I’m talking sandwiches, people!
Yes, that’s right, those submarine-style sandwiches from Subway, where you have a selection of breads, sandwich fillings, myriad of vegetables, and variety of dressings.
What I enjoy about going to Subway is that I can get my sandwich loaded with vegetables (it’s like having a sandwich and a salad combined!), but without having to clean, slice, dice, shred, and otherwise prepare a myriad of vegetables — not to mention having to open up all those jars of pickles, banana peppers, and the like.
But when I last made baguettes, I thought, “Why not use one to make my own subway-style sandwich?” While I wouldn’t have the variety of vegetables and toppings as going to a Subway restaurant — not only did I not have them all on hand, but I wasn’t about to do all that slicing and dicing for a single sandwich — I did have yummy bread; lovely, lean sandwich fillings (lean smoked turkey and ham, reduced fat American cheese, and Swiss cheese); and enough vegetables — lettuce, tomato, and pickles — to make a tasty sandwich.
Seeing as 1) I would have all of the sandwich fixings out and ready on the counter and 2) I was sure how much hubby would want to eat, I decided to make a sandwich out of the entire baguette, storing any leftover in the ‘fridge to be at the ready as a snack or lunch the following day.
But, but, but — how could I store the sandwich without it getting all soggy? And won’t it get all stale?
Well, peoples, there are a few simple tricks I’ve learned about sandwiches which will do you in good stead if you’re wanting to make some sandwiches ahead for a party or event or if you want to pack them in a picnic or part of a lunch:
- Lightly — and I do mean lightly! — butter the side of the bread that will hold the sandwich filling. The butter or margarine will help keep the bread from getting soggy.
- If the sandwich won’t be eaten within 24 hours or so, package the lettuce, tomato, pickles, and like vegetables separately, adding them to the sandwich just before eating.
- Ditto the above for salad-type fillings, such as tuna salad, chicken salad, egg salad — if you won’t be eating the sandwich within 24 hours, it will keep better if those fillings are stored separately and added to the sandwich when eaten.
- Wrap the sandwich in waxed paper before securing it in a more airtight container (such as a plastic bag) — this will help keep the bread from getting soggy.
- To keep sandwiches (and other refrigerated items) cold in a lunch bag, pack on top of a sealed Ziploc or equivalent kind of bag filled with ice or with a frozen drink box.
And that’s it. Those simple tips will let you make a sandwich (or sandwiches!) ahead of time, yet still have them tasting fresh when you sit down to enjoy them.
Vegetarians: You can, of course, make your sandwich meatless simply by choosing vegetarian fillings. 🙂
Subway-Style Sandwich (Number of servings depend upon size of loaf and heartiness of appetites being fed)
- 1 loaf of good-quality French-style bread
- Butter or margarine
- Desired sandwich fillings, such as lean luncheon meats and sliced cheeses and assorted vegetables, such as lettuce, fresh spinach, sliced tomato, etc.
- Desired sandwich dressings: mustard, light mayonnaise or salad dressing, light Italian salad dressing, vinegar and oil, etc.
- Salt and pepper to taste
- Slice French-style loaf in half lengthwise.
- Lightly butter the bread. If using a dressing such as mustard, mayonnaise, or salad dressing, add to bread now.
- Layer desired fillings on bread. Take a page from Subway’s book and fold the cheese diagonally into halves or into strips so that it will fit the shape of the bread more easily. If using a more liquid dressing, such as light Italian salad dressing or vinegar and oil, drizzle that on.
- Assemble sandwich. Slice into desired portion sizes.
It tastes so yummy — and truly, truly fresh! — that you’ll wonder why you didn’t do it before now. 🙂