Social media is overflowing with people making giant subs to have at the beach. And while the process looks cool and whimsical, it’s also, of course, very sandy. Beaches are breezy, sand blows easily, you don’t want that grit in your lunch.
Still, there’s nothing quite like a beach sandwich by the ocean, and it’s very possible to make one hours in advance and enjoy it for lunchtime. In my opinion, it’s even better after it sits a bit because the flavors have a chance to meld. Here’s how to prep a beach sandwich in advance and have a sand-free experience.
Keep wet ingredients away from the bread
Unlike peanut butter and jelly, sogginess and a sandwich do not go together. In fact, too much moisture can turn a great sandwich into a mushy mess. If possible, pack juicy ingredients such as sliced tomatoes, in separate containers or resealable bags and add them to the sandwich right before serving.
If that seems like too much work, be strategic about how you stack your sandwich and use the other ingredients as a moisture barrier against the bread. Put tomato slices between any meat or cheese, which will absorb the tomato flavor and won’t sog out like bread can.
This also goes for the sandwich itself. Wrap it in paper then foil, plastic, or a silicone bag. The extra layer helps protect from condensation, melting ice, and other moisture in a cooler.
Other ways to prevent sogginess
Strategic layering is the best defense against a soggy sandwich. Here are a few other ways to help the cause.
Build on good bread
Beach sandwiches require a solid base to stand up to the humidity and seaside breeze, and to hold in all the goodness. This isn’t the time for a flimsy sliced bread. Instead, go for something with a sturdy crust that can withstand a few hours in the cooler and won’t get sad and soggy.
Think of the crust as a protective layer. A baguette or hero/hoagie bread is perfect for this, as is a a crusty Kaiser roll or sub roll. Using a long bread, like a baguette, can also be efficient to make multiple sandwiches at once, cutting them to size before wrapping each sandwich for the cooler.
Fold your meats
Deli meats in sandwiches are perfect for the beach, and a little technique goes a long way to maximizing their texture. Instead of lying the meat flat on the bread (like how it comes in the package), fold them loosely in half, thirds, or quarters to create height and layers. This makes for a less dense, much more enjoyable bite.
Add condiments just before serving
Another way to keep your sandwich from getting soggy? Try adding condiments just before serving. I like collecting little packets of mustard, mayo, and other spreads in a small container to take with my homemade sandwiches on the go.
If you don’t have little takeout packets, you can DIY your own: Pack aioli, pesto, mayo, or any condiment you like to a small resealable plastic bag, snip off the tip, and use it as a piping bag directly on your sandwich.
Maximize crunch
There’s truly nothing as satisfying as a crunchy bite of sandwich on a good beach day. Add at least one crunchy element to your beach sandwich, such as:
- cornichons or other pickles that don’t make the sandwich soggy
- try tucking kettle-cooked potato chips directly into your beach sub
- sliced green apple can be great with turkey or chicken
- crisp lettuce, like romaine, adds some fresh crunch
