Every filling keeps for a different length of time, so the best general rule is not to store any sandwiches in the freezer for longer than 4 weeks. Sandwiches should be packaged in groups of six or eight rather than individually. An extra slice or crust of bread at each end of the package will help to prevent them drying out.
Avoid fillings which contain egg white, which becomes dry and tough with freezing. Also avoid raw vegetables such as celery, lettuce, tomatoes and carrots, and salad cream or mayonnaise which will curdle and separate when frozen and soak into the bread when thawed. To prevent fillings seeping through, butter the bread liberally. This is easier to do if the bread is one day old.
Sandwiches should be defrosted in their wrappings at room temperature for four hours.
© 1978 Mary Norwak estate. All rights reserved.