Big slices of deli meats and fresh chunks of cheese are always delicious, but sometimes these larger ingredients can fall out of a sandwich or take up all the real estate. To avoid these sad scenarios, try crumbling or chopping up your sandwich elements (excluding the bread) into a slaw-like pile. When placed into a sandwich, they'll deliver the perfect combination of texture and flavour in every bite.

Admittedly, this hack does take away the no-cook, no-fuss appeal of a sandwich, but it may just be worth that extra bit of time. Wrap your completed sandwich tightly in foil and pop it in a low oven for 10-15 minutes right before you eat it. This will warm everything up and get the flavours flowing without burning or harming the integrity of your sandwich. Give it a try.

Serving a sandwich to children? Removing the crusts is your best chance of getting them to tuck in. But don't reach for the bread knife; use a pizza cutter instead. This nifty tool will allow you to remove the crusts quickly, without too much of the filling oozing out – whether you're making a melty cheese toastie or a classic jam sandwich.

The best thing about making a big batch of food is often the leftovers – and luckily for sandwich lovers, pretty much anything can be slotted between two slices of bread. Leftover mac ’n’ cheese? Use it to make a sumptuous cheese toastie. Excess fajita mix? Layer it up in a sandwich with salsa and sour cream. Surplus meatballs? Create the ultimate sub. The possibilities are practically endless.

Peanut butter and jam may have a savoury-sweet thing going on – but other than that, most sandwiches are usually loaded with purely savoury fillings. We say switch things up. You can make a whole host of deliciously sweet breakfast sandwiches, including apple pie panini, Nutella and banana creations and Japanese-inspired fruit and cream sandos.

Preparation is key when it comes to creating a great lunch sandwich. If you don't have time to make sandwiches every morning, prepare a week’s worth of sandwiches on a Sunday evening, then freeze them in plastic bags or cling film. All you need to do is take one out of the freezer each morning; by lunchtime, the sandwich will have thawed.

Toasted sandwiches are usually slathered with butter on the outside – meaning the bread turns a mouthwatering golden brown when grilled. However, if you fancy changing it up (and adding a deliciously tangy flavour while you're at it), swap to mayonnaise instead. Using mayo will also help to speed up the cooking process, as it has a higher smoke point than butter.

Don't get us wrong: sliced bread is great. But if you're looking to make a next-level sandwich, you need to take control of every element of its construction. So, buy the best quality loaf you can afford and start practicing those bread-cutting skills. Most sandwiches can be improved with doorstop slices of bread – just make sure they're not too big for your mouth!

Whether you’re assembling an at-home afternoon tea or fancy stepping up your packed lunch game, consider neatening up your sandwiches. If you're using deli meat slices, here's an easy trick: fold a slice in half, then in half again to make a quarter circle, then place the meat's point in the corner of your buttered bread. Repeat until the bread is covered (two or four pieces of meat should be enough). Cutting other ingredients like lettuce or cheese to size will also help to keep your sandwiches nice and tidy.

Many people will toast the outside of their bread when they're making a sandwich – but there's a case to be made that toasting the inside of your bread is the smarter choice. Think about it: having a crispy interior prevents the bread from getting soggy and it reduces the risk of you scratching the inside of your mouth. It could be your next step to sandwich nirvana.

Tired of finding dry, slightly stale sandwiches in your lunch box? This is the hack for you. When preparing your sandwiches for the next day, put them in an airtight container, cover them with baking paper, then place a damp piece of kitchen roll on top before closing the lid. Keep your sandwiches in the fridge until two hours or so before lunch.

Swap slices of bread for tortillas, and you'll discover a whole new world of sandwich possibilities. However, you’ll want to prepare your wraps beforehand to prevent any cracking or rips. To stop a tortilla from falling apart, simply warm it up in a microwave (or place it in a hot pan for a few seconds), turning halfway so both sides are heated through. Add the filling and assemble quickly – the heat will help the wrap to stick together more easily.

It's an easy step to skip, but refreshing your veg in cold water could make all the difference to your next epic sandwich. Just rinsing lettuce or tomatoes in cold water for 10 seconds or so gives the vegetables a chance to firm up and adds a bit of much-needed bite. Dry with kitchen towel or leave on the side if you're not in a hurry – then marvel at how much better it tastes between two slices of bread. 

There’s nothing worse than splurging on freshly cut slices of deli meat, flavourful cheeses and heirloom tomatoes, only for your sandwich to end up with no crunch. For a well-balanced sandwich, make sure to experiment with textures, adding ingredients that complement your protein of choice. Tasty possibilities include crinkle-cut gherkins, crispy onions and layers of salty crisps.

