Suggestions: sandwich toppings and side dishes for large group
- sbp Apr 15, 2012 07:00 PM
So...I volunteered to handle dinner Saturday night (2 weeks from now) for a group of a dozen teenagers and parents (about 30 total) at a Marriott Residence Inn. Will have access to the hotel room kitchen (stovetop, microwave, full fridge, but no oven) and an outdoor gas grill. I also have to consider a black pepper allergy, so store bought shortcuts will be tough.
My plan is to cure a fresh ham (city style brine), and a few days beforehand, smoke a turkey and the ham. On Saturday, I'll reheat the meats on the gas grill (glaze the ham then) and make sandwiches.
For the turkey, I was thinking of making a cranberry barbecue sauce and traditional stuffing, to make "Thanksgiving leftovers" sandwiches. I also have home cured bacon, which would go nicely. Any ideas on complementary additional toppings? (Sometimes see cream cheese for Turkey/Cranberry, odd as it seems)...
For the ham, I was figuring on whipping up a quick honey mustard, adding some swiss cheese, maybe caramelized onions. But I'm drawing a blank beyond that. Since both the ham and turkey will be hot, I wanted to stay away from lettuce/tomato.
For side dishes, I was thinking a green salad, cole slaw, and maybe some roasted garlic/rosemary new potatoes. But I'm open to something more interesting, complementary, and easy to prepare in advance and reheat.
i think leaving the fixings on platters, or chafers, unassembled is a great idea. this way picky eaters can leave off what they don't like.
i'd add a vegetarian option, like hummus, or roasted veggies, both of which are fine cold, or at room temp.
i'd skip the cole slaw and add maybe a taboulleh or cous cous+ many herbs salad as a side, plus fruit, brownies and cookies for dessert.
I had not thought about a vegetarian option....but since an outdoor grill is available, I would consider a Grilled Vegetable Platter in addition to what ever else is suggested to the OP's ideas
Since there is a grill.....why not some burgers and hot dogs too? You can have the unofficial kick-off to the barbecue season.
That sounds great. Since you're having bacon, what about keeping lettuce and tomatoes so people can make BLTs? It would be a nice option for a cold sandwich. Is gravy an option for an open faced turkey sandwich? I find turkey/stuffing sandwiches on the dry side w/out gravy. And, it would go well over potatoes. Honestly, though, I think what you have planned is fine as is. Different breads will make it interesting.
Thanks all. Yes, I will be leaving toppings out for fix your own, I was just listing what I'd be setting out. And I'll be doing a blueberry crisp and brownies for dessert. Like the hummus, grilled vegetables and gravy idea.
I'm skipping burgers and hot dogs because we always have that (frozen burger patties) - looking to do something else. But I think cous cous/taboulleh is too "out there" for this group.
i'd be very surprised if you can still find them. i thought you had some ( like i do, in my freezer.)
i'm in new england and that kind of turkey sandwich just screams autumn. why not go for something more appropriate to the warm weather? like smoked turkey with avocado, sprouts and goat cheese?
I'd do the turkey and ham at room temp, not cold.
definitely include the cream cheese as condiment
platter of fresh fruit (strawberries, bananas, grapes) offer yogurt dip or sour cream and brown sugar (OR BOTH)
platter of fresh veggies (sliced red bell peppers, carrot sticks, cucumber slices) make 2 dips, spinach dip and California French Onion dip
I was thinking that you might try Belize coleslaw. It has no mayo so it is okay to sit out. Super simple a friend taught me when he was doing missionary work in areas with no refrigeration. You'll have to play the amounts by you personal tastes as i make mine for 3 not 30.
Coleslaw mix or cabbge if you prefer
Cucumbers, seeded and chopped
Cherry or grape tomatoes, halved
It calls for white vinegar but I use red wine vinegar.
It calls for veggie oil but you can use evoo
pinch of sugar to taste just to cut the vinegar bite
Lawreys seasoning salt to taste. Mix and set for twenty minutes to allow it to marry. I refridgerate it because I like really cold slaw. But don't make it to far in advance as the cukes weep. A few hours is good but overnight and I wold add the cukes in last minute.
Have a nice party.
Do as much as you can in advance. Grilling anything for 30 people on the spot seems like a big pain to me.
I'd do the ham and turkey at room temp. Won't it be hard to heat them on a grill? This way you can slice them and put them on platters ahead of time.
I'd also skip the potatoes. Were you planning to cook them on the grill? Or cook in advance and reheat in the microwave?
For sides, I'd go with a green salad or maybe a cole slaw like this Super Slaw. It can be all prepped ahead of time and the dressing just added before serving. And I like the idea of hummus and/or grilled vegetable platter.