I am contributing open sandwiches to my work lunch (about 20 people) on Wed.
Onto half small dinner rolls I am putting different toppings. I thought I
would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm not sure
they are the most interesting toppings in the world. The roast beef needs
something else at least - swiss cheese?

Liz

"Staycalm" > ha scritto nel messaggio
u...
>I am contributing open sandwiches to my work lunch (about 20 people) on
>Wed. Onto half small dinner rolls I am putting different toppings. I
>thought I would do:
> Turkey, cranberry sauce, lettuce
> Ham, camembert, cranberry sauce, pepper
> Roast beef, mustard, lettuce
> Smoked salmon, cream cheese, baby capers, cucumber
>
> Are there any better combinations or additions to jazz them up? I'm not
> sure they are the most interesting toppings in the world. The roast beef
> needs something else at least - swiss cheese?
>
> Liz


Mhhhhh!!! You have made a lot of beautiful and good couplings which I save
in my PC!
I don't like mustard on Roast beef . But is a question of my taste!
I would prefer, on it, for example a tartar sauce, or, more simple, a peas
cream or a cheese-potatoes purè(to have a side dish, too) !!!

Cheers
Pandora

>
>

Staycalm wrote:
> I am contributing open sandwiches to my work lunch (about 20 people)
> on Wed. Onto half small dinner rolls I am putting different toppings.
> I thought I would do:
> Turkey, cranberry sauce, lettuce
> Ham, camembert, cranberry sauce, pepper
> Roast beef, mustard, lettuce
> Smoked salmon, cream cheese, baby capers, cucumber
>
> Are there any better combinations or additions to jazz them up? I'm
> not sure they are the most interesting toppings in the world. The
> roast beef needs something else at least - swiss cheese?
>
> Liz

I, for one, would set the rolls and the meats, cheeses, etc. apart on a tray
and let people put their own together. (To me the roast beef begs for swiss
or provolone, for sure.) I, for one, do not like pre-prepared sandwiches.
I'd rather put my own together with what toppings I'd like.

(My apologies to Lady Pamela, The Mustard Queen, but I do not like mustard
except sometimes to do a pork tenderloin brushed with grey poupon and then
patted with fresh whole wheat bread crumbs with salt, pepper, minced garlic
and sage.)

Jill

Yes,Staycalm,let them build their own samitches!! More fun for them
,less work for you!

"jmcquown" > wrote in message
...
> Staycalm wrote:
>> I am contributing open sandwiches to my work lunch (about 20 people)
>> on Wed. Onto half small dinner rolls I am putting different toppings.
>> I thought I would do:
>> Turkey, cranberry sauce, lettuce
>> Ham, camembert, cranberry sauce, pepper
>> Roast beef, mustard, lettuce
>> Smoked salmon, cream cheese, baby capers, cucumber
>>
>> Are there any better combinations or additions to jazz them up? I'm
>> not sure they are the most interesting toppings in the world. The
>> roast beef needs something else at least - swiss cheese?
>>
>> Liz
>
> I, for one, would set the rolls and the meats, cheeses, etc. apart on a
> tray
> and let people put their own together. (To me the roast beef begs for
> swiss
> or provolone, for sure.) I, for one, do not like pre-prepared sandwiches.
> I'd rather put my own together with what toppings I'd like.

We don't have the room for this. Everyone else will bring stuff and we are
all used to eating the premade sandwiches provided when we have seminars and
meetings. No-one will bat an eyelid so long as they like at least one of the
choices.

