Sandwich Board Night

Name: Sandwich Board Night
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.6 lb sliced turkey breast; 1 1/4 lb sliced ham; 1 1/4 lb sliced roast beef; 3/4 lb provolone cheese; 3/4 lb cheddar cheese; 3/8 lb Swiss cheese; 10 whole sub rolls; 3/4 cup mayonnaise; 3/4 cup mustard assortment; 3/4 tray each lettuce and tomato

Deli-style sandwich board with meats, cheeses, and spreads for ten

Prep: 35 min
Cook: 10 min
Serves 8
Difficulty: easy

A long sandwich board offers sliced turkey, ham, roast beef, three cheeses, and spreads with sub rolls and condiments. Crew assembles foot-long style sandwiches or half subs depending on appetite.

Why crews like it: Sandwich board night requires zero cooking during service if prep is done right. It works after training nights, during paperwork evenings, or whenever the oven is occupied elsewhere.

480Cal

28gProtein

42gCarbs

22gFat

Ingredients

1.6 lb sliced turkey breast
1 1/4 lb sliced ham
1 1/4 lb sliced roast beef
3/4 lb provolone cheese
3/4 lb cheddar cheese
3/8 lb Swiss cheese
10 whole sub rolls
3/4 cup mayonnaise
3/4 cup mustard assortment
3/4 tray each lettuce and tomato

Instructions

Slice and arrange proteins: Fan sliced turkey, ham, and roast beef in separate rows on the board or in baking dishes. Fold rather than stack flat so slices lift easily without tearing.
Prep cheeses and produce: Arrange provolone, cheddar, and Swiss alongside meats. Set lettuce, tomato, and onion in produce pans with tongs for easy grabbing.
Warm the rolls: Split sub rolls and warm cut-side up at 325°F for 5–6 minutes until soft inside and lightly crisp at the edges. Wrap in towels until the board opens. Target oven/smoker temperature: 325°F.
Set spreads and condiments: Fill squeeze bottles and ramekins with mayo, mustard, oil-vinegar, pickles, and pepperoncini. Place salt and pepper grinders at the end of the line.
Open the sandwich board: Call crew to build sandwiches assembly-line style. Offer to press built subs on a griddle for crews wanting melted cheese without extra cook time.

Tonight's spread

Full deli board with three meats, three cheeses, and warm sub rolls.
Chips and pickles for classic sub shop completeness.

Hall tips

A drizzle of red wine vinegar on the board keeps deli flavors bright and authentic.
Pre-toast one side of each roll for structural integrity on saucy builds.
Leftover sliced meats freeze well for the next sandwich board night.

Meal prep

Slice all meats and cheeses the night before on a deli slicer or with a sharp knife. Store in separate containers with parchment between layers. Rolls can be warmed in the oven just before service.

Leftovers

Chop meats and cheese into a breakfast scramble with peppers.
Layer into pressed panini the next day with leftover spreads.

Cutting board
baking dishes
Squeeze bottles
Sheet pan
Tongs