How To Make Sandwiches For A Party?

What are some fun party ideas?

  • Fun garden party ideas include decor emphasizing comfort and fresh flowers, a menu that includes fresh vegetables from the garden and great drinks for the guests.

Can you make sandwiches the night before a party?

Ideally, you should aim to make your sandwiches as close to the day of your party as possible for the best flavor and freshness. I recommend making your sandwiches no more than 48hrs in advance for the best flavor come party time.

How do you keep sandwiches fresh for a party?

Keep sandwiches fresh by keeping them uncut until the party is due, then pop them out of the fridge and cut in quarters before presenting them nicely on a plate. Probably unavoidable but worth a try, leave out vegetables that have wet centers that make bread soggy.

How do you keep a sandwich from getting soggy?

To keep sandwiches from getting mushy, protect the bread from any wet ingredients by putting large pieces of lettuce in between the bread and the other fillings on both the top and bottom pieces of bread.

Does tin foil keep sandwiches fresh?

Tinfoil is great for keeping your sandwich from drying out, and it’s also good for keeping warm sandwiches warm. One drawback to using tinfoil is that it can react with acidic foods (such as tomatoes) to create an unappetizing—but harmless—blue residue.

What are the 5 types of sandwiches?

Top 19 Types of Sandwiches

  • Chicken Sandwich. Sandwiches are commonly eaten for breakfast – they’re pretty popular.
  • Egg Sandwich.
  • Seafood Sandwich.
  • Roast Beef Sandwich.
  • Grilled Cheese.
  • Ham Sandwich.
  • Nutella Sandwich.
  • Grilled Chicken Sandwich.

What are the most popular sandwich fillings?

Five of the most popular sandwich fillings for everyday occasions:

  • Cheese.
  • Ham and cheese.
  • Ham salad.
  • Sausage.
  • Cheese and onion.
  • Egg mayonnaise.

Is it necessary for sandwiches to chilled at all times?

It is risky practice to keep a sandwich or roll filled with meat, fish, eggs, cheese, mayonnaise or dairy products at room temperature when germs capable of causing food poisoning multiply rapidly. You should therefore store sandwiches and filled rolls below 80 c and display them in a chilled cabinet.

What is used to package sandwich?

Foil Lined Packaging Use this type of packaging on warm sandwiches, wraps and paninis for the best finish on your product, both aesthetically and practically for your customers. There’s also the option of having greaseproof, PE or even wax coated fast food packaging that will also meet these demands.

What are some techniques in storing sandwich?

Keep refrigerated; wrap sandwiches tightly with aluminum foil or plastic wrap or place in plastic bag or airtight sandwich container. For best results when freezing, coat bread completely with a layer of butter or margarine before adding filling; this will help prevent soggy bread when thawed.

How do you organize a sandwich platter?

Instructions

  1. Cover a large platter, tray or board with parchment paper for easier clean-up.
  2. Fill small bowls with the condiments, seasonings and spreads. Arrange them on the platter.
  3. Arrange the meat and cheese around the serving surface. Then, fill the empty spaces with the bread and toppings.

Why are sandwiches cut in triangles?

Cutting the sandwich into triangles gives the cheese more room to run out the middle before you’ve gotten to the second half. Rectangles are blocky and inelegant, but they increase your chances of keeping the cheese inside the sandwich long enough to get it into your mouth.

How many loaves of bread do I need for 50 sandwiches?

Secondly, It helps if, for example, you want to know how many loaves of sandwich bread you need if you want to make sandwiches for, let’s say, 50 people. The answer would be that you need 5 loaves, assuming that you make just one sandwich per person.

Mini Sandwiches for Party

The perfect snack for kids’ lunchboxes, little sandwiches are also wonderful for breakfast, parties, baby showers, and picnics, among other occasions. These easy ham and cheese sandwiches, which can be made in 10 minutes, are a success at any event! When it comes to appetizers on a budget, these sandwich on a stick bits should be at the top of the list.

How to make mini sandwiches with ham and cheese

Three pieces of bread are required to produce 12 of these finger sandwich appetizers. One side of each sandwich should be spread with a combination of cream cheese and mustard, while the other should be topped with cheese, ham, and lettuce leaves. Then, using the second slice of bread, repeat the layers a second time – cheese, ham, lettuce leaves, and lastly the final slice of bread. All that’s left to do is cut it into 12 pieces and then repeat the process with the remaining components until everything is finished.

Using a sharp knife, cut the pre-made sandwich in two.

  1. As a result, it is much easier to cut through them.
  2. How to keep tiny sandwiches fresh for longer periods of time The easiest method to store them is in an airtight container until you’re ready to use them for serving.
  3. In contrast, if you are not intending on creating a huge quantity of these small sandwich bits, I recommend making them right before serving.
  4. Some pointers on how to make the tastiest finger sandwiches You can use any type of sandwich bread you choose.
  5. Make sure to use the kind and type of mustard that you and your guests enjoy.
  6. It doesn’t matter what kind of sliced cheese you use — Cheddar, Mozzarella, Gouda, or Edam are all excellent choices.
  7. For one thing, it was sliced very thinly – nearly paper-thin – and I knew that with the amount of bread I had, you wouldn’t be able to tell you were eating it.

Baby lettuce leaves (I purchase the pre-packaged ready-to-eat mixed leaves) are a good substitute.

If you choose, you may substitute various types of lettuce.

Don’t forget about Mini Cucumber Sandwiches and Ham and Pickle Roll Ups as wonderful appetizer sandwiches as well; give them a try!

There are various things that will influence this, including the age of your attendees (kids will eat less than adults), the time of day, and the length of your party (if you have one).

If you are simply planning on creating these sandwiches on a stick, you should plan on preparing 4 pieces per person every hour, according to the recipe.

For example, let us say you decide to cook three or four party items, and you decide to make Slow Cooker Spinach Dip,Pear Pomegranate Salsa, and Olive Stuffed Cheese Balls.

Alternatively, you may create a smaller quantity — example, a test batch to determine whether your guests would appreciate your finger sandwiches.

