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...