Liz

Staycalm wrote:
> "jmcquown" > wrote in message
> ...
>> Staycalm wrote:
>>> I am contributing open sandwiches to my work lunch (about 20 people)
>>> on Wed. Onto half small dinner rolls I am putting different
>>> toppings.
>>> I thought I would do:
>>> Turkey, cranberry sauce, lettuce
>>> Ham, camembert, cranberry sauce, pepper
>>> Roast beef, mustard, lettuce
>>> Smoked salmon, cream cheese, baby capers, cucumber
>>>
>>> Are there any better combinations or additions to jazz them up? I'm
>>> not sure they are the most interesting toppings in the world. The
>>> roast beef needs something else at least - swiss cheese?
>>>
>>> Liz
>>
>> I, for one, would set the rolls and the meats, cheeses, etc. apart
>> on a tray
>> and let people put their own together. (To me the roast beef begs
>> for swiss
>> or provolone, for sure.) I, for one, do not like pre-prepared
>> sandwiches. I'd rather put my own together with what toppings I'd
>> like.
>
> We don't have the room for this. Everyone else will bring stuff and
> we are all used to eating the premade sandwiches provided when we
> have seminars and meetings. No-one will bat an eyelid so long as they
> like at least one of the choices.
>
> Liz

Hopefully no one will be as picky as me. In your scenario I'd walk along,
look, pick up nothing, go back to my table, drink some water and figure out
how I could leave to have lunch I *like*

Jill

"jmcquown" > wrote in message
.. .
> Staycalm wrote:
>> "jmcquown" > wrote in message
>> ...
>>> Staycalm wrote:
>>>> I am contributing open sandwiches to my work lunch (about 20 people)
>>>> on Wed. Onto half small dinner rolls I am putting different
>>>> toppings.
>>>> I thought I would do:
>>>> Turkey, cranberry sauce, lettuce
>>>> Ham, camembert, cranberry sauce, pepper
>>>> Roast beef, mustard, lettuce
>>>> Smoked salmon, cream cheese, baby capers, cucumber
>>>>
>>>> Are there any better combinations or additions to jazz them up? I'm
>>>> not sure they are the most interesting toppings in the world. The
>>>> roast beef needs something else at least - swiss cheese?
>>>>
>>>> Liz
>>>
>>> I, for one, would set the rolls and the meats, cheeses, etc. apart
>>> on a tray
>>> and let people put their own together. (To me the roast beef begs
>>> for swiss
>>> or provolone, for sure.) I, for one, do not like pre-prepared
>>> sandwiches. I'd rather put my own together with what toppings I'd
>>> like.
>>
>> We don't have the room for this. Everyone else will bring stuff and
>> we are all used to eating the premade sandwiches provided when we
>> have seminars and meetings. No-one will bat an eyelid so long as they
>> like at least one of the choices.
>>
>> Liz
>
> Hopefully no one will be as picky as me. In your scenario I'd walk along,
> look, pick up nothing, go back to my table, drink some water and figure
> out
> how I could leave to have lunch I *like*
>
> Jill
>
In that case you will have bought something to share that you like and can
eat that. In our work place 90% of us just like food.

Liz

On Sun, 18 Dec 2005 15:34:01 -0600, "jmcquown"
> wrote:

> Hopefully no one will be as picky as me. In your scenario I'd walk along,
> look, pick up nothing, go back to my table, drink some water and figure out
> how I could leave to have lunch I *like*

How bleeping rude to say that!

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"Damsel in dis Dress" > wrote in message
...
> On Sun, 18 Dec 2005 15:34:01 -0600, "jmcquown"
> > wrote:
>
>> Hopefully no one will be as picky as me. In your scenario I'd walk
>> along,
>> look, pick up nothing, go back to my table, drink some water and figure
>> out
>> how I could leave to have lunch I *like*
>
> How bleeping rude to say that!
>
I was starting to wonder if anyone else felt that way. The lunch is a
"everyone bring a plate" function and we have over 20 staff attending. We
have written on the whiteboard what we've chosen to bring. I'm sure there
would be something for even the pickiest eater! I'm not forcing anyone to
eat my contribution. Husband and toddler will scarf up anything not eaten.

Liz

Damsel in dis Dress wrote:
> On Sun, 18 Dec 2005 15:34:01 -0600, "jmcquown"
> > wrote:
>
>> Hopefully no one will be as picky as me. In your scenario I'd walk
>> along, look, pick up nothing, go back to my table, drink some water
>> and figure out how I could leave to have lunch I *like*
>
> How bleeping rude to say that!
>
> Carol

Sorry if it sounded rude, but then again, think about Crash who won't taste
half the things you cook and you have no problem mentioning that.

