No more soggy sandwiches
If your sandwich is made several hours ahead, or if it is going to be frozen for later use, first spread a light layer of softened butter, margarine or cream cheese on the bread. This forms a 'moisture barrier' which prevents the bread from absorbing the moisture from the filling and becoming soggy. Sliced tomatoes, lettuce leaves, mayonnaise, salad dressings, cooked bacon, jelly and jam add their own moisture to sandwich fillings and bring on the 'sogginess' within a few hours. To prevent this, pack them separately and add them to the sandwich right before eating.
Another idea is to tuck moist ingredients into the center of the sandwich, within slices of meat or cheese so they're not in direct contact with either the top or bottom piece of bread.
Freeze ahead
Make it easy for yourself. Make sandwiches you can pull right out of the freezer and pop into a lunch bag.
Many sandwiches can be prepared and then frozen for up to one week. Wrap each one individually in aluminum foil, and then put it in a closed plastic bag to freeze. Don't forget to label and date it. Frozen sandwiches will thaw at room temperature in about 1 hour, but they will stay fresh for 3 to 4 hours if left wrapped.
