Date: May 1989 (Revised April 1995)
Source: NDSU Extension Service Nutrition Specialists
You can prepare and freeze a week's supply of sandwiches for lunches. Good fillings for frozen sandwiches include peanut butter, natural or processed cheese, luncheon meat, fish, meat or poultry slices.
Freezing toughens hard-cooked egg whites, so you should omit them, or mash or chop them. Mayonnaise separates and soaks into the bread, so use small amounts of salad dressing as a substitute binder. Jelly or jam also soaks into bread and makes it soggy.
To prepare sandwiches for the freezer, spread day-old bread to the edges with soft, not melted, butter or margarine. This prevents filling from soaking into the bread. Frozen bread slices are more easily spread with margarine. There are many kinds of bread you can use for variety: white, whole wheat, rye, raisin, cheese, Boston brown, nut or date breads.
Cut sandwiches and wrap each separately in freezer wrap. Put sandwiches into a plastic sandwich bag and then wrap with foil, freezer wrap or a freezer bag. Spread sandwiches out on freezer shelf for fast freezing.
You may package two different kinds of sandwiches or two different halves together, so they're ready to be put into the lunch box or for home lunch.
Thaw sandwiches in the wrapper. Frozen sandwiches packed in the morning will thaw by noon. This is the safest way to send sandwiches in a sack lunch. Store one to three months at 0 degrees F or below.
If you have further questions, contact your county office of the NDSU Extension Service for additional information on "Freezing Sandwiches."
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For More Information Contact your North Dakota County Extension Office of the NDSU Extension Service for additional information or see our main NDSU Web Page for publications and articles on Agriculture, Horticulture, Youth and Family, Business and Community and Food and Nutrition at http://www.ag.ndsu.nodak.edu/