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

Medium Deli Box Recipe

Name: Mr. Pickle's Sandwich Shops Medium Deli Box Recipe
Cook time: 1 h
Total time: 1 h
Yield: 16 servings
Cuisine: American
Ingredients: 6 each wheat sandwich rolls; 18 oz sliced roasted turkey breast; 6 slices Swiss cheese, sliced; 6 leaves leaf lettuce (washed, trimmed); 2 each tomato, ripe (sliced 1/4" thick); 6 tsp mayonnaise; 6 tsp Dijon mustard; 1 tsp salt; 1 tsp black pepper (freshly ground); 4 each French sandwich rolls (soft); 12 oz sliced honey-baked ham; 4 slices sharp cheddar cheese, sliced; 2 tbsp butter (softened); 4 tsp brown mustard; 8 slices pickle slices (optional); 4 leaves lettuce (optional); 4 each Dutch crunch rolls; 16 oz thinly sliced roast beef; 4 slices sharp cheddar cheese, sliced; 4 tsp horseradish cream (prepared); 4 tsp mayonnaise; 1 each red onion, thinly sliced; 2 cups arugula or baby greens; 2 each sourdough sandwich rolls; 8 oz sliced pastrami; 2 slices Swiss cheese, sliced; 4 tsp Russian or Thousand Island dressing; 1 cup sauerkraut (well-drained, optional); 2 tsp butter (for toasting, optional); 12 each paper sandwich liners or parchment

Inspired by Mr. Pickle's Sandwich Shop

Time1h

Serves16

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

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Ingredients

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Turkey & Swiss on Wheat Roll (makes 6)

6 each wheat sandwich rolls

18 oz sliced roasted turkey breast

6 slices Swiss cheese, sliced

6 leaves leaf lettuce (washed, trimmed)

2 each tomato, ripe (sliced 1/4" thick)

6 tsp Mayonnaise

6 tsp Dijon mustard

1 tsp Celtic sea salt

1 tsp black pepper (freshly ground)

Ham & Cheddar on French Roll (makes 4)

4 each French sandwich rolls (soft)

12 oz sliced honey-baked ham

4 slices sharp cheddar cheese, sliced

2 tbsp butter (softened)

4 tsp brown mustard

8 slices pickle slices (optional)

4 leaves lettuce (optional)

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

4 each Dutch crunch rolls

16 oz thinly sliced roast beef

4 slices sharp cheddar cheese, sliced

4 tsp horseradish cream (prepared)

4 tsp Mayonnaise

1 each Red onion, thinly sliced

2 cups arugula or baby greens

Pastrami & Swiss on Sourdough Roll (makes 2)

2 each sourdough sandwich rolls

8 oz sliced pastrami

2 slices Swiss cheese, sliced

4 tsp Russian or Thousand Island dressing

1 cup sauerkraut (well-drained, optional)

2 tsp butter (for toasting, optional)

Box assembly and garnish

12 each paper sandwich liners or parchment

8 each lemon wedges or pickle spears (for box)

8 each chilled bottled water or condiment cups (optional)

Method

Turkey & Swiss on Wheat Roll (makes 6)

Prepare produce and condiments

Slice tomatoes into 1/4-inch rounds. Tear 6 lettuce leaves to sandwich size. In a small bowl combine mayonnaise and Dijon mustard; stir to blend. Season tomato slices lightly with a pinch of the salt and a few grinds of black pepper.

Assemble sandwiches

Split each wheat roll horizontally. Spread about 1 teaspoon of the mayo-mustard mixture on both cut sides. On the bottom half layer 3 oz turkey (about 3 slices), 1 slice Swiss cheese, 1 lettuce leaf (or folded if large), and 2–3 tomato slices. Close with top roll and gently press. Repeat for all 6 sandwiches.

Finish

Cut each sandwich in half if desired for presentation. Wrap individually in sandwich liners/parchment and set aside in the box section with garnish.

Ham & Cheddar on French Roll (makes 4)

Prepare rolls

Split the French rolls. Lightly spread about 1/2 teaspoon softened butter on the inside of each roll. On the bottom half spread 1 teaspoon brown mustard.

Assemble sandwiches

Layer 3 oz ham (about 3 slices) and 1 slice sharp cheddar on each roll. Add optional lettuce leaf and 2 pickle slices per sandwich if using. Close rolls and press lightly.

Optional warming

If you prefer slightly melted cheese, place assembled sandwiches open-faced under a preheated broiler or in a 350°F (175°C) oven for 2–3 minutes until cheese just softens, then close and cool slightly before packing.

Pack

Wrap each sandwich in parchment and place into the deli box compartment.

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

Prepare condiments and produce

Thinly slice red onion. In a small bowl combine horseradish cream and mayonnaise to make a spread (about 1 tsp each per sandwich).

Assemble sandwiches

Split Dutch crunch rolls. Spread about 1 teaspoon of the horseradish-mayo on the bottom half. Layer 4 oz roast beef (about a generous handful), 1 slice cheddar, a few rings of red onion, and about 1/2 cup arugula or baby greens per sandwich. Close and press lightly.

Pack

Wrap individually and place into the box, keeping them separated from any wet ingredients.

Pastrami & Swiss on Sourdough Roll (makes 2)

Optional toast

If toasting, butter the inside of the sourdough rolls lightly and toast cut-side down on a skillet over medium heat until golden (1–2 minutes).

Assemble sandwiches

Split the rolls. Spread 2 teaspoons Russian or Thousand Island dressing on the bottom of each roll. Layer 4 oz pastrami per sandwich (pile high), top with 1 slice Swiss cheese and about 1/2 cup well-drained sauerkraut if using. Close rolls and press gently.

Melt cheese (optional)

For melted cheese, place assembled open-faced under broiler for 1–2 minutes until cheese melts, then close and allow to cool slightly before wrapping.

Pack

Wrap each sandwich and place into the deli box section.

Box assembly and serving

Arrange the wrapped sandwiches in the box: 6 turkey & Swiss (or 6 halves) grouped together, 4 ham & cheddar, 4 roast beef & cheddar, and 2 pastrami & Swiss. Include lemon wedges or pickle spears and any condiment cups. Ensure hot components have cooled to warm/room temperature before sealing the box.

Label the box or place divider papers between different sandwich types to prevent flavor transfer. Chill if not serving within 1 hour; keep refrigerated and consume within 24 hours for best quality.