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View Full Version : Doing Panini Sandwiches for 300?


neuyawk
01-09-2014, 06:41 PM
So I'm doing a food expo where I'm vending like 300 pressed pulled pork sandwiches. Anyone got an idea on how to press sandwiches like 20 at a time so that they're nice hot and crispy in a vending situation?

No real time to cook to order

jeffry1970
01-09-2014, 07:21 PM
If you had a large cooker with a large cast iron griddle to put them on, a second griddle of equal size that you could put some coals on the top you could get it hot Dutch oven style. something like that might work.
Like a couple of these:
http://i8.photobucket.com/albums/a36/jeffry1970/image_zps32d09cba.jpg (http://s8.photobucket.com/user/jeffry1970/media/image_zps32d09cba.jpg.html)

jeffry1970
01-09-2014, 07:31 PM
When are you doing this? I have a pair of these griddles and a camp chef stove I will give it a test drive on Saturday if you like. If you were a little closer you could borrow them.

TailGateJoecom
01-09-2014, 09:26 PM
So I'm doing a food expo where I'm vending like 300 pressed pulled pork sandwiches. Anyone got an idea on how to press sandwiches like 20 at a time so that they're nice hot and crispy in a vending situation?

No real time to cook to order

No real secret other than just having the equipment. I have one of these, with the 36inch commercial grade griddle attachment on one side and 36 inch grill on the other side.
When is the event? Maybe I can help ya out if you can't sort yourself out, pm and lemme know.

http://www.crownverity.com/sites/default/files/imagecache/gallery_expand/mg-60_with_one_p-grid-30_and_one_rd-30.jpg

landarc
01-09-2014, 10:26 PM
I would look into two large propane griddles. I am sure you can rent them. Either use group pressing with a large sheet pan and a couple of half bricks or use individual bacon presses. I would be tempted to go the bacon press route, as griddles are rarely even heat. I have used cast iron skillets, but, compression is too much.

neuyawk
01-10-2014, 10:45 AM
Thanks guys. Unfortunately it's indoors in a convention center. Its @ the NYC hot sauce expo. Im looking to smoke some shoulders & make bbq Cubanos. I have 2 months to figure it out but kinda caught myself makong the pitch and realizing I've never premade that many cubans for a vending scenerio. Catering ues but vending no. Im thinking maybe an electric griddle & a heavy cast iron top? With some weights?

jeffry1970
01-10-2014, 01:28 PM
There's no reason you can't use a propane cooker indoors.

landarc
01-10-2014, 01:39 PM
You are going to want a couple of electric griddles, real estate is the key. Pressing is easy, the heat source is going to be the limiting factor. I suspect open flame will not be allowed on a temporary basis indoors.

I still like the use of bacon presses, or commercial quality sheet pans and a little weight. I have done this, inverting the sheet pan, so the lip provides both a consistent level of press and traps some steam, aiding in melting and heating inside of sandwich.

TailGateJoecom
01-10-2014, 04:26 PM
Thanks guys. Unfortunately it's indoors in a convention center. Its @ the NYC hot sauce expo. Im looking to smoke some shoulders & make bbq Cubanos. I have 2 months to figure it out but kinda caught myself makong the pitch and realizing I've never premade that many cubans for a vending scenerio. Catering ues but vending no. Im thinking maybe an electric griddle & a heavy cast iron top? With some weights?

Ahhh, that's gonna make it "interesting" being indoors. You are gonna need some high watt electric griddles.

I was looking to get involved with that festival myself. Last year it was outdoors, too bad they moved indoors this year.

neuyawk
01-10-2014, 10:39 PM
Ahhh, that's gonna make it "interesting" being indoors. You are gonna need some high watt electric griddles.

I was looking to get involved with that festival myself. Last year it was outdoors, too bad they moved indoors this year.

I'm glad they moved it indoors. I was freezing my arse off last year. Plus the wind kept blowing everything away - my sign, my sample cups, napkins - just a royal mess. Plus even outdoors many of these parks won't let you do any kind of creative cooking

Any electric griddles you recommend?

