Sandwiches can be made ahead, wrapped in foil or placed in freezer bags, and stored in the freezer for 2 to 3 weeks. Allow about 3 hours for sandwiches to thaw to room temperature in a picnic basket or brown bag lunch. To prevent soggy bread, use a firm or coarse-textured bread and spread butter or cream cheese to the edges of the bread. Fillings that freeze well are made with cream cheese, peanut butter, nuts, pickles, hard-cooked egg yolk, meat, poultry and fish. Foods that do not freeze well in sandwiches are hard-cooked egg whites, mayonnaise and fresh vegetables such as lettuce, celery and tomato. When making a lot of sandwiches at one time, use the assembly-line method and wrap individually to retain moisture and flavor.
This Freezing Sandwiches recipe is from the Cool Dishes For Warm Days Cookbook. Download this Cookbook today.
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