If you answered yes, you will include them on your menu again the next time, either increasing the quantity or substituting something else. I hope it makes sense to you and that it will assist you in making plans for your next party or family reunion. More party food dish ideas may be found at:

  • Three pieces of bread are required to produce 12 of these finger sandwiches. To assemble the sandwiches, spread each one with a combination of cream cheese and mustard, then top one of them with cheese, ham, and lettuce leaves. Continue to pile the cheese, ham, lettuce leaves, and finally the final slice of bread until the sandwich is finished. All that’s left to do is cut it into 12 pieces and then repeat the process with the remaining ingredients until everything is done. How to make small sandwiches in the correct size. To make the sandwich, cut it in half on a cutting board. After that, take 12 toothpicks and insert 6 of them into each half of the jar lid. Consequently, it is easy to cut them as a result. Visual aids are provided to aid with comprehension. Methods for preserving the freshness of tiny sandwiches To store them until you are ready to serve them, place them in an airtight container. Alternatively, if you are okay with the lettuce wilting somewhat, you may prepare them the night before. In contrast, if you are not intending on creating a huge number of these small sandwich bits, I recommend making them just before serving. In less than 10 minutes, you can easily make 24 of these. Making the tastiest finger sandwiches: some pointers from the pros Make a sandwich using any bread that appeals to you. In order to save time, I bought crustless white bread, but you may just remove the crust by hand if you like. Always use the brand and type of mustard that you and your visitors enjoy. For this recipe, I used traditional French mustard. It doesn’t matter what kind of sliced cheese you use — Cheddar, Mozzarella, Gouda, and Edam are all excellent choices. For each layer of ham, as you can see in the images, I used 2 slices of ham. For one thing, it was sliced very thinly – nearly paper-thin – so I knew you wouldn’t be able to taste it with the amount of bread I was using. It is only possible to utilize one slice if you purchase thick cuts of meat. Fresh baby lettuce leaves (I purchase the mixed leaves that are already prepared and ready to eat) Because I don’t have to wash it and pat it dry, this saves me time once again. Alternative lettuce varieties can be used if desired. More sandwich appetizers are available on our website. Don’t forget about Mini Cucumber Sandwiches and Ham and Pickle Roll Ups as wonderful appetizer sandwiches as well. Which small sandwiches are served to each individual? There are various elements that will influence this, including the age of your attendees (kids will eat less than adults), the time of day, and the duration of your event. The quantity and kind of appetizers or snacks that you intend to provide are other important factors to think about. Consider that if you are simply going to make these sandwiches on a stick, you will need to make 4 pieces per person, each hour. But if you wish to serve other simple appetizers with the tea sandwiches, you should depend on fewer pieces per person. Let’s say you decide on three or four party meals, and you decide to create Slow Cooker Spinach Dip,Pear Pomegranate Salsa, and Olive Stuffed Cheese Balls as part of your preparations. Because they will have a variety of items to pick from, you may expect 1-2 tiny sandwiches per person every hour in such scenario. Alternatively, you may create a smaller quantity – for example, a test batch to determine if your guests would appreciate your finger sandwiches. You will include them on your menu again next time, either in larger quantities or as a substitution for something else if you answered affirmatively. If this makes sense to you and assists you in planning your next party or family event, please let me know. Other recipe ideas for party meals include:

Preparation time: 15 minutes 15 minutes is the whole time allotted.

Ingredients

  • 4 tablespoons softened cream cheese
  • 4 teaspoons mustard (see note 1)
  • 6 slices of bread (see note 2)
  • 6 slices of Cheddar cheese (see note 3)
  • 8 slices of deli ham (see note 4)
  • 6 slices of sour cream (see note 1)
  • 6 slices of sour cream (see note 2)
  • 6 slices of sour cream (see note 3)
  • 6 slices of sour cream (see note 4)
  • 6 slices of Please refer to note 5 for Baby Lettuce Leaves.

Instructions

  1. Cream the cream cheese and mustard together until smooth in a mixing basin. Place 3 pieces of bread on your countertop. Spread a thin coating of the cream cheese mixture on each (you should use approximately a quarter of the mixture). To assemble, take two slices of cheddar and layer them on top of one piece of brie. In a separate bowl, combine 1 or 2 slices of ham (see note 4) and mix well. Cover with a second layer of bread and top with cheese (I just use 1 slice here), ham, lettuce, and the final slice of bread to complete the sandwich (spread side facing down). Slightly press down on the keyboard. Repeat the same with the remaining three slices. Each sandwich should be cut in half. Insert 6 toothpicks into each side and cut around them with a sharp knife. Out of one half, you will receive 6 mini sandwiches
  2. Out of one sandwich, you will get 12 tiny sandwiches (check the process pictures for better understanding). The toothpicks restrict the contents from sliding around and make it simpler to cut the little sandwiches
  3. By inserting them before cutting Place them on a serving platter and serve immediately

Notes

  1. Mustard- once again, use whichever mustard you like. I used a traditional French mustard recipe. I used crustless white bread for the bread. You may purchase any type of bread you like – it can even have a crust, which you will remove yourself. It can also be made with whole grains
  2. Any sliced cheese would suffice. Red cheddar is my personal fave. Mozzarella, Gouda, and Edam cheeses are other excellent alternatives
  3. Our local grocery carries ham that has been finely sliced (almost paper-thin). If you choose a thick ham, I recommend using only one slice per layer rather than two
  4. Baby lettuce leaves—I purchase the pre-packaged ready-to-eat mixed leaves, which are quite tasty. If you choose, you may substitute various types of lettuce. It takes only 10 minutes to produce 24 tiny sandwiches, making them a very quick meal. If you want to prepare them ahead of time, you will need to keep them in an airtight container in the refrigerator for up to 3 days. Otherwise, the top layer of bread will get dry. You might prepare them the night before, but for the best results, I recommend only a few hours beforehand.

Nutrition Information:

1Serving Size (in grams): Calories:64 4 g of total fat 2 g of saturated fat 0 g of Trans Fat 1 gram of unsaturated fat Cholesterol:12mg Sodium:180mg Carbohydrates:4g Fiber:0g Sugar:1g Protein:4g

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There’s something for everyone with these delectable tiny sandwiches, which are excellent for any occasion. Some appetizers are so time-consuming that they need more effort than the main dish. Mini sandwiches, on the other hand, are a different story. Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox! Quick and easy appetizers to make, they are sure to wow your guests. If you like, you may even put them together quickly for a quick meal.

It’s possible to stuff them with meat and cheese, or you may serve them with garden-fresh spreads and vegetables.

1. Hot Ham and Cheese Mini Sandwiches

Ham and cheese is a tried-and-true combo that tastes even better when served on small Hawaiian buns. With a tiny bit of spice from the dijon mustard spread, they’re sweet, salty, and cheesy all at the same time. When cooking these, be sure to use deli ham that has been finely sliced. The delicate buns and swiss cheese will be overwhelmed by a thicker ham.

2. Hot Italian Sub Sliders

When meat enthusiasts get their hands on these sliders, they will gobble them up like candy. A plethora of salami, ham, and pepperoni is piled high on buttered buns. Of course, an Italian sub wouldn’t be complete without some melted provolone cheese on top. Serve this with some marinara sauce for dipping, and you’ll be the best buddy of every carnivore in the neighborhood.

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3. Mini Grilled Cheese Sandwiches

Grilled cheese sandwiches are one of the most popular sandwich recipes in the world. A stacked grilled cheese sandwich is one of my favorite things to eat. And this one comes with all the bells and whistles! Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox! Each small sandwich is meticulously stacked with precisely the correct components to create a delicious bite. Arugula, sun-dried tomatoes, sautéed mushrooms, and aged cheddar cheese are among the ingredients on this sandwich.

