Build Your Own Platter Recipe

Prepare produce and condiments

Wash lettuce and tomatoes. Slice tomatoes into 3–4 mm (1/8–1/4 in) rounds. Separate lettuce leaves and pat dry. Thinly slice red onion into rings. Stir mayonnaise with Dijon mustard, salt and pepper in a small bowl until smooth; adjust seasoning to taste.

Warm meats (optional)

If you prefer warm sandwiches, heat a skillet over medium, add 1 tablespoon olive oil, warm sliced turkey and roast beef in batches for 1–2 minutes just until warmed through. Keep warm in a low oven (100–120°C / 210–250°F) covered with foil.

Toast rolls

Split the slider buns/rolls horizontally. Lightly butter cut sides with the softened butter. Place cut-side down on a skillet or baking sheet under a broiler for 1–2 minutes until golden; watch closely to avoid burning.

Assemble sandwiches

Spread about 1 tablespoon of the mayo-mustard mixture on the bottom half of each bun. Layer proteins and cheese: for variety, build some sandwiches with turkey + cheddar, some with roast beef + Swiss. Add a lettuce leaf, 1–2 tomato slices, and a couple of onion rings to each. Top with pickles or a slice of pickle if desired. Finish with the top bun and press lightly. For presentation, cut larger sandwiches in half to make 16 pieces total (8 sandwiches) or prepare 5 sandwiches and slice to yield 10 pieces for the small platter.

Select a large serving board or platter. Arrange sandwiches grouped by type in one or two sections of the board so guests can clearly choose (e.g., turkey cluster, roast beef cluster).

Place cheese cubes in a bowl or pile them in a section near crackers. Fill small bowls with mixed olives and hummus (and mustard) and position them where they’re easy to reach.

Scatter crackers or crostini around the cheeses and bowls. Tuck grapes or berries and baby carrots into gaps for color and variety. Add gherkins/cornichons near the pickles on sandwiches so guests can pair as they like.

If offering grilled vegetables, arrange them in a neat pile with a small spoon or tongs. Place marinated tofu/tempeh slices on a separate small dish to keep textures distinct.

Garnish the platter with chopped parsley and place lemon wedges at the edge for anyone who wants a squeeze. Provide small plates, napkins and tongs or sandwich picks for easy serving.

Keep perishable items chilled until 15–20 minutes before serving. The assembled platter is best enjoyed within 2 hours at room temperature; refrigerate leftovers promptly.