The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

catering sandwiches - storing bread in the fridge question

parisbread's picture

catering sandwiches - storing bread in the fridge question

I am often asked to prepare sandwiches for catering (tea sandwiches or other 2-bite affairs).

For tea sandwiches, I use a moist rich bread (homemade, something like challah/brioche), cut off the crusts, and store in plastic containers lined with damp paper towel.

So far so good :)

Now, I'm catering a wedding at the end of September, and they've asked for a variety of sandwiches. And I suggested mini NY Onion Buns and mini Cheese Buns (20 g per dough ball, about the size of a golf ball) in addition to tea sandwiches. The mini buns make great sandwiches ...

But I'll have to fill the mini buns hours in advance, pack, transport, and then they'll be stored in a fridge for 10 hrs *before* serving. (I have deliver before the wedding; the sandwiches are being served at the end of the night as a snack course at 9:30 pm).

Yes, bread stored in the fridge is gross. But mini sandwiches filled with bacon and cheddar and smoky mayo on little cheese buns are adorable. And have to be refrigerated.

Any advice on how to store them in the fridge without creating hockey pucks? I'll be using par-baked mini buns reheated that morning; I'll be cutting, filling, wrapping at about 7 am, I'll transport them at 11:30 am, and they'll be eaten after dark. 

Other than advising that the servers take the sandwiches out the fridge 20 minutes before serving, what else can I do? I cannot be onsite to assemble a-la-minute...

thanks :)

annie the chef's picture
annie the chef

I guess the only way is that you may have to change your production and delivery schedules closer to the serving time. Bread rolls are not good once they've been to the fridge. even in a very short time.  You can choose spread and fillings  which are less perishable  for those bread rolls so that they can stay at room temperature (not in a warm kitchen) for a short time prior to serving such as procuitto, also brie or camembert cheese, pickles etc....

All the best,


MisterTT's picture

doesn't do well in the fridge. I do, however, store rye bread in the fridge on occasion, especially in summer. The key is to use multiple layers of plastic wrap to make it really airtight -- I suppose this should somewhat help with wheat as well, but the rolls will still not be that good, but since it seems that you're unable to change the filling and/or the timing it's probably your best bet.

I'd still agree with Annie and go with a different filling. Maybe store in the basement if you have one.