4. Mini BLT Sliders

Brunches, gatherings, and cocktail hours are all excellent occasions for serving these inventive sliders. These skewers are made with standard BLT components, which are transformed into mouthwatering skewers. The most difficult element of making these sliders is getting the bread pieces to be tiny enough. Fortunately, the crescent dough is the right solution for this problem. These BLT sliders, which are half finger food and part bite-sized skewer, are the perfect appetizer.

5. Mini Croque Monsieur

Croque Monsieur is the French equivalent of a ham and cheese sandwich for adults.

This recipe manages to replicate the sumptuous tastes of these desserts in a bite-sized package. Puff pastry dough will be topped with ham, gruyere, and bechamel sauce for this hors d’oeuvre, which will be served cold. As a consequence, you’ll get a rich, elegant morsel that’s the perfect bite.

6. Mini Cucumber Sandwiches

This recipe is perfect for garden parties or spring celebrations, and I think you’ll enjoy it. This dish is about as simple as it gets, yet it makes enough to feed a large group of people. Begin with some rye bread, spread it with cream cheese, then top it with cucumber slices and dill as a finishing flourish. When it comes to beverages, I believe a traditional gin cocktail recipe will be a perfect match.

7. Mini Italian Meatball Subs

When it comes to game day, these little sandwiches will be devoured by everybody. In a robust marinara sauce, you’ll simmer luscious pork and beef meatballs until they’re tender. Then pile them onto a dinner roll and top with a generous amount of melted cheese. It’s a good thing they come in small size because they’re far too simple to destroy in their original version. Oh, and don’t forget to bring napkins as well. You’re going to need them.

8. Chicken Bacon Ranch Sliders

When game day arrives, these little sandwiches will be devoured by all fans. In a rich marinara sauce, you’ll cook tender pork and beef meatballs. Then put them on a dinner roll and top with a generous amount of melted cheese to finish them off! It’s a good thing they come in little size because they’re just too simple to destroy in their regular size shape. Remember to bring napkins as well. You’re going to need some.

9. Baked Roast Beef Sliders With Horseradish Sauce

These beef sliders are perfect for any occasion, whether it’s tailgating or Sunday night dinner. On top of delicious Hawaiian buns, you’ll add tiny pieces of roast beef and a triple threat of cheese to create a layered masterpiece. Pour on the marinade after you’ve added as much horseradish sauce as you’d like. You’ll want to bake them in a casserole dish, much like you did with the chicken bacon ranch sliders. They’ll also need to sit in the refrigerator for a few hours so that everything can set.

So when the guests come, all you’ll have to do is throw them in the oven to warm them up.

10. Mini Tomato Chicken Croissant Sandwiches

I adore croissant sandwiches, but I feel that a complete sandwich is just too rich for my tastes. That is one of the reasons why I adore this small croissant sandwich dish. You’ll pack the chicken breast, tomato, and lettuce into flaky, buttery tiny croissants before baking them. Mayonnaise and mustard make an excellent combination for the spread. These are one of my favorite light lunches to have. Additionally, they’ll serve as a fast snack if you find yourself in the company of unexpected guests.

11. Seared Beef Tenderloin Mini Sandwiches

These delectable morsels will be a hit with all of your bridal party attendees. This dish is melt-in-your-mouth delicious and has a touch of elegance to it. A flawlessly seared tenderloin, a sour cream horseradish sauce, parmesan, and watercress are all featured in this meal. These sandwiches will be served open-faced, similar to crostinis. In order to prevent them from breaking apart on the serving tray, you may wish to include a toothpick.

12. French Pressed Sandwich Bites

Can’t make up your mind on what to put on your sandwich? Make use of this recipe. It is available in three distinct configurations. This includes smoked salmon and cucumber, roasted peppers and pesto, and hummus and beetroot, among other combinations of ingredients.

All of these mouthwatering combos are made using farm-to-table ingredients and are sure to impress a crowd. You may want to prepare many batches because your visitors will likely want one of each flavor combination.

13. Mini Reubens

If you enjoy Reuben sandwiches, I have the ideal tiny sandwich for you! Combine your favorite Reuben components, such as shaved pastrami, Swiss cheese and sauerkraut, in one large mixing bowl. Then, using a tiny pumpernickel bread, put it all together and cook it until it is golden brown. In the event that you are preparing them for a party, you may heat them in the oven rather than spending time hanging over the stove.

14. Mini Leftover Turkey Sandwiches

This recipe makes the ideal Thanksgiving treat in the form of a mini-sandwich. Plus, it’s a terrific way to make use of leftovers and cut down on the amount of time you spend in the kitchen after the holiday. On dinner rolls, you’ll pile leftover turkey, cranberry sauce, and cheese to make a sandwich. If you like, you may add some mustard to the dish or leave it out entirely. You can either eat them cold or bake them in the oven until the cheese begins to melt a little. The ingredients in this dish are fairly adaptable, so you may use any leftovers you have on hand.

15. Mini Kentucky Hot Brown Sandwiches

What is a Kentucky hot brown, and how do you make one? It’s a piping-hot open-face sandwich made with turkey, bacon, and a cheese sauce on the inside. The name is derived from the Brown Hotel, which is located near the Kentucky Derby and was the site of the first meeting. This recipe makes it into sliders, which are served on fluffy dinner rolls. It also includes some tomato slices as well as a dash of paprika for a little kick.

16. Mini Muffuletta Sandwiches

A muffuletta is a sort of Italian sandwich that originated in New Orleans and is served on a toasted bun. It blends savory and salty flavors, transforming them into something far from monotonous. This dish starts with a baguette and then covers it with a substantial amount of meat and cheese. Salami, capicola, mortadella, mozzarella, and provolone are some of the cheeses I’m thinking about. Mustard and mayonnaise are out of the question for this sandwich. A acidic, salty olive spread will be placed on the bread instead.

17. Cheesesteak Sliders

You can use this recipe if you like a more traditional Philadelphia cheesecake. You’ll smother thinly sliced sirloin Philly steak with provolone cheese and put it on a warm dinner bun to complete the dish. Applying a generous amount of cream cheese will give the dish an extra cheesy flavor boost. You might want to make a double batch of these sliders because it’s difficult to stop at just one or two.

18. Cuban Sliders

Cuban sandwiches are more than simply ham and cheese on a toasted bun, though. They’re a ground-breaking invention that’s rich in both culture and flavor. Whether you have visitors or not, these Cuban sliders are a delicious addition to any dinner. You’ll take a box of sweet dinner rolls and cover them with the most incredible pulled pork you’ve ever had in your whole life. Honey ham, cheese, and pickles will be piled on top of it. Add a dash of Dijon mustard and you’re good to go!

19. Mini Breakfast Sandwiches

These little breakfast sandwiches are just delectable. The scramble is packed with gruyere cheese, which imparts a creamy, nutty taste to the dish. This goes perfectly with the handmade pork sausage patties, which are seasoned with dried sage and thyme.

