Small Premium Sandwich Box Recipe

Prepare produce

Wash and dry lettuce leaves. Slice tomatoes into 1/4-inch rounds and place on paper towel to drain. Thinly slice half a red onion into rings.

Make spread

In a small bowl combine mayonnaise, Dijon mustard, kosher salt and black pepper. Taste and adjust seasoning.

Split each French roll horizontally, leaving one side attached if preferred, and lightly toast cut sides under broiler or on a skillet until just golden (about 1-2 minutes).

Spread about 1.5 tablespoons of the mayo-mustard mixture on each cut side of the 4 rolls (total about 0.5 cup used).

Layer 4 oz turkey (about 4 slices folded) on the bottom half of each roll, top with a Swiss cheese slice, two tomato slices, 2 leaves of lettuce and a few red onion rings. Season tomato lightly with a pinch of salt and pepper.

Close sandwiches, press gently, then wrap individually in parchment paper to hold shape until boxing.

Drain and slice roasted red peppers if not already sliced. Toss the shredded lettuce with oil & vinegar dressing, Italian seasoning and crushed red pepper flakes; set aside.

Split and lightly toast the 2 French rolls. On the bottom half layer 2 oz salami and 2 oz capicola per sandwich (arrange folded to build height).

Top meats with a provolone slice, a spoonful (~2 tbs) of roasted red peppers, and a portion of the dressed shredded lettuce (about 1/2 cup each).

Close sandwiches, press lightly, and wrap individually in parchment paper.

Caramelize onions

Slice 2 medium onions thinly. In a sauté pan heat 1 tablespoon neutral oil over medium-low heat, add onions, a pinch of salt and cook slowly, stirring occasionally, until deep golden and caramelized (20-25 minutes). If onions stick, add 1-2 tablespoons water to deglaze. Set aside and cool to room temperature. You will use ~1 cup total.

Split Dutch crunch rolls and spread a light layer of butter on cut sides. Toast on a griddle or skillet until golden and crisp, about 1-2 minutes.

Spread ~1.5 tablespoons horseradish mayo on the bottom half of each roll. Layer 5 oz roast beef per sandwich (divide 10 oz between 2), then top with a slice of cheddar and about 1/4 cup caramelized onions each. Season beef lightly with salt and pepper.

Close sandwiches, press gently to melt the cheese slightly from residual heat, then wrap each in parchment paper.

Halve and toast the 2 French rolls if desired. Mash the avocado with lemon juice, salt and pepper in a small bowl to make a light spread.

Spread about 1 tablespoon vegan mayo on the top half of each roll and spread the avocado mixture (~2-3 tbs) on the bottom half.

Layer 3 oz vegan deli slices and a vegan cheese slice on each sandwich. Add cucumber slices and about 1/2 cup sprouts split between the two sandwiches.

Close sandwiches, wrap individually in parchment paper to keep intact.

Line the sandwich box or platter with parchment paper sheets. Arrange the wrapped sandwiches in the box: 4 Tom Turkey, 2 Italian, 2 Big Jake, 2 Truly Vegan in a tidy layout so they fit without crushing.

Place pickles and a 12-oz bag of chips or portioned chips in the box in separate compartments or wrapped bundles. Add any extra napkins or condiment packets requested by the customer.

Seal the box and label with sandwich types and any allergen notes (contains dairy, gluten, pork; vegan sandwiches marked). Keep chilled if not served within 1 hour.