do you vary the fillings? Most of the fingersandwiches we make are fruffy.....
open faced circles with mayo/cucumber slices....edges rolled in minced parsley
Turkey with curry mayo/apricot chutney......
BLT on a puff
Rare Roast Beef with horseradish sauce/pickled red onions
Shrimp salad again either in pate choux or bread.
Upscale versions with various breads, shapes, fillings, garnish.....not a long shelf life, hours instead of days.....
3-4 out of a normal slice of bread......
buffet would mean 6-7 per person just so the last would not be crumbs.
If going that route, I'd consider putting a platter of sandwiches on each table with 4 pp.....more personal, there's typically constrained when there's a set amount amoungst a small group of ladies.
Puff pastry sheets are easy to work with, big bang for the buck. You could make savory butterflies or tarts or twists or ?
pesto, olives, herbs/nuts, dry cheeses, citrus all are good choices.
PGR, how would you cut a sandwich into 6 pieces? fingers, squares, triangles?
Reads like mom is making/serving the food and beverages, dessert is provided.
*are you providing the plate/fork etc for desserts? or slicing, serving, cleaning up after a cake? if so that's your energy/supplies that would need to be taken into consideration when pricing out.
cooking with all your senses.....