The best way to wrap sandwiches so they don't get soggy
Wrapping the sandwich in parchment or waxed paper helps prevent the bread from getting soggy, although there's no guarantee it will be perfect at lunchtime.
The tomatoes or jam soak into the bread, the ingredients slip off, and the sandwich loses its appeal. It's difficult to guarantee it will arrive perfectly, but parchment or wax paper prevents many of these problems. That's why many sandwiches from corner stores and fast-food restaurants already come wrapped in paper.
The paper doesn't retain moisture, allowing the bread to breathe and absorbing excess juices and grease. It also keeps the ingredients in place, unlike bags or boxes. It has another advantage: parchment is oven-safe, so you can reheat a sandwich without unwrapping it.
Airtight bags and plastic wrap trap moisture, and aluminum foil gets soggy too. The sandwich can't breathe, especially on hot days, and by the end of the day the bread is soggy.
Cut a 30 x 40 cm piece of paper, place the sandwich in the center, and bring the shorter ends together. Make clean 2.5 cm folds until the paper is flush with the sandwich, and fold the ends underneath. For a neater finish, tuck in the halves of the ends as if you were closing an envelope.
Cutting the wrapped sandwich in half makes it easier to bite into and save a portion. If it contains moist ingredients, such as pickles or jalapeños, wrap them in a second layer to keep them separate until mealtime. For hot sandwiches, replace the outer paper with aluminum foil, which keeps them warm longer.
