Submarine sandwich

Dry washed salad leaves thoroughly and put them between the bread and wetter fillings, such as tomato or dressing. For a packed sandwich, keep the dressing separate and add it just before eating.

Yes. For a hot sub, fill the roll with cheese and heat-resistant fillings, then toast it open-faced at about 200 °C for 5–8 minutes, until the cheese melts. Add lettuce, cucumber and other cold toppings afterwards.

Choose a long roll with a lightly crisp crust and a soft, sturdy centre. A very crusty loaf can be hard to bite through, while soft sliced bread may collapse under juicy fillings.

You can, but it is best eaten the same day. Wrap it tightly and refrigerate it; keep juicy ingredients and dressing separate until serving to preserve the bread's texture.

Combine sliced meat or falafel with cheese, crisp lettuce, tomato and a tangy dressing. Pickled peppers, olives and onions add a sharp contrast; avoid piling on too many wet fillings.

A submarine sandwich is made in a long roll split lengthways, with fillings arranged inside it. The name is commonly shortened to “sub”; the long shape is said to resemble a submarine.

If it contains meat, cheese or other perishable fillings, refrigerate it within 2 hours of making it; sooner in hot weather. Keep it chilled in an insulated bag if you are taking it with you.