I would weigh the meat for the sandwiches, and let people buy made sanwiches, at 1/4 pound of finished product per sandwich. I believe in AAWA's numbers, except that I consider 50% yield to be a pretty solid number, 60% has not been my experience once I have all of the meat trimmed and ready for the cooker.
100 pounds of meat in cryo does not mean 100 pounds of meat on the cooker. You are close, but, could be low by about 10%, so, if 190 sandwiches is fine, then you are golden. Weigh them, that is my biggest tip. Portioners are great for soft product, but, with meat, the variation can be quite notable.
me: I don't drink anymore
Yelonutz: me either, but, then again, I don't drink any less