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i use lettuce as the barrier, works for me but i will give the others a try

Moxie! So awesome.

I use dense, whole grain bread. Sometimes, it makes for a drier-than-optimal sandwich, but I've never had problems with sogginess.

Something else to try is to build your sandwich normally, but without the tomatoes or pickles. Store those in a separate container, then add them when you're ready to eat.

Third, try wrapping in waxed paper, instead of plastic. That will keep the bread fresh, but will allow the sandwich to breathe a bit. I use waxed paper sandwich bags, but plain old waxed paper works fine.

I've been having trouble since switching to all-natural peanut butter. I pack my sandwiches and get to work and a good amount of the PB has leaked out of the sandwich!

In an effort to reduce waste, I've stopped using plastic wrap on my sandwiches and just put them in a small square plastic container, so at least the peanut butter is contained.

I almost always pack the components separately and assemble at work. I really dislike cold bread so this is a bigger motivator for me than a potentially soggy sandwich. I usually spread my condiments on two slices of meat and sandwich those together in the container.

I also use the lettuce as a barrier. Wraps apparently get less soggy than bread sandwiches.

Marie, try keeping the PB in the fridge, or putting the sandwich in the fridge after you make it. The PB will go solid-ish at cold temps and it helps stop it from oozing. I've had reasonably good luck with this method.

Unfortunately this suggestion raises the fat content of the meal, but a thin layer of butter seals the bread nicely. You could get the same effect with a nice runny cheese.

I also use wax paper bags instead of plastic. They keep things fresh but not quite so hermetically sealed as a plastic bag or tupperware so the excess moisture doesn't get as trapped.

I know I'm probably one of the few that does, but I love sandwiches that have been sitting half a day.

However, I was going to suggest the fatty suggestion of a little bit of butter too. Niamh beat me to the punch though. The thin layer makes for a nice block from tomatoes and dressings juiciness.

The "keeping things separate" method has always been a favorite in this household, enough so that we have different reusable sandwich containers designed specifically for it. I personally have never had much of an issue with sandwich mushiness, but then, my sandwich of choice has always been peanut butter ;)

I do have to ask: where on Earth did you find Diet Moxie? I've been looking for that for ages!

Toast the bread, let it cool, then make your sandwhich. Not perfect, but helps reduce the sogginess.

I always pack the soggy ingredients for assembly at lunch time -- just make the sandwich with the meat or cheese, etc.

I've also read that tomatoes and bread, when they mingle for a few hours like this, actually produce a kind of mold which is why the bread breaks down so quickly. It's best to bring your tomato slices separately, then add them to the sandwich once you're ready to eat.

What is Moxie?

I usually keep my 'wet' ingredients (tomatoes, pickles, etc.) separate and add those just prior to consumption. I've never had a problem that way.

I bring all of the ingredients for a week's worth of lunches on Monday, in seperate glass Pyrex containers. It makes for a heavy load on Monday (and an only just slightly lighter load when I bring the empty containers home on Friday), but I have everything I need at work and I don't have to get it all together every night.

You need a work fridge with plenty of space (and no lunch-poaching colleagues!), and if colleagues are prone to tossing anything they can't recognize, you'll want to label the containers with your name and a "good until" date.

I use a previous version of these (http://www.containerstore.com/browse/Product.jhtml?searchId=20804964&itemIndex=7&CATID=74067&PRODID=10025083), which allows me to keep bread/cheese together, and everything else in separate sections of the container so nothing gets soggy. I can't eat wet bread (makes me gag), so this is the best way I've found. For condiments, I either use a small container or get packets.

SERIOUSLY, drop the royal "we" when it's clear that you're posting as you. An "I" wouldn't kill you.

In this post particularly, the overbearing use of "we" sounds stilted and outright constipated. When appropriate, use "I". No one believes that you made a single sandwich for two of you. You're YOU, not a "we". The overbearing use of "we" on all of these Home Network blogs is incredibly off-putting. Is it so terrible to believe that a single human is typing the words and might occasionally refer to himself, or herself as "I"?

God, the stupid use of "we" makes me groan in this entry.

diertac needs to get a colonic... take a breath

Yup, I use cheese, meat or lettuce as a barrier. As long as the slices of bread aren't touching anything wet, then it's fine.

I don't know why this isn't common knowledge?!

Another vote for the butter option!

I grew up in England and learned to always spread a bit of butter on my sandwich slices...it's like a little rainjacket protecting the bread from the moisture and wetness of the other ingredients. My family always made sandwiches this way and if my taste buds remember correctly so do many Brits. It works really well.

I pack a dry sandwich (tomato is hidden between two lettuce leaves), take it to work, and in the office fridge I have squeeze containers holding condiments (mayo, two mustards, chipotle salsa, regular hot sauce) and have a salt & pepper grinder at my desk. A sandwich always tastes 10x better when there's a little s&p on the tomato!

zeven13 needs to get a clue. Take English lessons.

First I toast the bread, that makes it last longer. Then I use little mayo so it doesn't moistens the bread and my trick is using large ham slices and I wrap all vegetables, including lettuce in the ham. I neves put lettuce next to the bread or chesse.
I hate to put vegetables separetely because lunch looses its charm :)

For those wondering what Moxie is - it's a horrible tasting cola, I mean "acquired taste", originating from Lisbon Falls, Maine. I don't think it's very easy to find out of New England - for good reason, IMO.

I'm originally from outside of Lisbon Falls, ME (the birthplace of Moxie) and even I'll agree that it's wretched. I have friends across the country who request shipments of it whenever I visit home. It's an obsession for some.

Ummm... Moxie is awesome, yummy stuff! I'm originally from Maine and miss it terribly-- can't find it in the mid west at all!

I even have a t-shirt.