Method
- Apply butter or margarine right to the edges of the bread to create a barrier that prevents the filling from soaking in.
- Use fillings with a high fat content such as meat, paté, cheese or egg mayonnaise. Avoid cream cheese (it cracks and curdles on defrosting), cucumber and tomato (too much water content), and strongly flavoured foods like sardines.
- Do not remove the crusts or cut the sandwiches before freezing as the edges may get freezer burn. Cut them when partially thawed.
- Pack sandwiches into a plastic box so they don't get squashed, either wrapped individually in plastic film or layered with greaseproof paper to prevent sticking.
- Defrost in the fridge; do not thaw at room temperature. Sandwiches will keep for up to one month in the freezer.
Notes
Apply butter or margarine to the edges of the bread to provide a barrier that will prevent the filling from soaking in. Fillings with a high fat content such as meat, paté, cheese and egg mayonnaise will keep in the freezer for up to one month. Do not use cream cheese as it cracks and curdles when defrosted. Do not add cucumber or tomato as their high water content will make the sandwiches soggy. Avoid strongly flavoured foods such as sardines, as the smell and taste will spread into the bread. Do not remove the crusts or cut the sandwiches as the edges may get freezer burn; cut them when partially thawed. Pack them into a plastic box so they don't get squashed, either wrapped individually in plastic film or layered with greaseproof paper to prevent them from sticking together. Defrost in the fridge; do not thaw at room temperature.