Sandwich Tray Recipe

Prepare rolls

If using larger rolls, split each roll in half. For best results and optional warm presentation: lightly butter the cut sides (about 2 tbs butter total) and toast cut-side down on a sheet pan in a 350°F (175°C) oven or under a broiler until lightly golden, 3–6 minutes. Allow to cool slightly.

Prepare meat

If meat is cold, warm gently in a covered oven-safe pan at 300°F (150°C) for 10–20 minutes until 140°F internal temperature, or heat in a covered skillet with a few tablespoons of water or reserved cooking juices until warmed through. Keep meat moist — do not overcook. Shred or thinly slice to roughly 1/4-inch pieces suitable for sandwiches.

Mix condiments

Place 1 cup mayonnaise in a bowl. If offering mustard as an option, portion 1/2 cup mustard into a separate small container. Put 1 cup BBQ sauce in pourable containers so servers can add to sandwiches or for use during assembly.

Lay out tray

Line the catering tray with parchment paper or lettuce leaves to prevent sogginess. Arrange rolls in two neat rows (cut side up if toasted) leaving a small gap for filling. For slider-style sandwiches, arrange in four rows of six.

Assemble sandwiches

For each sandwich: spread approximately 1 tablespoon mayonnaise on the bottom half of the roll. Add about 2–3 ounces (roughly 1/4 cup) of the chosen BBQ meat per sandwich (total about 3 lb yields ~24 small sandwiches). Spoon about 1 teaspoon to 1 tablespoon BBQ sauce over the meat (adjust to taste). Top meat with about 1–2 tablespoons coleslaw (drained) and 2–3 pickle slices. If using cheese, place one slice on top of the meat before adding coleslaw so it can warm slightly from meat. Close the sandwich with the top roll.

Arrange & garnish

Place assembled sandwiches on the tray in tightly packed rows so they support each other. Sprinkle chopped fresh parsley over the tray edges for presentation. If serving warm, tent loosely with foil and keep in a low oven (150–170°F / 65–75°C) for up to 1 hour; do not exceed this time to avoid drying.

Provide extra containers of BBQ sauce, mayonnaise, and mustard on the side for guests who want additional condiments. Label the tray with the meat choice (pork, ham, chicken, or turkey) and any allergen notes (mayonnaise: eggs; cheese: dairy; pickles: vinegar).

For cold-service preference: keep meat chilled (below 40°F / 4°C) until assembly time and assemble just before serving. For make-ahead: assemble sandwiches (without pickles or coleslaw) up to 4 hours ahead; add coleslaw and pickles 15–30 minutes before service to avoid soggy buns.

Transport: cover tray with plastic wrap or foil, and keep chilled with ice packs under the tray for cold sandwiches, or in an insulated carrier for warm sandwiches.