Build Your Own Sandwiches Recipes

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BUILD-YOUR-OWN SANDWICH PLATTER



Build-Your-Own Sandwich Platter image

A Build-Your-Own Sandwich Platter is a great way to entertain and feed a crowd! Your guests get to assemble their favorite sandwiches and you get to actually enjoy the party without running back and forth to the kitchen.

Provided by Olivia Mesquita

Categories     Sandwiches

Time 15m

Number Of Ingredients 21

Assorted Primo Taglio® sandwich meats (like roast beef, ham, turkey, salami, and prosciutto)
Cooked bacon
A selection of Primo Taglio® sandwich cheeses (such as cheddar, provolone, fresh mozzarella, Muenster and/or white American cheese)
Assorted breads (such as sandwich bread, rolls, ciabatta and/or rye bread)
Lettuce
Sliced tomatoes
Sliced pickles
Sliced red onions
Basil
Avocado slices
Mayo
Butter
Cream cheese
Chicken (or tuna salad)
Peanut butter
Jam
Mustard
Ketchup
Balsamic Glaze
Flaky Salt
Pepper

Steps:

  • Cover a large platter, tray or board with parchment paper for easier clean-up.
  • Fill small bowls with the condiments, seasonings and spreads. Arrange them on the platter.
  • Arrange the meat and cheese around the serving surface. Then, fill the empty spaces with the bread and toppings.

MAKE-YOUR-OWN SANDWICH BUFFET



Make-Your-Own Sandwich Buffet image

Here's a simple and satisfying way to feed hungry guests with no fuss: Set out these sandwich fixings on a buffet at your next party or game night; feel free to add or substitute your own favorite fillings and condiments.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 13

1 1/2 pounds (18 to 20 slices) bacon, cooked
2 3/4 pounds assorted sandwich meats, such as roast beef, pastrami, turkey, Black Forest ham, salami, and prosciutto
8 ounces assorted cheeses, such as Brie, provolone, Swiss, and fresh mozzarella
Assorted lettuces, such as Bibb, Boston, romaine, and arugula
3 large tomatoes, thinly sliced
1 jar (14 ounces) roasted red peppers
1 jar (7 1/2 ounces) sun-dried tomatoes, packed in oil
1 jar (6 ounces) marinated artichoke hearts
1 jar (8 ounces) mayonnaise
1 jar (8 ounces) Dijon mustard
1 jar (about 7 ounces) tapenade
2 ripe avocados, peeled, pitted, and thinly sliced
Assorted breads, such as sandwich bread, rolls, baguettes, and focaccia

Steps:

  • Place the ingredients on serving dishes; cover with plastic wrap, and chill until ready to serve, up to several hours. Slice bread just before setting on the table.

BUILD YOUR OWN SANDWICHES



Build Your Own Sandwiches image

Number Of Ingredients 21

sourdough rye bread pumpernickel or firm white bread
Softened butter or margarine or real mayonnaise
lettuce leaves
Cold rare roast beef, thinly sliced
Cold roast pork, thinly sliced
Thinly sliced ham
Thinly sliced salami
Pickled herring, drained
Whole large shrimp, cooked, shelled and deveined
Sardines
anchovy fillet drained
Thinly sliced smoked salmon
Cheddar cheese Sliced
Hard-cooked egg slices
salt and freshly ground pepper
Thinly sliced tomato
cucumber slices
Raw onion rings
Pickle fans
Caviar
Fresh parsley, dill or watercress sprigs

Steps:

  • Trim crusts from bead if desired. Cut into desired shapes. Spread entire surface of each slice to the very edge with butter, margarine or mayonnaise. Place a lettuce leaf on each slice.Top with one or more of the desired sandwich toppings. Season with salt and pepper to taste.Decoratively top with one of the garnishes listed to complement the sandwich. Arrange prepared sandwiches on a large platter. Cover and refrigerate several hours.

Nutrition Facts : Nutritional Facts Total Calories

BUILD YOUR OWN SANDWICHES



Build Your Own Sandwiches image

Number Of Ingredients 21

sourdough rye bread pumpernickel or firm white bread
Softened butter or margarine or real mayonnaise
lettuce leaves
Cold rare roast beef, thinly sliced
Cold roast pork, thinly sliced
Thinly sliced ham
Thinly sliced salami
Pickled herring, drained
Whole large shrimp, cooked, shelled and deveined
Sardines
anchovy fillet drained
Thinly sliced smoked salmon
Cheddar cheese Sliced
Hard-cooked egg slices
salt and freshly ground pepper
Thinly sliced tomato
cucumber slices
Raw onion rings
Pickle fans
Caviar
Fresh parsley, dill or watercress sprigs

Steps:

  • Trim crusts from bead if desired. Cut into desired shapes. Spread entire surface of each slice to the very edge with butter, margarine or mayonnaise. Place a lettuce leaf on each slice.Top with one or more of the desired sandwich toppings. Season with salt and pepper to taste.Decoratively top with one of the garnishes listed to complement the sandwich. Arrange prepared sandwiches on a large platter. Cover and refrigerate several hours.

Nutrition Facts : Nutritional Facts Total Calories

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