Medium Premium Sandwich Box Recipe

Prep rolls and produce

Slice each French roll horizontally but not all the way through (leave a hinge). Wash and dry lettuce leaves. Slice tomatoes into 6 even rounds each (about 12 total slices).

Season mayo and mustard

In a small bowl, combine mayonnaise (6 tbs) and yellow mustard (3 tbs). Season with 1 tsp salt and 1 tsp black pepper; stir to combine.

Assemble sandwiches

Spread about 1 tbs of the mayo-mustard mixture on the bottom half of each roll. Layer 4 oz turkey per sandwich (divide 24 oz evenly), then place two tomato slices and two lettuce leaves in each sandwich. Top with the roll lid, press gently.

Wrap each sandwich in a sheet of parchment or deli paper and label if needed.

Prep rolls and veggies

Slice each French roll horizontally. Shred romaine and slice pepperoncini if whole.

Dress lettuce

In a small bowl, toss shredded romaine (2 cups) with Italian dressing (6 tbs), 0.5 tsp salt and 0.5 tsp black pepper. Adjust to taste.

Assemble sandwiches

On the bottom half of each roll place 2 oz Genoa salami and 2 oz ham (divide meats evenly). Add two slices provolone per sandwich, then a portion of dressed romaine and two pepperoncini slices. Close the roll and press gently.

Wrap each sandwich in parchment/deli paper to keep assembled sandwiches neat.

Caramelize onions (if not pre-made)

Heat 1 tbs oil or butter in a skillet over medium-low heat. Add thinly sliced onions (about 1 large onion) with a pinch of salt and cook, stirring occasionally, until deep golden and softened (20–30 minutes). Measure out 1 cup for sandwiches.

Toast rolls (optional)

Split Dutch crunch rolls and lightly butter cut sides (about 1 tbs butter total). Toast in a skillet or oven until lightly golden, 1–2 minutes per side.

Assemble sandwiches

Spread 2 tbs horseradish mayo across the bottom of each roll (divide 4 tbs). Layer 6 oz roast beef per sandwich (divide 12 oz evenly), place 2 slices cheddar on top, then 1/2 cup caramelized onions per sandwich. Season lightly with 0.25 tsp salt and 0.25 tsp black pepper total, distributed between the two. Top with roll lid and press gently.

Wrap each sandwich in parchment/deli paper to hold warm fillings; if serving hot, keep in insulated container briefly.

Prep produce

Slice avocado and toss with 1 tsp lemon juice and a pinch of salt to prevent browning. Wash and dry mixed greens.

Prepare spread

If using hummus, season 4 tbs with a pinch of salt and black pepper. If using vegan mayo, stir in lemon juice.

Assemble sandwiches

Split the rolls and spread 2 tbs vegan mayo or hummus on the bottom of each. Layer 4 oz vegan deli slices or roasted vegetable mix per sandwich, add vegan cheese slice if using, then avocado slices and mixed greens. Season with 0.25 tsp salt and 0.25 tsp black pepper divided between both. Close and press gently.

Wrap each sandwich tightly in parchment/deli paper and label as vegan.

Cook shrimp (if not pre-cooked)

Season peeled shrimp with a pinch of salt and pepper. Sear in a hot skillet with 1 tbs oil for 1–2 minutes per side until opaque and cooked through (internal temp 145°F / 63°C). Let cool slightly.

Toast rolls

Split Dutch crunch rolls and lightly butter cut sides (about 1 tbs). Toast in skillet or oven until golden, about 1–2 minutes.

Assemble sandwiches

Spread 3 tbs remoulade on the bottom half of each roll (divide 6 tbs). Place roughly half the cooked shrimp on each sandwich (about 5 oz per sandwich), then add shredded lettuce and a couple tomato slices (divide 0.5 tomato between two). Squeeze a little lemon from wedges over shrimp, season with 0.25 tsp salt and 0.25 tsp pepper divided. Close rolls and press gently.

Wrap each sandwich in parchment/deli paper. Keep chilled if not serving immediately.

Arrange sandwiches in box

Place the wrapped sandwiches into the medium sandwich box or tray in this order: 6 Tom Turkey, 4 Italian, 2 Big Jake, 2 Truly Vegan, 2 Big Easy. Use compartments or divider paper to keep varieties separated and to prevent cross-contact (especially for vegan sandwiches).

Add garnishes and extras

Tuck pickle spears (6) into the box and scatter cherry tomatoes in empty spaces for color. Include lemon wedges near the Big Easy sandwiches. If sending condiments separately, pack small sealed containers of extra remoulade, horseradish mayo, or Italian dressing.

Labeling and storage

Label the box with sandwich counts and allergen notes (contains dairy, gluten, shellfish, soy if applicable) and mark Truly Vegan sandwiches clearly. Keep refrigerated if not consumed within 2 hours; hot items like Big Jake can be wrapped in foil and kept warm for short transport, or cooled then reheated by recipient if instructed.