Sandwiches for a Crowd (2024)

Making sandwiches for a crowd are the perfect foods to prepare for someoccasions. Sandwiches are generally made withtwo or more slices of bread making them perfect finger foods for partiesor gatherings where convenient foods are needed.

We know for hundreds of years that people have spread butter, jamsand cheese on pieces of freshly baked bread. Bread has also been eatenwith meats for hundreds of years while men were gaming. It is easy toperceive that someone would put two pieces of bread together to hold apiece of meat in the center.

The historyof sandwiches tells us with the rise of the Industrial revolution camethe mass production of commercially made bread. Very soon most of thisbread was sold presliced making it easy to put together sandwiches. Alsoas a result of the Industrial Revolution a new society emerged. Thisbecame a society where people were more on a move working jobs andneeding convenient foods to take with them to eat. As the history ofsandwiches will point out to us, this time is what exploded thepopularity of the sandwich and it has never decreased since then.

Today many of the fast food restaurants know what it is to makesandwiches for a crowd selling thousands of them daily. Lately thesandwich has been given a bad name as being very fattening andunhealthy. While it is true that some do have a lot of calories, thereis still a place for these sandwiches. They are not meant to be eateneveryday or several times a day; one of these can fill you for a wholeday.

When cooking for a crowd, making sandwiches for a crowd also has avery important place. Sandwich recipes can be dressed up as with MonteCristo sandwiches or dressed down like a simple ham salad sandwichrecipe. When feeding a large bunch of children there is nothing any moreconvenient or appreciated to serve. Party sandwiched can be served indifferent sizes and shapes on party trays or on buffet tables. There arecertainly times and places where sandwiches are definitely needed.

AsI said when making sandwiches for a crowd, the Monte Cristo sandwichrecipe has a special place. When I worked at Disney, we made hundreds ofthese. People that came there from everywhere loved this sandwich. Ifyou are cooking for a crowd, the Monte Cristo sandwich recipe works verywell for special luncheons served with a nice salad a fruit. Being thatthey can be prepped ahead of time, they are very convenient to serve.It is as easy as placing thin sliced of ham, turkey and Swiss cheesebetween two slices of bread (you can spread one slice with mayonnaiseand one slice with mustard if you like). Layer on large trays, covertightly with plastic wrap and refrigerate until ready to deep fry. Whenready to serve deep fry in hot oil until golden, dust with powderedsugar and cut in triangles.

VIDEO: Use Cookie Cutter to Make Shapes for Party Sandwiches

After you have decided to serve sandwiches for your special occasionthere are more decisions to be made besides what type of filling youwill use. For instance, what kind of bread will you use and how thick doyou want the slices. You can have the bakery slice your loaves of breadthinner than the normal. This means you will use less filling to makeit comparable with the slices; thick sliced bread needs a thickerfilling. Thinner sandwiches are great for children and for women; mostmen like a thick and filling sandwich. If your gathering is acombination, this problem is solved by serving larger sandwiches butcutting them in halves or quarters. There are many questions to answerwhen figuring how much filling you will need for your sandwiches.

HOW TO MAKE TUNA SALAD Sandwiches for a Crowd

This is a filling for tuna salad sandwiches. It will make about 90 to100 sandwiches depending on how thick you spread the mixture. You canuse it on hamburger buns or bread. I like the pound loaves of sandwichbread. You can have a bakery cut the slices a little thinner and getmore sandwiches per loaf.

• 16 Pounds canned tuna
• 3 Cans (16 ounces each) crushed pineapple drained
• 2 ½ Dozens hard boiled chopped eggs
• 3 Bunches finely chopped celery
• 2 Jars (16 ounces each) finely chopped green olives
• 2 Large finely chopped onions
• 1 to 1 ½ Quarts mayonnaise (as needed)
• 1 Pint prepared mustard

Refrigerate all ingredients until cold before mixing.

Combine all ingredients in a large food container.

The best way to mix is to put on sanitary plastic gloves and mix with hands.

Refrigerate until ready to make sandwiches.

CHICKEN SALAD SANDWICH RECIPE

Ifmaking sandwiches for a crowd, this recipe makes between 50 and 60sandwiches depending on the thickness that the mixture is spread.

• 8 Pounds cooked shredded chicken
• 1 ½ dozens hard boiled chopped eggs
• 1 Large jar chopped green olives
• 1 Small jar sweet relish
• 2 Bunches finely chopped celery
• 1 Pint of mayonnaise or more if needed

Combine all ingredients in a large food container and blend thoroughly. Spread between slices of sandwich bread.

HAM SALAD SANDWICH RECIPE

This recipe makes about 60 sandwiches depending on how thick you spread the mixture, if you need sandwiches for a crowd.

• 10 Pounds ground cooked ham
• 1 Dozen ground hard boiled eggs
• 1 Ground medium onion
• 1 Ground bunch celery
• 1 Jar sweet pickle relish
• 1 Cup prepared mustard
• 1 Quart mayonnaise or more if needed

Grind ham, boiled eggs, onion and celery; add relish, mustard and mayonnaise.

Mix until well blended and spread between slices of bread.

CHEESE SPREAD RECIPE

Ifyou want to make cheese sandwiches for a crowd, this recipe will makeabout 30 depending on how thick or thin that it is spread.

• 5 Pounds softened cream cheese
• 2 ½ Cups sour cream
• 1 ¼ Pounds softened butter
• 1/3 Cup anchovy paste
• ¼ Cup capers
• 2 Medium onions cut in quarters
• 2 Teaspoons salt
• 5 Tablespoons sweet Hungarian paprika
• 3 Tablespoons caraway seeds
• 2 Tablespoons prepared mustard

Combine all ingredients together and mix until smooth and creamy; spread between slices of bread.

