Loaded Deli Sandwich Board (Print Version)

Vibrant deli board with assorted meats, cheeses, fresh vegetables, spreads, and breads to customize your own flavors.

# What You 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 - Place all ciabatta rolls, whole grain rolls, and sourdough bread slices on a large serving board or platter, creating an organized foundation for the sandwich assembly station.
02 - Arrange deli meats and cheese slices in separate, clearly defined sections alongside the breads for easy identification and selection by guests.
03 - Place fresh vegetables, pickles, black olives, banana peppers, and sun-dried tomatoes in small bowls or directly on the board in designated sections for convenient access.
04 - Transfer mayonnaise, Dijon mustard, hummus, pesto, and honey mustard into individual small serving bowls with spreaders, knives, or spoons for self-service application.
05 - Allow guests to customize their sandwiches by selecting preferred bread, layering with chosen meats, cheeses, vegetables, and condiments according to personal taste.
06 - Serve the board immediately for optimal freshness, or cover components with plastic wrap and refrigerate until transport to your picnic location for assembly on-site.

# Expert Advice:

01 -
  • Everyone finds exactly what they want without you playing mind-reader or sandwich artist all afternoon.
  • It looks gorgeous on a board, which means you get compliments for minimal fussing.
  • You prep once and your hands stay clean while guests do the fun assembly work.
02 -
  • Slice your tomatoes and avocado right before serving or they'll start oxidizing and releasing moisture that will make everything else soggy—this is the one timing detail that actually matters.
  • Keep your meats and cheeses cold right up until the board hits the table; cold proteins taste fresher and don't start releasing their juices into everything else.
03 -
  • Buy your deli meats and cheeses from the counter at your market, not the packaged section—they slice thinner and taste fresher, and you can ask for exactly the amount you need.
  • Arrange everything the night before except tomatoes, avocado, and cut lettuce, then do those slices the morning of so they stay crisp and fresh instead of browning in the fridge overnight.
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