crust nice and crisp...top bubbly...cool, then fold in half, then cut half like a quesadilla and fridge/or freeze. Fits in a sandwich size zip-lock. Not a great example pic because of the pink...that is a thin sliced red potato around the edge...one of those pink all the way through babies. Gets crisp like a potato chip. (has to be mandolin thin)...probably red pepper, mushroom, prosciutto, gorgonzola...old pic. Never the same but we just use up what's in the veggie bin for a quick meal once a month on a friday and make extras for sat/sunday snacks. Often crack an egg or two on top. They do re-heat well but also good cold...no different than cold quiche. Just an idea if your kids like pizza and quesadillas. They could pick and choose ingredients. Have a pizza party on the weekend, then freeze the extra ones. Or bake not so crisp and do roll-ups.

I have a Le Creuset grill press (cast iron slug with ridges and a knob on top that you heat separately and use with your grill pan). At least, before I remodelled my kitchen five years ago, I did. I remember taking it out of a box that had mostly planters and things so I could empty it to get to the Passover dishes before the kitchen was completely done. We were at the shelf lining phase. I put the grill press...somewhere. I remember thinking at the time that it didn't go there, but that it was fine for the meantime while we get the rest of the kitchen done. Hasn't been seen since. I used to use it all the time! And made lovely grilled sandwiches, among other things. My mother gave me her Cuisinart panini press/grill but I've never used it. It seems like too much bother. I'd use my press if it would turn back up. And you know if someone gives me a new one, it'll appear like magic!