Loaded deli sandwich board (Printable)

Colorful sandwich board with deli meats, cheeses, fresh veggies, breads, and spreads for easy assembly.

# 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:

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
03 - Organize vegetables, pickles, and extras in small bowls or directly on the board for easy access
04 - Spoon spreads and condiments into small serving bowls with knives or spoons for easy spreading
05 - Invite guests to build their own sandwiches, layering breads with their preferred meats, cheeses, vegetables, and condiments
06 - Serve immediately, or cover and refrigerate components until ready to transport and assemble at your destination

# Expert Tips:

01 -
  • No cooking required means you stay cool and present instead of sweating over a stove while everyone waits.
  • Everyone gets exactly what they want without a single complaint or dietary negotiation.
  • It looks impressively abundant without demanding perfection or fancy plating skills.
  • Leftovers transform into next-day lunches without anyone feeling like they're eating party scraps.
02 -
  • Slice avocados last—literally five minutes before guests arrive—because they brown with shocking speed and a board full of oxidized avocado looks careless even if everything else is pristine.
  • Wet vegetables (tomatoes, cucumbers, pickles) will slowly seep moisture into bread if left together too long, so keep them in separate bowls or add them when people are actively building rather than leaving them out for hours beforehand.
03 -
  • Transport components in a cooler with ice packs, but assemble the board fresh at your destination—this prevents condensation, keeps everything crisp, and means guests see an impressive spread rather than a slightly sad collection of slightly-dampened ingredients.
  • Use a large wooden board or platter that's at least 24 inches across; anything smaller will force you to choose between variety and visual abundance, and this recipe demands both.
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