The Chef

Restaurants

Meals

Drinks

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

Large Premium Catering Box Recipe

Name: Mr. Pickle's Sandwich Shops Large Premium Catering Box Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20 servings
Cuisine: American
Ingredients: 6 count French rolls (6); 24 oz Sliced roasted turkey breast; 6 slices Swiss cheese, sliced; 6 leaves Leaf lettuce (or romaine), washed and trimmed; 2 count Tomato, ripe, sliced; 6 tbs Mayonnaise; 3 tbs Dijon mustard; 1 tsp Salt; 1 tsp Black pepper; 4 count French rolls (4); 8 oz Sliced Genoa salami; 8 oz Sliced capicola (or prosciutto cotto); 4 slices Sliced provolone cheese; 2 cups Shredded iceberg or romaine lettuce; 0.5 count Red onion, thinly sliced; 1 count Tomato, sliced; 6 tbs Italian dressing (oil & vinegar or bottled); 0.5 tsp Salt; 0.5 tsp Black pepper; 1 tsp Oregano (dried); 4 count Dutch crunch rolls (4); 24 oz Roast beef, thinly sliced; 4 slices Cheddar cheese, sliced; 1 cup Caramelized onions (prepared); 8 tbs Horseradish mayo (mix prepared horseradish with mayo); 2 cups Baby spinach leaves; 0.5 tsp Salt; 0.5 tsp Black pepper; 2 count French rolls (2); 10 oz Vegan deli slices or seasoned roasted vegetables (eggplant, zucchini, peppers)

Inspired by Mr. Pickle's Sandwich Shop

Time1h 15m

Serves20

6 Tom Turkey on French Roll, 4 Italian on French Roll, 4 Big Jake on Dutch Crunch Roll, 2 Truly Vegan on French Roll, 2 Big Easy on Dutch Crunch Roll, 2 Cali Tuna on Wheat Roll

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tom Turkey on French Roll (6 sandwiches)

6 count French rolls (6)

24 oz Sliced roasted turkey breast

6 slices Swiss cheese, sliced

6 leaves Leaf lettuce (or romaine), washed and trimmed

2 count Tomato, ripe, sliced

6 tbs Mayonnaise

3 tbs Dijon mustard

1 tsp Celtic sea salt

1 tsp black pepper

Italian on French Roll (4 sandwiches)

4 count French rolls (4)

8 oz Sliced Genoa salami

8 oz Sliced capicola (or prosciutto cotto)

4 slices Sliced provolone cheese

2 cups Shredded iceberg or romaine lettuce

1/2 count Red onion, thinly sliced

1 count Tomato, sliced

6 tbs Italian dressing (oil & vinegar or bottled)

1/2 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Oregano (dried)

Big Jake on Dutch Crunch Roll (4 sandwiches)

4 count Dutch crunch rolls (4)

24 oz Roast beef, thinly sliced

4 slices Cheddar cheese, sliced

1 cup Caramelized onions (prepared)

8 tbs Horseradish mayo (mix prepared horseradish with mayo)

2 cups Baby spinach leaves

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Truly Vegan on French Roll (2 sandwiches)

2 count French rolls (2)

10 oz Vegan deli slices or seasoned roasted vegetables (eggplant, zucchini, peppers)

2 slices Vegan cheese slices (optional)

6 tbs Hummus

1/2 count Cucumber, thinly sliced

1 cup Alfalfa sprouts or mixed greens

1 tbs olive oil

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Big Easy on Dutch Crunch Roll (2 sandwiches)

2 count Dutch crunch rolls (2)

8 oz Smoked turkey or Cajun turkey slices

2 slices Pepper jack cheese, sliced

4 tbs Remoulade or spicy mayo

2 tbs Pickled jalapeños, sliced

1 cup Shredded cabbage or slaw mix

2 tbsp Green onions, thinly sliced

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Cali Tuna on Wheat Roll (2 sandwiches)

2 count Wheat rolls (2)

10 oz Canned tuna, drained

4 tbs Mayonnaise

1/2 cup Celery, finely diced

2 tbsp Red onion, finely diced

1 count Avocado, sliced

2 leaves Leaf lettuce

1 tsp ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Assembly & Equipment

12 sheets Butcher paper or sandwich wrap

12 sheets Wax or parchment paper between layers

1 count Serving box or catering tray

1 to taste Plastic wrap or airtight lids (optional)

Method

Tom Turkey on French Roll (6 sandwiches)

Prepare vegetables

Wash and trim lettuce leaves. Slice tomatoes into 6 medium slices (about 3 slices per tomato if using 2). Pat dry.

