The Best Paper for Wrapping Sandwiches: Parchment, Deli, Wax and More

Six papers used to wrap sandwiches

Walk into delis, sandwich shops and burger counters and you will see the same handful of papers. They look similar on the counter, but each one is built for a slightly different job.

• Deli paper. A thin, light sheet, often sold pre-cut and interfolded so sheets pull from a box one at a time. Depending on the maker it is lightly waxed or greaseproof. It is the everyday choice for picking up, weighing and wrapping deli items.
• Wax paper. Paper with a wax coating that resists moisture and grease. It is a strong choice for cold sandwiches, but the wax softens with heat, so it is not for ovens or presses. See wax paper vs parchment paper.
• Greaseproof paper. Paper made from dense, heavily refined fibers that stop oil from soaking through, without a wax coating. It is widely used for burgers and hot, saucy sandwiches. Our greaseproof paper guide explains how it works.
• Parchment paper. Paper with a silicone coating that makes it nonstick and heat-resistant up to the rating on the package. It is the usual oven liner and can go around a sandwich that will be toasted or reheated.
• Butcher paper. A heavier, strong paper, usually kraft brown or white, made for wrapping meat. Its weight helps it hold the shape of a long sub or a stack of smoked meat. Read more in what is butcher paper.
• Foil-lined sheets. Paper laminated to a thin layer of foil. The foil holds heat and keeps whatever shape you fold it into, which is why these sheets are common for hot sandwiches and burgers.

Sandwich wrapping papers compared

Grease resistance depends on the grade of paper and how long the food sits in it. A sheet that handles a burger for ten minutes may show spots after an hour in a delivery bag, so test your own menu items before you commit to a case.

Is parchment paper good for sandwiches?

Yes, with a couple of trade-offs. Parchment paper is a good choice when the sandwich will meet heat: a panini that goes back on the press, a sub that gets reheated in an oven, or a sandwich that is wrapped while still hot. Its silicone coating keeps melted cheese from gluing the paper to the bread, and it tolerates heat up to the temperature printed on the box.

The same coating makes parchment slippery, so folds tend to loosen. Sealing the wrap with a sticker, a strip of tape or a band, or wrapping parchment and then a second layer, keeps it closed. Parchment also usually costs more per sheet than deli or wax paper, which adds up at counter volume. For cold sandwiches that are eaten within a few hours, deli, wax or greaseproof paper does the job and holds a crease more easily. For the differences with heavier paper, see butcher paper vs parchment paper.

Hot sandwiches vs cold sandwiches

Heat and steam are what separate the choices. A hot sandwich releases moisture, and a tight, non-breathable wrap traps that steam against the bread. Foil-lined sheets keep a sandwich hot the longest, but over a long hold the bread can soften. Greaseproof and parchment paper let a little more steam escape, which helps toasted bread stay closer to how it left the grill. Keep foil-lined wraps out of the microwave.

Cold sandwiches have the opposite problem: moisture from tomatoes, pickles and dressings working its way out. Wax paper and greaseproof paper both handle this well. Deli paper is fine for sandwiches that will be eaten the same day. Butcher paper is a good fit for long heroes and party subs that need a stiff, strong wrap to hold their shape.

Which paper to choose

• Everyday deli and cold sandwiches: deli paper or wax paper. Light, inexpensive and easy to fold.
• Burgers and hot, saucy sandwiches: greaseproof paper, which keeps grease off hands and out of the bag.
• Sandwiches that will be toasted, pressed or reheated: parchment paper, sealed with a sticker or band.
• Long subs, heroes and smoked meats: butcher paper, for strength and a sturdy shape.
• Hot sandwiches on a long delivery or catering run: foil-lined sheets, which hold heat and keep their fold.
• Branded takeout: printed deli, wax or greaseproof sheets, which carry a logo or pattern well and are the most common papers to customize.

Size matters as much as type. The sheet should cover the sandwich with enough paper left over to fold the ends. Our guide on how to fold a sandwich wrap covers sheet sizes and the deli fold step by step, so it is not repeated here.

Printed sandwich paper for restaurants

For shops that want their name on every sandwich, Avco prints greaseproof food papers in the USA in sizes from 6 x 6 to 14 x 18 inches, on white or kraft paper, at 400 sheets per bundle with a 5-bundle minimum. Choose custom deli paper, custom wax paper, burrito and sandwich wrap paper or biodegradable wax paper. For smaller runs, low-minimum wax paper starts at a single bundle. Setup is a one-time $75 and every order includes a free digital proof. Browse the range at custom food paper.

Frequently asked questions

Can I wrap a hot sandwich in parchment paper?

Yes. Parchment paper handles heat up to the rating on its package and keeps melted cheese from sticking to the wrap. Because its coating is slippery, close the wrap with a sticker, tape or a band so it does not open.

Is wax paper or parchment paper better for sandwiches?

For cold sandwiches, wax paper is usually the easier choice: it resists moisture, holds a fold well and costs less. For sandwiches that will be heated or pressed, parchment is the better choice, because wax softens with heat.

What paper do delis use to wrap sandwiches?

Most delis use deli paper, wax paper or greaseproof sheets, often pre-cut and interfolded. Shops with hot or very large sandwiches may also use foil-lined sheets or butcher paper.

Can butcher paper be used for sandwiches?

Yes. Butcher paper is strong and holds the shape of long subs and stacked meats well. Uncoated butcher paper will show grease marks with oily fillings, so greaseproof paper is a cleaner choice for saucy sandwiches.