The humble sandwich may be an unrivalled contender when it comes to quick and easy-to-pack work lunches, but there’s an art in choosing the right filling to ensure quality lasts until lunch. A non-soggy sandwich is a hot commodity in any work fridge.

Always remember the three golden rules of keeping your snack intact:

1. Don’t be shy with the condiments or spreads. While it might feel like defeating the purpose, butter, mustard, and mayo actually aren’t the culprits for all that excess moisture. Sogginess usually comes from meat, cheese, and veggies losing their integrity throughout the day. Hence, a thin layer spread on each slice acts as a yummy protective barrier, keeping the bread fresh.
2. Sturdier options like rolls, tortillas, or even toast are less likely to be soggy when lunch rolls around then standard sliced white. You can even experiment with ditching bread altogether, using collard, chard, or kale leaves as ultra-healthy wraps.
3. Don’t use warm ingredients. Ahh, so tempting, but such a bad idea. While this is a recipe for deliciousness when eaten immediately, warm ingredients in the fridge are sure to lead to some serious condensation. Let your ingredients cool to at least room-temperature before assembling your sandwich.

Here are our favourite sandwich fillings for nourishing work lunches:

The New York Reuben

• 4 slices of bread
• Handful rocket leaves
• 4 thin slices of silverside, deli is best
• 1/2 cup sauerkraut
• 3 Tbsp of mustard relish
• 4 slices cheese
• 2 pickles (optional)

Dollop mustard relish all over. Layer 2 slices of sourdough bread with rocket, silverside, and top with sauerkraut. Top with cheese and remaining bread slices. Place in a sandwich press and cook until the bread is golden brown, and cheese melted. Cut in half and add a pickle to your lunchbox for authenticity!
Recipe from Barker’s New Zealand

Smoked salmon, avocado and cream cheese

• 4 slices of bread
• 75g smoked salmon
• 1/2 avocado
• 1 Tbsp lime juice
• 6 cherry tomatoes
• 1 Tbsp chopped coriander
• 80g spreadable cream cheese

Put the diced avocado, lime juice and coriander into a bowl. Season with sea salt and freshly ground black pepper and stir to combine. Spread the cream cheese over the slices of bread. Spoon over avocado mixture. Top with smoked salmon and serve.
Recipe by Tassal Tasmanian Salmon

Poor man’s Croque Monsieur

• 4 slices of bread
• Smoked ham
• Swiss cheese
• Parmesan
• Dijon mustard
• Butter
• Cherry tomatoes, sliced (optional)

Spread two slices with butter and two slices with Dijon mustard. Top with slices of ham and Swiss cheese. Top again with the cherry tomatoes, if wanted. Sprinkle the Parmesan on top. Place in a sandwich press and cook until the bread is golden brown, or pack it fresh.

Tuna Salad Sandwich

• 400g can of tuna, drained
• Kewpie mayonnaise
• Celery
• Red onion
• Crushed garlic
• Sweet pickle relish
• Lemon juice
• Salt and pepper, to taste

Add the drained tuna to a bowl. Stir in the rest of the ingredients. Mix well and season to taste with salt and pepper. To make it a tuna melt, butter each slice of bread and top with a thick layer of the tuna salad. Top with a piece of cheese, close the sandwich and stick it in the sandwich press. Delicious!

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