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Wedding Cakes & Food Forum
kwiksilver
member
Would You Prefer Pre-Made Sandwiches or Cold Cut Trays?
kwiksilver
member
We are having a casual luncheon wedding, and I am currently debating between doing trays of cold cuts, cheeses, etc and letting everyone pick and choose what they like, or doing a selection of pre-made sandwiches. The wedding is quite small (60 guests or less, probably on the less side) so there won't be hideously long lines at the buffet. If we go with cold cuts we plan to make 2 separate "stations" as it were, with identical offerings, to speed things along.
I'm just curious if people have a preference. My FI loathes mustard (a staple on many a pre-made sandwich) but I love it, LOL, and I know lots of people can be a bit choosy when it comes to condiments, toppings, etc. Also some people can't eat cheese (FI is also lactose intolerant, as are some other guests, so there's that) and obviously we could have cheese-free options, I just want to make sure we do whatever makes our guests the happiest.
What would your preference be, given the choice?
I'm just curious if people have a preference. My FI loathes mustard (a staple on many a pre-made sandwich) but I love it, LOL, and I know lots of people can be a bit choosy when it comes to condiments, toppings, etc. Also some people can't eat cheese (FI is also lactose intolerant, as are some other guests, so there's that) and obviously we could have cheese-free options, I just want to make sure we do whatever makes our guests the happiest.
What would your preference be, given the choice?
Re: Would You Prefer Pre-Made Sandwiches or Cold Cut Trays?
As far as the mustard, the deli caterers by me are very flexible as far as putting condiments on the side, and customizing sandwich orders (I have panini platters and 6' heroes at every day time party I throw, I love your idea!).
Given the choice I like the idea of making my own sandwich versus the pre-made ones as I am someone who doesn't like "typical" sandwich items (like raw tomato!). If you know a large portion of the list will have varying tastes/allergies I could see the appeal. However, I am probably in the minority!
A few thoughts:
1. I assume there are tables/chairs for everyone to sit at and leave their bags/coats/whatever at. I would NOT want to be trying to make a sandwich while balancing a drink and a clutch in my arms.
2. Condiments may "hold up the line" could these be done via packets, or something placed at each of the tables?
3. Temperature (AKA food safety): Cold cuts need to be kept at a reasonable temperature range during the ceremony and until the Reception starts. I am not saying its impossible but how will this be achieved?
4. Serving/Cleaning: Will there be extra's of anything that needs refilled, or are you just planning to open the trays and hope everyone gets something? Who is cleaning up all the trash and packing away left overs?
In general I liked that I didn't have to worry about anything like this on my wedding day. It was nice to have a caterer that cooked, served, and cleaned everything up. It meant that I could focus on my DH and the guests the whole time. Personally, I think it is always worth it to hire someone to cater the event. It can be "cheap food" like BBQ, Mexican, or Italian or it can be a local restaurant/deli. Just my thoughts!
2. That's a good suggestion about condiments, so we can definitely do that
3. I have a commercial food handling certificate, so no worries about the food safety. The cold cuts, cheese, salads, etc will be kept in commercial sized coolers on ice until they are put out for serving.
4. We are hiring 2-3 waitstaff to put out the food (first for cocktail hour and then for the lunch) and see that everything remains filled. Since we are camping for the whole weekend we are purposely going over on food, with the intention of having more than we need, so that there are leftovers for the after-party. The waitstaff will also be in charge of clearing away leftovers and trash, the food will be returned to the coolers until the event is over, at which time we have access to refrigeration nearby, where everything will be stored for the rest of the weekend. I definitely don't want anyone to get food poisoning at any point, so we are taking every precaution.
The trouble with our location is that it's quite remote, with no electricity at the actual reception area. We debated getting a food truck (really the only reasonable option) but that presents it's own problems. You end up with people standing in line a long time. Myself and several of my very good friends are all familiar with large scale catering (I've personally pulled off a 4-course medieval dinner for 40 single-handedly) and all possess food handling certification, and have an array of commercial experience. That is the only reason I feel confident with the choices regarding the food. While they have all generously volunteered to assist with any food prep, they are my guests, so on the day I want them to enjoy the party, which is why we are hiring help for that part.
Thank you for asking such thoughtful questions though, I appreciate it. It's always important to make certain that plans are fully considered
Edited to correct autocorrect.
I like the variety and options that you get with a good catered sandwich (i.e. something you wouldn't make yourself out of your fridge), but I agree that lots of people are picky about what goes on their sandwich (mustard, mayo, tomato, etc). DH hates mayo.
If the ingredients are going to be essentially the same between the two options, then I vote the hybrid option. Have meat and cheese prepared on buns, then let guests add their condiments (mustard, mayo, lettuce, tomato, pickle, olives, etc). Have two condiment tables that can be accessed from both sides.
We are on a limited budget, that's just the facts of the matter. We aren't spending on extravagant things, we are having a very simple and casual wedding because that's what we want. It will be hosted properly, people will be fed, the end.
The hybrid option definitely seems appealing.
I think if you're trying to give a more fancy vibe than fancy sandwiches would help. Turkey mustard and cheese doesn't scream special occassion to me (more like wha tI have to eat if we have some kind of forced work lunch thing), but artisan sandwiches on fancy breads could make it feel nicer. Still agree with leaving condiments on the side (since they're hot button issues), but fancy breads, more veggies, etc. could make it more interesting.
The hybrid idea sounds great! With everything clearly labeled!
Whatever you do, label everything and have more vegetarian options than just cheese.
OP - another vote for "Let guests build their own sandwich" - I have some odd food sensitivities and allergies so this gives me a chance to be selective of my risk levels. Gluten is a MAJOR item that many avoid whether they do or don't have Celiac's, then your vegetarians who don't want meat, tomato is actually a common allergen, dairy intolerance/allergy, egg intolerance/allergy, etc. Also, I absolutely abhor Turkey, a deli tray, lets me choose the roast beef or ham instead. And that, is why I'm NAF of pre-made sandwiches even at funerals..
So glad that you have these items covered! Given everything you have posted it seems like you are doing your best to accommodate everyone while maintaining your budget. With your posts here and on the other board it sounds like you have come up with a fairly comprehensive menu. Good luck in the remainder of your planning.