To assemble the dish, pile the ingredients on top of toasted mini muffins and serve immediately. This is a fantastic dish to include in a breakfast buffet spread. It’s also one that I like to make ahead of time and freeze for a quick and simple breakfast throughout the week.

20. Mini Beer Battered Fish Sandwiches

It’s safe to say that even the most seasoned sailor will agree that these fish sandwiches are really delicious. A crispy beer-battered fillet is sandwiched between each bun, and it is served with all of the condiments. It is served with a sweet relish, juicy tomato, onion, and lettuce, as well as a dash of tartar sauce on the side. I prefer mine with a squeeze of lemon and a dab of spicy sauce, but to each his or her own. If you’re a lover of fish and chips, a splash of malt vinegar will go a long way toward rounding out the meal.

20 Mini Sandwiches for a Party

  • Choose your favorite recipe from the list
  • Organize all of the ingredients that will be needed
  • Cooking a tiny sandwich in 30 minutes or less is possible.

59 Big-Batch Sandwiches for Graduation Parties

In any buffet line, these sandwiches are a show-stopping addition. Make sure you have plenty of tiny glasses of broth available for everyone to help themselves to. Perfection in the dipping department! —Holly Neuharth, Mesa, Arizona, United States 2/59

Italian Beef Hoagies

You’ll only need five ingredients to make these tender and flavorful Italian beef sandwiches that will serve a crowd. Whenever I cook on weekends, I start the roast the night before so that I can shred it the next day. Liz Piatt from Danville in Illinois contributed to this article. 3/59

Ham and Swiss Sliders

This recipe for ham and Swiss sliders was given with me by my next-door neighbor, and I simply cannot make it any better! You may prepare it ahead of time and cook it fast when your guests come. A delectable combination of poppy seeds, ham and cheese, horseradish, and brown sugar is used to create this meal. —Iris Weihemuller, a resident of Baxter in Minnesota 4/59

Layered Picnic Loaves

Originally inspired by a sandwich I had at a New York deli, this hearty sandwich is a favorite among our football-watching group. It may be prepared ahead of time and transported conveniently to any event. It’s a big hit with both children and adults. —Marion Lowery, a resident of Medford, Oregon 5/59

Chicken Sliders with Sesame Slaw

BBQ chicken sliders are a favorite among all ages. My version has an Asian flair to it, with spicy and tangy tastes to complement it. They are soon depleted during our potluck gatherings. In Concord, California, Priscilla Yee expressed her gratitude. 6/59

BLT Meatball Sliders

With the addition of bacon and ground pork, you can take your sliders to a whole new level. Ranch dip mix adds a little zing to mayonnaise, which is otherwise bland. Your visitors will undoubtedly consume these in a short period of time. New York, New York-based journalist Damali Campbell 7/59

Slow-Cooked Turkey Sandwiches

These sandwiches have proven to be such a popular at office potlucks that I keep extra copies of the recipe at my desk to pass out to colleagues. D. Twait Nelsen, a Ringsted, Iowa resident 8/59

Bacon Cheeseburger Slider Bake

Because these cheeseburger sliders are so popular, I made this recipe to serve two people and fill two pans. If you just want to make one batch of slider burgers, you can simply cut the recipe in half. NICK IVERSON, a resident of Denver, Colorado 9/59

French Dip Sandwiches with Onions

Because these cheeseburger sliders are so popular, I made this dish to serve two people. If you just want to make one batch of slider burgers, simply reduce the recipe by half. NICK IVERSON, of Denver, Colorado says: 9/59

Stromboli Sandwiches

These substantial sandwich slices, which taste like a sloppy joe with Italian ingredients, are perfect for potlucks, reunions, and other gatherings.

Despite the fact that I’ve cooked these dozens of times, I never get tired of eating or giving them to people. Darlis Wilfer of West Bend, Wisconsin, sent this response. 11/59

Tangy Barbecue Sandwiches

Because I make the beef for these hearty sandwiches in the slow cooker, it is simple to create a supper for a large group of people. The flavorful homemade sauce ensures that there are no leftovers when I get home. Crossett, Arkansas resident Debbie Smith shared her thoughts. 12/59

Cuban Sliders

These delightful tiny buns are cooked until they are gently browned and the cheese has melted throughout. In the fridge, leftover King’s Hawaiian ham sliders hold very well, and they make a delicious cold snack. Those who read my site, houseofyumm.com, go crazy for these cookies! • Serene Herrera, a resident of Dallas, Texas 13/59

Zesty Sloppy Joes

Especially popular at large family gatherings, these sandwiches are a crowd pleaser. I’ve never served them without receiving recipe requests as a result of it. Nobody can stop at just one of these traditional sandwiches, thanks to a great combination of ingredients. Sandy Abrams of Greenville, New York, contributed to this article. 14/59

Grilled Shredded Pork Sandwiches

These sandwiches are a tremendous favorite at large family gatherings. No matter how often I serve them, I always receive requests for the recipe. Nobody can stop at just one of these traditional sandwiches, thanks to the amazing balance of ingredients. Sandy Abrams of Greenville, New York, provided the following response: 14/59

Inside-Out Bacon Cheeseburgers

These sandwiches are frequently found on my menus during the grilling season. Cheese and bacon are filled into soft patties, which are then topped with caramelized onions and baked till golden brown. • Mary Bilyeu, from Ann Arbor, Michigan. 16/59

Slow-Cooked Spicy Portuguese Cacoila

You’re undoubtedly used to pulled pork sandwiches that have been marinated in barbecue sauce for a long time. Traditionally eaten at huge family gatherings, Portuguese pulled pork is a spicy meal that everyone enjoys. Generally speaking, each cook adds his or her own special touches that represent their personal preferences and Portuguese ancestry. It is possible to utilize a combination of beef roast and pork. Exeter, Rhode Island resident Michele Merlino wrote in to say 17/59

Special Sandwich Loaves

These filling sub sandwiches are a lesson in simplicity, and they are delicious. Serve the seasoned mayonnaise on the side so that visitors may make their own hoagies to their liking. Submarine sandwich dressing may be found in the deli department of your local grocery store, among other places. The Taste of Home Test Kitchen was opened on 18/59.

Slow-Cooker Italian Beef Sandwiches

Sub sandwiches are a study in simplicity, and these tasty sandwiches are no exception. Serve the seasoned mayonnaise on the side so that visitors may make their own hoagies to suit their tastes and preferences. If you can’t find it in the deli department of your grocery store, look for it online. The Taste of Home Test Kitchen was opened on November 18, 1959.

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Cubano Pork Sandwiches

When we have a large group of people coming over, we plan to prepare our delicious pork a day ahead of time. “Mojo” is the name I’ve given the sauce because it’s packed with zingy tastes. Theresa Yardas of Sheridan, Indiana, sent this message. 20/59

Carolina-Style Pork Barbecue

I am originally from North Carolina (where swine is delectable), and this slow cooker dish is a staple in my family.

