Sandwiches on every side

Sandwich events come in a wide range of flavors, from a stand up tea to a picnic. You may be planning a graduation event or a Super Bowl party. On the plus side, it is popular, can be relatively easy to organize and prepare, easy to eat and has quick cleanup. On the down side, it is a relatively expensive lunch, and for an all day event, sandwiches must be discarded and fresh ones put out every two hours. Prep time is up to 3-4 hours for 100 assembled sandwiches. Preparation can only be done one day in advance, trays must be refrigerated and cannot be stacked, and leftovers cannot be frozen. You also need to offer a second choice for the vegetarian or non-meat eater if your main sandwich is meat-based.

One way to simplify preparing a sandwich meal is to offer the buns and bread separately and the fillings to be assembled by the eater. This also prevents wasting unused sandwiches. Again, the fillings should only be at room temperature for two hours, so plan your serving bowl size to match this. In addition, this service can really slow down a buffet line- one solution is to portion out the meats or fillings onto paper sheets or cups (as done at some commercial sub shops), allowing the diner to quickly select the serving desired.

Serving Choices

Preassembled sandwiches require careful storage to stay moist and cannot be saved once they have been on the table for a couple of hours. Since it takes time to construct a sandwich, a self serve sandwich bar is most often practical for teens or for informal events such as sports rallies where time is not an issue. You can reduce costs of sandwich events by both service and menu choices. Box lunches give the tightest portion control, limiting both the size and number of sandwiches. Pre-made sandwiches do reduce the size of each sandwich. Even with self service, you can portion out each 2 ounce serving of meats into a fold of deli paper, as they do at a popular fresh sandwich chain. Most people will take just one. As a general rule, there is less waste with self serve.

Save Meat: Expand Your Menu

There are also many ways to cut the meat consumption by expanding the sandwich menu design. The most obvious is to offer at least one non-meat sandwich filling. You can add a baked beans or soup; it only takes 5 large crockpots (or 1 1/2 Nesco roasters) to provide soup or beans for 100 people. A heavy appetizer such as chili con queso or 7 layer bean dip with crackers or chips will reduce the amount of sandwiches eaten. For a self serve sandwich bar, offer an Italian olive salad or artichoke relish to add to the sandwiches. You can add at least one heavy side dish. How about a salad such as bean or potato salad or Texas caviar, or a side dish like baked beans, scalloped potatoes or macaroni and cheese in a crockpot, or a baked potato bar. Offer a relish tray with about 2 ounces of veggies and 1 1/2 tablespoons of thick dressing per person, approximately 12 pounds of vegetables. Provide a modest portion of potato chips, 6 pounds or 8 pounds of corn chips. Place your breads, soup and sides ahead of the meats in the self-service line. Large Desserts help, too. Large cookies or bar cookies, fresh fruit, and frozen treats make great sandwich desserts.

Stop Soggy Sandwiches

For preassembled sandwiches, select the fillings that suit your schedule needs. It takes one person about 4 hours to assemble 100 fancy sandwiches, including making the filling. Make meat sandwiches no earlier than 1 day ahead. Make filled sandwiches with spreads and cream cheese sandwiches for the same day, or within 24 hours, if possible. Spread soft butter or mayo in a thin layer all the way to the edge of the bread no matter what kind of filling. Mix sandwich fillings on the dry side, just loose enough to spread.

Tomatoes and pickles are real "sog sisters". If possible, serve them on the side and let the eaters put them on. You can even do this in a box lunch, and it looks nice in the little baggie with a couple of carrot curls. Slice tomatoes vertically up and down instead of into the more common horizontal slices; they release less juice. While slicing, scrape away most of the tomato seeds. They can go into your stock pot along with end pieces. Drain both pickle slices and tomato slices as well as washed lettuce on paper towels before assembling into sandwiches. If you have doubts about how long a sandwich will be good, make up some test sandwiches and check it out.

You can order specialty breads and rolls from any good bakery at very little extra cost. Small cocktail sandwich rolls are about 10 per pound, "turkey rolls" are 5 per pound, hamburger rolls are 4 per pound, sourdough, Kaisers or hoagies about 3 per pound. Croissants or mini croissants are beautiful at weddings and receptions. Fresh "Pullman loaves" have flat tops and a tight texture and are especially easy to work with for tea sandwiches.