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

Small Deli Box Recipe

Name: Mr. Pickle's Sandwich Shops Small Deli Box Recipe
Cook time: 40 min
Total time: 40 min
Yield: 10 servings
Cuisine: American
Ingredients: 4 each wheat sandwich rolls (small/sub roll size); 12 oz thinly sliced roasted turkey breast; 4 each Swiss cheese slices; 4 leaves leaf lettuce (iceberg or romaine), trimmed; 1 each tomato, ripe; 4 tsp mayonnaise; 2 tsp Dijon mustard; 1 tsp salt; 0.5 tsp black pepper; 2 each French rolls (small/6–7 inch); 6 oz thinly sliced honey or smoked ham; 2 each sharp cheddar cheese slices; 2 tsp butter (softened); 2 tsp whole grain mustard; 4 slices pickle slices (optional); 2 each Dutch crunch rolls (or ciabatta/similar); 8 oz thinly sliced roast beef (medium-rare style); 2 each sharp cheddar cheese slices; 0.25 each red onion, thinly sliced; 1 cup baby arugula or lettuce; 6 tsp horseradish mayonnaise (mix 2 tsp prepared horseradish + 4 tsp mayo); 1 tsp olive oil; 2 each small sourdough rolls; 8 oz thinly sliced pastrami; 2 each Swiss cheese slices; 4 slices Dill pickle slices; 2 tsp yellow mustard; 2 tsp butter (for toasting, optional); 6 pieces plastic wrap or sandwich paper; 8 each toothpicks

Inspired by Mr. Pickle's Sandwich Shop

Time40m

Serves10

4 Turkey & Swiss on Wheat Roll, 2 Ham & Cheddar on French Roll, 2 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 (4 sandwiches)

4 each wheat sandwich rolls (small/sub roll size)

12 oz thinly sliced roasted turkey breast

4 each Swiss cheese slices

4 leaves leaf lettuce (iceberg or romaine), trimmed

1 each tomato, ripe

4 tsp Mayonnaise

2 tsp Dijon mustard

1 tsp Celtic sea salt

1/2 tsp black pepper

Ham & Cheddar on French Roll (2 sandwiches)

2 each French rolls (small/6–7 inch)

6 oz thinly sliced honey or smoked ham

2 each sharp cheddar cheese slices

2 tsp butter (softened)

2 tsp whole grain mustard

4 slices pickle slices (optional)

Roast Beef & Cheddar on Dutch Crunch Roll (2 sandwiches)

2 each Dutch crunch rolls (or ciabatta/similar)

8 oz thinly sliced roast beef (medium-rare style)

2 each sharp cheddar cheese slices

1/4 each Red onion, thinly sliced

1 cup baby arugula or lettuce

6 tsp horseradish mayonnaise (mix 2 tsp prepared horseradish + 4 tsp mayo)

1 tsp olive oil

Pastrami & Swiss on Sourdough Roll (2 sandwiches)

2 each small sourdough rolls

8 oz thinly sliced pastrami

2 each Swiss cheese slices

4 slices Dill pickle slices

2 tsp yellow mustard

2 tsp butter (for toasting, optional)

Assembly/Serving Extras

6 pieces plastic wrap or sandwich paper

8 each toothpicks

Method

Turkey & Swiss on Wheat Roll (4 sandwiches)

Prepare vegetables: Rinse lettuce leaves and pat dry. Slice tomato into 1/4-inch rounds. Season tomato slices lightly with 1/4 tsp salt and a pinch of black pepper.

Split the 4 wheat rolls horizontally but not all the way through if you prefer hinge-style; otherwise fully split and discard extra crumbs.

Build sandwiches: Spread 1 teaspoon mayonnaise on the bottom half of each roll and 1/2 teaspoon Dijon mustard on the top half.

On each bottom roll, layer 3 ounces (approx) of roasted turkey (divide 12 oz evenly), one Swiss slice, one lettuce leaf (adjust to fit), and 2 tomato rounds. Top with remaining half of roll and press gently.

Cut each sandwich in half if desired, secure with toothpicks, and wrap with sandwich paper or plastic wrap for transport.

Ham & Cheddar on French Roll (2 sandwiches)

Lightly spread 1 teaspoon softened butter on the inside of each French roll and 1 teaspoon whole grain mustard on the bottom halves.

Divide ham evenly (3 oz per sandwich) and layer on the bottom half of each roll. Top with one slice of sharp cheddar.

If you like a warm sandwich, preheat a skillet or panini press over medium heat and toast assembled sandwiches (butter-side out on the roll) 1–2 minutes per side until cheese softens and bread is golden. If serving cold, skip to next step.

Add optional pickle slices on top of cheese, close sandwiches, secure with toothpicks, and wrap for serving.

Roast Beef & Cheddar on Dutch Crunch Roll (2 sandwiches)

Make horseradish mayo: combine 4 teaspoons mayonnaise with 2 teaspoons prepared horseradish (already accounted in ingredients); adjust to taste.

Slice the Dutch crunch rolls and brush the insides lightly with 1/2 teaspoon olive oil each (this helps prevent sogginess).

Spread about 1.5 teaspoons horseradish mayonnaise on both top and bottom halves of each roll.

Divide roast beef evenly (4 oz per sandwich) and pile on bottom halves. Add one slice of sharp cheddar on each, followed by a few thin red onion slices and a small handful (about 1/2 cup) of arugula or lettuce.

Close sandwiches, press gently, secure with toothpicks, and wrap for transport.

Pastrami & Swiss on Sourdough Roll (2 sandwiches)

Split the sourdough rolls. Spread 1 teaspoon yellow mustard on the bottom half of each roll and 1 teaspoon softened butter on the outside if you plan to toast.

Layer 4 oz pastrami per sandwich on the bottom half and top with one slice Swiss cheese and two dill pickle slices (divide 4 slices between the 2 sandwiches).

Optional toasting: Place sandwiches in a skillet over medium heat or a sandwich press, buttered side down, and toast 1–2 minutes until bread is crisp and cheese begins to melt. If not toasting, simply close sandwiches.

Secure with toothpicks and wrap for service.

Final Assembly and Packaging

Arrange all wrapped sandwiches in a small deli box with turkey (4), ham (2), roast beef (2), and pastrami (2) clearly separated or labeled if desired.

Include any extra condiments or pickle slices tucked in the box. Refrigerate if not serving within 2 hours (keep below 40°F / 4°C).

Serve chilled or reheat the toasted varieties briefly (30–60 seconds in a microwave or 1–2 minutes in an oven) before serving if desired.