In fact, my hubby claims that my true Carolina ‘cue is the finest BBQ he has ever had! — Kathryn Ransom Williams, of Sparks, Nevada, is a writer. 21/59

Root Beer Pulled Pork Sandwiches

I am originally from North Carolina (where swine is delectable), and this slow cooker dish is a staple in my household. My spouse claims that my true Carolina ‘cue is the finest BBQ he has ever tasted in his whole life! — Kathryn Ransom Williams, of Sparks, Nevada, was born on this day in 1926. 21/59

Italian Turkey Sandwiches

I hope you and your family appreciate these delectable turkey sandwiches as much as ours does. Because the recipe yields a large quantity, it is ideal for potlucks. Furthermore, the leftovers are just as delicious. — Carol Riley of Ossian, Indiana, is a writer. 23/59

Contest-Winning Bavarian Meatball Hoagies

When my husband isn’t out on the grill, I rely on my slow cooker to get the job done. Just one of the many reasons for this is these delectable meatballs. Whether I serve them as a party appetizer or spooned over crusty bread and topped with cheese for delectable sandwiches, they always go down well with the guests in attendance. The following is from Peggy Rios, who lives in Mechanicsville, Virginia 24/59

Southwest Pulled Pork

I cooked these sandwiches on the spur of the moment one Sunday afternoon when friends called to say they were coming over in the afternoon. I was able to provide a casual meal for them as well as my neighbors. If you have the luxury of time, you may coat the roast with the rub and place it in the refrigerator for several hours before cooking to enhance the taste even more. Debra LeBlanc, from Phillipsburg, Kansas. 25/59

Hot Ham Sandwiches

When I was attempting to reproduce a beloved sandwich from a restaurant near my hometown, I came up with this crowd-pleasing dish that everyone loved. Because they don’t require any additional condiments, the sandwiches are simple to prepare and serve in a buffet line. They’re really delicious simply the way they are! Susan Rehm of Grahamsville, New York, sent in this message. 26/59

Shredded Steak Sandwiches

This recipe was given to me when I was newlywed, and it has remained a family favorite ever since. The saucy beef barbeque is a simple supper that may be served on sliced buns or over rice, potatoes, or buttered noodles for a heartier meal. —Lee Deneau from Lansing, Michigan. 27/59

Sloppy Joe Dogs

There are a plethora of various ways to top a hot dog, but this delicious sloppy joe version is the best of the bunch. Kimberly Wallace of Dennison, Ohio, submitted this entry. 28/59

Italian Pulled Pork Sandwiches

With this healthier option, you can enjoy all of the deliciousness of Italian sausage sandwiches without the guilt. LIA DELLARIO of Middleport, New York, provided this response. 29/59

Chipotle Pulled Chicken

Low-and-slow dishes in our family must be appealing to both the kids and the spouse, as well as being nutritionally sound. This chipotle chicken recipe takes first place in both categories. Make barbeque pizzas or burritos with the leftovers for a quick and easy meal. Tamra Parker of Manlius, New York, sent this in. 30/59

French Dip Sandwiches

This recipe was published in one of our local periodicals, which I discovered.

It’s excellent for a quick evening supper because the meat cooks all day without needing to be watched over. Denver, Colorado resident Dianne Joy Richardson says 31/59

Pulled Brisket Sandwiches

Don’t be intimidated by the quantity of ingredients in this recipe; I’m willing to bet that you already have most of them in your cupboard. The sauce is what distinguishes this meal from the others. Using ketchup, brown sugar, and a little butter to sprinkle over delicate beef brisket makes it difficult not to like this dish. New Orleans, Louisiana resident Jane Guilbeau 32/59

Spicy French Dip

If I’m preparing for a party or family gathering, I can put this beef in the slow cooker first thing in the morning and then focus on other preparations. It’s a time-saver that consistently receives positive feedback. Ginny Koeppen of Winnfield, Louisiana, sent this response. 33/59

Where’s the Beef

This is especially delicious for summer picnics and potlucks, as well as any other occasion when you need to feed a large group of people. —Catherine Cassidy from Milwaukee, Wisconsin. 34/59

Beer-Braised Pulled Ham

To liven up ham, I slow-cooked it with a beer sauce. The combination of ham, pickles, and mustard in a bun is enticing. The following is from Ann Sheehy of Lawrence, Massachusetts: 35/59

Pork and Beef Barbecue

What keeps friends and family coming back for these acidic sandwiches is the blend of beef stew meat and delicate pork. Toss in some lettuce and tomato for a refreshing change in texture. Buchanan, Michigan resident Corbin Detgen writes: 36/59

BLT Waffle Sliders

Do you want to have a BLT for breakfast? Try a delectably different variation that includes crisp bacon and fresh tomatoes sandwiched between two golden cornmeal waffles for a tasty change of pace. Alternatively, you may prepare the waffles ahead of time and reheat in the toaster to save time during assembling. • Stacy Joura, from Stoneboro, Pennsylvania.37/59

Chicken Salad Party Sandwiches

My renowned chicken salad is delivered to the party in a plastic container that has been kept refrigerated. When it’s time to put the meal on the table, I toss in the pecans and start putting together the sandwiches. They’re a big favorite in potlucks with a buffet layout. —Trisha Kruse of Eagle, Idaho, says 38/59

Cranberry BBQ Pulled Pork

Pulled pork with cranberry sauce is a delicious combination that my family can’t get enough of. The slow cooker allows the pork to be cooked to exquisite perfection while also making this dish easily transportable on the go. “I live in Mount Pleasant, Iowa,” Carrie Wiegand says. 39/59

Family-Favorite Italian Beef Sandwiches

The addition of cranberry sauce to pulled pork gives it a delicious touch that my family loves. The slow cooker allows the pork to be cooked to exquisite perfection while also making this dish easily transportable and handy. “I live in Mount Pleasant, Iowa,” says Carrie Wiegand. 39/59

Sesame Pulled Pork Sandwiches

It had been my goal to create a better pork sandwich, and this Asian-inspired filling was a tremendous success with both my spouse and coworkers. Embrace the wasabi mayo with open arms. 41/59 —Jennifer Berry of Lexington, Ohio

Hawaiian Kielbasa Sandwiches

If you’re searching for a new method to prepare kielbasa, the sweet and moderately spicy flavor of these sandwiches will be a welcome break from your usual fare. Bridgeville, Pennsylvania resident, Judy Dames 42/59

Slow-Cooker BBQ Ham Sandwiches

Friends adore these BBQ sandwiches and frequently request that I prepare them for them.

