Sandwiches are a simple, straightforward way to enjoy a filling lunch any day of the week. They can easily be made ahead of time, can include any toppings you want, and they’re perfect for taking to work because they don’t require any utensils. The biggest downside, though, is the potential of making a mistake that causes you to end up with a soggy sandwich. If you’ve ever put a little too much sauce on a sandwich, then you know the sinking feeling of the bottom bun giving out as you try to eat it. To prevent this from happening, next time you pack a lunch store the sandwich upside down. This will prevent any moisture from leaking onto that bottom bun or slice of bread.
The upside-down sandwich hack works because it will move any moisture away from the bottom bun. Yes, that does mean any moisture will head toward the top bun, but the top portion is generally larger and fluffier than the bottom half. This means it can handle moisture better, so sending the moisture in that direction won’t cause the top bun to get as soggy as the bottom half of your sandwich would.
How to avoid a soggy sandwich
Storage is crucial here because you likely make that sandwich in the morning — or even the night before — and won’t eat it until the afternoon. In addition to storing it upside down, try also wrapping it in deli paper or wax paper to avoid sogginess rather than plastic wrap. This paper has a thin wax coating on one side, which helps manage any moisture and prevent those wet ingredients (hello, sliced tomato) from shifting around and creating a bigger mess.
There are also other ways to help prevent a soggy sandwich. You can use bread with a thick crust, such as ciabatta, which will make it harder for any liquid to break through. Another simple hack is to toast the bread first, drying it out and giving it a little more wiggle room to absorb liquid without turning super soggy. Finally, think about the way you layer ingredients. Add the leafy greens, such as big pieces of butter lettuce, in between the rest of the sandwich toppings and the bread. This helps create a barrier to prevent moisture from reaching the bread or bun in the first place.
