Put a barrier between the bread and the wet stuff

The secret to a non-soggy lunchbox sandwich is a barrier between the bread and anything wet.

Mayo, mustard, tomato slices, pickles, and even roasted vegetables all leak moisture into bread over a few hours. You can’t stop time, but you can stop the moisture from reaching the bread.

The easiest move is to put a dry layer between them. A slice of cheese works great. A big lettuce leaf does too, and it adds crunch. Another classic trick is spreading butter or cream cheese on both slices of bread before filling — it seals the surface so juice can’t soak in. Toasting the bread also helps a lot, since moisture has a harder time breaking through a crust.

If the sandwich has to sit more than a few hours, don’t fight it. Pack the wet stuff — condiments, sliced tomatoes, pickles — in a tiny separate container and assemble at lunch. That’s the only guaranteed method.

Your sandwich will thank you.