To make sandwiches the day before they will be eaten?

[NdefH81]

Going on holiday next week and thought I’d do sandwiches for us to have at the airport.

I always make sandwiches the day they will be eaten so this is a first for me!

Where do you keep overnight?
Do they not go a bit… dry?
Or better to just set alarm bit earlier and do in the morning!

@NdefH81

Brilliant thanks! Didn’t want to start the holiday off with dry curling sandwiches!

Ok so definitely fridge
And avoid soggy
Tinfoil

Cheers!

Best use clingfilm or baking papers

www.tesco.com/groceries/en-GB/shop/household/food-storage/cling-film/cling-film

Or

www.tesco.com/groceries/en-GB/search?query=baking%20paper

Metal in the scanner may result in you having to pull the sandwiches appart for security.

Bagels (the best) or rolls keep better than sliced bread. Don’t put tomato in them, if using, until just before you leave as they will go soggy.

I put them in individual sandwich bags. Putting them in the fridge overnight keeps them cooler for longer anyway if you’re taking them in a cool bag to eat later.

I think the ready made sandwiches all sit for a day or two in supermarkets.

Some sandwiches need to be made in advanced to be at their best. Look up “pressed sandwiches” for ideas for sandwiches that tend to work especially well for this sort of situation.

@Babdoc

They usually sell sandwiches in airports, OP. I used to buy them airside, so they were chilled and completely fresh when I boarded the plane. One less thing to have to organise in advance!

The last time we decided to eat at an airport it cost us over £50 for 5 sandwiches, 2 coffees and 3 oasis.

Are peoples day old sandwiches going dry? Mine tend to go soggy

It's a sándwich not a soufflé it'll be fine overnight 😂

I thought most people make their work lunch and kids packed lunch for school the night before.

I have egg mayo made the night before a couple of times a week, always fine.

@TwinklyBranch

You've managed to book a holiday that involves flying but you're unsure about sandwiches? I seriously wonder how some people get through life.

This 😆

Seriously though, I thought making them a day ahead was fairly common practice?? Like others have said, no tomatoes or liquidy fillings and you'll be fine. Wrap them in cling film. Much easier than parchment paper.

Honestly I find bread goes a bit grim when left in the fridge overnight. It’s fine as a one-off for an early start on a holiday but zero chance of doing it regularly.

I’m not a big fan of shop-bought sandwiches for the same reason - cold bread that has lost its fluffiness. Maybe it’s just me being picky 😂🤷‍♀️

NdefH81
having purchased some pretty dire, and breathtakingly expensive sandwiches in the airport previously I applaud you for giving it a go. Some tips. Don't use too much mayo. Don't put tomato in them unless you like it mushy. If you're using cucumber remove the seeds before chopping. Use more seasoning than usual, food tends to taste bland at high altitude in a pressurised cabin , but try to keep the salt as far away from leaves as you can.Baguettes are much more robust , the individual baton size you can get in shops are a perfect individual size.If you're planning far enough in advance keep the tubes from kitchen rolls as part of the wrapping.
To wrap sandwiches: using a fine spray bottle, lightly mist a double layer of kitchen roll. Fold it into a square. Place it on top of the sandwich after you have cut it (the sandwich) in two. It will keep the sandwich moist and can be used to wipe up after eating. Then wrap the sandwich in greaseproof/parchment/waxed paper. Then wrap again in one or two layers of foil depending how strong it is. Place in fridge. For baguettes , same procedure but cut kitchen roll tube into two or three. Cut lengthwise. Place around baguette before parchment , it will help keep the filling in place. Wrap as before. Sorry if too detailed, am not intending to patronise in any way. Happy travels 😃

On that eat well for less programme the dietitian recommended using frozen bread and frozen cheese then when the sandwich is made let it defrost in the fridge to avoid staleness, have never tried it and don’t fancy it myself but if you are inclined to give it a go might be worth a try.

I’d buy a boots meal deal once passed customs instead.

Use butter not mayo if you don’t want soggy sandwiches OP.
Best of luck with your endeavour!

Of course you can make sandwiches the night before. And of course you store them in the fridge

I pack my lunch to take to work every evening because I leave the house at 6.30am and there’s no way I’m making a packed lunch at the crack of dawn!

Won't it be soggy and gross? Bread usually goes a bit weird in the fridge. I'd just get up and make them on the day, it doesn't take that long.

I'm sure Mary Berry covered this in one of her programmes. Cover tray with a very slightly damp tea towel and then wrap I. Clingfilm and store in fridge for the next day.

I always make my sandwiches or salads for up to two days in advance. Never had any problems even with normal sliced bread. Just avoid anything too soggy, tomatoes for eg I cut up and add as late as possible. Stored in cling wrap or foil in fridge.

@deadlanguage

Won't it be soggy and gross? Bread usually goes a bit weird in the fridge. I'd just get up and make them on the day, it doesn't take that long.

All of this. Sandwiches that aren't made instantly and then eaten give me the Ick!! Especially supermarket ready made sandwiches 🤢

In over 20 years of my working life I have made a sandwich the night before. I freeze bread so I make the sandwich with frozen bread. Come the next morning after being in the fridge overnight they are perfectly defrosted and fresh.

I have made my sandwiches the night before work for years and shock horror not even put them in the fridge 😂

@tkwal

NdefH81 having purchased some pretty dire, and breathtakingly expensive sandwiches in the airport previously I applaud you for giving it a go. Some tips. Don't use too much mayo. Don't put tomato in them unless you like it mushy. If you're using cucumber remove the seeds before chopping. Use more seasoning than usual, food tends to taste bland at high altitude in a pressurised cabin , but try to keep the salt as far away from leaves as you can.Baguettes are much more robust , the individual baton size you can get in shops are a perfect individual size.If you're planning far enough in advance keep the tubes from kitchen rolls as part of the wrapping. To wrap sandwiches: using a fine spray bottle, lightly mist a double layer of kitchen roll. Fold it into a square. Place it on top of the sandwich after you have cut it (the sandwich) in two. It will keep the sandwich moist and can be used to wipe up after eating. Then wrap the sandwich in greaseproof/parchment/waxed paper. Then wrap again in one or two layers of foil depending how strong it is. Place in fridge. For baguettes , same procedure but cut kitchen roll tube into two or three. Cut lengthwise. Place around baguette before parchment , it will help keep the filling in place. Wrap as before. Sorry if too detailed, am not intending to patronise in any way. Happy travels 😃

Busy but just had to stop to thank you

I make sandwiches the night before with tomato in! I just layer it e.g. bread on the bottom, chicken etc then tomato and don't press the top layer down too hard. Works fine!

Yabu