Most of the time, I embrace sogginess — an overly maligned texture in food, I’d argue. I relish the way the chocolate wafers of an ice cream sandwich yield to my teeth, and how torn bread turns into a squishy, broth-soaked sponge in a bowl of beans. I even love a pie with a soggy bottom; it feels comforting, somehow.
But the one place most people, myself included, seem to agree that sogginess doesn’t belong is in a sandwich. Though that statement deserves a caveat: There’s a big difference, of course, between the intentional dunking of a hoagie roll in marinara sauce and the displeasing gumminess of tuna salad-stuffed white bread that’s sat in a lunch bag for too long.
The single best way to avoid a soggy sandwich is to eat it immediately. But that’s not always possible, and with offices reopening and warm weather around the corner, the prospect of a packed lunch is once again looming. Picnics, hikes, day trips, or just a desire to avoid another fast-casual chain salad all mean plenty of opportunities for soggy sandwiches. But according to sandwich experts, it doesn’t have to be this way: the key is mastering both assembly and storage.
When you’re making a sandwich that must be packed, start with slightly drier bread, like a crusty baguette or toasted sourdough or rye, says Jeff Strauss, owner of the Los Angeles sandwich shop Jeff’s Table. Then — and this is crucial — mind your spread. Things like mustard, ketchup, hot sauce, vinegar, and red pepper spread add moisture to a sandwich, unlike oil-based spreads like mayo, which don’t seep into bread as much.
That doesn’t mean going without those flavor boosts, though: To ensure optimal texture and taste, throw those water-based condiments in squeeze bottles and add them right before you eat. You can even go a step further and keep every sandwich element separate, ready to be quickly assembled in the park or on the trail. “But,” Strauss acknowledges, “not everybody wants to do that.” No matter how or when you assemble it, he recommends packing sandwiches in parchment or foil — basically anything except plastic, which doesn’t breathe at all.
Ben Gollan, a sandwich lover who runs sandwich tours through his New York-based company A Man and His Sandwich, gets a little more granular with his sandwich construction, all to avoid that dreaded dampness. “Soggy sandwiches that are the bane of my existence,” he says. To avoid them, you could do what his mom did and store wet ingredients like sliced tomatoes away from dry ingredients. Or you could follow Gollan’s own sandwich construction philosophy.
Consider the sandwich as a top half and a bottom half, Gollan says. He likes to put wet ingredients on the top half because although they touch the slice of bread, gravity does the job of drawing them downwards and not letting them soak in. He puts dry ingredients like cold cuts on the bottom half of the sandwich. “You’re creating this meat protection layer on the bread, which is going to help stop those juices from peppers or whatever from dripping down onto the bottom base,” he explains.
You’ll lose a little control over all of this if you’re buying a sandwich that you know will have to sit for a while before eating, but you can still choose wisely. On those occasions, Gollan generally goes for an Italian sandwich with cold cuts, banh mi, or a bagel sandwich (the denser texture of a bagel is particularly helpful for avoiding sog) and steers clear of juicier options like Philly cheesesteaks and meatball subs, which are both quick to soak.
But if those approaches are all a little too fussy for you, perhaps the answer is to instead channel Strauss, who sees a little romance in the occasional soggy sandwich. “Like cold pizza the next morning or cold Chinese food, sometimes you gotta embrace where life takes you,” he says. “Keep that soggy stuff off until the last minute — and if you can’t do that, learn to love what you’re gonna get.”
Marie Assénat is an illustrator based in Paris. She loves to draw silly things and enjoys making her own sandwiches with a good baguette.
FAQs
Consider the sandwich as a top half and a bottom half, Gollan says. He likes to put wet ingredients on the top half because although they touch the slice of bread, gravity does the job of drawing them downwards and not letting them soak in. He puts dry ingredients like cold cuts on the bottom half of the sandwich.
