Loaded Deli Sandwich Board (Print Version)

A vibrant selection of deli meats, cheeses, vegetables, and breads ready for assembling fresh sandwiches.

# 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 - 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 Steps:

01 - Arrange all breads in an organized section on a large serving board or tray, leaving ample space for other components.
02 - Neatly place deli meats and cheeses in separate sections alongside the breads, keeping each variety distinct for easy selection.
03 - Organize fresh vegetables, pickle slices, and extras in small bowls or directly on the board in dedicated areas for convenient access.
04 - Spoon all spreads and condiments into small serving bowls with appropriate knives or spoons for easy application.
05 - Allow guests to build their own sandwiches by selecting their preferred bread, layering with 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 -
  • Nobody leaves your picnic hungry or disappointed because they're building their own ideal sandwich.
  • It eliminates the cooking stress—everything is just assembly, which means you actually get to enjoy your guests instead of sweating in the kitchen.
  • Leftovers stay fresh because components aren't pre-assembled, so you're not throwing away soggy bread days later.
02 -
  • Toast or lightly warm your bread if the day is cool or you've traveled with it, because room-temperature or slightly warm bread holds toppings better and feels more intentional than cold slices.
  • Slice your avocado and tomatoes as late as possible—I learned this the hard way when I prepped a board three hours early and everything oxidized or released liquid all over my meats.
03 -
  • Slightly underfill your spreads—you can always add more, but overflowing bowls look chaotic and waste condiments when people accidentally knock them over.
  • If you're traveling with this board, pack the mayonnaise and honey mustard in a cooler but bring Dijon and pesto at room temperature, since cold mustard loses its bite and pesto's basil flavors mute when chilled.
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