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Sandwich Platter Flow Chart

Posted by Peggy on April 25, 2013

Recipe: Sandwich Platter Flow Chart


  • 1 large platter or flat woven basket, apx. 16-32 inches
  • 1 large head romaine, leaves removed from core, washed and spun dry (reserve largest leaves for lining platter)
  • 1 pound sliced chicken or turkey or smoked turkey breast
  • 1 pound sliced ham or salami, pancetta, proscutitto or capicola
  • 1 pound sliced roast beef, corned beef or pastrami
  • 1 pound of assorted cheese slices, such as Swiss, Jarlsburg, Colby and/or Cheddar
  • 12 dill pickle spears (1, 24-ounce jar); spears drained on paper towels
  • 3 large tomatoes, washed and sliced
  • 1 red onion, skin removed and sliced
  • Assorted olives
  • Cracked black pepper and paprika for sprinkling
  • Small serving forks or tongs
  • Basket or platter for bread, lined with a napkin
  • Assorted sliced breads or rolls, such as any combination of whole wheat, rye, challah, pumpernickel, sourdough, croissants, sub rolls, pita, bagels, and/or lavash
  • Assorted condiments, such as mayonnaise, Honeycup mustard, Ballpark mustard, horseradish


  1. Line platter or basket with large romaine leaves.
  2. Roll meats loosely or fold in half and place on platter, in a pinwheel design (review photo) taking care that the white meat(s) are arranged in between the brown and pink-red meats.
  3. After arranging meats, and clockwise in this order, arrange cheeses (alternating colors), then pickles, tomatoes, romaine and red onions. In the center of the platter, spoon the olives. Sprinkle dart meats with cracked pepper and white meats with paprika. Place small serving forks or tongs next to or on top of the platter.
  4. In the remaining basket or platter, arrange your choice of breads. Place condiments next to the bread basket and serve.

Number of servings (yield): 12-16 sandwiches (depending on size of sandwich)

Time: 40 minutes

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