Loaded Deli Sandwich Board (Printable)

Colorful deli meats, cheeses, fresh veggies, and breads arranged for easy, customizable servings.

# 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 (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

# Steps:

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 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 accompanying knives or spoons for easy application.
05 - Invite 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 destination.

# Expert Advice:

01 -
  • Everyone gets exactly what they want without you playing short-order cook all day.
  • It looks impossibly impressive on the table even though you basically just sliced things and arranged them.
  • The prep is genuinely easy, which means you can actually enjoy your own gathering instead of sweating in the kitchen.
02 -
  • Dry your vegetables thoroughly before serving—moisture is the enemy of bread texture and the reason some sandwich boards get sad and soggy.
  • Slice your avocado last and position it where it won't get buried or crushed; it darkens quickly and bruises if handled roughly.
  • Keep everything cold until the moment you're ready to serve; a cooler with ice packs underneath keeps your meats and cheeses safe on warm days.
03 -
  • Use small bowls for condiments and extras—it creates visual separation and prevents flavors from mingling before people are ready.
  • Slice your meats the day before if you need to, but only slice vegetables the morning of serving to keep everything bright and crisp.
  • Set up a small trash bowl nearby so people can easily discard plastic wrapping and packaging without hunting for garbage.
Go Back