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Refridgerating sandwiches-which bread is best

post #1 of 6
Thread Starter 

Hi,

I often have sandwiches in the fridge for up to 8 hours. I always use bread from the same day, but the fillings are often chicken/beef/seafood that have to be kept cold.

I've noticed that Rye's and Sourdough's tend to become a bit chewy.

Which bread will 'keep' best, retaining most of it's freshness and texture?

Thanks

post #2 of 6

Any bread will work well if... you assemble the sandwich in a specific way.

 

Bread - Marg/Butter - Leaf Lettuce - Moist Fillings - Sliced Cheese if appropriate, if not More Leaf Lettuce - Marg/Buter - Bread

 

This keeps the wet ingredients away from the bread - works great for any kind of "salad" sandwich.   Egg Salad, Tuna, Minced Ham, Shrimp, Chicken, whatever.

 

Then you take a small paper towel and wrap the sandwich with it - then plastic wrap.

 

Keeps the bread fresh and not soggy / chewy.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #3 of 6
Thread Starter 

Thanks for that.

 

Is there a way to avoid using a paper towel? It's got to look very presentable. I did read a few places that certain combinations of wheat/sourdough/seeds & grains fends better when refridgerated

post #4 of 6

WHITE BREAD  WHICH HAS BEEN SPREAD ON BOTH INSIDES WITH A DASH OF BUTTER OR MARGARINE TO REPEL MOISTURE OF SALADS

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 6
Quote:
Originally Posted by quince View Post

Thanks for that.

 

Is there a way to avoid using a paper towel? It's got to look very presentable. I did read a few places that certain combinations of wheat/sourdough/seeds & grains fends better when refridgerated

You can roll the towel into thing long strips and make a seat-belt for the sadwich, holds it together and deals with any extra moisture.

 

Brown paper (not greased) would work also, maybe make a base or 'plate' for the sandwich to sit on out of a cheap paper plate?

 

Just something that will absorb moisture more readily than the bread.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #6 of 6

I'm guessing the OP is looking to display the sandwiches rather than store them, thus looking to avoid the paper towel approach.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
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