Making Subs Ahead of Time/storing

I do catering out of my home as a side business. I do A LOT of sandwich orders. A trick caterers use is to prevent soggy sandwiches is butter the bread or put on cream cheese on them, a thin layer. When you put them in the fridge, it "hardens" and keeps the soggy out. Generally, I like to make separate trays with sandwich toppings if that's possible. If not, I keep it easy - lettuce and tomato. I put cream cheese or butter on the bread, then the meats, lettuce and tomato and then the cheese (keeping the wet stuff away from the bread).

I have never individually wrapped sandwiches. That can take all day! I usually use plastic sandwich platters (restaurant supply stores carry these). But in a pinch I have used the foil trays. I put down wax paper in between layers if sandwiches will be stacked. And I saran wrap the container really well. For one night, they will be fine.

I would come up with a back up plan for the fruit. Pineapple and other highly acidic fruit can cause the aluminum to leech into the fruit. I prefer plastic or glass containers for this sort of thing. If this is not a option, try storing them in large ziplock bags and putting them in the foil containers only to serve at your function.

Jim and Jo gave you the way I do it, When I cater,. The meat serving between waxed paper. The Bread pre sliced.Lettuce, tomatoes and onions, peppers all prepped.

It makes it quick the next day to put them together.

I then let the clients add their condiments like, mustard mayo or oil and vinegar.

The best and only way to keep it from getting icky is to prep the meat and the bread and keep them seperate until you serve. It really doesn't slow you down as much as you think.

I used to work for Breadco (Panera to everyone else), we used to prep and portion the meats and put each portion with a small wax sheet between them. Then you just put the meat in a plastic bag. Not sure how good you are with a knife, if you aren't then slice the bread at the same time you prep the meat and put the bread in your foil pans. It shouldn't take you more than 10 minutes to assemble the sandwiches just before you serve.

Just meat, bread and cheese. Leave off any veggies and leave off any mayo/mustard etc. These will make them soggy.

Keep the lettuce, tomato, mustard and mayo on the side. (Some people like to choose what they put on anyway). You can pre make the sandwiches without the extras on them and they should be fine.

The fruit will always leave juice, but they may taste better if they sit in the juices overnight.

Go to allrecipes.com and search "Joanne's Super Hero Sandwich"
(I tried to copy and paste the link but for some reason it didn't work)
I have made this for my kids many times and they love it!
You can adjust the ingredients (there are a LOT!) but the dressing is fantastic and the sandwich actually gets better sitting in the fridge overnight.
I make it as a full size loaf, wrap it in saran wrap and then cut it into individual sandwiches the next day.
And for the fruit, yes I'd line the pan with paper towels :)

I would say to wrap the sandwiches in saran wrap - youcould probably get awasy with wrapping 2 or 3 together instead of individually - if they'll fit in the saran wrap. Many delis use a light coating of mayo or butter to keep the meat and cheese from affecting the texture of the bread. And don't include lettuce or tomatoes as they would definitely affect the bread.

But if it's only overnight you shouldn't have much of a problem. The fruit shouldn't be a problem at all - i would NOT line the tray with papertowels - you'll end up with a fruit juicy mess of papertowels.

Good luck and have fun with whatever you're doing!