How to Slice a Sandwich Loaf

A submarine sandwich is one example of a sandwich loaf.

A sandwich loaf may refer to a large sandwich prepared from an entire loaf of bread, sliced horizontally and filled with meats, cheeses and condiments. Delis and sandwich shops sell sandwich loaves for large gatherings, but you might have to do the slicing, which can be problematic when the sliced sandwich falls to pieces. A sandwich loaf may also refer to a plain, white bread baked in a Pullman pan to create a rectangular loaf with square sides. Slicing a whole loaf into cuts for making individual sandwiches can also result in crumbling or uneven slices.

Things You'll Need

• Plastic wrap
• Skewers
• Bread knife
• Baked loaf sandwich bread

Instructions

Filled Sandwich Loaf

1. Tightly wrap the sandwich loaf in plastic wrap and refrigerate overnight. This helps the condiments "glue" the sandwich components together and hold the individual slices together after slicing.

2. Unwrap the sandwich and place it on a cutting board.

3. Insert a skewer through the top of the sandwich every 2 to 3 inches along the length of the loaf.

4. Hold the sandwich down with one hand.

5. Slowly move the knife back and forth across the sandwich, between two of the skewers, and keep a firm even pressure on the knife as it cuts down through the bread and fillings. Use this sawing motion to slice all the way through the loaf.

6. Stop cutting and separate the sliced sandwich serving from the rest of the loaf after the knife reaches the cutting board when slicing through the loaf.

7. Repeat the slicing process between another two skewers. Repeat until you have made 2- to 3-inch wide individual sandwich servings.

8. Serve the sandwiches with the skewers to hold the parts together.

Bread Sandwich Loaf

1. Cool the baked bread to room temperature.

2. Wrap the cooled loaf in plastic wrap and freeze for one hour. This tightens the crumb and makes slicing easier.

3. Unwrap the loaf. Hold the loaf down on its side with one hand.

4. Slice the loaf, using a bread knife, crosswise into 1/2-inch thick slices with a slow, sawing motion. Move the knife down as you saw across until you cut all the way through the loaf. Check the finished slice. You should have square slices 1/2 inch thick. Alternatively, use a 1-inch interval between slices for extra-thick bread for Texas toast or hardy sandwiches.

5. Remove the number of bread slices needed for making sandwiches or toast.

6. Stack the remaining slices together, rewrap the loaf in plastic wrap and return it to the freezer for long term storage or leave it at room temperature for one to two days.

References

• "Southern Cooking"; S. R. Dull, et al.; 2007
• "Fashionable Food: Seven Decades of Food Fads"; Sylvia Lovegren; 2005
• "Quick Loaves: 150 Breads and Cakes, Meat and Meatless Loaves"; Jean Anderson; 2005