Classic Sandwich Platter Recipe

Prepare vegetables and condiments

Wash and pat dry the lettuce leaves. Slice the tomato into 1/4-inch rounds and set aside. Mix mayonnaise and Dijon mustard together in a small bowl; season with 1/8 tsp salt and a pinch of black pepper.

Assemble sandwiches

If you prefer toasted bread, lightly butter one side of each rye slice (about 1/8 tsp each) and toast in a skillet over medium heat until golden, about 1–2 minutes per side. Spread the mayonnaise-mustard mixture evenly on two slices of rye. Layer 3 oz smoked turkey on each sandwich (divide 6 oz evenly), top each with one slice of Swiss cheese, two lettuce leaves, and 2–3 tomato slices. Add 2 pickle slices per sandwich if using. Season tomato with a light pinch of salt and pepper. Top with the remaining rye slices, cut sandwiches in half diagonally, and set aside on the platter.

Warm corned beef (optional)

If you prefer the corned beef warm, heat a nonstick skillet over medium heat. Pile half the corned beef (about 4 oz) on a piece of foil and warm in the skillet covered for 1–2 minutes, or place corned beef slices directly in the skillet and heat until just warmed through, about 1–2 minutes per side. Keep warm.

Drain sauerkraut

Place sauerkraut in a fine mesh strainer and press gently with the back of a spoon to remove excess liquid so it doesn't make the sandwich soggy.

Assemble and grill

Spread 1 tablespoon Thousand Island or Russian dressing across two slices of rye (one for each sandwich). On each slice, layer about 4 oz warmed or room-temperature corned beef (divide 8 oz total into two sandwiches). Top corned beef with drained sauerkraut and one slice of Swiss cheese. Close sandwiches with remaining rye slices. Lightly butter the outside of each sandwich (about 1/2 tsp per sandwich). Grill in a preheated skillet over medium heat, pressing gently with a spatula, until bread is golden and cheese is melted, about 2–3 minutes per side. Transfer to the platter and cut in half if desired.

Make the chicken salad

In a medium bowl combine shredded/diced chicken (8 oz), 3 tbsp mayonnaise, 1 tbsp Greek yogurt, 1/2 stalk finely diced celery, 1 tbsp minced red onion, 1 tbsp chopped parsley, 1/2 tsp Dijon mustard, 1/2 tsp fresh lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Fold in 1/4 cup halved grapes or chopped apple if using. Taste and adjust seasoning.

Prepare bread and assemble

If desired, lightly toast pumpernickel slices in a dry skillet or toaster for 1 minute to firm them up. Place a lettuce leaf on two slices of pumpernickel, divide the chicken salad between them (about 4 oz chicken salad per sandwich), and top with the remaining bread slices. Cut each sandwich in half and arrange on the platter.

Arrange the two smoked turkey sandwiches, two corned beef sandwiches, and two chicken salad sandwiches on a large serving platter. Add 3 cups of potato chips to one side and tuck 6 pickles or pickle spears around the sandwiches. Garnish the platter with parsley sprigs. Serve immediately. Provide extra napkins and small plates for guests.