MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Missouri S&T     ●    St. Louis - Food Safety


Feature Articles

Safe Sandwiches To Go

Barbara Willenberg, Former Associate State Nutrition Specialist

Jo Britt-Rankin, State Nutrition Specialist


On the weekend, make up several kinds of sandwiches, wrap and freeze them.

These sandwich fillings freeze well:

  • Peanut butter
  • Sliced cheese
  • Meat or Poultry
  • Chopped Egg Yolk

These fillings don't freeze well:

  • Any filling with large amounts of mayonnaise or egg whites added


Spreads like mayonnaise and jelly soak into bread and make sandwiches soggy. To avoid this, mix jelly with peanut butter and mayonnaise with tuna or chopped egg yolks before spreading on your bread. Margarine or butter spread lightly on bread will also keep sandwiches from getting soggy, but it adds a lot of calories.

To store sandwiches in the freezer:

  • Wrap each sandwich separately.
  • If you use plastic bags, press out all air before sealing.
  • Pack all sandwiches of one kind in a large freezer bag, or wrap a stack of sandwiches in heavy-duty foil.
  • Remove frozen sandwiches as needed and put in lunch box or bag.
  • Frozen sandwiches will thaw in time for lunch and help keep other foods cold.
  • Most sandwiches will maintain their quality for about a month in the freezer.


Tip: Lettuce, tomatoes, and most other raw vegetables don't freeze well. Bag them separately and add to sandwiches at lunch time.



Last Updated 10/25/2007










University of Missouri logo links to

Site Administrator:
Copyright  ADA  Equal Opportunity

MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri