Loaded Deli Sandwich Board (Print-Friendly)

Colorful sandwich board featuring deli meats, cheeses, fresh vegetables, and flavorful spreads for easy customization.

# 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 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

# Cooking Steps:

01 - Arrange all breads in organized sections on a large serving board or tray, spacing them to allow room for additional components.
02 - Neatly place deli meats and cheeses in separate sections alongside the breads, keeping each variety distinct for easy selection.
03 - Arrange vegetables, pickle slices, and extras in small bowls or directly on the board in designated sections for intuitive access.
04 - Spoon spreads and condiments into small serving bowls, placing serving knives or spoons alongside each for easy application.
05 - Guide guests to build their own sandwiches by layering bread with preferred meats, cheeses, vegetables, and condiments according to individual taste.
06 - Serve immediately or cover all components and refrigerate until ready to transport and assemble at destination.

# Expert Tips:

01 -
  • Everyone gets to be the architect of their own sandwich, so nobody leaves disappointed or stuck eating something they didn't choose.
  • You can prep everything ahead of time and let your guests do the assembling, which means you actually get to enjoy the party instead of being stuck in the kitchen.
  • It scales beautifully whether you're feeding six people or twenty, and leftovers stay fresh in the fridge for days.
02 -
  • Never cut the avocado or tomatoes more than an hour before serving, or you'll end up with brown slices and a soggy board that looks like nobody cared enough to put in the effort.
  • Keep everything cold except the bread—wet, room-temperature vegetables are the death of a beautiful sandwich board, so use ice packs underneath the smaller bowls if you're setting this up outside on a warm day.
03 -
  • Toast the bread lightly if you're setting this up at home and serving right away—it adds structure and flavor, plus it stays warm just long enough to subtly enhance the cold ingredients layered on top.
  • Put the pickles and their brine in a bowl rather than on the board itself, so people can control how much juice they're adding; I learned this when a guest accidentally created a soggy situation by being overly generous with the jar.
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