Corrugated Sandwich Platter
The corporate sandwich platter is one of the highest-volume formats in catering, and the specification is almost entirely determined by how you cut your…
View tray & get pricing →Kraft Food Trays
Kraft Sub Trays for Subs, Hoagies and Wraps
- Sized to your bread
- Shallow walls for easy eating
- Grease-resistant option
A sub tray is a long, shallow rectangle with low walls. That is a deliberately unhelpful description, because the whole product lives or dies on one number: the internal length. Get it wrong by half an inch and the bread either rattles or has to be forced in at an angle, and both of those look wrong to a customer.
We build sub trays around your actual bread. Send a sandwich, or send the length and diameter of the roll you buy, and the tray is cut to suit it.
- Internal length cut to your specific roll or baguette
- Low walls so the sandwich can be eaten straight from the tray
- Grease-resistant face for hot subs, melts and dressed fillings
- Long side wall gives an unusually good branding surface
Pricing starts from $0.30 per tray
The unit price depends on the size, board, printing, finishing, quantity and delivery country, so every quote is worked out for your specification rather than taken from a list.
Get pricing for kraft sub trays
Send the size and the run length. We reply with pricing, material options and a production date — usually within one working day.
01 — Specification
Specification at a glance
Every element below is set when we quote. Nothing here is a fixed catalogue entry — if a line does not match what you need, say so and we will change it.
- Typical lengths
- Sized to 6in, 9in, 12in and footlong rolls, or any length you specify
- Wall height
- Low — usually under 1.5in so the sandwich is reachable
- Board
- Natural or bleached kraft; grease-resistant face recommended for hot fillings
- Print area
- Full length of both long walls
- Options
- Paper sleeve or wrap for closed transport
02 — Build the spec
Design this tray in five steps
The same five questions we would ask on a phone call, with the kraft sub tray already selected. You get a properly detailed brief at the end, which is what makes a first quote accurate rather than approximate.
Prefer the full builder with a live sketch? Open the tray designer.
03 — In detail
The measurement that matters
Bread is inconsistent. Two batches of the same roll from the same bakery can differ by half an inch in length and noticeably in girth, because dough proves differently depending on the day. A tray cut to the average will be too tight for some of your stock.
The practical approach is to measure a dozen rolls over a few days, take the longest, and add clearance. That gives you a tray that always works rather than one that works most of the time. Tell us the range you measured and we will pick the length; it is a two-minute conversation that prevents a five-thousand-unit problem.
Four decisions on a sub tray
Open or wrapped
An open tray suits eat-in and immediate handover. For takeaway, a paper wrap or a sleeve around the tray keeps the filling in place and gives you a second branding surface.
Wall height
Low walls make the sandwich easy to pick up. Higher walls contain a loose or dressed filling better. Anything above about two inches starts to get in the way of eating.
Grease resistance
Essential for hot subs, melts, meatball fillings and anything dressed with oil. Optional for a dry deli sandwich.
Single or double
A wider tray that holds two halves side by side is popular for catering and for meal deals. It is a different die, so decide before tooling.
Rough guide to tray length by bread
Use this to sanity-check your own measurements rather than to order from.
| Bread | Typical bread length | Suggested internal tray length |
|---|---|---|
| Six-inch roll | About 6in | About 6.5in |
| Nine-inch sub roll | About 9in | About 9.5in |
| Footlong sub | About 12in | About 12.5–13in |
| Baguette | 14–22in, highly variable | Measure your own stock — this one always needs checking |
| Wrap, halved and stood upright | About 4–5in | About 5.5in with extra depth |
The branding surface nobody uses properly
A sub tray gives you a long, uninterrupted strip roughly the length of the sandwich and an inch or so tall, on both sides, at eye level while somebody eats. It is one of the best-shaped branding surfaces in food packaging, and most operators put a small centred logo on it and waste the rest.
A better use is a full-length lockup: name at one end, a short line of positioning, and contact or ordering detail at the other. Because it is a single colour on kraft, it costs almost nothing extra to use the whole strip rather than a fifth of it. The printing guide covers how to set that up so it survives the fold at each end.
04 — Nearby
Trays that work alongside this one
Chosen because operators who buy the kraft sub tray usually need one of these in the same order, not because they happen to sit in the same category.
Kraft Hot Dog Tray
The hot dog tray is one of the oldest shapes in food packaging and it has barely changed, because it does not need to.
View tray & get pricing →
Kraft Paper Food Tray
The kraft paper food tray is the one shape that every counter ends up buying.
View tray & get pricing →
Corrugated Deli Tray
A deli tray takes more punishment than most food packaging.
View tray & get pricing →05 — Questions
Kraft Sub Tray questions
What length sub tray do I need?
Measure a dozen of your rolls across a few days, take the longest, and add about half an inch of clearance. Bread varies batch to batch far more than most kitchens expect, and a tray sized to the average will be too tight for part of your stock.
Will the tray hold a hot sub without going soft?
With a grease-resistant food-contact face, yes for the length of a normal service. Plain board under a hot melted sub will darken and soften. If your menu is hot-led, treat the grease-resistant option as standard rather than an upgrade.
Can you make a tray that holds two halves?
Yes — a wider footprint with the same wall height. It is a common request for meal deals and catering platters. Bear in mind it needs its own die, so decide before we tool the first size.
Do you supply a matching wrap or sleeve?
We do. A printed paper wrap around the loaded tray keeps a dressed filling in place for takeaway and gives you a second surface for branding and allergen information. Ask for it in the same quote as the tray.
How high should the walls be?
Low enough that a customer can lift the sandwich out easily — usually around an inch to an inch and a half. Higher walls contain loose fillings better but make eating from the tray awkward, which matters for eat-in service.
Can I print a full-length design on the side?
Yes, and it is the best use of the format. We supply a dieline showing where the end folds fall so your design does not get creased through the middle of a word. One colour across the full length costs the same as one colour in the centre.
Are sub trays stackable when loaded?
Not reliably — the low walls mean a stacked tray presses on the sandwich below. For transporting made sandwiches, a lidded catering format is the better answer. See the corrugated sandwich platter.
What board weight should I ask for?
Heavier than you would use for a fries tray, because a loaded sub is dense and the tray is long, so the middle wants to sag. Tell us the loaded weight of a typical sandwich and we will specify the caliper against it.
Do you supply plain sub trays?
Yes. Plain natural kraft is available in the same sizes, and a lot of customers run plain stock for their first order while their artwork is being finalised.
Before you order, read
- How to Measure a Food Tray — The measurements to send a supplier, and how to take them correctly.
- Food Tray Printing Guide — Colours, costs, substrates and proofs — what buyers need to know.
Who buys this tray
Ready to price the kraft sub tray?
Send the dimensions, the quantity and the country you want it delivered to. We come back with a full quote — material, print, finishing, freight and a production date.