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, 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, Reduced fat cheese, grated, Eggs, hard boiled, half an egg mashed with reduced fat milk/mayonnaise Lean ham, sliced, 1 slice Lean meats, cold, sliced, Lean, skinless chicken meat, Canned tuna, salmon, |
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 |
