The present invention relates to a manufacturing method of a fresh sandwich using a browning inhibition lettuce to inhibit browning for more than or equal to six days in a fresh state when refrigerating the browning inhibition lettuce by inhibiting browning by processing 0.2 g/L of ascorbic acid, 10 g/L of magnesium chloride or 0.2 g/L of ascorbic acid, and 20 g/L of calcium ascorbate to the lettuce firstly washed with water. To manufacture bread of the sandwich, the manufacturing method of the present invention comprises: a step of mixing 800 g of strong flour, 200 g of medium flour, 200 g of rye flour, 100 g of sugar, 20 g of salt, 20 g of S-500, 100 g of butter, and 40 g of yeast a step of kneading grain ingredients and other ingredients to be well mixed for two minutes at low speed, three minutes at mid speed, and two minutes at high speed using a mixer and a step of shaping the ingredients into a circular shape of 8 cm of diameter or an oval shape of 15 cm of length through a middle fermentation for 15 to 20 minutes at room temperature as dividing the ingredient into a size of 100 g and rounding the same after passing a first fermentation step for 15 to 20 minutes to make 45% of humidity in a fermentor. After passing a second fermentation for 20 to 30 minutes in the fermentor, the bread of the sandwich is produced by passing a process of baking the ingredients at 140 to 190°C temperature in an oven and cooling the same for 60 minutes at room temperature. The present invention enables to make the sandwich by slicing the bread in half, spreading cream cheese on both sides of the bread, and topping 10 to 20 g of the browning inhibition lettuce, 10 to 20 g of cheese, a salted onion, a tomato, a pickle, and ham.COPYRIGHT KIPO 2015본 발명은 1차 물 세척한 양상추에 ascorbic acid 0.2g/L, magnesium chloride 10g/L 또는 ascorbic acid 0.2g/L, calcium ascorbate 20g/L의 갈변억제제를 처리함으로써 갈변을 억제케 함으로써 냉장보관 시 신선한 상태로 6일 이상 갈변이 억제되도록 하며, 이 갈변이 억제되는 양상추를 이용하여 신선한 샌드위치를 제조하는 방법에 관한 것이다.샌드위치의 빵을 제조
