Butter is the best soggy-sandwich defense

The fastest way to keep a sandwich from going soggy is to spread a fat layer—butter, mayo, or cream cheese—on the bread before you build.

The fat acts as a waterproof barrier. Tomatoes and pickles release water all morning, and if they hit a fat film instead of dry bread, the bread stays intact. Take it all the way to the edges or you’re leaving a gap in the dam.

Also worth doing: pat the wet stuff dry with a paper towel before stacking. Takes five seconds and removes a surprising amount of liquid. And if you’re packing the night before, toss a dry lettuce leaf between the bread and the tomato—it catches moisture like a little shield.

The nuclear option is packing the tomatoes or pickles in a tiny container and assembling at lunch. It always works, but honestly, the butter trick alone gets you through to noon.

Your coworkers will think you’re fancy when your sandwich still has crunch at 1 PM.