Serving a sandwich to children? Your best chance of getting them to tuck in is by removing the crusts. But don't reach for the bread knife; use a pizza cutter instead. A real time-saver, 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; there's a whole host of deliciously sweet breakfast sandwiches you can make, from apple pie paninis and Nutella and banana creations to Japanese-inspired fruit and cream sandos. 

Sometimes, it’s the simplest of things that make all the difference for picky eaters. So, whether you're struggling to get your little one to eat their packed lunch or you're simply looking for a cute idea for an upcoming birthday party, it's worth digging out those cookie cutters you have stuffed in your kitchen drawers. That way, you can create unique sandwich designs in all sorts of shapes and sizes, from gingerbread men–style bites to star-shaped creations.

Preparation is key when it comes to creating a great packed 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 mouth-watering golden brown when cooked. 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.  

Want to prevent meatballs from flying out of your sub, or stop leafy lettuce from tumbling from your baguette? Slice your bread lengthways as usual, but only cut three-quarters of the way through. This way you can still fill your sandwich to your heart's content – but without any messy consequences.  

Mayo may be delicious – but if you want a healthier alternative (or you’re simply looking to cut down on calories), swap to low-fat Greek yogurt, which has the same creamy consistency. Want to add some extra greens and goodness to your diet? Make a simple avocado or pea mash flavoured with salt, lemon juice and fresh mint.  

Whether you’re assembling an at-home afternoon tea or you just fancy stepping up your packed lunch game, consider neatening up your sandwiches; the overall presentation will improve in an instant. 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.

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 you're planning to consume them. You’ll never have a bad work lunch again!

Swap slices of bread for tortillas, and you'll discover a whole new world of sandwich possibilities. However, you’ll want to make sure you 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.  

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’ll complement your protein of choice. From crinkle-cut gherkins and crispy onions to layers of salty crisps, there are plenty of tasty possibilities.

Starting off with bread that’s too toasted is never going to result in a stellar sandwich. If you’re making a club sandwich (or simply looking to add some extra crunch to the sandwich of your choice) but don’t want your creation to turn into a dried-out stack, toast two slices of bread in one toaster slot. One side of the bread will become deliciously toasty, while the other side will stay nice and soft. Top tip: serve your sandwich while it’s still warm for the tastiest results.

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 top of veggies like 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.

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 lattice on bread topped with a bed of leaves, then add mayonnaise and tomato before diving in.  

Most of us cut our sandwiches widthways, forming two rectangles. However, diagonal sandwiches are not only more attractive visually, but their points are 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 like eggs, bacon 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 – otherwise, 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 down 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.

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 a lunch, prevent foods from sliding out by layering slippery ingredients (such as avocado, cucumber and tomato) between ‘stable’ items like leafy greens, cream cheese and peanut butter. And always have a napkin on hand, just in case of any overflow!

Now discover the world’s best sandwiches  

Last updated by Lottie Woodrow.