Sandwiches

Choose by type, whether you want something pressed, grilled or piled high, and swap breads and spreads freely between recipes. Deli meats, rotisserie chicken and jarred roasted peppers are the biggest shortcuts. A heavy skillet with another pan on top works as a panini press, and most cold sandwiches can be packed for lunch if you keep the wet ingredients separate.

Common questions

How do you keep a sandwich from getting soggy?

Create a barrier between the bread and wet fillings by spreading butter, mayo or cream cheese all the way to the edges. Pat tomatoes, pickles and lettuce dry, and layer them between meat or cheese rather than against the bread. Toasting the bread helps too. For packed lunches, store tomatoes and dressings separately and add them before eating.

What is the best bread for grilled cheese?

Sturdy sliced bread about half an inch thick works best, such as sourdough, white sandwich bread, Texas toast or a mild whole wheat. Very thin bread can burn before the cheese melts, and very holey bread lets cheese leak out. Spread butter or mayo on the outside and cook over medium-low heat so it browns evenly.

Can I make a panini without a panini press?

Yes. Heat a skillet or grill pan over medium heat, add the sandwich, and press it with a second heavy pan, a cast-iron skillet or a foil-wrapped brick. Cook three to four minutes per side, until the bread is crisp and the cheese melts. A waffle iron or contact grill also works for pressed sandwiches.

How long can a packed sandwich sit out?

Sandwiches with meat, cheese, egg or mayo-based fillings should not sit at room temperature for more than two hours, or one hour if it is above 90F, according to USDA guidelines. Pack them in an insulated lunch bag with an ice pack, or freeze a water bottle to keep them cold until lunchtime.