We double the recipe and bring them to potlucks to please the audience. —Dana Knox, Butler, Pennsylvania, United States 43/59

Coffee-Braised Pulled Pork Sandwiches

The addition of coffee to meat imparts a rich and complex flavor. And this dish is quite simple—I prepare it in advance of work, and by the time we all arrive home, it is ready for us to enjoy. Janelynn Sanders from Burnsville, Minnesota contributed to this article. 44/59

Italian Sausage Grinders

It has been in our family for far longer than I would care to acknowledge! It’s simple and quick to do at any time of year. “Anise seeds are also a wonderful optional touch to any dish.” Sarah Yeagle of Burlington, Wisconsin, contributed to this article. 45/59

Cobb Salad Sub

When we need a quick lunch to serve to a group, we transform a Cobb salad into a sandwich creation. Sometimes I create wraps instead of sandwiches by substituting tortillas for the bread. • Kimberly Grusendorf lives in Medina, Ohio. 46/59

Mini Hawaiian Burgers

These burgers would be perfect for a backyard barbecue! I came up with the meal while attempting to come up with something fresh that my hubby would want to consume. He had no idea they were turkey burgers at the time, and now he requests them on a regular basis! – Kathyleen Manasian of Whitmore Lake, Michigan — 47/59

Greek Sandwich Bites

Here’s a recipe for an appetizer that tastes just like classic spanakopita, but requires far less effort to prepare. In Rancho Santa Fe, California, Lynn Scully is a writer. 48/59

Lisa’s All-Day SugarSalt Pork Roast

My family adores this soft and delicious roast, therefore we consume it on a regular basis. When the salty crust is combined into the pulled pork, it is really fantastic. Joppa, Alabama resident Lisa Allen shared her thoughts. 49/59

Turkey Sloppy Joes for a Crowd

This recipe was discovered in my mother’s recipe box. It’s excellent served over veggies such as corn or green beans, but it’s equally as good served on a toasted bun. Clemes, Julie (Adrian, MI) 50/59

TurkeySwiss Biscuit Sliders

Homemade buttermilk biscuits are one of my favorite things to make in the kitchen, and they are one of my favorite things to eat. The simplicity of these melt-in-your-mouth delights makes them a perfect showcase for their deliciousness. —Cindy Esposito from Bloomfield, New Jersey 51/59

Brisket for a Bunch

As a result, you’ll get delicate slices of beef in a wonderful sauce. Refrigerate the brisket before slicing it, and then reheat it in the juices to make it easier to cut extremely thin slices. •Dawn Fagerstrom from Warren, Minnesota. 52/59

Make-Ahead Sloppy Joes

“I used to make large quantities of these savory filled buns while our six children were growing up,” recalls Alyne Fuller of Odessa, Texas. “They were always a hit with the kids.” “Having the zesty sandwiches ready to go in the freezer was a huge time saving on hectic days. My children are also making them for their own families.” 53/59

Slow Cooker Shredded Turkey Sandwiches

The taste of this straightforward and simple slow-cooked sandwich comes from a combination of bottled beer and onion soup mix. In all, just five items are required to complete the dish! — Jacki Knuth lives in the Minnesota town of Owatonna. 54/59

Spicy Shredded Beef Sandwiches

This dish is perfect for those who want their shredded beef with a little spice to it.

In order to make this dish even spicier, you may either add another jar of jalapenos or substitute hot peppers for the pepperocinis in the recipe. Faribault, Minnesota resident Kristen Langmeier wrote the following: 55/59

Chicago-Style Beef Rolls

It was at my neighbor’s house while I was growing up that I first encountered these massive, unwieldy sandwiches that I have great recollections of eating. Extras can be frozen and used for another dinner later on. — Trisha Kruse of Eagle, Idaho, is the author of this article. 56/59

Italian Cheese Loaf

Here’s something a little different: a great sandwich. It’s delicious when it’s still warm from the oven or hot off the grill during a barbeque. Fresh veggies from the garden, as well as crusty bread, add to the cheesy filling’s overall flavor. I normally serve it with a side of salad and onion rings to round off the meal. Maria Marino from West Pittsburgh, Pennsylvania, contributed to this article. 57/59

Barbecues for the Bunch

When I was working full-time, this BBQ was a convenient method to ensure that supper was ready when I got home from the office. It’s fall-apart tender, and there’s plenty to freeze for next night’s dinner. — The author, Louise Watkins, lives in Sparta, Wisconsin. 58/59

Caribbean Chipotle Pork Sliders

Our favorite pulled pork sliders blend the spiciness of chipotle peppers with the coolness of a tropical coleslaw to create a delicious combination. These are a tremendous favorite with visitors because of the strong tastes. — Kadija Bridgewater is a resident of Boca Raton, Florida. 59/59

Focaccia Sandwiches

Any informal get-together is made more special by serving slices of this lovely sandwich. Ingredients can be changed or added to suit your preferences. Peggy Woodward of Shullsburg, Wisconsin, sent in this message. This article was first published on June 5th, 2018.

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BEST Ham and Cheese Party Sandwiches – Perfect Sliders for a Party!

Published:, Updated: These Ham and Cheese Party Sandwiches are simple to make and are perfect for any gathering! This dish will become your go-to for all of your future party appetizer needs! This recipe for Ham and Cheese Party Sandwiches is perfect for giving to your guests since you can prepare them ahead of time and simply pop them in the oven right before they arrive! Okay. Allow me to go on a tirade over this topic. It seems I’ve acquired a new adversary who has entirely taken over my morning, nap, and nighttime routines.

  1. If you’re a food blogger who’s reading this, you’ll understand that I’m specifically referring to Foodgawker and Tastespotting.
  2. Essentially, they are a food-focused version of Pinterest, with only high-quality images from expert photographers admitted.
  3. Because whomever moderates it is dedicated to the work at hand, they are also quite picky about who they let to moderate.
  4. I’ve gained a great deal of knowledge about lighting and photography, and I’ve become best friends with Photoshop.
  5. I’ve submitted a total of 15 of them to Foodgawker for consideration.
  6. Three.
  7. But, in all seriousness, I’m going to be a very nasty Nancy and point out that this means that 80 percent of them have been instructed to get out of here.

Take a deep breath, and then continue on your journey.

Alternatively, some nonsense.

One of my closest friends remarked that I didn’t have enough appetizers on here, so I’m hoping to make up for it this month by including a substantial number of appetizers.

I would like to attend a hefty hors d’ouerves party rather than a formal dinner.

I don’t care for many sandwiches, 2.

I don’t care for ham and cheese sandwiches, and 4.

These were created for my baby shower a few of years ago by one of my friends, and I just adored them.

I cooked them for New Year’s Eve and then again for Christmas with my family, and they were a huge hit both times.

You may prepare them ahead of time and then bake them right before your guests arrive by pouring your topping over them and placing them in the oven shortly before they arrive.

