Buy sandwich or pullman loaves. If available, bakeries will bake pullman loaves and then slice them horizontal, giving long slices of bread. They will also make colored bread in your choice of colors.
Mix wheat and white slices. Make some sandwiches all with white bread, some with all wheat bread, and some with one wheat and one white. You can get very creative and even make a checkered board sandwich. This takes longer, so allow the extra time.
Tie two sandwiches together with very thin ribbon for a festive look.
Hollow out a large sourdoug loaf and place the completed sandwiches inside the hollowed out loaf. This is great for a picnic tea! Keeps the sandwiches moist and is a container for transporting and serving. Wrap the whole loaf in plastic wrap.
Freeze the bread upon bringing it home. This makes the sandwich making easier and you are less likely to tear the bread while buttering the slices.
Use an electric knife to trim and cut the sandwiches. You can stack 3 to 4 sandwiches on top of one another and then cut them all at once.
To keep sandwiches fresh, place into air sealed containers until ready to serve. Use waxed paper between layers of sandwiches, then top with a damp paper towel, cover with plastic wrap, then seal with top into container. Keep completed sandwiches in the refrigerator until near time to serve. Because the crust is gone, these sandwiches tend to dry out faster than normal sandwiches. If placing onto the serving platters or trays after making the sandwiches, cover with a damp paper towel, then cover completely and seal with plastic wrap. Don't uncover until just before serving time. Sandwiches can be made the day before if the bread is properly sealed with the butter (or cream cheese) while making the sandwiches.