Sandwich buffet great way to use up leftover food

A variety of ingredients can be used to put together a sandwich buffet.  |  Sarah Galvin photo

Seeding and farm work are in full swing on the Prairies so it may be necessary to speed up lunch preparations. A sandwich buffet uses bits and pieces of food that alone are not enough to feed a crew.

It is an excellent way to use a single pork tenderloin, a couple of chicken breasts or a partial package of bacon. Top that off with a decadent dessert.

The components of a sandwich buffet include the protein, crunch, bread, butter and mayonnaise.

Proteins are essential for muscle growth and repair. It takes the body longer to digest protein so a person feels full longer. Offer several choices of pre-sliced meats, poached fish, pates, cheeses and eggs.

Generously rub pork tenderloin or skin-on chicken breast with a seasoning mix like Creole or lemon pepper. Preheat a cast iron pan with oil and add meat. Brown on all sides, then place in 350 F (180 C) oven to complete cooking, about 15 minutes. Cool and slice thinly.

Crispy comes from sliced raw vegetables such as cucumbers, tomatoes and crisp, torn lettuces. Torn lettuce can be prepared in advance because it browns more slowly than cut lettuce.

Wash and shake lettuce dry and tear into serving size pieces. Then wrap it in a clean tea towel and refrigerate until serving time.

Pickles, sauerkraut and a simple shredded coleslaw add flavour and crunch.

Offer a selection of breads and buns. Baguettes make a nice chewy sandwich. Slice them horizontally for a hearty serving. Whip up some biscuits.

Focaccia, which is simple to make in large batches, is a flat bread sliced horizontally to make sandwiches.

Moisten the sandwich and prevent juices from soaking the bread with mayonnaise, butter and mustards. Dig through the fridge for condiments like cranberry sauce, salsas and chutneys and put them on the table.


  • 1 medium baking potato, peeled and quartered
  • 1 1/2 tsp. instant yeast 7 mL
  • 3 1/2 c. unbleached flour 875mL
  • 1 c. warm water 250 mL
  • 1/4 c. olive oil, plus more for the pan 60 mL
  • 1 1/2 tsp. salt 7 mL

Boil potato until tender. Drain and cool. Put through a ricer and use about one cup (250 mL) lightly packed potato.
In the large bowl of a stand mixer, combine yeast, flour and one cup (250 mL) warm water until combined. Cover with plastic wrap and set aside until bubbly, about 20 minutes.
Add remaining dough ingredients, including reserved potato. Mix with paddle attachment on low speed until the dough comes together. Switch to dough hook attachment and increase speed to medium. Continue kneading until the dough is smooth and elastic, about five minutes

Transfer dough to lightly oiled bowl, turn the dough to coat with oil and cover with plastic wrap. Let rise in warm, draft-free place until dough is doubled in volume.
Cut dough in half and flatten each piece into an eight-inch disk on a large, generously oiled baking sheet. Cover dough with clean tea towel and rise until doubled in size, about 45 minutes.
Preheat oven to 425 F (220 C). With fingers, dimple the dough at regular intervals. Make about two dozen dimples. They should almost poke through the bottom of the bread. Drizzle with olive oil and sprinkle with coarse salt.
Bake about 25 minutes or until bottoms are golden brown, then serve warm. This recipe can easily be doubled. – Source: Cooks Illustrated

Poblano Salsa

  • 1 large poblano pepper, >halved and seeds removed
  • 1 bunch scallions
  • 2 tbsp. canola oil 30 mL
  • 2 tbsp. fresh mint, roughly chopped 30 mL
  • 1 tsp. lemon juice 5 mL
  • 1/2 tsp. cane sugar 2 mL
  • 1/2 tsp. chili flakes 2 mL
  • salt and pepper, to taste

Preheat oven to 400 F (200 C).
Place poblano halves and scallions on a baking sheet, drizzle with oil and roast until softened, about 15-18 minutes.
Remove from oven, cool slightly, then chop coarsely.
Add to a bowl with remaining ingredients and toss to combine. Season generously with salt and pepper. – Source: Bon Appetit

Caramel Brownies in a Jar

There is no brownie better than a cocoa brownie. Serve these in a one cup (250 mL) wide-mouth canning jar or other dessert dish. Top with a scoop of vanilla ice cream and a generous drizzle of caramel sauce.

  • 10 tbsp. unsalted butter 155 mL
  • 1 1/4 c. sugar 315 mL
  • 3/4 c. plus 2 tbsp. unsweetened cocoa powder 175 mL and 30 mL
  • 1/4 tsp. salt 1 mL
  • 1/2 tsp. pure vanilla 2 mL
  • 2 cold large eggs
  • 1/2 c. all purpose flour 125 mL
  • 2/3 c. walnuts or pecans 150 mL

Position a rack in the lower third of the oven and preheat the oven to 325 F (160 C). Line the bottom and sides of the baking pan with parchment paper, leaving an overhang on two opposite sides.
Combine butter, sugar, cocoa and salt in a medium heat proof bowl and set the bowl over a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth. Remove bowl from skillet and set aside until mixture is only warm, not hot.
Stir in vanilla with a wooden spoon. Add eggs one at a time, stirring vigorously after each one. When batter looks thick, shiny and well blended, add flour and stir until fully mixed in, then beat vigorously for three minutes with a spoon. Stir in nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick stuck in the center comes out slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. – Source: Bon Appetit

Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at Contact:

About the author


Stories from our other publications