How to pre-make sandwiches for next day

I am cooking weekly for my husband's company; about 12-16 people every week. I would like to make more sandwiches, such as the open-faced salmon sandwich on lettuce with tomatoes, avocado, etc. Any hints on how to keep the bread from getting soggy on those and other sandwiches? I make everything the night before because he takes them into his office early the next morning. Love any tips you might give me, much appreciated!

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed