Whether your favorite sandwich combination is a simple bacon, lettuce and tomato, gourmet chicken salad or a hot ham and cheese, the microwave oven is summer's answer to keeping the kitchen cool.

Soggy bread is a common complaint about microwaved sandwiches. Day-old bread, which has lost some of its moisture, is better for microwaving than fresh because bread will absorb moisture from sandwich fillings. Toasted bread is another alternative for avoiding steamed sandwiches.

Wrap sandwiches in a paper towel and place on a microwave-safe roasting rack for best microwaving results. Avoid wrapping sandwiches in plastic wrap; it traps moisture, and the bread will be wet before cooling to a tough, dry crust.

Use a microwave browning dish for toasted cheese or grilled reuben sandwiches. The extremely hot surface of a 10-inch square browning dish after 4 to 5 minutes of preheating in the microwave oven will toast and crisp sandwich bread in about 20 to 30 seconds a side.

Microwave temperature probes are ideal for warming a sandwich to perfection. Wrap the sandwich in a paper towel and place it in the microwave oven. Insert the probe through the paper towel into the center of the sandwich. Set for the desired temperature and start the oven. When the temperature is reached, the oven will signal and shut itself off.

To ensure that the sandwich warms evenly, turn it over halfway through the set time. Microwave energy penetrates the first 1/2-inch of food, then travels by conduction deeper into the food. Thick sandwiches sometimes won't heat evenly, making turning worth it.

Here are additional sandwich tips.

-- Microwave 1 cup of leftover chili in a covered glass dish on high (100 percent) for 1 1/2 to 2 minutes or until thoroughly heated. Spoon over cooked hot dogs wrapped in warm buns.

-- Spread 2 whole chicken breasts, split, boned and skinned with 2 tablespoons prepared mustard. Arrange, with meatiest sections to outside, in a 9-inch glass pie plate. Cover with plastic wrap and microwave on high (100 percent) 8 to 12 minutes, or until no longer pink. Drain well and chill. Chop and use for making chicken salad sandwiches. If no flavoring is desired, delete the mustard but cook as directed.

-- Combine 2 cups thinly sliced leftover pork or beef roast with 1 cups prepared barbecue sauce in a 1-quart covered casserole. Microwave on high (100 percent) 4 minutes; stir. Cover and microwave until hot throughout 2 to 4 minutes longer.

-- Place 3 slices crisply cooked bacon on 1 slice toasted whole wheat bread. Top with 2 cups alfalfa sprouts and 1/2 cup shredded Monterrey jack or Cheddar cheese. Place on paper plate and microwave on high (100 percent) 30 to 60 seconds, or until cheese is melted.

-- Microwave meaty sandwich fillings such as hot crab or chicken salad first, then put in the rolls. Microwave briefly to serve hot sandwiches in warm rolls.

A word of caution is important for all microwave sandwiches. Let the sandwich stand a few minutes before biting into it. The bread can be nicely warm on the outside while the filling is hot enough to burn the mouth.