Hi, Tom,
You did not mention in your original post that these were beef sandwiches. If so, you will probably have some beef left also; I would do 140 for sliced, but only 125-130 for sandwiches.
It is very wise to set up a portion of the menu as an appetizer/nibble menu, especially with this big of a party and needing time to set up the dinner. It keeps the guests satisfied while you do pictures etc after the party and dinner is set up. You would need 3 areas with at least 3 appetizers and a punch (2 if one is alcoholic).
Also, if you read my article on wedding dinners, you will see that I recommend you need some serious help; in addition to all the prep before the day, you need about 6-8 kitchen, 20 staff to set up serve and cleanup the party, NOT members of the wedding party.
Also, you need at least 6 serving lines for this many people, and 8 would probably be better. You can do 3 or 4 double sided lines. Separate serving areas for drinks and for cake/dessert.
This is what I would do per 100 for this party and menu:
roasted baby red potatoes, 30 pounds per 100
whole kernel corn, 22 pounds per 100
Buns 1.3 regular or two smaller per person, get good ones
You need sandwich fixings also, see the sandwich page
potato salad, 4 gallons per 100
a bean dish, 3 gallons per 100
a pasta salad, 6 pounds dry per 100 (about 3 gallons)
fruit salad; STRONGLY suggest you change this to fruit trays- they look better, keep better, can be prepped mostly ahead, and the leftovers are more usable- and move to the appetizer tables. See the fruit tray page.
Cheese and cracker trays would be 14 pounds cheese, 6-8 pounds crackers per 100.
Dips/spreads would be 1/4 cup per type per person plus 1 1/2-2 ounces chips or breads
You really need an experienced manager, who is not part of the wedding, to oversee the food the day of. This party is outside the safe limits size-wise, for an inexperienced overseer.
