Sandwich Making Tips

Use soft bread for soft fillings and hard bread for hard fillings.

Lettuce, tomatoes and cucumbers/pickle slices tend to slide, so put them next to the bread so they stay put.

Use a thin layer of butter or mayonnaise to provide a moisture barrier against meat juices to prevent making the bread soggy.

For a roast beef sandwich with gravy, thicken the gravy so it won't soak into the bread. On the other hand, if you want it to soak in, as with a French dip sandwich, the gravy or au jus needs to not be thickened.

Same thing with red sauce on a meatball sandwich - you want the sauce to be extra thick so it doesn't soak into the bread. And I usually cut the meat balls in half so they don't roll off the bread.