Sandwiches for the week made on a Sunday

Must be a man thing: I had a colleague that  would make about a month's worth of plain ham sarnies at a time and put them all in the freezer.

If your tastes are that boring it must be a great timesaver.

Personally I don't like knowing what I'm going to eat days or weeks in advance.

PhilPub wrote (see)

Do you like washing up? 

The butter will taste exactly the same as straight from the packet if it has been in the fridge the whole time, as long as butter is cold it will taste the same whether it is in the packet, on a sandwich or buried 4 months in a swamp (ehm yes this has been done  and replicated  )

Some breads will go always go soggy other breads will only go soggy with certain fillings/toppings. And to be fair to the guy I know to bread types with Swedish cheese that if wrapped in clingfilm and kept in the fridge actually tastes rather nice, in fact even better sometimes  Being from a poor and frugal background any sandwiches left from picnics and school outings went into the fridge to be eaten later, It works best when the bread is Limpa eller Fralla with butter, cheese and/or cheap smoked ham, mayo can work too but not directly on the bread but rather on the cheese or the ham. Tomatoes, lettuce, cucumber and peppers on top should be avoided...but I'd still eat it. Must say though my absolut max would probably be 5 days and no more...unless when totally skint as then I'd eat anything.

Although sandwiches will never count as lunch for me so most often I cook a mahoosive meal and then I have two dinners and two lunches, sometimes I even get two more meals out of it.  But my friend she cooks proper meals for lunch boxes on the Sunday for the whole week, if I had a freezer I would do the same.

I is a girl so not sure on the man thing comment.

loulabell wrote (see)

um, yes , i like all cleaning actually, why?

Bear B.Hind wrote (see)

14 days!! That's for wimps - try this

Freezing is fine for bread (and bagels) and they are more or less as fresh once you've defrosted them, but it's when stored at temperatures just above freezing that you start to get starch degradation and staling, so keeping it in the fridge will make it go stale quicker.

The warmer the temperature (towards room temperature), the less the staling.

There is one benefit of keeping bread in the fridge, though, in that it doesn't go mouldy so quickly.... but personally I'd rather chuck it out long before it would go mouldy at room temperature.

If a loaf is getting near its use by date I'll pop it in the fridge to extend its life a bit longer, or even in the freezer.

I do do butties the night before sometimes but the crispness goes out of the veg I find and cucumbers sort of seep their essential fluids into the bread and go a bit floppy.

There, that was totally f8cking boring!

The only things in the freezer compartment of my fridge are some ice packs for when i need to RICE something.