I have had a lot of problems at "pot lucks" at the office or catered events
where people assume people will just eat anything. Sorry, but I was
actually FORCED to get a slice of pie because my manager kept insisting I
try one or the other. I don't LIKE fruit pie. I don't like sweets,
overall... she humiliated me in front of a crowd of people because I passed
on taking a piece of pie and basically made me get up from the conference
table and get a piece of pie that I didn't want. Was that nice? Was that
polite? Wasn't it RUDE of her to do so? Indeed, it was rude AND
humiliating. She called attention to me where no attention was required...
just let me sit there without pie, dammit.

Jill

Damsel in dis Dress wrote:
> On Sun, 18 Dec 2005 15:34:01 -0600, "jmcquown"
> > wrote:
>
>> Hopefully no one will be as picky as me. In your scenario I'd walk
>> along, look, pick up nothing, go back to my table, drink some water
>> and figure out how I could leave to have lunch I *like*
>
> How bleeping rude to say that!
>
> Carol

BTW, didn't you say in an earlier post it is a good idea to let people make
their own sandwiches?

jmcquown wrote:
> Staycalm wrote:
>
>>I am contributing open sandwiches to my work lunch (about 20 people)
>>on Wed. Onto half small dinner rolls I am putting different toppings.
>>I thought I would do:
>>Turkey, cranberry sauce, lettuce
>>Ham, camembert, cranberry sauce, pepper
>>Roast beef, mustard, lettuce
>>Smoked salmon, cream cheese, baby capers, cucumber
>>
>>Are there any better combinations or additions to jazz them up? I'm
>>not sure they are the most interesting toppings in the world. The
>>roast beef needs something else at least - swiss cheese?
>>
>>Liz
>
>
> I, for one, would set the rolls and the meats, cheeses, etc. apart on a tray
> and let people put their own together. (To me the roast beef begs for swiss
> or provolone, for sure.) I, for one, do not like pre-prepared sandwiches.
> I'd rather put my own together with what toppings I'd like.
>
>
> Jill
>
>

I (for one) get a bit annoyed when the sandwiches aren't premade and the
first three people to the serving table scarf up all the meat meant to
serve 25. And they take forever doing it. Most buffets end up like
that, unfortunately, unless they are really well catered.

Premade small sandwiches are really attractive on serving platters, and
tasty if they are kept from drying out. You can decorate the platters
with herbs, cornichons, grape tomatoes, etc.

gloria p

> I (for one) get a bit annoyed when the sandwiches aren't premade and the
> first three people to the serving table scarf up all the meat meant to
> serve 25. And they take forever doing it. Most buffets end up like that,
> unfortunately, unless they are really well catered.
>
> Premade small sandwiches are really attractive on serving platters, and
> tasty if they are kept from drying out. You can decorate the platters
> with herbs, cornichons, grape tomatoes, etc.
>
> gloria p

Thanks for that. I will scatter a few nibbly things like tiny tomatoes, etc.
I also have plenty of parsley at the moment.

Liz

Staycalm wrote:
>
>
> I also have plenty of parsley at the moment.

Oboy... a loaf of bread and that's all you need... ~patches~ cud-buster
deluxe!

Sheldon Cellulose

Sheldon wrote:
> Staycalm wrote:
>
>>
>>I also have plenty of parsley at the moment.
>
>
> Oboy... a loaf of bread and that's all you need... ~patches~ cud-buster
> deluxe!
>
> Sheldon Obtuse
>

We were talking about garnishes, Sheldon.

gloria p

On Sun, 18 Dec 2005 22:00:34 +1100, "Staycalm"
> wrote:

>I am contributing open sandwiches to my work lunch (about 20 people) on Wed.
>Onto half small dinner rolls I am putting different toppings. I thought I
>would do:
>Turkey, cranberry sauce, lettuce
>Ham, camembert, cranberry sauce, pepper
>Roast beef, mustard, lettuce
>Smoked salmon, cream cheese, baby capers, cucumber
>
>Are there any better combinations or additions to jazz them up? I'm not sure
>they are the most interesting toppings in the world. The roast beef needs
>something else at least - swiss cheese?