Split each French roll horizontally but leave a small hinge if desired. Spread 1 tablespoon mayonnaise on the bottom half of each roll and 1/2 tablespoon Dijon mustard on the top half (approximate—adjust to taste).

Layer approximately 4 oz (about 4 slices) roasted turkey on each roll, then place one Swiss cheese slice, a lettuce leaf, and 2-3 tomato slices. Season with a light sprinkle of salt and a grind of black pepper (about 1/6 tsp per sandwich).

Close sandwiches, wrap individually in butcher paper or parchment, and set aside in the serving box with paper between layers.

Italian on French Roll (4 sandwiches)

Thinly slice tomato and red onion. Toss shredded lettuce with Italian dressing (about 1.5 tablespoons dressing per sandwich) and a pinch of dried oregano, salt and pepper.

Split each French roll. On the bottom half layer 2 oz salami and 2 oz capicola (approx 3–4 slices each), then one provolone slice.

Top with dressed lettuce, a couple red onion rings, and 2–3 tomato slices. Drizzle a small amount of additional dressing if desired (about 0.5 tbs each).

Close sandwiches, press gently to compact, wrap individually with butcher paper, and place in the catering box with separators.

Big Jake on Dutch Crunch Roll (4 sandwiches)

If caramelized onions are not prepared, cook 2 medium sliced onions in 1 tablespoon oil over medium-low heat for 25–30 minutes until deep golden and sweet. Season with a pinch of salt.

Split Dutch crunch rolls. Spread 2 tablespoons horseradish mayo on the bottom half of each roll.

Pile about 6 oz roast beef per sandwich (approximately 6 oz listed total per sandwich given packaging—adjust so total 24 oz used), top with one slice cheddar, 1/4 cup caramelized onions, and a handful (about 1/2 cup) baby spinach.

Season lightly with salt and pepper, close sandwiches, wrap in paper, and set in the catering box separated by parchment.

Truly Vegan on French Roll (2 sandwiches)

If using roasted vegetables, roast sliced eggplant, zucchini and peppers tossed with 1 tablespoon olive oil, salt and pepper at 425°F (220°C) for 18–22 minutes until tender and lightly browned. Let cool slightly.

Split each French roll. Spread 3 tablespoons hummus evenly on the bottom half of each roll. If using vegan cheese, place the slice on top of the hummus.

Layer about 5 oz vegan deli slices or 5 oz roasted vegetables per sandwich, add cucumber slices and a handful of sprouts or mixed greens. Drizzle with 1 teaspoon lemon juice and a light sprinkle of salt and pepper.

Close, wrap individually, and place in the box with paper between sandwiches to protect the rolls from moisture.

Big Easy on Dutch Crunch Roll (2 sandwiches)

In a small bowl toss shredded cabbage or slaw mix with 1 teaspoon lemon juice, 1/2 tablespoon remoulade (from the quantity listed) to lightly dress, and season with a pinch of salt and pepper.

Split Dutch crunch rolls. Spread 2 tablespoons remoulade on the bottom half of each roll (reserve some for extra if desired).

Layer 4 oz smoked or Cajun turkey per sandwich, top with a slice of pepper jack, the dressed slaw, sliced pickled jalapeños, and green onion. Close sandwich, wrap, and place in the box.

Cali Tuna on Wheat Roll (2 sandwiches)

In a bowl combine drained tuna with 2 tablespoons mayonnaise per sandwich (4 tablespoons total), diced celery, diced red onion, 1 teaspoon lemon juice, salt and pepper. Mix until evenly combined.

Split wheat rolls. On the bottom half place a lettuce leaf, top with half the tuna mixture (about 5 oz each), then add sliced avocado on top of the tuna. If desired, drizzle a small extra squeeze of lemon over the avocado to prevent browning.

Close sandwiches, wrap individually, and layer into the serving box with parchment between sandwiches.

Assembly & Packaging

Arrange all wrapped sandwiches in the catering box in the following order or as desired: 6 Tom Turkey, 4 Italian, 4 Big Jake, 2 Truly Vegan, 2 Big Easy, 2 Cali Tuna. Use wax/parchment paper between layers to prevent sticking and moisture transfer.

Label each sandwich type on the outside of its wrap or on a small tag. If sandwiches will be held for more than 1 hour, refrigerate at 40°F (4°C) or below. Keep avocado-containing sandwiches (Cali Tuna) towards the top to avoid crushing.

Provide napkins and serving utensils if needed. For delivery, secure box lid and transport upright. If reheating any sandwiches is desired (not recommended for those with fresh greens/avocado), remove paper and heat briefly in a 325°F oven for 5–7 minutes until cheese just melts; do not overheat.