Thank you for providing breakfast on my recent flight from Panama to Dallas-Fort Worth. In these times of economic turmoil, any airline extras are greatly appreciated. However, it has come to my attention that you could use my advice. You see, my ham and cheese croissant sandwich was a bit soggy because the tomato was pressed up against the bread, probably for the entire two hours I was waiting in line to check in at the airport in Panama City. I would like to share the following tip with you to prevent soggy sandwiches in the future. Having just spent two weeks in the humid tropical air, taking sandwiches into the swampy mangrove forests in plastic baggies, I have developed a method for preventing the dreaded soggy sandwich:
1. Choose bread. If possible, select pieces of bread that do not have holes in them. Toast bread, if desired. Pita, whole wheat, and even croissants will work nicely. Arrange bread slices on plate so that both sides are ready to be topped, like so:
2. Place meat on one piece of bread and cheese on the other.
3. Add lettuce, tomato, mustard, and any other wet toppings on top of the meat, so that they will be in the center of the sandwich. It is important not to add so much mustard that it oozes out the sides.
4. Flip cheese side of sandwich on top of meat side.
5. Place into bag or plastic wrap and enjoy your non-soggy sandwich hours later.
Example of a correctly made sog-free sandwich. Notice the cheese blanketing the toppings on both sides. You might even say the cheese is sandwiching the other ingredients.
This method will work nicely for any pre-wrapped sandwich situation, including those in airport cafes.
Sincerely,
Dr. Danger
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