Tired of sandwiches that get mushy and soggy from the filling soaking in the bread? Most people have
learned to avoid this by packing their fillings - such as tuna or sauces - on the side and assembling the sandwich
immediately before eating. This technique doesn't work with preassembled, prepacked sandwiches, of the variety found in
refrigerated cases at grocery and convenience stores. While I prefer to avoid this type of food, others have worked to
turn them into non-soggy lunchtime options. Diana's Homegrown has patented a pull-out pouch
system that keeps the filling separate from the bread.
This is a great idea until the reality sinks in that your convenience store sandwich may have been stored for quite some time before you purchased it. In fact, CNN said, "The technology extends the lifespan of an unrefrigerated sandwich by as much as a month." Sandwiches should not last this long. No bread that is worth eating should last this long completely undamaged, even if it is kept "fresh" by refrigeration. This presents an opportunity for another company to sell packaged sandwiched fillings in a wide variety of flavors - which is a great idea - and to let the consumers provide their own bread.
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Reader Comments (Page 1 of 1)
2-21-2006 @ 1:56PM
Denzylle said...
I bought a Marks and Spencer Chicken, Bacon and Avocado sandwich today and it was *frozen* in the middle! (Hackney, London E8).
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2-21-2006 @ 11:33PM
McAuliflower said...
Add to this the fact that refrigerating bread makes it stale, and I still find no reason to choose packaged sandwiches over a custom sandwich shop.
Man, frozen CBAvo sandwich sounds horrid! :)
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