When I was growing up my mom always packed me a sandwich for lunch and luckily it wasn't a soggy sandwich. However, now that I'm older I refuse to pack a sandwich for long trips because I always have copious amounts of soggy elements (vegetables) that ruin the sandwich after it has sat for a while. There's nothing worse than making a delicious sandwich and realizing the bread is completely soggy because it has been sitting in a sandwich bag. Well, here's one very interesting new solution to this problem.
Perfect Sandwich demonstration from Simon Darby on Vimeo.
My ideal sandwich has delicious wheat bread, cheese, thinly sliced ham, lettuce, tomato, pickles and often roasted red peppers — if I make that sandwich and don't eat it within an hour, it turns into a soggy unappetizing mess (let's not even get started on adding oil & vinegar). So needless to say, I was really happy when I saw that there's a container made to keep sandwiches from getting soggy.
The Perfect Sandwich Container has several different compartments for each element. Place the wet items (vegetables and meat) in the bottom container, then the bread in the second compartment and close the lid. The hard casing will keep the elements safe and sound while preventing them from getting soggy. If you're worried about actually reconstructing the sandwich when it's time to eat, it's really not a hassle. Place a piece of the bread on top of the wet items in the container and flip it over, then put the second piece of bread on top — easy as can be!
Find it: Perfect Sandwich, $19.99 at Contain This!
Related: Food Memories: What's Your Favorite Sandwich, Ever?
(Images: Contain This!)
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What is the point of the separate green tray? I was expecting in the video for it to have a compartment underneath (so that the meat/cheese and vegetables could be kept separately) but the video shows it just acting like an extra layer in the bottom. ?
@phobos I think the separate green tray is the chillpack that they refer to at the end, to keep the meat/cheese/veg cool.
What about my PB&J?
artmeetsearth - toast the bread ahead of time and it won't get squishy.
But what about sandwiches with mayo or mustard?
I agree with Falnfenix. I discovered that by accident, so now I toast my bread before packing the sandwich for lunch. Even with condiments on the bread!
My PBJ sandwich fix is that I use my normal amount of peanut butter, but split it between both sides of the sandwich to seal the bread from the jelly. Even hours later my sandwich is still delicious and unsoggy.
I learned from my mom to spread a thin layer of butter on the bread. It does a good job of protecting the bread from the wet ingredients in the sandwich (even tuna-salad!). I'm so used to it that sandwiches without butter don't seem nearly as tasty to me.
I laughed when I saw the video. It reminds me of the McDonald's McBLT packaging. Two sandwich halves that you slapped together just before eating.
Slow Lorus -- So THAT's why cookbooks from the 1950s always insist that every sandwich must start with butter on the bread!
[great aha moment]
Any oily ingredient (butter, cheese, mayo) between the bread and wet ingredients should form a barrier that will prevent the bread from getting soggy. And toasting doesn't hurt, either.
Vegetarian times had a great article with lots of other ideas a few years ago: http://findarticles.com/p/articles/mi_m0820/is_360/ai_n27931812/
Oil barrier + toasting (and I don't like a crunchy sandwich, so I'm talking the faintest of toastings and it's still enough) seems a lot greener than a giant Plastic Precious Sandwich Vault.
@eilonwy & peasandcukes -- how funny! I've never noticed/known that about old cookbooks or Julia Child!
I'm pretty certain every sandwich I ate growing up in England, no matter who made it or even if it was store-bought, had a bit of butter spread on it. Don't know if that's still the case over there but I always assumed that's where my mom got it from.
Here's an Alton Brown trick. Mayonase is a fat, so it is not water soluable. All that means is water can't pass through it. So put mayo on both pieces of bread and the water from your lettuce and tomotoes won't get to the bread! Not a thick layer, unless you want to, but if water can't get to the bread, then it can't get soggy!
Thanks kitchn for featuring us!
The bottom green tray is the PerfectCHILL which keeps your sandwich contents cool for a full 8 hours.
For those of you who want to keep your sandwich together--you can flex the middle divider and have one larger container. So your sandwich stays together and cool!
@mgroob We've found in our testing that mayo or mustard don't cause the sogginess, the veggies do. That's why we designed Perfect Sandwich to separate the contents from the bread until just before you are ready to enjoy your sandwich!
Plus you can feel good about using a reusable container and saving our landfills from sandwich bags.
Haha, the music, er muzak is "Always look on the bright side of life" of Monty Python fame...