Loaded Deli Sandwich Board (Printable Version)

A vibrant deli sandwich board featuring meats, cheeses, veggies, and spreads for customizable picnic bites.

# 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 dill pickle slices (7 oz)

→ 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 in organized sections on a large serving board or tray, positioning them for easy guest access.
02 - Neatly place deli meats and cheeses in separate sections alongside the breads, keeping each variety distinct.
03 - Arrange vegetables, pickles, and extras in small bowls or directly on the board for convenient selection and layering.
04 - Transfer spreads and condiments into small serving bowls, placing serving knives or spoons alongside each for easy application.
05 - Encourage guests to build their own sandwiches by layering bread with preferred meats, cheeses, vegetables, and condiments.
06 - Serve immediately, or cover and refrigerate all components until ready to transport and assemble at your destination.

# Expert Advice:

01 -
  • Zero cooking required—just slicing and arranging, so you can actually enjoy your guests instead of being glued to the kitchen.
  • Everyone gets to be the chef, which somehow makes food taste better when you've chosen every layer yourself.
  • It's genuinely cheaper than catering and feels way more personal and intentional.
02 -
  • Slice tomatoes within an hour of serving, or they'll release moisture and turn your bread into toast by accident.
  • Avocado oxidizes fast, so hold off slicing until guests are actually ready to build; a squeeze of lemon juice on the cut side buys you a little time if you're arriving early at a picnic.
03 -
  • Toast bread lightly before the party if your crowd prefers warmth; it adds structure and takes about five minutes under the broiler.
  • Arrange meats and cheeses slightly overlapped on a cutting board beforehand, cover with plastic wrap, and you've basically eliminated half your setup time on the day of.
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