What you’ll need for this recipe:

  • Baker’s Sheet-This Non-Stick Baking Sheetis ideal for all types of baking. You’ll get a lot of usage out of it
  • I’m confident. If you want to cut your Hawaiian rolls in half, you’ll need to use a serrated knife made of stainless steel, such as this one. You can get one right here
  • In addition, this 3-piece glass mixing bowl set is microwave safe and comes in three different sizes, making it ideal for a variety of recipes.
See also:  What Side Dish Goes With Pulled Pork Sandwiches?

If you enjoyed this Ham and Cheese Party Sandwiches recipe, check out these similar recipes:

  • Buffalo Chicken Party Sandwiches
  • Baked Spinach Artichoke Dip Appetizer Phyllo Cups
  • Buffalo Chicken Puff Pastry Pockets

Ham and Cheese Party Sandwiches

Preparation time: 10 minutes Cook Time20mins Total Time30mins Servings:6-8

  • 10 minutes for preparation Cooking Time: 20 minutes Time allotted: 30 minutes Servings:6-8
  • Preheat the oven to 350 degrees Fahrenheit. Combine the butter, mustard, Worcestershire sauce, onion, and poppy seeds in a small microwave-safe bowl. Cook for 30 to 45 seconds, or until the butter is melted, stirring constantly. Make a well in the center of the mixture and leave it aside. While the rolls are still attached, cut them in half with a long serrated knife. Rolls should be separated and placed on a baking sheet coated with aluminum foil. Each slice of cheese should be cut or folded into four square quarters. On each bottom bun, arrange two slices of ham and two quarters of cheese to taste. Placing the tops on and then sprinkling the remaining butter mixture over the top
  • Place a sheet of aluminum foil over the dish and bake for 15-20 minutes, or until the cheese is melted. Serve when still heated.

Reader Interactions

869 people have given their opinions

  • 738 five-star ratings
  • 106 four-star ratings 3star ratings: 14, 2star ratings: 6, and 1star ratings: 5.

I cooked them for the first time last night, and they were a hit with the entire family. I made hawaiian rolls with butter flavoring and quadrupled the amount of dijon mustard. I also omitted the poppy seeds and substituted a blend of minced garlic and onion powder for the poppy seeds (1 tbsp total). I used swiss cheese for 12 of the muffins and muenster cheese for the other 12. Pour the whole mixture over the rolls without being worried of spilling any of it. At first, I was concerned that it was far too much and left part of it in the dish.

  1. The topping is properly incorporated into the rolls.
  2. Thank you, Lisa!
  3. Her recipe asks for preparing this the day before and refrigerating it overnight after wrapping it in aluminum foil.
  4. It’s always a hit, and prepping the day before makes it excellent when you’re hosting guests.
  5. I used 12 regular-sized hawaiian rolls, which I prepared in the morning before serving.
  6. I would recommend covering the bun with aluminum foil for at least half of the baking time to prevent it from drying out.
  7. It’ll be perfect for summer get-togethers and as a hearty supper sandwich in the fall and winter.

Continue readingAdvertisement I’ve cooked them before, but I needed a quick recipe for a party, so I got this one from the internet.

These were acceptable, but not as excellent as they are when they are coated in advance.

I didn’t follow the instructions exactly since I had a million things on my mind at the same time and I made a mistake!

Don’t buy knock-offs; make sure you’re getting the real thing since it gives the sandwiches that delicious sweetness that everyone enjoys.

However, I believe that it would be beneficial in either case.

I also increased the amount of worcestershire sauce I used because I read the instructions incorrectly.

I spooned a spoonful of the mixture on top of each bun and covered them with a sheet of aluminum foil that was just lightly wrapped around them.

I did have a lot of butter mixture leftover, so I think it’s acceptable to reduce the amount of butter combination components used, or to make another 12 sandwiches or so with the leftover butter mixture.

UPDATE: You do not need to use the entire butter mixture.

I would use a teaspoon to pour a dollop of sauce on top of each one, and I would use no more than a teaspoon.

To make the ham and swiss cheese sandwiches, we used ham and swiss cheese, yellow mustard, onions, butter, and poppy seeds.

We wrapped them individually in aluminum foil, froze them, and then baked them in the oven for our poker night gathering.

It’s simple to prepare and really wonderful.

  • As well, I didn’t want to use a lot of butter, so I used just 1/3 cup of it, 1 tablespoon dijon (I’d use a little more next time), no Worcestershire sauce, and no poppy seeds.
  • I used honey maple ham, muenster cheese, and only 16 tea buns to make this sandwich.
  • I started with the ham and then the cheese, and then I poured a thin layer of mayonnaise on the top inside so that it would melt into the cheese as it baked.
  • I drizzled each one with a scant spoonful of the sauce and gently covered them with aluminum foil since I wanted the rolls to steam a little bit during baking.
  • The rolls were perfectly cooked on top and somewhat crispy on the sides and bottom, with a pleasant chew to them.
  • So feel free to lessen the amount of butter used:).
  • With foil on, bake for 10 minutes; remove foil and bake for another 10 minutes.
  • According to previous reviews, I reduced the amount of butter to 1/2 cup and increased the amount of brown sugar in the “sauce.” Delicious.
  • These were all devoured before I had a chance to take a picture of them!
  • Thank you, LisaT, for this wonderful variation on the classic ham and cheese sandwich.

How To Make a Sandwich for a Crowd

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. (Photo courtesy of Maria Midoes.) As one of eight children, my father’s parents had a general shop and deli after moving from the New Jersey suburbs to a tiny Vermont town, which is merely to say that my grandmother understood how to cook a large sandwich for a large group of people. It was in her kitchen that I spent many summers, cooking picnic lunches for two or three aunts and a circus of cousins, which we would then take to the lake.

  • They were filling, could be made ahead of time, and were easy to transport.
  • This sandwich for a crowd is not your typical sub sandwich for a get-together.
  • While a sub sandwich is appropriate for a party, it is not ideal for a picnic, walk, or trip to the beach since it does not carry well.
  • (Photo courtesy of Maria Midoes.) Ideally, you’ll want a large round, flat loaf that weighs one pound or more.
  • Bakeries are more likely to have larger loaves than grocery stores, however most grocers will bake you a larger loaf if you give them at least 24 hours notice.
  • You’ll want something with a beautiful crust and enough of crunch – a country loaf, Italian ciabatta, or an Italian peasant bread would all work well.
  • It is possible to keep the bread from becoming mushy by brushing it with a thin layer of mayonnaise (or, in this instance, olive oil).

Wrap and Rest This Sandwich

Unless otherwise stated, we independently choose these items, and we may receive a commission if you purchase through one of our links. In this image, the credit goes to Maria Midoes. Having come from the New Jersey suburbs to a little Vermont hamlet with eight children, my father’s mother and father managed a general shop and deli — which is merely to say that my grandmother understood how to put up an impressive lunch for a crowd. During my childhood, I spent many summers in her kitchen cooking picnic lunches for two or three aunts and a circus of cousins to be taken to the lake on Sundays.

