Tips for mouth-watering sandwiches
Sandwiches can be made with pride and don't have to be soggy if you use the following tried-and-tested tips:
* Vegetables can lead to soggy bread, however, it can add crunch and colour to a sandwich,
Slice the vegetables, pickles, tomato or cucumber, then lay the slices out on paper towel to absorb the excess water.
* Don’t salt vegetable slices prior to making a sandwich as salt draws moisture out of vegetables.
* Put a thin slice of ham on the inside of both pieces of bread, to keep sauces and fillings inside.
Cold meats are a good way to build a ‘barrier’ between bread and filling.
Slices of cheese and lettuce leaves work in the same way.
* When making a saucy sandwich, try putting the mustard, tomato sauce or mayonnaise in a small container to add just before eating.
* Lightly toasting bread will keep it super-crisp throughout the day.
* After washing lettuce, make sure it is dried properly in a salad spinner, or with a paper towel.
* Use fillings cold straight from the fridge and not at room temperature.
Warmed up ingredients release moisture that will soak into the bread.
* If soggy sandwich leaves you in a state of despair, try packing all the elements of the sandwich in separate bags and assemble the sandwich just before eating.
Use Blue Ribbon’s extensive range of lifestyle loaves (Digesta, Fuel and Brown Plus) for mouth-watering sandwiches and slow-release energy.
Follow Blue Ribbon on Facebook or visit Blueribbon.co.za for bread tips, hints and recipes.