Those combinations all sound delicious to me. It would be nice to
have some different mustards, horseradish, chutney, pickles, etc.
alongside.

Tara

Staycalm wrote:
> I am contributing open sandwiches to my work lunch (about 20 people) on Wed.
> Onto half small dinner rolls I am putting different toppings. I thought I
> would do:
> Turkey, cranberry sauce, lettuce
> Ham, camembert, cranberry sauce, pepper
> Roast beef, mustard, lettuce
> Smoked salmon, cream cheese, baby capers, cucumber
>
> Are there any better combinations or additions to jazz them up? I'm not sure
> they are the most interesting toppings in the world. The roast beef needs
> something else at least - swiss cheese?
>
> Liz
>
>

For the roast beef...perhaps horse radish, or maybe some jalapeno
peppers (cut in thin rings). Also maybe thin slices of tomato might fit
the bill on some of the sandwiches.

Garnishes like sprigs of parsely, cilantro, olive slices, etc...would
make them more appealing to the eye.

Consider a spread also... like chicken salad, tuna salad, egg salad,
deviled ham or whatever as well. Just some thoughts

"Staycalm" > wrote in message
u...
>I am contributing open sandwiches to my work lunch (about 20 people) on
>Wed. Onto half small dinner rolls I am putting different toppings. I
>thought I would do:
> Turkey, cranberry sauce, lettuce
> Ham, camembert, cranberry sauce, pepper
> Roast beef, mustard, lettuce
> Smoked salmon, cream cheese, baby capers, cucumber
>
> Are there any better combinations or additions to jazz them up? I'm not
> sure they are the most interesting toppings in the world. The roast beef
> needs something else at least - swiss cheese?

Roast beef needs *sharp* cheddar and horserasdish mayo. Or, a garlic-herb
cream cheese type spread, a little lettuce, and tomato (but tomatoes are
gross this time of year....maybe a litttle carmelized red onion?). The
turkey needs something else, but I'm not sure what. The smoked salmon would
be nice on tiny pumpernickel slices.
>
> Liz
>

"Chris" > wrote in message
news:Vpgpf.28223$Ht4.9294@trnddc08...
>
> "Staycalm" > wrote in message
> u...
>>I am contributing open sandwiches to my work lunch (about 20 people) on
>>Wed. Onto half small dinner rolls I am putting different toppings. I
>>thought I would do:
>> Turkey, cranberry sauce, lettuce
>> Ham, camembert, cranberry sauce, pepper
>> Roast beef, mustard, lettuce
>> Smoked salmon, cream cheese, baby capers, cucumber
>>
>> Are there any better combinations or additions to jazz them up? I'm not
>> sure they are the most interesting toppings in the world. The roast beef
>> needs something else at least - swiss cheese?
>
> Roast beef needs *sharp* cheddar and horserasdish mayo. Or, a garlic-herb
> cream cheese type spread, a little lettuce, and tomato (but tomatoes are
> gross this time of year....maybe a litttle carmelized red onion?). The
> turkey needs something else, but I'm not sure what. The smoked salmon
> would be nice on tiny pumpernickel slices.

It's summer here in Melbourne. Lots of lovely tomatoes. I'm doing the dinner
rolls to save money. If it were a home function I would use pumpernickel.

Liz

Chris replied:

>> Turkey, cranberry sauce, lettuce
>
> The turkey needs something else, but I'm not sure what.

Mayo with horseradish?
Bread & butter pickles?

I'd make sure the bread was well-buttered and sprinkled with coarse-ground
black pepper.

