Sandwiches for a Large Group (2024)

While I’m not generally a fan (we can do SO much better guys), there ARE times when logistical constraints dictate a nice deli sandwich. For example you may have limited cooking/prep/re-heating facilities, or limited cooksor limited time. In those cases, this is not a bad option. There is nothing at all wrong with the following lunch menu:

Lunch menu

• Deli sandwich
• Bag of chips
• Apple or Orange (A bag of veggies is an option, but will add time and prep, plus you’d want dip to go with it. I’d stick with the fruit)
• Cookie

1 sandwich consists of

• Deli meat = 3 ounces minimum to 5 ounces more generous
• Cheese = 1 ounce (1 slice) minimum to 2 ounces (2 slices
• Bread = 2 slices
• Lettuce = 1/15 of a head of lettuce

• Mustard – Serve individual packets from Sam’s Club. This helps speed up the serving line and reduces waste. If serving mustardin squeeze bottles, assume½ tablespoon mustard (.25 ounce) per person, and probably a 50% – 75% or up-take.
• Mayonnaise – Serve individual packets from Sam’s Club. This helps speed up the serving line and reduces waste. If serving mayonnaise in squeeze bottles, plan on 1 tablespoon (.5 ounce) per person.
• Tomatoes – Serve a plate(s) of tomato slices on the side
• Onions – Servea plate(s) of very thin onion slices on the side. By far, the easiest way to slice the onions is using a mandolin on the 1/8th inch setting. This is the quickest method and will insure the onions are not sliced too thick. It will also get you the highest yield of onion slices per onion if you’re watching costs.

Hoagie Sandwiches

Sandwich Assembly Game Plan

If you have the luxury of 10 – 20 feet of counter space, I’ve found the quickest way to assemblethe sandwiches is as follows:

• Have one or more people slice the tomatoes and onions and plate them.
• Set out rows of 2 slices of bread, spreading theslices in one of therows with 1 tablespoon of mayonnaise as they are setting them out (this will be be bottom of the sandwich) and leaving all of the slices in the other row plain (these will be the top of the sandwich). This is most easily done using a mayonnaise spreader or off-set spatula.
• A second person (or team) should follow behind the first team putting the meat on each sandwich.
• Another person (or team) should follow behind the ‘meat team’ putting the cheese on each sandwich.
• If you’re serving immediately, a final person (or team) should follow behind the ‘cheese’ team adding the lettuce and other condiments, then putting the top slice of bread on the sandwich.
• If you’re bagging them, a final team should follow behind the ‘lettuce’ team bagging the sandwiches.
• Your teams can consist of 1 or more people, depending on number of workers available and sandwiches required.
• Once the first batch has been completed, repeat until all sandwiches are assembled.

Notes

The sandwiches can be assembled, WITHOUT MUSTARD, MAYONNAISE, TOMATOES OR CONDIMENTS the afternoon prior, although the morning-of the event is far preferable. DO NOT PRE-ASSEMBLE THE SANDWICHES WITH ANYTHING OTHER THAN THE MEATS AND CHEESES IN ADVANCE. If you’re preparing these in advance, get single serving packets of mustard and mayonnaise and serve the tomatoes, lettuce and other condiment items on separate platters.

Bagged, prepared sandwichesmust be refrigerated or in a cooler. They should be stored onmultiple racks to prevent the sandwiches from flattening.

You may wantto offer a second choice for the vegetarian or non-meat eater. This could be as simple as a buffet area set up with one or more loaves of bread, some lettuce, tomatoes, onions, cheese, sprouts withmustard and mayo. It’s been my experience about 2 – 3% of my guests (including teenevents) would prefer a vegetarian meal.

Leftovers cannot be frozen.

Shopping List for theMenu