TailGateJoecom
01-11-2014, 02:48 AM
I'm glad they moved it indoors. I was freezing my arse off last year. Plus the wind kept blowing everything away - my sign, my sample cups, napkins - just a royal mess. Plus even outdoors many of these parks won't let you do any kind of creative cooking

Any electric griddles you recommend?

Sorry man, no real experience with any electric griddles. Good luck trying to make it all work out!

BigBellyBBQ
01-13-2014, 02:32 AM
as Joes says you will need good power, they do make larger sandwich presses, hi wattage hi heat in a minute they will make about four, look at the cuban sandwich presses, I have seen them however never used them
I have a smaller one that does two at once for when I vend rubens, however about 4 minutes each, I bring the time down by having the sandwiches made and warmed in the steam table, then brown em..

Pyle's BBQ
01-13-2014, 03:47 PM
Are you cutting these into smaller sizes for samples? And is you are what size will the sample be. I would look for a way so you are cooking the sample size and not larger sandwiches you need to cut. Do you need to have NSF equipment?

Did a CL check and found these:

I have one like this and works great. If you have you fillings hot it won't take long to make sandwiches. http://newyork.craigslist.org/wch/bfs/4250812167.html

Not sure if you will have power for this one. http://newyork.craigslist.org/que/bfs/4282877127.html

BigBellyBBQ
01-14-2014, 04:08 AM
that 22o volt is the one for quick turnaround

Jacked UP BBQ
01-14-2014, 10:17 AM
There's no reason you can't use a propane cooker indoors.

maybe in the sticks where the fire marshal also is the local mechanic and mayor

TailGateJoecom
01-14-2014, 07:27 PM
maybe in the sticks where the fire marshal also is the local mechanic and mayor

Exactly, good luck even trying to carry the propane tank into the building in manhattan. Lol.

BigBellyBBQ
01-15-2014, 01:23 AM
even up in city of Buffalo, outside the city they are not too bad.... the outdoor events the city fire marshalls are on every one, indoors ...I refuse most of the events due to the BS..I cant imagine what the real city is like..

neuyawk
01-17-2014, 11:35 AM
We make do with what we have. Every BBQ guy in NYC I know is only marginally legal :mrgreen:

I was thinking of the panini press but it seems pretty slow. I ate at a restaurant and timed how long the sandwich takes. The key thing is to melt the cheese.

TailGateJoecom
01-17-2014, 06:44 PM
We make do with what we have. Every BBQ guy in NYC I know is only marginally legal :mrgreen:

I was thinking of the panini press but it seems pretty slow. I ate at a restaurant and timed how long the sandwich takes. The key thing is to melt the cheese.

Yeah, go to any semi popular grilled cheese truck and watch the lines and wait times grow.

When I do butts for a party, usually 12-16 of them, they come out of the smoker at 4:30-5am. They go directly into a cambro turned on its back and sealed. When I serve about 5 hours later they are still plenty hot. As long as you start with a very hot filling, you won't need much griddle time, the pork will help melt the cheese. I'd make sure the pork and sauce is kept hot when assembling the sandwiches. Where paninis fall down is when the fillings start cold and never get heated through.

Pyle's BBQ
01-17-2014, 08:05 PM
^^^^What he said. Hot ingredients. I can fit four sandwiches on my panini maker once you have the first four done you should be able to keep up.

StickyD
01-18-2014, 12:33 PM
Can you pre-grill/press the ciabatta? I would oil the bread and slightly pre-grill/press them to to about 50% of their finished state, the day before the event. After they've cooled, fill them, wrap them in baking paper, and then foil (see note below). On the day, heat them on a flattop grill, medium heat. 10-15 minutes per side to get them up to temp. Use a probe to check your internals. Heat 25 in advance and keep them under a heat lamp. Then pace yourself with the remaining sammys. The wrapping will serve as the plate--the paper will look rustic, soak grease and keep people from biting into foil.

(Wrap them very orderly, one easy-to-find crease on the side or top. Practice wrapping until you get a system using the lea$t amount of paper/foil. Hand them to the customer with the crease showing to prompt them to open it accordingly).