Loaded Deli Sandwich Board (Printable version)

A customizable deli sandwich board with meats, cheeses, fresh veggies, and spreads for effortless picnic gatherings.

# 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 - 1 cup 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 Steps:

01 - Arrange all breads on a large serving board or tray in organized sections
02 - Neatly place deli meats and cheeses in separate sections alongside the breads for easy selection
03 - Arrange vegetables, pickles, and extras in small bowls or directly on the board for accessible serving
04 - Spoon spreads and condiments into small serving bowls with knives or spoons for convenient application
05 - Invite 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 event

# Expert Advice:

01 -
  • Everyone gets to build exactly what they crave, so nobody's stuck eating something they don't want.
  • Zero cooking means your kitchen stays cool and you're actually present with your guests instead of hidden away.
  • It looks impressive and abundant without requiring hours of prep or any actual cooking skill.
02 -
  • Slice deli meats and vegetables as close to serving time as possible—they start looking tired and dry if they sit uncovered for more than an hour.
  • Keep spreads in separate bowls with separate utensils, or people will end up with Dijon-flavored mayo and then complain everything tastes the same.
03 -
  • Buy deli meat and cheese from the actual deli counter, not prepackaged—it's fresher, you can get exactly how thick or thin you want, and it genuinely tastes better.
  • Set out wet ingredients (tomatoes, pickles, spreads) last, just before people arrive; they're what makes bread soggy if they sit too long.
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