Reheatable food product

A method for producing a reheatable food product, comprising:

• mixing butter and at least one dry ingredient so as to form a butter mixture,
• wherein the butter mixture uses fat from a dairy source wherein the at least one dry ingredient comprises maltodextrin and breadcrumbs;
• obtaining a first slice of bread and a second slice of bread,
• wherein each of the first slice of bread and the second slice of bread comprises a first surface and an opposing second surface;
• spreading the butter mixture onto the first surface of the first slice of bread and the first surface of the second slice of bread,
• wherein the butter mixture is spread to edges of the first surface of the first slice of bread and the first surface of the second slice of bread;
• applying 5 g to 70 g of a filling to the second surface of the first slice of bread;
• positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent to the filling to form the food product;
• grilling the food product with the butter mixture spread on the first surface of the first slice of bread and the first surface of the second slice of bread;
• compressing the food product to a thickness of 0.6 inches to 1 inches while grilling;
• freezing the food product to a frozen state;
• and
• reheating the food product from the frozen state;
• wherein the food product does not include butter on either the second surface of the first slice of bread or the second surface of the second slice of bread, and
• wherein the food product does not consist essentially of a sealant on either the second surface of the first slice of bread or the second surface of the second slice of bread.