Roast Beef Sandwich Platter Recipe

Prep rolls and condiments

Preheat oven to 350°F (175°C). Slice each ciabatta roll horizontally. Spread about 1/2 tsp softened butter on the cut side of each roll (top and bottom). Place rolls cut-side up on a baking sheet and toast in the oven 5–7 minutes until lightly golden. Meanwhile, in a small bowl combine mayonnaise and Dijon mustard; stir until smooth and set aside.

Prepare greens and vegetables

In a bowl toss the arugula or mixed greens with 1 tsp olive oil, 1/4 tsp kosher salt, and a pinch of black pepper. Thinly slice the red onion and tomato and set aside on paper towel to remove excess moisture.

Assemble sandwiches

Spread about 1/2 tablespoon of the Dijon-mayonnaise mixture on the bottom half of each toasted roll and 1/4 tablespoon on the top half. Layer approximately 3 oz (about 3–4 large folded slices) of roast beef per sandwich evenly across the bottom roll. Top the beef with one slice of cheddar cheese, 1/4 cup dressed greens, two slices of tomato, and a few rings of red onion. Close the sandwich with the top roll and press gently to compact.

Optional warm finish

If you prefer the cheese slightly melted, wrap each assembled sandwich loosely in foil and heat in the oven at 350°F (175°C) for 4–6 minutes, just until the cheese softens. Remove foil before packaging if you will seat the sandwich on parchment.

Portioning

Cut each sandwich in half on the diagonal if desired for easier eating. Wrap each sandwich in a sheet of parchment paper and, if using, a sheet of foil for insulation to keep warm during transport.

Portion 2 oz (approximately one small single-serving bag) or a 12 oz family bag divided into six 2 oz portions into the small paper bags or snack packs. Seal or fold bags closed to keep chips crisp. Add a small sticker or label identifying flavor if providing multiple varieties.

Prepare dough

Preheat oven to 375°F (190°C). In a medium bowl whisk together flour, baking soda, and 1/4 tsp salt. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar with a mixer on medium speed 2–3 minutes until light and fluffy. Beat in the egg and vanilla until combined. Gradually add the dry ingredients to the wet ingredients and mix on low until just incorporated. Stir in chocolate chips by hand.

Portion and bake

Line a baking sheet with parchment paper. Scoop 6 even mounds of dough (about 3 tablespoons each for large cookies) onto the sheet, spacing about 2 inches apart. Bake 10–12 minutes until edges are golden and centers are set but still soft. Rotate sheet halfway through for even baking.

Cool and package

Allow cookies to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Once cool, place one cookie in each pastry bag or wrap individually in cling wrap for freshness. If delivering immediately, include in insulated section of the package away from warm sandwiches to prevent melting.

Arrange each boxed or bagged package with one wrapped roast beef sandwich, one 2 oz bag of kettle chips, and one individually wrapped housemade cookie. If shipping or transporting longer than 30–45 minutes, include an insulated liner or a cold pack near the cookie and chips to keep them crisp and preserve quality. Label each package with reheating instructions (if cheese was warmed, advise consuming within 1 hour for best quality).