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Restaurants›Mr. Pickle's Sandwich Shop›Large Deli Box Recipe

Large Deli Box Recipe

Name: Mr. Pickle's Sandwich Shops Large Deli Box Recipe
Cook time: 1 h
Total time: 1 h
Yield: 20 servings
Cuisine: Deli
Ingredients: 18 oz deli turkey, thinly sliced; 6 slices Swiss cheese, sliced; 6 pieces wheat sandwich rolls (approx. 5–6"), split; 6 tbs mayonnaise; 3 tsp Dijon mustard; 6 leaves lettuce (leafy, e.g., romaine or green leaf); 2 pieces tomato, ripe, sliced; 1 tsp black pepper; 0.5 tsp salt; 12 oz deli ham, thinly sliced; 4 slices sharp cheddar cheese, sliced; 4 pieces French sandwich rolls (approx. 6–7"), split; 4 tbs butter or softened margarine; 4 tsp honey mustard; 4 leaves leaf lettuce; 0.5 pieces red onion, thinly sliced (optional); 8 slices pickle slices (optional); 16 oz deli roast beef, thinly sliced; 4 slices sharp cheddar cheese, sliced; 4 pieces Dutch crunch rolls (or similar crusty rolls), split; 4 tsp horseradish sauce (prepared); 4 tbs mayonnaise; 2 cups arugula or baby spinach; 0.5 tsp salt; 0.5 tsp black pepper; 16 oz sliced pastrami; 4 slices Swiss cheese, sliced; 4 pieces sourdough rolls (split); 4 tsp yellow mustard; 1 cup coleslaw or shredded cabbage (optional)

Inspired by Mr. Pickle's Sandwich Shop

Time1h

Serves20

6 Turkey & Swiss on Wheat Roll, 4 Ham & Cheddar on French Roll, 4 Roast Beef & Cheddar on Dutch Crunch Roll, 4 Pastrami & Swiss on Sourdough Roll, 2 Salami & Provolone on Sourdough Roll

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Ingredients

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Turkey & Swiss on Wheat Roll (6 sandwiches)

18 oz deli turkey, thinly sliced

6 slices Swiss cheese, sliced

6 pieces wheat sandwich rolls (approx. 5–6"), split

6 tbs Mayonnaise

3 tsp Dijon mustard

6 leaves lettuce (leafy, e.g., romaine or green leaf)

2 pieces tomato, ripe, sliced

1 tsp black pepper

1/2 tsp Celtic sea salt

Ham & Cheddar on French Roll (4 sandwiches)

12 oz deli ham, thinly sliced

4 slices sharp cheddar cheese, sliced

4 pieces French sandwich rolls (approx. 6–7"), split

4 tbs butter or softened margarine

4 tsp honey mustard

4 leaves leaf lettuce

1/2 pieces red onion, thinly sliced (optional)

8 slices pickle slices (optional)

Roast Beef & Cheddar on Dutch Crunch Roll (4 sandwiches)

16 oz deli roast beef, thinly sliced

4 slices sharp cheddar cheese, sliced

4 pieces Dutch crunch rolls (or similar crusty rolls), split

4 tsp horseradish sauce (prepared)

4 tbs Mayonnaise

2 cups arugula or baby spinach

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Pastrami & Swiss on Sourdough Roll (4 sandwiches)

16 oz sliced pastrami

4 slices Swiss cheese, sliced

4 pieces sourdough rolls (split)

4 tsp yellow mustard

1 cup coleslaw or shredded cabbage (optional)

2 tbs butter (for toasting, optional)

Salami & Provolone on Sourdough Roll (2 sandwiches)

6 oz sliced salami (hard or Genoa)

2 slices provolone cheese, sliced

2 pieces small sourdough rolls (split)

2 tsp olive oil

1 tsp red wine vinegar (or balsamic, optional)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

2 leaves lettuce leaf

4 slices pepperoncini or banana peppers (optional)

Assembly & Garnish

1 to taste plastic wrap or sandwich paper

6 pieces labels/stickers (to identify sandwiches)

Method

Turkey & Swiss on Wheat Roll (6 sandwiches)

Prep

Wash and dry lettuce leaves. Slice tomatoes into 6–8 thin rounds. Split wheat rolls horizontally and lay open on a clean work surface.

