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May 29, 2014 09:56 AM

Frozen Lunch Meat Sandwiches

Hi Everyone! I read an article a few weeks ago about freezing sandwiches and have been doing that for a few weeks now. I bring them to work frozen and they thaw by lunch time and then i'm good to go!

After a little research I found that some things work and some don't and found a few tricks... it's been going great!

According to some of the stuff I found online, you should be able to freeze lunch meat sandwiches okay and for the most part it's working out okay.

The only problem I'm seeing is that I end up with a little ice in between the inner most pieces of meat. It's not that bad and a few seconds in the microwave and it's gone. But am i doing something wrong?

Why am i ending up with a thin sheet of ice in the middle?

Any suggestions or thoughts would be appreciated. Thanks!

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  1. You're not doing anything 'wrong'.... the meat is acting as an insulator and taking a little longer to thaw so it's not quite ready at the time you want to eat.

    3 Replies
    1. re: Kajikit

      If you are using cheese with the lunch meat, put it in the middle, sandwiched between the slices of lunch meat.

        1. re: greygarious

          Another suggestion is to press the meat in paper towels before assembly. Many packaged lunch meats have water added and removing some of that water will remove some or all of the icing.

          I regularly freeze bread and meat and assemble them frozen or part frozen, adding condiments and lettuce or spinach at that time. If still frozen it can slightly wilt the lettuce.

      1. I have never heard of this! How does the bread not get soggy? Do you put condiments on before freezing or after? I love sandwiches and would love to have a quick lunch option like this on hand! Any favorite combos you have tried?

        3 Replies
        1. re: bustlingswan

          One thing to remember is to keep the sandwich wrapped until it thaws, so the condensation remains on the outside of the plastic. Something fatty, be it mayo or cheese, between the meat and the bread, will prevent the bread from absorbing water from the fillings.

          1. re: greygarious

            Thanks! I will definitely try it out!

          2. re: bustlingswan

            exactly! i've been doing this with success for a few weeks now. It's amazing... no more moldy break and i always have a sandwich ready!

            So far i've done PB&J (put PB on both pieces of break and J in the middle), cream cheese, grilled cheese, and cold cuts.

            Oh and egg and cheese. You bake eggs in a pan, cut it into pieces and put it in the sandwich.

            Supposedly you can do tuna and mayo too but i haven't tried it yet. Has anyone here tried that?

            Apparently the trick is putting something fatty on the insides of the bread as a barrier. Once you do that, it works GREAT!

          3. Just asking, do people really get moldy sandwiches if they aren't frozen? I make mine the night before or the morning of and have never had a problem.

            I used to have a work fridge and would just assemble them there, but they banned fridges and potable heaters.

            1. I made sandwiches with cooked hambergers, onions and cabbage, put a spoonful in the middle of bread dough, seal them and baked them in the oven. I froze them and now want to thaw them and warm them up in the oven. Put them in oven at 250 vault the bread got crusty. I'm having a party and need the secret to warming them ASAP. Thanks, kathy kit

              1 Reply
              1. re: Kathykit

                If thawed to room temp 5 minutes at 200 is plenty. If cold but not frozen, 10 minutes should do it. But in either case, let them rest for 5 minutes before serving, to allow for residual heat to penetrate to the center. Nothing wrong with the dough being crusty, IMO.