Your main issue is with the bread. As soon as it starts thawing, moisture will make it soggy and prone to mold. Maybe freeze the fillings separately and keep the bread on its own, then make sandwiches when you’re ready to eat.
@Luca
Interesting idea—thanks!
If it’s tuna salad, try dehydrating the tuna. Later, just rehydrate with water, add mayo from a packet, and maybe some dried green onions.
If it’s tuna salad, try dehydrating the tuna. Later, just rehydrate with water, add mayo from a packet, and maybe some dried green onions.
Or skip the hassle and just bring cans of tuna and packets of mayo to make fresh sandwiches as needed.
@Gentry
Foil packets of tuna with mayo and relish make a good tuna salad, and it’s all shelf-stable if you don’t need to save weight. There are also cheeses that don’t need refrigeration.
Best approach is to keep ingredients separate and make your sandwiches as needed.
No.
They won’t last 7 days. A freezer needs constant power to keep things frozen.
You might get 2-3 days, max. Think about how long ice lasts in a regular cooler. You could get an inverter for your car to keep it running, but a fridge might be more practical for your setup.
@Aeron
But sandwiches stay fresh at room temperature for 2-3 days, so wouldn’t they work partially frozen? Maybe a 4-5 day trip is more reasonable.
Sam said:
@Aeron
But sandwiches stay fresh at room temperature for 2-3 days, so wouldn’t they work partially frozen? Maybe a 4-5 day trip is more reasonable.
It’ll get soggy, which will speed up mold and rot. Plus, that freezer will be room temperature in a couple of days.
Sam said:
@Aeron
But sandwiches stay fresh at room temperature for 2-3 days, so wouldn’t they work partially frozen? Maybe a 4-5 day trip is more reasonable.
Some car freezers warm up quickly once unplugged. A regular cooler with ice might be better for keeping ingredients fresh to make sandwiches daily.
Consider vacuum packing the sandwiches individually. Mold needs air to grow.
If you’re using bagels, freeze them first to avoid squishing during vacuum sealing.
Linden said:
Consider vacuum packing the sandwiches individually. Mold needs air to grow.
If you’re using bagels, freeze them first to avoid squishing during vacuum sealing.
Or consider canned bread—there’s a product for it here: Ever-Fresh Bread｜Pan Akimoto
Ever taken a food handler’s course? Food needs to be kept below 41°F and is only safe above that for two hours before bacteria starts to multiply fast.
If your sandwiches start thawing, only those in the middle might stay colder for longer, but once the freezer warms up, they’ll spoil after a couple of days.
When I car camp, I keep sandwich ingredients in a cooler, store bread separately, and replace ice as needed. That setup can last a week with fresh ice.
Also:
>I once unplugged an empty home freezer before going on vacation
Why did you do this?
>Which made me believe that maybe it’s a strict NONO to unplug a freezer without opening the door for ventilation
What made you think that unplugging without ventilation would be a good idea?
@Cody
I did it because the freezer was completely empty and wasn’t planning to use it for a while after the vacation.
You drive a Tesla, so I guess you have the budget for a more practical solution. Just get a portable solar fridge or foods that don’t need refrigeration.
Morgan said:
You drive a Tesla, so I guess you have the budget for a more practical solution. Just get a portable solar fridge or foods that don’t need refrigeration.
Teslas aren’t that expensive anymore, especially with incentives. Even used ones are pretty affordable because of fast depreciation.
@Dev
If you need a loan to buy it, it’s still a splurge.
In an RV, you open the fridge/freezer when thawing to avoid mold—same idea here.
When I camp, I bring sharp cheddar, cured meats, and mayo packets. I also pre-make grilled cheeses and pack them flat to save space, rotating between them and peanut butter sandwiches.