Loaded deli sandwich board (Printer-Friendly)

A colorful deli board featuring meats, cheeses, fresh veggies, breads, and spreads for customizable bites.

# What You'll Need:

→ 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

# How to Prepare:

01 - Arrange all breads on a large serving board or platter in organized sections.
02 - Neatly place deli meats and cheeses in separate sections alongside the breads for visual appeal and easy selection.
03 - Arrange vegetables, pickles, and extras in small bowls or directly on the board for convenient access.
04 - Spoon spreads and condiments into small serving bowls with knives or spoons for easy application.
05 - Encourage guests to build their own sandwiches by layering breads with preferred meats, cheeses, vegetables, and condiments.
06 - Serve immediately, or cover and refrigerate components until ready to transport and assemble at your destination.

# Expert Advice:

01 -
  • Everyone gets exactly what they want without you playing short-order cook, which is the real victory here.
  • Zero actual cooking means you can spend time with guests instead of sweating in the kitchen.
  • It looks absolutely stunning on a table, like you orchestrated something restaurant-quality in under half an hour.
02 -
  • Slice the avocado last and toss with lemon juice, or it will turn brown and nobody will touch it—I learned this the hard way at a beach party.
  • Arrange spreads in bowls with spoons rather than spreading them on the bread ahead of time, because wet bread is the enemy of the entire operation.
03 -
  • Chill your board or platter for fifteen minutes before assembly so meats and cheeses stay cool and don't start sweating under warm kitchen lights.
  • Buy pre-sliced meats and cheeses to save time, but hand-slice the vegetables yourself—the texture difference is noticeable and makes everything taste fresher.
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