Freezing sandwiches for toasting at work There's a sandwich press at my work and I'm trying to think of a way I can meal prep sandwiches for the whole week in one go. I'm thinking freezing them is the best bet, but I want them to be healthy as well and I'm not sure how vegetables will go in the freezer (probably badly).
Ideally I'll make all the sandwiches on Sunday, then put them in the freezer (wrapped in baking paper). Then, I'll take them to work in the morning (straight from the freezer), put them in the fridge when I get to work, and then put them straight in the sandwich press (inside the baking paper). That way I don't have to clean the press.
What would be the best way to incorporate vegetables into the sandwiches (maybe after toasting them)?
Freezing them will cause the cells to break down slightly, leading to a mushier vegetable. However, since you're planning on heating them anyway, I wouldn't worry about that. Heating will also make the vegetables softer and mushier, so I doubt that the initial freezing will significantly change the quality of the final hot sandwich. I would personally attempt to cook them straight from frozen if you have a freezer at work. The vegetables can release liquid over a slow defrost in the fridge which may affect the structural integrity of the bread.