We're preparing all of the food for our wedding reception, time is slipping away fast and I was wondering if I could stuff the finger sandwiches 2 days in advance and keep them tightly covered and refrigerated. Thank you.
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{ 4 comments… read them below or add one }
I think they’d get pretty soggy. What you could do though is slice and cut all the bread into “finger” sizes ahead of time and make all the salads ahead of time and then assemble them at the last minute. You’re better off making other things in advance.
They will last, but will loose that freshness and those like tomato or have a moist texture will go soggy.
You could probably make up the salads and do a lot of the prep work, in advance and refrigerated sealed.
If you spread softened butter or margarine on the bread before the other ingredients the bread won’t get soggy. Do a test run now to see if it will work for you.
Spread butter on the bread before putting on the sandwich fillings. It has to be butter and it has to completely cover the bread that will be in contact with the filling. It’s the old “oil and water don’t mix” adage applied to cooking.
I prepare tea sandwiches for large groups and generally do it the day before. I urge you to give yourself plenty of time and get some help. It’s more time consuming than people realize, particularly if you want to cut the crusts off.