Picnic problems 101: You've made a sandwich in the morning and by lunchtime it's soggy and inedible. Don't be embarrassed -- we've all been there. But it's time to start building something better between your bread. Sandwiches making should employ a bit of culinary architecture and care. Behold our 6 steps to sandwich greatness. Trust us, these are brown bags you'll brag about.
1. Pack the condiments separately! Mayo, mustard, pesto, and vinaigrette are all great sandwich spreads because they add flavor as well as moisture. But let them sit for too long and you'll be left with a wet mess (you wouldn't ketchup your fries in advance, would you?). Pack condiments in mini tupperware containers to bring on your picnic and spread before eating.
2. Remember to season. Because a bland sandwich is a bad sandwich. A pinch of salt and pepper and even drizzling some olive oil can go a long way.
3. Tuck the tomato in the middle. First layer both slices of bread with meat and then with the tomatoes so that the juice doesn’t make the bread soggy.
4. Not all hearty sandwiches need meat. Just because something is vegetarian doesn’t mean it can’t be wholly satisfying. Consider stacking your bread with avocados or hummus, as well as plenty of vegetables, to create a meal that even carnivores will appreciate.
5. Use kitchen tools to make pressed sandwiches. Don’t have the X9500 Panini maker? No worries! Use weighted plates (we like to use a container of salt or a jar of pickles) to press your sandwiches down to create a similar effect.
6. Scoop the bread. Taking out the extra bread makes the sandwich lighter and you can even use it to make some breadcrumbs!