make a better sandwich

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Ditch the White Bread, But for a Different Reason
We know that "light" versions of breads are often not all they're cracked up to be (they usually contain artificial sugars) and that regular whole-grain breads will keep you full longer. There's even more to love about sandwiches made with those hearty slices, though: They hold up much better in transit and are less likely to turn soggy after a couple of hours. Moore also likes to use sprouted-grain breads, or even collard-green or kale wraps. Hertz and Appleman have two more smart moves: lightly toast the bread before you build, which will remove some of the moisture; and, spread condiments between the sandwich layers instead of directly onto the bread.