Condiment

In a small bowl, mix mayonnaise and Dijon mustard. Spread about 1 tablespoon mayonnaise mixture on the bottom half of each roll and a light smear on the top half.

On each bottom roll, place 3 ounces (about 3 slices folded) of deli turkey stacked evenly. Top turkey with one slice of Swiss cheese.

Add 1 lettuce leaf and 2–3 tomato slices to each sandwich. Season tomatoes lightly with a pinch of salt and about 1/8 teaspoon black pepper per sandwich (total 0.5 tsp salt and 1 tsp pepper distributed).

Close sandwiches, press gently to compact, and wrap individually if transporting.

Ham & Cheddar on French Roll (4 sandwiches)

Prep

Split French rolls and lay open. If using red onion and pickles, have them pre-sliced and ready.

Butter & Spread

Lightly butter the inside of each roll (about 1 teaspoon butter per side). Spread 1 teaspoon honey mustard on the bottom half of each roll.

Layer 3 ounces (about 3 slices) of ham on each bottom roll. Top with one slice of cheddar cheese.

Add one lettuce leaf, a few thin red onion rings (optional), and two pickle slices if desired.

Close sandwiches, press lightly, and wrap or place in the deli box labeled 'Ham & Cheddar.'

Roast Beef & Cheddar on Dutch Crunch Roll (4 sandwiches)

Prep

Split Dutch crunch rolls. If roast beef is very cold, let sit a few minutes for easier folding.

Sauce

Mix mayonnaise and horseradish sauce (roughly 1 tablespoon mayo + 1 teaspoon horseradish per sandwich). Spread on both cut sides of each roll.

Divide roast beef so each sandwich gets about 4 ounces (about 4–5 slices folded). Place onto the bottom half of each roll.

Top with one slice of cheddar, then add a generous handful (about 1/2 cup) of arugula or baby spinach per sandwich. Season with a light sprinkle of salt and pepper.

Close sandwiches, press firmly to keep layers intact, and wrap individually.

Pastrami & Swiss on Sourdough Roll (4 sandwiches)

Optional Toasting

If you prefer warmed sandwiches, butter the cut sides of sourdough rolls (about 1/2 teaspoon butter per side) and toast bottoms face-up in a skillet over medium heat until golden, then top with pastrami and cheese and briefly cover to melt cheese.

Split rolls and spread 1 teaspoon yellow mustard on each bottom half.

Place about 4 ounces (approx. 4 slices folded) of pastrami on each bottom roll and top with one slice of Swiss cheese.

Add about 1/4 cup coleslaw or shredded cabbage per sandwich if using. Close, press gently, and wrap.

Salami & Provolone on Sourdough Roll (2 sandwiches)

Prep

Split the small sourdough rolls and lay open. In a small bowl, whisk olive oil and red wine vinegar with a pinch of salt and pepper to make a quick dressing.

Brush or drizzle about 1 teaspoon of the dressing on the bottom half of each roll.

Place 3 ounces of salami on each sandwich (arrange to cover the bread), then top with one slice provolone.

Add a lettuce leaf and 2 pepperoncini or banana pepper slices per sandwich if desired. Close, press gently, and wrap.

Assembly & Packing

Label each sandwich type (Turkey & Swiss, Ham & Cheddar, Roast Beef & Cheddar, Pastrami & Swiss, Salami & Provolone). Place sandwiches in the deli box in groups matching the counts in the description: 6 Turkey, 4 Ham, 4 Roast Beef, 4 Pastrami, 2 Salami.

Wrap each sandwich individually with sandwich paper or plastic wrap to keep fresh. If stacking in the box, place a sheet of wax paper between layers to prevent sticking.

Chill the boxed sandwiches at 35–40°F (if not serving immediately) and deliver within 2–4 hours for best quality. Provide separate small containers of extra condiments (mustard, mayonnaise) if requested.