Loaded Deli Sandwich Board (Print Version)

Colorful deli board with assorted breads, meats, cheeses, veggies, and spreads for customizable picnic bites.

# Ingredient List:

→ Breads

01 - 6 ciabatta rolls, halved
02 - 6 whole grain sandwich rolls, halved
03 - 12 slices sourdough bread

→ Deli Meats

04 - 5 oz smoked turkey breast, sliced
05 - 5 oz honey ham, sliced
06 - 5 oz roast beef, sliced
07 - 3.5 oz salami, sliced

→ Cheeses

08 - 6 slices Swiss cheese
09 - 6 slices cheddar cheese
10 - 6 slices provolone cheese

→ Fresh Vegetables

11 - 2 large tomatoes, sliced
12 - 1 cucumber, thinly sliced
13 - 1 red onion, thinly sliced
14 - 1 head romaine lettuce, leaves separated
15 - 1 cup baby spinach
16 - 1 avocado, sliced
17 - 7 oz dill pickle slices

→ Spreads & Condiments

18 - 1/2 cup mayonnaise
19 - 1/2 cup Dijon mustard
20 - 1/2 cup hummus
21 - 1/4 cup pesto
22 - 1/4 cup honey mustard

→ Extras

23 - 1/2 cup sliced black olives
24 - 1/4 cup banana pepper rings
25 - 1/4 cup sun-dried tomatoes in oil, drained

# Cooking Directions:

01 - Arrange all halved ciabatta rolls, whole grain sandwich rolls, and sourdough bread slices on a large serving board or platter in an organized, visually appealing layout.
02 - Neatly place sliced smoked turkey breast, honey ham, roast beef, and salami in separate sections alongside the breads, creating distinct protein stations.
03 - Arrange Swiss cheese, cheddar cheese, and provolone cheese slices in dedicated sections for easy guest access.
04 - Arrange sliced tomatoes, cucumber slices, red onion slices, romaine lettuce leaves, baby spinach, avocado slices, and dill pickle slices in small bowls or directly on the board in organized groupings.
05 - Spoon mayonnaise, Dijon mustard, hummus, pesto, and honey mustard into individual small serving bowls, placing serving knives or spoons with each bowl for easy access.
06 - Add black olives, banana pepper rings, and sun-dried tomatoes to the board in small bowls or small sections for visual appeal and accessibility.
07 - Invite guests to build their own sandwiches by layering their choice of bread with preferred deli meats, cheeses, fresh vegetables, and condiments. Serve immediately or cover and refrigerate components until ready to transport to your destination.

# Expert Suggestions:

01 -
  • Nobody argues about what's on their plate when they get to build it themselves.
  • You can prep everything in twenty minutes and then actually enjoy your guests instead of being stuck in the kitchen.
  • The leftovers stay fresh because each component is stored separately, no soggy bread until the last moment.
02 -
  • Pat your tomato and cucumber slices completely dry before arranging them, or they'll turn your bread into mush within minutes.
  • Add the avocado slices last, right before serving, because they'll brown quickly even with lemon unless you're eating within the hour.
03 -
  • Slice your meats and cheeses the morning of, layer them between parchment paper, and refrigerate—they'll stay fresher and come to serving temperature more gracefully than if you slice them right before.
  • Use a bread knife with a slight sawing motion when slicing tomatoes; a sharp chef's knife with downward pressure will squeeze all the juice out.
Go Back