MasterChef winner Adam Liaw’s clever solution to lunch box problem

It’s the sandwich problem we all face, but MasterChef winner and celebrity chef Adam Liaw has revealed his simple, clever solution.

There is nothing more frustrating than going in for that long-awaited bite of your sandwich only to have it fall apart between your hands.

It’s the sandwich problem many of us face, especially if your sanga has been in a lunch box all morning – but there’s a simple solution to make it stick together every time.

MasterChef winner Adam Liaw has revealed that when it comes to preparing sandwiches, the key behind keeping the ingredients stuck together is putting some weight on top of it.

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MasterChef winner Adam Liaw reveals how to make a ‘great’ sandwich.

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“My son’s school sandwiches all sit on a cutting board with a heavy plate on top for about 10 minutes before they go into the lunch box,” the celebrity chef told Good Food.

“This slightly compresses the bread and holds it together with the filling.”

For toasted sandwiches, you can use a purpose-built appliance to press your meal, but Liam prefers to just toast them in a frying pan with a little butter and “either a heavy saucepan or fish weight on top to press it down”.

It’s not the only handy tip he has when it comes to sandwich making.

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When making his son’s school sandwiches, he places them on a cutting board with a heavy plate on top for about 10 minutes, to stick the ingredients together.

The season two winner of MasterChef said making a “great” sandwich is all about three elements – texture, seasoning and the right type of bread.

And for those who enjoy brioche or sourdough, according to the cookbook author, they “aren’t great sandwich breads”.

“Both are good for their own applications, but for a sandwich, the texture is wrong,” Liaw said in his piece for Good Food.

Adam Liaw said it’s all about the texture of the bread, saying soft breads pear well with soft ingredients like an egg sandwich. Picture: iStock

Instead, he suggests using soft breads which he explains are versatile and can be matched with soft fillings such as curried egg.

“Or they can go with meaty textures in a katsu sando or hamburger (yes, a hamburger is a sandwich).”

He added that crusty, firm breads and toasted breads work well with more heavily textured fillings, such as those including salads or sauces.

If you go for crusty, firm breads, they’re better paired more heavily textured fillings such as a Vietnamese baguette or a BLT, the celeb chef explains. Picture: iStock

Lastly, Liaw explains just like any dish, seasoning is important.

He said a little sprinkle of salt and pepper can go a long way, unless it’s already stacked with salty cured meats.

And for those of you who love to lather their sanger in mayonnaise or salad dressings, the celebrity cook suggests eating your sandwich straight away to prevent the liquid seasonings turning your bread soggy.