Burgers, brats and hot dogs are fine tailgating fare. But sandwiches can score big points, too.

Depending on game time, Jim Mathes might serve breakfast sandwiches, appetizers, snacks or sandwich wraps. His Hawaiian Chicken with Ham and Pineapple sandwich is "always a crowd pleaser" at University of Michigan games, says Mathes, of Woodhaven, Mich.

The sandwich has a marinated and grilled chicken breast, a thick slice of grilled Black Forest ham basted with brown sugar and honey, and grilled sliced pineapple, all nestled in an Asiago cheese roll.

Here are some sandwich tips from "The Best of Fine Cooking Tailgating 2010" (Fine Cooking magazine, $9.99) and the Detroit Free Press Test Kitchen:

• Use sturdy bread with a hearty texture and thick crust.

• To avoid soggy bread, add tomatoes, cucumbers and similar ingredients just before serving or offer them on the side.

• Choose condiments that hold up well and won't spoil in warm weather.

• Use spreads that are too thick to soak through the bread and add flavor to the sandwich. Fine Cooking suggests chicken with mozzarella and pesto or roast beef with Cheddar and horseradish.

• Wrap sandwiches well — consider double wrapping — to avoid leakage. Wrapping sandwiches tightly also compresses the ingredients and holds them in place.