Bob

On Sun, 18 Dec 2005 22:00:34 +1100, "Staycalm"
> wrote:

> I am contributing open sandwiches to my work lunch (about 20 people) on Wed.
> Onto half small dinner rolls I am putting different toppings. I thought I
> would do:
> Turkey, cranberry sauce, lettuce
> Ham, camembert, cranberry sauce, pepper
> Roast beef, mustard, lettuce
> Smoked salmon, cream cheese, baby capers, cucumber
>
> Are there any better combinations or additions to jazz them up? I'm not sure
> they are the most interesting toppings in the world. The roast beef needs
> something else at least - swiss cheese?

I liked one of the poster's idea about letting people make their own
sandwiches, although pre-made would look nicer, IMO. That plan would
also stop people from making mile-high sandwiches and having other
folks who get nothing.

* Your turkey sounds good. If I were eating it, though, I wouldn't be
interested in the cranberries.
* I'd put brown mustard (like Gulden's) on the ham and omit the
cranberry sauce.
* Roast beef would be great with horseradish, but that should probably
be set alongside. Not everyone likes horseradish. I don't think I'd
use mustard on roast beef.
* Salmon sounds good.

Corned beef with swiss cheese and a little mustard?

Have you considered making at least one form of vegetarian filling? I
can't think of any, but we have a few veggies here who will think of
something, I'm sure.

Please let us know what you decide to do, and how it goes over at the
office!

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Sun, 18 Dec 2005 11:29:03 -0600, Damsel in dis Dress
> wrote:

> I liked one of the poster's idea about letting people make their own
> sandwiches, although pre-made would look nicer, IMO. That plan would
> also stop people from making mile-high sandwiches and having other
> folks who get nothing.

Sorry. I said that backwards. Pre-made would prevent pillage.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:
> On Sun, 18 Dec 2005 11:29:03 -0600, Damsel in dis Dress
> > wrote:
>
>> I liked one of the poster's idea about letting people make their own
>> sandwiches, although pre-made would look nicer, IMO. That plan would
>> also stop people from making mile-high sandwiches and having other
>> folks who get nothing.
>
> Sorry. I said that backwards. Pre-made would prevent pillage.
>
> Carol

LOL! John and I love those Capitol One commercials... we use to love
pillaging but lately we've had to find jobs...

Jill

Staycalm wrote:
> I am contributing open sandwiches to my work lunch (about 20 people) on Wed.
> Onto half small dinner rolls I am putting different toppings. I thought I
> would do:
> Turkey, cranberry sauce, lettuce
> Ham, camembert, cranberry sauce, pepper
> Roast beef, mustard, lettuce
> Smoked salmon, cream cheese, baby capers, cucumber
>
> Are there any better combinations or additions to jazz them up? I'm not sure
> they are the most interesting toppings in the world. The roast beef needs
> something else at least - swiss cheese?
>
If the roast beef is good enough it doesn't need anything besides salt
and pepper.

Top the sandwiches beforehand. Letting everyone build their own wastes
time, backs the line up, serves no purpose. But put extra condiments
out at the end of the line: mayo, ketchup, garlic chili sauce,
horseradish, etc.

Consider adding egg salad to your list, or curried egg salad. Lettuce,
mayo.

For the smoked salmon, whip some dill and a tiny bit of lemon juice
into the cream cheese before spreading it on the roll. -aem

Staycalm wrote:
> I am contributing open sandwiches to my work lunch (about 20 people) on Wed.
> Onto half small dinner rolls I am putting different toppings. I thought I
> would do:
> Turkey, cranberry sauce, lettuce
> Ham, camembert, cranberry sauce, pepper
> Roast beef, mustard, lettuce
> Smoked salmon, cream cheese, baby capers, cucumber
>
> Are there any better combinations or additions to jazz them up? I'm not sure
> they are the most interesting toppings in the world. The roast beef needs
> something else at least - swiss cheese?
>
> Liz
>
>


Spread some of the roast beef with cream cheese spiked with horseradish.

Sprinkle the salmon rolls with dill weed.

Ham, camembert, sourcream mixed with mustard.

Turkey, lettuce, roasted red peppers.

What's the address and what time are you serving?

;-)
gloria p