How to Fold a Sandwich Wrap: The Deli Fold, Step by Step

What you need

Any thin, flexible food paper will hold a deli fold. Most sandwich counters use deli sheets, which are wax paper or greaseproof paper cut into squares. Wax paper and greaseproof paper both crease cleanly and keep spreads from soaking through to your hands. Butcher paper works for large subs, and parchment works in a pinch. If you are not sure how these papers differ, see wax paper vs parchment paper and what greaseproof paper is.

• A sheet of paper about two and a half to three times as wide as the sandwich (see the size table below).
• A clean, dry, flat surface. A damp counter makes paper stick and tear.
• A sticker, a strip of tape or a marker if the sandwich is going in a bag or needs a label.
• A serrated knife if you plan to cut the sandwich in half after wrapping.

The classic deli fold, step by step

This is the fold most delis use, sometimes called a drugstore fold. It makes a flat, tidy package with a seam along the top and closed, tucked ends.

1. Lay the sheet flat with one straight edge facing you.
2. Place the sandwich in the center with its long side parallel to the edge nearest you.
3. Lift the edge nearest you and the far edge, and bring them together straight above the sandwich so they line up.
4. Fold the two edges over together by about an inch and crease the fold firmly with your fingers.
5. Keep folding down in one-inch turns until the fold sits snug against the top of the sandwich. Do not pull so hard that the bread compresses.
6. At one open end, press the top layer of paper down against the sandwich, then push the two sides in so the paper forms a triangle-shaped flap.
7. Fold that triangle under the sandwich and hold it there with the weight of the sandwich.
8. Turn the sandwich around and repeat with the other end.
9. Set the sandwich seam-side up and close it with a sticker or tape across the seam, or across the tucked flaps underneath, if it will travel.

A tight first fold does most of the work. If the first crease is loose, every fold after it will be loose too, so press it flat before you continue.

The burrito and wrap fold

Burritos, tortilla wraps and rolled sandwiches are round, so a corner-first fold holds them better. This version leaves one end easy to peel open, so you can eat the burrito while it stays in the paper.

1. Turn a square sheet so a corner points toward you, like a diamond.
2. Lay the burrito horizontally just above the bottom corner.
3. Fold the bottom corner up over the burrito.
4. Fold the left and right corners in over the ends of the burrito so they overlap the bottom flap.
5. Roll the burrito away from you, keeping the paper tight as you go.
6. Finish with the top corner on the underside, and secure it with a sticker or tape if needed.
7. To eat, tear or unroll the paper from one end and peel it back as you go.

Which paper size for which sandwich

The paper needs to cover the sandwich with enough left over to fold the seam and tuck the ends. These sizes are starting points; bread, fillings and how tightly you wrap all change the fit, so test a few with your own menu before you buy in bulk.

Tips for a tight, clean wrap

• Crease every fold. Run a fingernail or the side of your thumb along each fold so it stays put without tape.
• Tape, sticker or nothing: a well-creased deli fold holds on its own for a plate or tray. For bags, deliveries and lunchboxes, a sticker or a strip of tape keeps it closed and gives you a place to write the contents. Skip staples, which can end up in food.
• Cut it in half while wrapped. Wrap the sandwich first, then cut straight through the paper and the sandwich with a serrated knife. The paper holds the layers together and gives each half a clean wrapper.
• Keep wet fillings in the middle. Spread condiments to the edges of the bread but keep tomatoes and pickles toward the center, so less moisture reaches the crust and the paper.
• Let very hot fillings stand briefly before wrapping, so less steam gets trapped against the bread.
• Printed paper goes print side out, so the design shows and the food touches the plain side.

Wrapping sandwiches in a food-service setting

Sandwich shops usually keep pre-cut sheets in a stack at the wrapping station, so staff can wrap one-handed without tearing from a roll. Avco prints custom deli paper for sandwich counters and burrito and sandwich wrap paper, both greaseproof sheets, in sizes from 6 x 6 to 14 x 18 inches on white or kraft paper. They come in bundles of 400 sheets with a free digital proof, and low-minimum wax paper suits shops that need fewer than 2,000 sheets. The full range is under custom food paper.

Frequently asked questions

What kind of paper is used to wrap sandwiches?

Most delis use deli sheets, which are wax paper or greaseproof paper cut into squares. Both fold cleanly and resist grease. Butcher paper is common for large subs, and parchment works at home. For the differences, see butcher paper vs parchment paper and butter paper vs wax paper.

Should you cut a sandwich before or after wrapping it?

After. Wrap the whole sandwich tightly, then cut through the paper and the sandwich with a serrated knife. The wrap keeps fillings from sliding out and leaves each half in its own clean paper.

Can I wrap a sandwich in parchment paper?

Yes. Parchment folds well enough for a lunch sandwich and resists grease. It usually costs more per sheet than deli paper, which is one reason sandwich shops tend to use wax or greaseproof sheets instead.

How do you keep a wrapped sandwich from getting soggy?

Keep wet ingredients such as tomatoes toward the center, spread condiments evenly to the edges of the bread, and let hot fillings stand for a moment before wrapping. Paper lets a little moisture escape, unlike plastic wrap.