Sandwich fillings quantity guide for schools

This at-a-glance guide* will help you to plan and prepare for bulk quantities of common sandwich fillings, and standardise your serving sizes.

Where possible choose reduced fat, reduced salt, and/or no added sugar varieties of products.

Salad vegetables

Ingredients per sandwich/roll

10 sandwiches/rolls

50 sandwiches/rolls

Carrot grated, 1 tablespoon

Lettuce, finely shredded,
2–3 tablespoons

Tomato, thinly sliced, 2–3 slices

Cucumber, 2 slices

Pineapple, thinly sliced, 1 slice

2 medium

¼ medium
 

3 medium

1 small

10 slices (1 x 440g)

8 medium

1 medium
 

15 medium

3 large

50 slices (5 x 440g)

 

Meat, fish, eggs and alternatives

Ingredients per sandwich/roll

10 sandwiches/rolls

50 sandwiches/rolls

Baked beans, 2 tablespoons

Reduced fat cheese, sliced,
1 slice

Reduced fat cheese, grated,
2 tablespoons

Eggs, hard boiled, half an egg mashed with reduced fat milk/mayonnaise

Lean ham, sliced, 1 slice

Lean meats, cold, sliced,
1 slice

Lean, skinless chicken meat,
diced, 2 tablespoons

Canned tuna, salmon,
1½–2 tablespoons

1 x 440g can

10 slices (250g)
 

200g
 

5 x 60g eggs
 

10 slices (250g)

10 slices (250g)
 

500g
 

1 x 440g can
 

2 x 900g cans

50 slices (1.25kg)
 

1kg
 

25 x 60g eggs
 

50 slices (1.25kg)

50 slices (1.25kg)
 

2.5kg
 

5 x 440g cans
 

 

Spreads

Ingredients per sandwich/roll

10 sandwiches/rolls

50 sandwiches/rolls

Margarine, 1–2 teaspoons

100g

500g