Beach Party Tray Recipe

Chill and prep: keep meats, cheeses and cold fillings refrigerated until assembly. Pre-cook bacon until crisp and drain on paper towels. Hard-boil eggs for Sunrise (about 10–12 minutes); cool and slice. If using rotisserie chicken, shred and refrigerate.

Slice each extra-large loaf lengthwise into a top and bottom half. If making multiple sandwich types from one loaf, portion the loaf into 5 equal lengths so you can make five XL sandwiches (each sandwich will be cut into fifths for serving).

Have bowls/plates ready for spreads, sliced produce, cheeses and meats so assembly is organized and efficient.

Make tuna filling

In a bowl combine drained flaked tuna, 3 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp dijon, 1/2 tsp salt and 1/2 tsp black pepper. Fold in the mashed avocado gently so mixture is creamy but still textured.

Spread tuna-avocado mixture evenly over the bottom half of the prepared loaf. Top with thinly sliced red onion, lettuce leaves and optional pickle slices. Place top half of loaf on sandwich and press gently to compact.

Mix 3 tbsp prepared horseradish with 2 tbsp mayonnaise. Spread the horseradish mayo evenly onto both cut sides of the loaf.

Layer roast beef slices across the bottom half, then add provolone slices and arugula. Season with salt and pepper and close sandwich with top half. Press gently.

Brush interior of loaf lightly with 1 tbsp olive oil. Spread hummus in a thick, even layer on the bottom half (about 1.5 cups per loaf).

Layer cucumber slices, roasted red peppers, shredded carrot, spinach and crumbled feta (if using). Season with 1/2 tsp salt and 1/4 tsp pepper. Close sandwich and press to compress the fillings slightly.

Mix 3 tbsp mayonnaise with 1 tbsp dijon and spread on both cut sides of the loaf.

Arrange turkey slices across the bottom half, top with cheddar slices, tomato slices and lettuce leaves. Season tomatoes with a pinch of salt and pepper. Close and press.

In a bowl combine 1/2 cup mayonnaise with chopped chives, 1/2 tsp salt and 1/2 tsp black pepper to make a yolk-friendly spread.

Spread the chive mayo on both halves of the loaf. Layer sliced hard-boiled eggs evenly across the bottom half, then add crisp bacon (crumbled or whole as preferred) and lettuce. Close sandwich and press gently so eggs stay in place.

Combine 3 tbsp mayonnaise with 1 tbsp yellow mustard and spread on both cut sides of the loaf.

Layer honey ham, swiss cheese and thinly sliced pineapple on the bottom half, add lettuce and a light crack of black pepper. Close and press.

Spread 3 tbsp horseradish mayo on the loaf interior. Layer roast beef and cheese; add caramelized onions if using and a handful of arugula. Close and press.

Spread 1/2 cup chipotle mayo evenly on both halves of the loaf.

Layer turkey, pepperjack/provolone, crisp bacon and sliced avocado. Add lettuce and tomato. Close sandwich and press carefully to avoid mashing avocado.

Lightly brush interior with 1 tsp olive oil and drizzle 3 tbsp Italian dressing over the bottom half.

Layer assorted cold cuts, provolone cheese, pepperoncini and lettuce. Close sandwich and press to meld flavors.

In a bowl combine shredded rotisserie chicken, 1/2 cup mayo/ranch, diced celery, chopped green onions and 1/4 tsp black pepper. Taste and adjust seasoning.

Spread chicken mixture across the bottom half of the loaf, top with cheese slices and lettuce. Close and press.

Wrap each finished loaf tightly in plastic wrap and refrigerate for at least 30 minutes if time allows — this helps the sandwiches hold together when slicing.

Using a sharp serrated knife, remove plastic and cut each XL sandwich into 5 equal portions (cut each loaf into fifths down the length) so each sandwich yields 5 pieces. For a Beach Party Tray you will prepare five different sandwich loaves (one of each chosen type) and then cut each into fifths to create 25 pieces total.

Arrange the fifths from each sandwich on a large tray, alternating varieties and adding small bowls of pickles, chips or condiments on the side. Garnish with fresh herbs or extra lettuce for visual appeal.

Keep refrigerated until serving. Best within 4–6 hours of assembly for freshness; avoid leaving at room temperature more than 2 hours (1 hour if above 90°F/32°C).