How do you make sandwiches not soggy ahead of time? ›
Use. Parchment paper checks all the boxes: It's slightly porous and absorbs some moisture that other materials don't. Be sure to employ the double-wrap technique: Wrap your sandwich in one layer, cut the sandwich in half through the parchment paper, and then wrap it again for extra security.
How do you keep a sandwich crispy? ›
Toast one side of your bread to keep your sandwich crunchy
Creating a crusty barrier will help stop liquids from seeping into the bread, which is perfect for recipes that require a lot of saucy elements. The toasted sides also provide a nice, smooth surface on which to apply your condiments.
Will mayo make my bread soggy overnight? ›
The moisture in those condiments will, inevitably, soak into the bread, leaving you with a mushy mess. (And yes, we know about the mayonnaise barrier theory (Chef Jeffrey abides by it), but our experience says that mayo, too, makes for soggy bread.)
Does it matter how you layer a sandwich? ›
Layer your ingredients: When adding your ingredients, be sure to layer them in a way that allows each ingredient to shine. For example, if you're making a turkey sandwich, you might want to put the lettuce and tomato on top of the turkey so that they don't get lost in the sandwich.
Does mayonnaise make sandwiches soggy? ›
If you add exceeding quantities of mayonnaise, it will not make the sandwich soggy directly but the salt in mayonnaise will draw out moisture from vegetables or meat fillings which will make the sandwich soggy eventually.
How do you keep sandwiches moist overnight? ›
Strongly flavored tapenade, pesto, aioli, or vinaigrettes soak into the bread to keep the sandwich moist and distribute deliciousness. Spread it generously on both sides of the cut bread.
How far in advance can you prep sandwiches? ›
Ideally, you should aim to make your sandwiches as close to the day of your party as possible for the best flavor and freshness. I recommend making your sandwiches no more than 48hrs in advance for the best flavor come party time. So there you have it!
What is the secret of good sandwich? ›
Moisture is important. Nobody wants a dry sandwich, so be generous with the sauces and spreads. Freshly-made sandwiches are usually the best sandwiches, but that's not always possible - so think about how well your ingredients are going to last the distance (e.g. if the filling is too wet, will the bread get soggy?)
Should meat go on top or bottom of sandwich? ›
They recommend layering the cold cuts on the bottom and putting items like tomatoes, peppers, and pickles on top. While the wetter items will touch the top piece of bread, gravity draws their liquid down. That first layer of meat and cheese will block the fluid from the bottom slice, keeping the sandwich dry.
Adding spreads and condiments to your sandwich makes a significant difference in its texture, not only by preventing it from being uncomfortably dry but also by elevating the overall taste. Some popular condiments to try are Dijon mustard, hummus, cranberry sauce, guacamole, barbecue sauce, mayonnaise, and pesto.
Can you make a sandwich the night before? ›
Place your wrapped sandwich in a plastic container to keep it from getting squashed. If you're making your lunch the night before, store it in the fridge overnight to keep it fresh. For more tips, including how to use the best ingredients to keep your sandwich fresh, read on!
How do you stack deli meat on a sandwich? ›
Onto the dressed side, pile 2-3 slices of your first lunch meat, then 2-3 slices of your second lunchmeat. IMPORTANT: Do not just stack the meat on the bread flat. It's a little more time consuming, but you need to pile the slices of meat on one at a time, not folded or rolled but in gentle ribbons.
Can you make sandwiches the night before a party? ›
If you're hosting a large event, sandwiches are great because they can be made the day before the event. They're a crowd pleaser, versatile, and cost effective (depending on your fillings). If you've got a large party, it can be easier to make one or two varieties of sandwich.
How do you pack sandwiches for a road trip? ›
Prepare sandwiches and wrap individually in plastic food wrap. Don't include wet ingredients on your sandwiches, like tomato slices or pickles; instead bring a small container of these additions to add when you are ready to eat. That way your sandwiches won't get soggy.
