Deli Platter - Buffet Style Recipe

Select proteins

Choose any two proteins from the list. Quantities indicated are for 8–10 guests (approx. 1 lb per selected protein). If preparing for fewer or more guests, scale proportionally.

If using deli-sliced meats (turkey, ham, roast beef), arrange slices in overlapping fan patterns on serving platters. Keep roast beef and turkey separate to avoid cross-flavoring. For shredded chicken, warm lightly (optional) with a light seasoning of salt and pepper, then mound neatly on a platter.

Label each protein on the buffet with a small card (e.g., 'Turkey', 'Roast Beef') and provide a pair of tongs or serving fork for each platter.

Choose two cheeses. If not pre-sliced, slice cheeses about 1/8–1/4" thick. Stack and fan slices on a chilled platter or place in two neat piles. Offer a cheese knife for semi-soft cheeses (Havarti/Gouda).

Place cheeses near proteins for easy sandwich assembly, and label each cheese.

Prepare produce

Wash and dry lettuce and tomatoes. Core and thinly slice tomatoes into 1/4" rounds. Peel and thinly slice red onion into rings. Drain pickle slices on paper towel to remove excess brine.

Pile shredded iceberg lettuce in a shallow bowl or tray so guests can take a handful. Arrange tomato slices, pickle slices and onion rings in separate small mounds or in overlapping rows on the same tray. Provide small tongs or forks for each topping.

Make chipotle aioli

In a medium bowl whisk together mayonnaise (1/2 cup), sour cream (1/4 cup), minced chipotle pepper (1 tsp), adobo sauce (1 tsp), lime juice (1 tablespoon), minced garlic (1/2 tsp), smoked paprika (1/4 tsp), salt (1/4 tsp) and black pepper (1/8 tsp) until smooth. Taste and adjust heat by adding more minced chipotle or adobo sauce if desired. Transfer to a squeeze bottle or small serving bowl and refrigerate until service.

Label the aioli as 'Chipotle Aioli' and set near breads/cheeses with a small spoon or squeeze bottle.

Select two side salads from the list. For a buffet, portion sides into shallow serving bowls or chafing pans (for hot items). Quantities provided are approx. 1.5 lb per side for 8–10 people. Keep dressings on the side for salads that benefit from it (e.g., house salad with balsamic or Caesar).

Garnish BLT pasta salad with extra chopped bacon and chopped chives. Garnish potato salad with paprika and parsley. For the Caesar, add shaved Parmesan and lemon wedges.

Label each side dish clearly and provide appropriate serving utensils (large spoons or tongs). Keep chilled sides on ice bed or in refrigerated display until service.

Arrange platters on the buffet table in logical order: breads/crackers, proteins, cheeses, toppings, condiments, then sides. This creates a natural flow for guests assembling sandwiches or building plates.

Provide small plates, napkins, and utensils at the end of the line. Include signs for common allergens (e.g., dairy, gluten) and note spicy aioli.

Refill platters as needed during service, keeping cold items on ice or refrigerated until just before replacing on the table to maintain food safety.

Place cocktail picks near meats and cheeses for guests who want to secure sandwich stacks. Offer a small basket of sliced artisan bread or crackers adjacent to the proteins and cheeses.

Provide extra bowls for guests to discard unwanted garnishes (e.g., cores, seeds, toothpicks).