The Sampler - Party Tray Recipe

Chill ingredients

Keep all meats, cheeses, vegetables, and condiments refrigerated until assembly.

Prepare vegetables and condiments

Wash and dry lettuce; slice tomatoes, cucumbers, and red onions. Drain olives and banana peppers if desired. Pre-measure mayo, mustard, and oil-vinegar into small serving bowls.

Pre-slice sandwiches

Pre-slice each sandwich type into halves for easy portioning during assembly.

Note: For large orders, please call the shop to arrange quantity and tray size.

Italian Sub

On the bread, layer cured meats (salami, pepperoni, ham) and provolone. Top with shredded lettuce, tomato slices, and red onion. Add optional banana peppers. If using mayo or Italian dressing, spread a light amount on the bread before layering. Close the sub and cut into halves.

Turkey & Provolone Sub

Layer sliced turkey and provolone on bread. Add lettuce, tomato, cucumber, and onion. Add a thin layer of mayo if desired. Slice into halves.

Roast Beef & Cheddar Sub

Layer roast beef and cheddar cheese. Add lettuce, tomato, and red onion. Include pickles if desired. Drizzle with oil & vinegar or light dressing. Slice into halves.

Veggie & Hummus Sub

Spread hummus on bread. Add cucumber, tomato, lettuce, roasted peppers, and red onion. Optional: a light smear of mayo. Slice into halves.

Arrange on platter

Place all four sandwich varieties on a large catering platter, alternating colors for visual appeal. Cut each sandwich into halves if not already done.

Add toppings

Fan out lettuce, tomato, cucumber, red onion, pickles, olives, and banana peppers around the sandwiches. Set mayo, mustard, and oil-vinegar in labeled bowls nearby.

Finalize

Tag sections if needed, place napkins and serving tongs within reach, and cover when transporting.

Keep tray chilled during service. Replace any items as needed to maintain freshness.

Leftovers should be refrigerated in airtight containers and consumed within 2-3 days.