Loaded Deli Sandwich Board (Printable)

A colorful deli board featuring meats, cheeses, veggies, and spreads for custom picnic sandwiches.

# 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 jar (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 Make:

01 - Place all breads on a large serving board or tray, creating an organized base for the sandwich board.
02 - Neatly arrange deli meats and cheeses in separate sections alongside the breads for clear visibility and easy access.
03 - Organize vegetables, pickle slices, and extras in small bowls or directly on the board in an attractive display.
04 - Spoon spreads and condiments into small serving bowls, providing knives or spoons for easy application.
05 - Encourage guests to build their own sandwiches by layering breads with preferred meats, cheeses, vegetables, and condiments.
06 - Serve immediately or cover and refrigerate individual components until ready to transport and assemble at destination.

# Expert Hints:

01 -
  • Everyone gets to be the architect of their own sandwich, which somehow makes it taste better than one you hand them.
  • Zero cooking means you're actually enjoying the gathering instead of sweating in the kitchen.
  • It scales beautifully whether you're feeding six friends or double that on a whim.
02 -
  • Slice your tomatoes and avocado as close to serving time as possible—they oxidize and weep, turning your carefully arranged board into a soggy mess within an hour.
  • Keep the spreads at room temperature or they'll be impossible to spread on cold bread, which derails everyone's assembly process.
03 -
  • Toast your bread lightly only if you're serving immediately—it gets hard as it cools and impossible to spread or bite once assembled.
  • Keep your board in a cool place away from direct sun, and if you're serving outdoors, refresh the vegetables midway through your gathering because they wilt faster than you'd expect.
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