  • You could make these ahead of time and they would still be tasty on the go.
  • This sandwich for a crowd is not your normal sub sandwich for a party or a gathering of people.
  • However, while a sub sandwich is appropriate for a party, it does not travel well in a picnic basket, hiking backpack, or beach bag.
  • In this image, the credit goes to Maria Midoes.
  • For the sake of maintaining the bread’s proportions, an eight-inch diameter is recommended.
  • This is not the place for a soft Hawaiian roll.
  • One of the most advantageous aspects of this sandwich is that it may be prepared ahead of time if necessary.

It is possible to prevent the bread from becoming mushy by brushing it with a thin layer of mayonnaise (or, in this case, olive oil). Bread absorbs moisture, therefore the fat functions as a barrier between the absorbent bread and wetter foods such as tomatoes or lettuce.

Ingredients

  • 1large round bread loaf or boule (about 9 inches in diameter, 1 1/4 pounds)
  • 1/4cup olive oil, divided
  • 1large round bread loaf or boule (approximately 9 inches in diameter, 1 1/4 pounds)
  • 6 cups shredded iceberg lettuce (about 2 ounces)
  • 1 big tomato, thinly sliced
  • 3 teaspoons red wine vinegar
  • Salt
  • Freshly ground black pepper
  • 1 large tomato, thinly sliced
  • 3 tablespoons red wine vinegar

Instructions

  1. Prepare the bread as follows: Cut the loaf of bread in half horizontally. Cut away some of the soft inside from both sides, but cut away more from the bottom half than the top half. A recess in the bottom half of the sandwich will allow the sandwich ingredients to rest within
  2. This is what you want to do. Using condiments, brush on: 2 tablespoons of the olive oil should be brushed into the inside of each half. (Alternatively, mayonnaise or mustard can be substituted.) Ingredients should be layered as follows: In the bottom half of the bread, arrange the meat and cheese in a layer. Start with the ham, next go on to the salami, and last to the cheese
  3. Toss in the vegetables: Place the tomatoes on top of the cheese, then the iceberg lettuce
  4. Repeat the process. Season the sandwich with the following ingredients: The remaining 2 tablespoons of olive oil and the vinegar should be drizzled on top of each piece of lettuce. Season with salt and pepper if desired. Wrap up and take a break: Place the top half of the bread on top of the lettuce and lightly press it down into the lettuce. Tightly cover the sandwich in 2 pieces of plastic wrap, then refrigerate for at least 1 hour or up to 1 day
  5. Using a slicer, cut and serve: Remove the sandwich from its wrapper and cut it into wedges with a long, serrated knife

Recipe Notes

Simple serving: Prepare the sandwich at home, then rewrap it for convenient serving in a park or picnic location. Prepare ahead of time: This sandwich may be made up to 1 day ahead of time and kept in the fridge. Storage: Leftovers can be kept for up to 3 days in the refrigerator if they are well wrapped. Christine Buckley is a food stylist. Meghan Splawn is a fictional character created by author Meghan Splawn. Skills as a Food Editor Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years.

Meghan approaches eating with an eye on saving money and time while still having a good time.

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Party Sub from Our Best Bites

This party sub is one of my favorite quick dinners, and it’s a terrific way to serve a large group of people! It is possible to create a 6′ sub by cutting off the ends of the french bread and putting multiple of these sandwiches onto a single long sandwich board. Because it’s so straightforward, be sure to use only the finest meats, cheeses, and fresh veggies possible. These are wonderful for a summer evening supper, or you can wrap it up in aluminum foil and take it with you to the beach, or to see the fireworks, or to serve any type of hungry audience.

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Description

This party sub is an easy way to feed a crowd! The dressing used in this sandwich is excellent for a sandwich of this nature–our taste testers were unanimous in their approval! This sandwich was one of their favorite dishes, and they all felt that the dressing was the key to its success. 1 loaf of freshly baked French bread (eitherhomemadeor from the bakery section of the grocery store) Sandwich Spread with a Secret (see recipe below) 5 – 6slices deli sliced cheese (I loved smoked provolone) (I liked smoked provolone) 8 – 10ounces top quality sliced deli meat (I like a combination of ham and turkey, but your favorite would work!) 5 – 6 crisp lettuce leaves (about) (Romaine works well) 1 big tomato, peeled and sliced 1 small red onion, thinly sliced (about 1/2 small red onion) Oregano (optional, but excellent) (optional, but delicious) The loaf of bread should be cut in half lengthwise.

Using a spatula or a squeezy dressing bottle, apply the dressing on both sides of the bread.

Top with layers of deli meat, then, if desired, gently sprinkle with oregano.

Refrigerate until ready to serve, covering or wrapping in aluminum foil, parchment paper, or plastic wrap. Before serving, cut the sandwich into 2-3″ pieces using a sharp knife. Serve with tortilla chips and fresh fruit on the side.

Notes

12 cup mayonnaise (optional) (light mayo is fine) 12 cup sour cream (optional) (light sour cream is fine) yellow mustard (about 2 teaspoons) Combine all of the ingredients in a closed container or dressing bottle and set aside. Although you will not use the full recipe for a single party sub, it is fantastic to have on hand for future sandwiches; it will keep for 1-2 weeks in the refrigerator. If you’re looking to spice things up a little, consider some of these ideas!

  • Insert a PhillyCheesesteakfilling into each slice of bread, then top with cheese and broil until the cheese is melted
  • Top bread withFrench Diproast meat and cheese. When cheese is melted, dip pieces in theaujus
  • Two words:Meatball. Subs
  • Top withsmokey pulled pork, ham, melted Swiss cheese, yellow mustard, and pickles for a Cuban sandwich
  • Get fancy with Sara’sGarlic-Herb Sandwich Spreador herRoasted Garlic and Sun-Dried Tomato Spread with some leftoverfauxtisseriechicken, artichoke hearts, and a smear of melty Swiss cheese
  • Serve immediately. assemble a massive BLT and cut it into pieces

12 Easy Sandwiches to Feed a Hungry Crowd

On July 6, 2017, we made some changes. Until now, there hasn’t been a sandwich that we didn’t enjoy. They’re simple to create, infinitely adjustable, and excellent for gatherings of all kinds. The best part is that no utensils are necessary! This collection of crowd-sized sandwiches includes everything from meatball sliders to BLT party subs to turkey Bundt-wiches. They’re perfect for your next game day gathering, picnic, or party! Classic sandwiches are always a good choice for party fare because they are so easy to make.

French dip, Muffalettas, and pressed Italian-deli type sandwiches are all classics that will never go out of style.

Don’t forget to grab your slow cooker out of the cupboard!

Furthermore, one of the most appealing aspects of offering large quantities of sandwiches is how simply they can be portioned out to be shared by everyone.

It doesn’t matter whatever type you want; it’s apparent that party-ready sandwiches are the finest option for easy crowd management since they can keep all those hungry mouths satisfied and nourished.

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