How many sandwiches for 50 people?
For 50 people at 1½ sandwiches each plus 10% extra, make about 83 sandwiches — 15.6 lb of deli meat at 3 oz each, and 7 packs of 12 rolls.
How to work it out
- 50 adults × 1.5 sandwiches × 1.1 (appetite & extra) = 83 pieces
- 83 pieces × 0.19 lb cooked meat = 15.6 lb · 83 buns ÷ 12 per pack = 7 packs
Fifty sandwiches-and-a-bit is a graduation lunch, a shower, a memorial reception or a work event. The deli order is the part to get right: too little meat makes thin sandwiches, too much is expensive.
Adjust for your project
More options: Kids · Pack · Extra
- Count
- 83 pieces · sandwiches
- Meat filling (cooked weight)
- 15.6 lb · deli meat
- Buns, rolls or bread pairs
- 83 buns
- Packs of buns
- 7 packs
- Per adult (incl. extra)
- 1.7 sandwiches
- Perishable food should not sit out more than 2 hours (1 hour above 90 °F / 32 °C). Keep hot food at 140 °F (60 °C) or above and cold food at 40 °F (4 °C) or below (USDA FSIS).
Sandwiches by number of guests (kind as above)
| Guests | Count | Meat filling (cooked weight) | Buns, rolls or bread pairs |
|---|---|---|---|
| 12 | 20 pieces | 3.8 lb | 20 buns |
| 20 | 33 pieces | 6.2 lb | 33 buns |
| 30 | 50 pieces | 9.4 lb | 50 buns |
| 50 | 83 pieces | 15.6 lb | 83 buns |
| 75 | 124 pieces | 23.3 lb | 124 buns |
| 100 | 165 pieces | 30.9 lb | 165 buns |
The deli order for fifty
At one and a half sandwiches per adult and 10% extra, fifty guests eat about 83 sandwiches. Iowa State Extension plans 3 to 4 oz of meat per sandwich; at 3 oz that is about 15½ lb of deli meat, at 4 oz about 21 lb. Split it across two or three kinds — turkey, ham and roast beef is the usual trio — and ask the deli for about 5 to 7 lb of each.
| Item | For 50 (incl. 10% extra) |
|---|---|
| Sandwiches | 83 |
| Deli meat at 3 oz each | about 15½ lb |
| Deli meat at 4 oz each | about 21 lb |
| Rolls | 83 (7 packs of 12) |
| Sliced cheese at one slice each | 83 slices |
Platter or build-your-own?
A ready-made platter of halves is easier to eat standing up and looks generous; plan three halves per guest. A build-your-own bar uses the same meat but people pile it higher, so plan on the 4 oz figure. Either way, keep meat and cheese at 40 °F or below until it goes out, put out one tray at a time, and bring the rest back to the fridge within 2 hours.
Hot sandwiches instead? How much pulled pork for 50 people works out the pork. Smaller bites: how many sliders for 50 people. Sides and the rest of the buffet: how much food for 50 people.
Different size? Use the full Sandwich & Slider Calculator.
What you’ll need
- Digital kitchen scaleBudget price
Weighs cooked meat, cheese and batter so portions match the plan instead of guesswork.
See options on Amazon (opens in a new tab) - Heavy-duty paper plates (bulk)Budget price
Sturdy plates that do not fold under a scoop of baked beans. Get small ones too for dessert.
See options on Amazon (opens in a new tab)
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Frequently asked questions
How many sandwiches for 100 people?
About 165 sandwiches, with 30.9 lb of deli meat at 3 oz each.
How many sandwiches for 30 people?
About 50 sandwiches — 9.4 lb of deli meat.
How much deli meat for 50 sandwiches at 4 oz?
About 20.8 lb for 83 sandwiches at 4 oz each.
Other common sizes
- How many sliders for 50 people — 138 sliders (33.2 lb raw pork shoulder)
- How many people does a 6 ft sub feed — about 13 people as the meal, 24 with sides
Sources
- Iowa State University Extension (AnswerLine) — Graduation party tips (opens in a new tab) — Per person: sandwich meat 3–4 oz, sliders 1.5–2 oz, burgers 4–6 oz, sides 4–6 oz; 1 to 1.5 lb of food per guest; soda 2 cans and water 2 bottles per hour; punch 6 oz.
- USDA FNS — Food Buying Guide for Child Nutrition Programs, Section 1 (Meats/Meat Alternates) yield table (opens in a new tab) — Cooked lean meat per lb as purchased: Boston butt bone-in 0.52, boneless 0.60; brisket ¼ in trim 0.46, practically free of fat 0.69; ground beef ≤20% fat 0.74; spareribs 0.39; chicken thighs 0.52, drumsticks 0.49, breast halves 0.66, whole chicken 0.44; turkey breast 0.64; boneless fully cooked ham 0.90; chuck roast boneless 0.63; frankfurters 8 or 10 per lb.