- Your Wedding, Your Way Pt. 1: Successful Self-Catering 
- Your Wedding, Your Way Pt.2: Appetize Them With Pholourie, Saheena and Accra! 
- Your Wedding, Your Way Pt. 3: Soup, It’s Always In Style 
- Your Wedding, Your Way Pt. 4: Sandwiches That Are Sure To Please! (recipes)
Sandwiches and soup  go together so well that I had to mention them in this series. If you are having an evening wedding, sandwiches can form part of your appetizer course (cut as quarters). However, for a breakfast or lunch reception they can share the stage with your soup course, forming a light entrée all on their own (cut as halves).
Quick and easy to prepare (they freeze and thaw very well), look for a variety of fillings and breads, however don’t feel that you have to go overboard. Three, I believe is the perfect amount! Even better, create a gluten-free version of one or more of the sandwiches so that those with dietary allergies need not feel left out 🙂 If one of the gluten-free versions is also vegan you’ll make even more attendees feel welcome with little extra effort. Any of the sandwiches above can be easily made with a gluten-free bread, and Tofutti is a well-known vegan cream cheese alternative. Vegan Soul Power  also has a great listing of 50 Vegan Sandwiches  that are sure to alleviate any guesswork.
Whether offering gluten-free or vegan fare, such dietary mentions are easily added to the placecards for each item being offered and the printed menu (if used) itself. Although optional, it also always good to make note of any items that contain common allergens such as nuts, as well.
For the above selections I turned to some of my mother’s vintage cookbooks.
I enjoy going through old cookbooks as many of the flavour combinations and stylings offered are nothing like what one finds in contemporary publications. Although some of the pairings seem odd on the surface (cream cheese & ginger?), it is this unexpected element that I believe will create interest and raise curiosity. Always a good thing. And yes, they taste good (well I think so 🙂 ).
The following recipes are deliberately vague as the taste adjustments need to be made on your side to your own personal preference. Fortunately they are also quite forgiving so feel free to add a dash more of this, and dash less of that, or even to omit/replace as you see fit.
All recipes adapted from Better Homes and Gardens New Cook Book, 1965 Edition 
Egg Sandwiches on Wholewheat
Eggs scrambled with minced onion and green pepper. Apply a thin layer to lightly buttered bread. (The thin butter layer will prevent the sandwiches from getting soggy)
Tea Time Sandwiches on White
Soften two 3-ounce packages cream cheese. Add 2 tablespoons blue cheese, crumbled. Add 1/2 cup finely chopped nuts, 1/4 teaspoon grated onion, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, 1/3 cup mayonnaise; mix well. Chill. Spread on lightly buttered bread.
Cream Cheese and Ginger on Rye
Softened cream cheese with chopped candied/crystallized ginger