Sandwich Making for a Crowd~Tutorial

Hi Everyone!

I'm so excited to share my experience of making sandwiches for a crowd.

Last Sunday it was my turn to serve the coffee hour at church.  It happened there was a baptism so I decided to make tea sandwiches and mini-cupcakes for the refreshments.

Here is how it went:

My tutorial on Sandwich Making for a Crowd

First

Yes!! Grandma knows best or (everything), but no one ever listens!

Yep that's me. LOL  

Now we can start: I think this sandwich making is the coolest thing since sliced bread. Great for Easter with the family coming for a visit and
easy to prepare the day before.

I placed one loaf of white bread (.89cents) and 1/2 loaf wheat bread at the same price on a large wooden board.

Spread each slice of bread with a very thin layer of butter or margarine before assembling the sandwiches.  This helps prevent them from getting soggy, which is extremely important when storing sandwiches overnight.

"My Cozy Corner Chicken Salad"

 Wonderful addition

Top half of the bread slices with desired fillings, then use the other half of the bread slices to complete the sandwiches.  Do not cut the sandwiches at this point.

Place the completed sandwiches in an airtight glass or plastic container.  I used a large metal tray lined with wax paper for protection from the metal pan.  Cover the sandwiches with a layer of wax paper, then cover the wax paper with a single layer of damp (not wet or dripping) paper towels.  Put the lid on the container and place in the refrigerator.  I wrapped the pan with plastic wrap. It worked beautifully.



Chicken Salad sandwiches

Egg Salad sandwiches
I also made the egg salad sandwiches the same way as I made the chicken salad.  The recipe for the egg salad and chicken salad will be at the bottom of this post.

I removed the trays from the refrigerator approximately two hours before I was going to serve the sandwiches.  This will give the sandwiches time to warm slightly.  Lay the sandwiches on a cutting board and cut off the crusts with a sharp serrated knife. Cut the sandwiches into desired shapes and arrange them on a serving tray. Cover them with more wax paper until ready to serve. I trimmed the crusts and arranged the sandwiches on Sunday morning in the church kitchen. Worked out beautifully*** 

I bought a bag of oranges and cut them into eight slices each and served them on this tray.

A dessert table was provided.  I baked the mini-cupcakes and the baby's family brought the other cakes.

MY COZY CORNER CHICKEN SALAD

FOR A CROWD

12 to 16 boneless, skinless chicken breasts - baked

onion powder to taste - 6 green onions optional

1 lb red grapes sliced in half (the grapes give the salad a crisp taste)

4 stalks celery

Mayonnaise (enough to mix salad well)

salt and white pepper to taste

Bake chicken breasts. Cut up chicken in bowl (in pieces). Cut up green onion and add to chicken.  Cut up celery (small) and put in bowl.  Add enough mayonnaise until well moistened.  Add red grapes. Look to see if salad is mixed enough.  If not, add more mayonnaise until well mixed. Chill for 2 hours or so before serving.

Note: I had some remaining salads left after filling the sandwiches.

We had sandwiches for lunch on Monday

Egg Salad

18 large hard-boiled eggs

1/2 cup mayonnaise or more if needed

2 teaspoons of regular mustard to taste

salt, onion powder and white pepper to taste

Peel eggs and mash into a bowl. Add mayonnaise, mustard and salt, onion powder and white pepper; stir until mixed well. Cover and refrigerate egg salad until ready to use.

ENJOY!!!

I'm joining

Designs by Gollum for Foodie Friday

At the Picket Fence for Inspiration Friday

Simply Sweet Home for Friday Favorites

and

Bargain Hunting with Laurie for A Few of My Favorite Things Saturday

Thank you for visiting My Cozy Corner

xo

Betty