Loaded Deli Sandwich Board (Printable View)

A colorful deli board featuring meats, cheeses, vegetables, and spreads for a customizable meal.

# 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 - 1 jar (7 oz) dill pickle slices

→ Spreads and 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 Make It:

01 - Arrange all bread varieties across a large serving board or platter in distinct sections for visual appeal and easy access.
02 - Place deli meats and cheese slices in separate sections alongside the breads, arranging them neatly for guest selection.
03 - Organize fresh vegetables, pickle slices, and extra items in small bowls or directly on the board in a visually organized manner.
04 - Spoon mayonnaise, mustards, hummus, pesto, and honey mustard into individual serving bowls with accompanying spreaders or spoons.
05 - Invite guests to construct their individual sandwiches by selecting bread and layering with preferred meats, cheeses, vegetables, and condiments.
06 - Serve immediately or cover board components with plastic wrap and refrigerate until ready to transport and assemble at serving location.

# Expert Tips:

01 -
  • Zero cooking stress means you actually get to enjoy your guests instead of being tethered to a stove.
  • Everyone builds exactly what they crave, so picky eaters and adventurous ones coexist peacefully on the same board.
  • The prep work feels more like arranging than cooking, and honestly, it's kind of meditative.
02 -
  • Slice your avocado close to service time because it oxidizes faster than you'd think, turning that beautiful green into disappointing brown.
  • Pat your tomatoes dry after slicing, or they'll weep juice all over your board and soak into everyone's bread before they even build their sandwich.
03 -
  • Arrange heavier items like cheeses and cured meats first, then build around them with lighter vegetables—this prevents your board from looking sparse or unbalanced.
  • Keep your spreads cold until the last minute, and if you're outdoors on a warm day, nestle the small bowls into a bed of ice to keep condiments from separating or wilting greens nearby.
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