Loaded Deli Sandwich Board (Printable)

A colorful assortment of deli meats, cheeses, vegetables, spreads, and breads arranged for easy assembling.

# 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 - 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

# Directions:

01 - Arrange all breads on a large serving board or platter in organized sections.
02 - Neatly place deli meats and cheeses in separate sections alongside the breads for easy selection.
03 - Organize vegetables, pickles, and extras in small bowls or directly on the board for convenient access.
04 - Spoon spreads and condiments into small serving bowls with knives or spoons for easy application.
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 -
  • Nobody leaves the table hungry or disappointed because they get to play chef for five minutes.
  • It actually saves you from the anxiety of trying to please six different palates at once.
  • The prep work feels less like cooking and more like arranging a beautiful puzzle that tastes incredible.
02 -
  • Sliced meats will dry out if they're exposed to air for more than an hour, so keep them loosely covered until guests actually show up.
  • The vegetables will release water once they're cut, so if you're prepping hours ahead, keep them in sealed containers and drain them right before serving.
  • Nobody wants a soggy sandwich, so let people know they should bread-and-spread first, then add wet ingredients last—this small tip changes everything.
03 -
  • Let your deli counter slice everything fresh on the day of—pre-sliced meats from packages dry out faster and taste a little dusty.
  • If you're worried about bread getting stale, keep it in a sealed bag and only arrange it thirty minutes before people arrive.
  • Buy more spreads than you think you'll need because people get creative and combine things in weird, wonderful ways.
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