Colorful deli meats, cheeses, veggies, and breads arranged for easy, customizable sandwiches outdoors.
# 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 - 7 oz dill pickle slices
→ 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 halved ciabatta rolls, whole grain rolls, and sourdough bread slices on a large serving board or tray in organized sections.
02 - Neatly arrange deli meats and cheeses in separate sections alongside the breads, allowing easy visibility and access for selection.
03 - Place vegetables, pickle slices, and extras in small bowls or directly on the board sections, ensuring colorful visual appeal and convenient access.
04 - Transfer mayonnaise, mustards, hummus, pesto, and honey mustard into small serving bowls with individual spreading knives or spoons.
05 - Verify all components are at room temperature and clearly labeled if needed, allowing guests to independently construct their preferred sandwiches.
06 - Cover the board with plastic wrap and refrigerate until serving, or transport components in coolers for outdoor assembly at your destination.