HOW TO MAKE EGG SALAD

This recipe will make about 20 to 24 sandwiches depending on how thick you spread the mixture.

• 2 Dozen hard boiled eggs
• 1 Cup minced ripe olives
• 1 Small jar sweet pickle relish
• 2 Stalks finely chopped celery
• 2 Teaspoon salt
• 2 Teaspoons prepared mustard
• ½ Cup mayonnaise (or more if needed for spreading
consistency)

Combine and mix all ingredients; spread between slices of bread.

LOAF SANDWICHES

As I saidearlier, when you are making sandwiches for a crowd, there are many waysto dress them up. Here is a way to use the previous recipes and dressthem up.

Sliced Bread for Sandwiches for a Crowd

• Use large unsliced loaves of white bread.


• Layloaves on sides and slice lengthwise into 5 even slices (about ½ inchthick) note: You may want to trim the crust off edges first if for adressing occasion but not necessary.


• Choose and have ready 4 of the 5 previous spreads.


• Spread the bottom slice of loaves with the cheese spread.


• Spread the second slice with another spread like chicken salad; place on top of cheese spread slice.


• Spread the third slice with another spread like egg salad; place on top of bread slice with chicken salad.


• Spread the fourth slice of bread with another spread like ham salad; place on top a slice with egg salad.


• Top loaf with last bread slice.

NOTE: At this point you can stop and wrap the loaves in plastic and refrigerate until ready to cut and serve.

NOTE: If you want to dress the loaves up more,combine and frost the loaves. For each loaf beat until smooth and spreadover top and sides of loaf. Refrigerate until frosting becomes firmbefore slicing.

• 11 ounces softened cream cheese
• 1/3 to ½ cup cream

Toserve these party loaves, after refrigerating, slice them vertically.It depends on how thick you slice these as to how many sandwiches youwill have per loaf so these are easy sandwiches for a crowd. Each sandwich will have some of each filling in it.If making them with frosting, it is best to serve with eating utensilsinstead as a finger food.

CHICKEN PARMESAN SANDWICHES

Make easy chicken Parmesan sandwiches for a crowd (For 24).

Sauce

• 3 Medium onions (Finely chopped)
• 12 Cloves garlic (Finely chopped)
• 2 To 3 Quarts crushed tomatoes
• 1 ½ Cups fresh basil (Chopped)
• Salt/ pepper to taste

NOTE: You can use your favorite canned spaghetti sauce or pizza sauce instead of making this sauce.

Chicken Prep

• 6 to 7 Pounds boneless skinless chicken breasts (Cut in about 4 Ounces each OR 24 pieces)
• 3 Cups flour
• 1 ½ Teaspoons black pepper
• 12 Large eggs
• 1/3 Cup water
• 9 Cups Panko bread crumbs
• About ¾ cups oil (Olive or vegetable) (Divided)
• 2 Cups grated Parmesan cheese
• 2 Pounds thinly sliced Mozzarella cheese

TO MAKE SAUCE place 1/3 cup of oil in Dutch oven.

Add onion and garlic; sauté until tender and lightly browned (3-4 minutes).

Add tomatoes and cook until thickened about 5 minutes stirring occasionally.

Remove from heat and stir in basil; season with salt and pepper.

Preheat oven to 400F degrees.

Pound chicken pieces into ¼ inch thick fillets; set aside.

Line 2 to 3 large baking pans (With rims) with foil.

Spread about ¼ CUP oil over each baking pan.

Blend together the flour and black pepper in a shallow flat dish; set aside.

In another shallow flat dish beat together the egg and water; set aside.

Dump Panko bread crumbs in another shallow flat dish or pan; set aside.

Season chicken lightly with salt; coat each with flour tapping off excess.

Dip each into egg and then coat with bread crumbs; place in baking pans.

Bake about 8 minutes; top each chicken with parmesan cheese.

Next top with slices of Mozzarella cheese; bake 5 to 7 minutes for cheese to melt.

Top each with sauce; return to oven until sauce is hot.

Place chicken on crusty sub rolls of buns; makes 24 sandwiches.

OVEN GRILLED REUBEN SANDWICHES FOR A CROWD (Makes 24 “double deckers”)

• 8 Cups canned sauerkraut (Drained)
• 1 Tablespoon caraway seeds
• 4 Cups Thousand Island dressing
• 48 Slices rye bread (Without caraway seeds)
• 24 Slices pumpernickel bread
• 48 Slices Swiss cheese (1 Ounce each)
• 6 to 7 Pounds corned beef (Sliced very thin/ shaved)

NOTE: Use about 8 thin slices corned beef when layering.

Non stick spray

Preheat oven to 475F degrees; coat about 3 baking sheets with non stick spray.

Stir together the sauerkraut and caraway seeds; set aside.

Spread dressing evenly on 1 side of each bread slice.

Layer 24 RYE bread slices with cheese, kraut and corned beef.

Layer 24 PUMPERNICKEL bread slices with cheese, kraut and corned beef.

Place the layered PUMPERNICKEL bread on top of the layered RYE.

NOTE: This makes “double decker” sandwiches.

Top with remaining 24 RYE bread slices; place sandwiches on prepared trays.

Bake about 15 minutes until golden brown and cheese slightly melted.

Serve warm; makes 24 sandwiches.