27in Sandwich prep an 10 cu. ft. fridge or 48in sandwich prep

I cannot decide on my last piece(s) of equipment. I have 59" wide space to spare for my refrigeration.
 
I need a sandwich prep station but cannot decide on a 27" single door unit and a small 10 cubic foot refrigerator or a double door 48" sandwich prep station.
 
I am trying to think what I will store in the refrigerator on a daily basis. Likely it will be extra meat that is prepped in pans, extra condiments, extra toppings and extra cheese. I already have an area for a cold drink cooler, so drinks are not needed in the refrigerator.
 
The benefit to the 48" unit is that I can get 18 toppings pans versus the 8 pans that I could fit in a 27" unit. With the extra pans, I can have more toppings up top versus taking up storage space in a refrigerator.
 
Also, I am thinking that in the case of events where I need to have more food on hand, I can have a ice cooler with extras. I have seen food trucks use ice chest to store back up supplies.
 
Input?