Just like a good pasta sauce needs seasoning when you cook, a sandwich will really benefit from a touch of salt and pepper. It’s one of the easiest ways to take your bready bite up a notch. We'd recommend adding a generous sprinkle on veggies such as sliced tomato, avocado and cucumber before you tuck in.

We all have a favourite sandwich we come back to time and time again, but sometimes mixing things up can make a welcome change. Every country – and even region – has a sandwich that’s carb-loaded, flavour-packed and, most importantly, delicious. Go outside your comfort zone and try making Germany’s fischbrötchen, featuring herring, onions, pickles and horseradish, or get creative with an Indian-style vada pav: a fragrantly spiced potato fritter in a soft roll.

Compound butter has the power to really level up a grilled cheese sandwich (as well as many other dishes). It's easy to make and customise, too. Just soften some butter (leave it at room temperature for a couple of hours) then mix in whatever flavourings you like: smoked paprika, garlic, honey, hot sauce, herbs, truffle. The world is your oyster.

Love a BLT, but loathe when the bacon flies out of the sides before you’ve even taken a bite? Here's an easy fix. Take strips of streaky bacon, weave them into a lattice, then bake or grill them to your desired level of crispiness. Place the bacon lattice on bread topped with a bed of leaves, then add mayonnaise and seasoned tomato before diving in.

Many of us cut our sandwiches widthways, forming two rectangles. However, diagonal sandwiches are not only more attractive visually, but their points are also better for dipping into sauces, soups and other condiments. Plus, diagonal sandwiches offer a larger crustless bite area. It’s simple maths, really!

Did you know that some breads are better suited to certain sandwich fillings? Flavoured breads such as rye or pumpernickel need a full-flavoured filling like cured meat or strong cheese, chewy bagels and English muffins are perfect with breakfast items such as eggs and smoked salmon, sliced white or wholemeal bread is best for mild cheese and meat fillings or peanut butter and jam and sturdy flatbreads and wraps can be stuffed with denser ingredients (think meat and rice burritos and couscous and roasted vegetable pittas).

If you’re making sandwiches ahead of time, it’s best to avoid adding the sauces too early – or you could be left with a soggy mess. Instead, put your condiment of choice into a mini bottle and stash it in your lunch box, or have a selection of sauce sachets on hand to use as and when required.

Eager to avoid flattening your bread as you slice through it? The answer is simple: rather than cutting through the bread's crusty top, turn your loaf upside down and slice through its soft underbelly instead. That way, you won't squash the bread when cutting yourself a slice.

It's worth remembering that not all cheeses will work in a cheese toastie – you need to pick types with the ultimate ooze factor. So, wave goodbye to crumbly cheeses like feta, and ones that don’t melt well, such as halloumi. Instead, swap them for hard cheeses like Cheddar or Monterey Jack, processed cheeses like American cheese or even young cheeses like gooey mozzarella.

Nobody likes a soggy sandwich. To limit vegetable juice seepage, put sliced tomato, washed lettuce or cucumber between two pieces of kitchen roll for five minutes before adding them to a sandwich – this will help to get rid of excess moisture. It’s also a good idea to spread some sort of fat, such as butter, cheese or mayo, directly onto the bread first; it'll act as a barrier against soggier ingredients.

How many times have you taken a bite of a sandwich, only for the contents to start falling out? To prevent this from happening, layer your sandwich with the heaviest ingredients at the bottom and the lightest ingredients at the top. Start with the heavy proteins (such as slices of chicken breast or roast beef), then add on your cheese and vegetables, followed by a flavour-packed sauce. We can’t promise that a rogue tomato slice won’t escape, but it’ll definitely help to balance things out.

Toasting your bread in a pan is the easiest way to add a crunchy texture to your lunch, but you can also add an extra layer of flavour at the same time. First, heat the pan with oil or butter and throw in some spices: chilli, paprika, sumac, garlic, whatever you fancy. When it's nice and hot, toast the bread to perfection for a spicy, crunchy hit.

Peanut butter and jam sandwiches are a treasured part of packed lunches in the US, but sometimes the combination can make for a sad, soggy sandwich. The problem is usually the jam seeping into the bread and making it go all limp. A quick fix is to spread a thin layer of peanut butter on the jam half before you add your desired preserve. The PB will act as a barrier between the bread and jam and strengthen your favourite sammy.

When you're making your favourite sandwich, it’s easy to go big on the fillings without considering how you’ll tackle biting into it. Instead, think carefully about what flavours and ingredients you want to come through the most, and build your sandwich from there. If you do want a big mountain of lunch, prevent foods from sliding out by layering slippery ingredients (such as avocado, cucumber and tomato) between ‘stable’ items such as leafy greens, cream cheese and peanut butter. And always have a napkin on hand, just in case of overflow!

Now discover the world’s best sandwiches  

Last updated by Luke Paton.