Yes – bake at the same temp and time as you would on the grill. It works the same.

So the next time we made it, we opened up the bread, brushed on some garlic-infused olive oil on what wold be the sandwich ‘inside’ and toasted it. Flip it over, and add some Parmesan while the ‘outside’ toasts. While the bread was toasting, we tossed the pastrami in a foil packet. Then we did the layering. That way, the only thing that went into the foil wrap cold was the cheese, which reduced the steam inside the foil (IOW, what would make the bread soggy).

Bread wasn’t nearly as…weird that way, and the olive oil/garlic/Parmesan only added more YUM.

In the summer we have salad with it., and a simple soup for winter. We’re in South Texas, so our winter is like spring in other parts of the country. Hence why we can grill outside most of the year.

Feel free to garnish as you like – it’s how we decided to make it, not cast in stone.

Yes – wrap them. That helps the cheese melt and keep things from burning.

Would they still need to be wrapped in foil or just at 350 degrees?

I have never tried it because the bread is so thick. You might want to bake them instead.