I am wanting to serve finger sandwiches at my daughter's b-day party next month and will absolutely have to make them the night before. How do I keep the bread from getting all dried out & funky overnight? Any help or suggestions that you can give will be greatly appreciated
I'm not a caterer, but my mom works at a grocery store deli andhas been a restuarant cook my entire like.
Anyway, when we do something at the house she'll use the egg roll sandwich bread, arranges them on a platter, covers it with plastic wrap and sticks them in teh fridge.
Thanks! I will try that
Not a problem!!
Tupperware boxes are your friend
Another trick - if your filling is damp at all (think chicken salad or anything mayonaise-y, or tomatoes, etc), spread the bread first with a thin layer of butter. It will keep most of the mayo from soaking into the bread.