Tips for making and freezing sandwiches

The new school year is just around the corner so many of us are dreading the thought of making school lunches again.  Have you considered making a batch of sandwiches and freezing them?  This means there's one less thing to think about in the morning rush.

And sandwiches aren't just for school children, having some lunches in the freezer are great for adults too who like to bring lunch (or dinner) to work.

Today I'll share some tips on freezer-friendly sandwiches and tomorrow I'll talk about some other items that are handy to freeze for the lunchbox.

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Making sandwiches is pretty straight-forward, just educate yourself on which ingredients to use and which to avoid, then wrap them well in cling wrap and freeze.  You don't need to do anything for the defrosting stage, simply place the wrapped sandwich in your lunchbox and it will defrost slowly over the next few hours and be ready to eat at lunchtime.


There are so many breads to choose from as all breads are freezer-friendly:
  • sliced bread (white, wholemeal, grainy etc)
  • bread rolls
  • bagels
  • Turkish bread
  • sourdough bread
  • wraps and lavoch
  • tortillas


The choices are huge so I'm sure you'll find something in this list to suit fussy eaters:
  • butter, margerine or cream cheese
  • cheeses such as cheddar, camembert, brie, Swiss, parmesan, feta etc (but not cottage cheese).  Note that full-fat cheese freezes better than low-fat cheese
  • ham, cooked bacon, salami or deli meats (eg devon)
  • cooked chicken or turkey, roast beef, lamb or pork
  • tinned tuna or salmon (drain well first)
  • smoked salmon
  • cooked egg yolk (not egg white)
  • cooked meatballs, slices of cooked meatloaf, leftover burger patties
  • pesto, olive tapenade and mustard
  • peanut butter, nutella and vegemite/marmite
  • honey, jam and golden syrup can be frozen but the bread may go a little soggy but kids don't seem to mind (butter the bread first for best results)
  • grilled eggplant (aubergine) and grilled zucchini (courgette)
  • chopped olives and capers 
  • semi-dried or sun-dried tomatoes
  • caramelised onion or onion jam
  • pickles and chutneys
  • salt and pepper

What to avoid

Here are some ingredients to avoid in your sandwiches as they won't freeze well:
  • salad ingredients such as lettuce, tomato, cucumber etc
  • I'm not a fan of freezing avocado but some people do it
  • cottage cheese
  • cooked egg white (it goes rubbery after defrosting)
  • mayonnaise (it will separate or curdle after defrosting)

Other tips

  • Spread some butter or margarine on the bread as it acts as barrier so that wet ingredients (eg, honey, jam or chutney) don't soak into the bread.

  • You may like to add a few salad ingredients to the sandwich after it has been frozen.  You can either unwrap the frozen sandwich, add the salad then re-wrap and place in the lunchbox for defrosting.  Or you can put some salad ingredients in a small container in the lunchbox and they can be added at the time of eating.

  • And if you have a sandwich press or jaffle maker at work, you can always cook your sandwiches after they have defrosted so that any cheese is melted and they taste extra yummy!

Check in tomorrow for my next post about other lunchbox items that freeze well.

Susan x