Here's how to avoid saggie sandwiches

By Faeza
15 June 2015

8 reasons why your sarmie went soggy 

A sandwich is the beginning of an adventure. No picnic, break time or lunchtime is complete without one. When you’re relying on a sarmie to give you energy, soggy simply won’t do. Moms, kids and sandwich lovers, listen up – we’ve rounded up tried-and-tested tips for fresh, delicious sandwiches, all day long. Give lunch boxes new prowess – your sandwiches will have never tasted better.

  1. Watery veggies: Veggies add crunch and colour to a sandwich, but are often watery and can lead to soggy bread. Slice the vegetables of your choice – pickles, tomato or cucumber – then lay the slices out on paper towel before building your sandwich. The excess water will be absorbed by the paper towel, and won’t seep into your bread.
  2. Heavy-handed seasoning: Don’t salt veggie slices before building your sandwich – salt draws moisture out of veggies, and this will lead to soggy slices.
  3. Packing style: Cold meats are a good way to build a ‘barrier’ between bread and filling. Put a thin slice of ham on the inside of both pieces of bread, to keep sauces and fillings inside. Slices of cheese and lettuce leaves work in the same way.
  4. Seriously saucy: If you’re set on a saucy sandwich, try taking your sauce of choice (e.g. mustard, tomato sauce or mayonnaise) with you in a small container, and adding it just before eating. This will keep your sandwich dry.
  5. Super-soft bread: Lightly toasting bread will keep it super-crisp throughout the day.
  6. Soggy lettuce: After washing lettuce, make sure you dry it properly in a salad spinner, or with a paper towel.
  7. Warm fillings: Use fillings cold, straight from the fridge, not at room temperature. As ingredients warm up, they release moisture that will soak into the bread.
  8. Ingredient overload: If the thought of a soggy sandwich leaves you in a state of despair, try packing all the elements of your sandwich in separate zip-sealed bags and assemble your sandwich just before eating.

Picture credit: Blueribbon