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Restaurants›Mr. Pickle's Sandwich Shop›X-large Deli Box Recipe

X-large Deli Box Recipe

Name: Mr. Pickle's Sandwich Shops X-Large Deli Box Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24 servings
Cuisine: Deli
Ingredients: 6 count wheat rolls (small/sub size, ~5–6 inch); 18 oz sliced roasted turkey; 6 slices Swiss cheese, sliced; 6 leaves leaf lettuce (iceberg or butter leaf), washed & patted dry; 2 count tomato, ripe; 6 tbs mayonnaise; 3 tbs Dijon mustard; 1 tsp salt; 1 tsp black pepper; 6 count French rolls (small/sub size, ~5–6 inch); 18 oz sliced deli ham (black forest or honey ham); 6 slices sharp cheddar cheese, sliced; 6 leaves leaf lettuce, washed & patted dry; 2 count tomato, ripe; 6 tbs butter, softened; 6 tsp yellow mustard; 24 slices pickle slices (optional); 6 count Dutch crunch rolls (small/sub size, ~5–6 inch); 24 oz sliced roast beef (medium rare or deli roast beef); 6 slices sharp cheddar cheese, sliced; 1 count red onion, thinly sliced; 2 cups arugula (or mixed greens); 9 tbs horseradish sauce; 3 tsp olive oil; 0.5 tsp salt; 0.5 tsp black pepper; 4 count sourdough rolls (small/sub size, ~5–6 inch); 16 oz sliced pastrami; 4 slices Swiss cheese, sliced; 8 slices pickles (dill spears or slices)

Inspired by Mr. Pickle's Sandwich Shop

Time1h 15m

Serves24

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

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Ingredients

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Turkey & Swiss on Wheat Roll (6 sandwiches)

6 count wheat rolls (small/sub size, ~5–6 inch)

18 oz sliced roasted turkey

6 slices Swiss cheese, sliced

6 leaves leaf lettuce (iceberg or butter leaf), washed & patted dry

2 count tomato, ripe

6 tbs Mayonnaise

3 tbs Dijon mustard

1 tsp Celtic sea salt

1 tsp black pepper

Ham & Cheddar on French Roll (6 sandwiches)

6 count French rolls (small/sub size, ~5–6 inch)

18 oz sliced deli ham (black forest or honey ham)

6 slices sharp cheddar cheese, sliced

6 leaves leaf lettuce, washed & patted dry

2 count tomato, ripe

6 tbs butter, softened

6 tsp yellow mustard

24 slices pickle slices (optional)

Roast Beef & Cheddar on Dutch Crunch Roll (6 sandwiches)

6 count Dutch crunch rolls (small/sub size, ~5–6 inch)

24 oz sliced roast beef (medium rare or deli roast beef)

6 slices sharp cheddar cheese, sliced

1 count Red onion, thinly sliced

2 cups arugula (or mixed greens)

9 tbs horseradish sauce

3 tsp olive oil

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Pastrami & Swiss on Sourdough Roll (4 sandwiches)

4 count sourdough rolls (small/sub size, ~5–6 inch)

16 oz sliced pastrami

4 slices Swiss cheese, sliced

8 slices pickles (dill spears or slices)

8 tsp yellow mustard or spicy brown mustard

2 tbs butter (optional, for toasting)

Salami & Provolone on Sourdough Roll (2 sandwiches)

2 count sourdough rolls (small/sub size, ~5–6 inch)

6 oz sliced salami (hard salami or Genoa)

2 slices provolone cheese, sliced

1/2 cups roasted red peppers (jarred), drained & sliced

4 tsp Italian dressing (or vinaigrette)

8 leaves fresh basil leaves (optional)

Box assembly & extras

12 sheets wax paper or parchment (for wrapping)

12 count plastic wrap or sandwich bands

12 count paper napkins

8 count condiment containers (small, optional)

Method

Turkey & Swiss on Wheat Roll (6 sandwiches)

Prepare produce and condiments

Slice tomatoes into 1/4-inch rounds (about 8–12 slices total). Tear or separate lettuce into 6 leaves. In a small bowl combine mayonnaise and Dijon mustard; stir to make a spread.

Split the 6 wheat rolls horizontally but leave a hinge if desired. Lightly toast if you prefer (optional).

Spread 1 tablespoon of the mayonnaise mixture on the bottom half of each roll and 1/2 teaspoon on the top half.

Layer 3 ounces (about 3 slices) of turkey on each roll, top with one slice Swiss cheese, a lettuce leaf, 2 tomato slices, and a light pinch of salt and a grind of black pepper. Close sandwiches and wrap in wax paper or use a sandwich band.

Ham & Cheddar on French Roll (6 sandwiches)

Slice tomatoes into 1/4-inch rounds (about 8–12 slices total). Separate lettuce into 6 leaves.

Split the 6 French rolls horizontally. If desired, lightly butter the inside faces with about 1 teaspoon softened butter per roll and toast cut-side down on a griddle until lightly golden (optional).

Spread 1 teaspoon yellow mustard on the bottom half of each roll. Layer 3 ounces of sliced ham per sandwich and one slice of cheddar cheese. Add a lettuce leaf, 2 tomato slices, and 4 pickle slices per sandwich if using.

Close sandwiches and wrap in wax paper or secure with sandwich bands.

Roast Beef & Cheddar on Dutch Crunch Roll (6 sandwiches)

Thinly slice red onion into rings. Rinse and dry arugula. In a small bowl whisk together horseradish sauce and olive oil with 1/2 teaspoon salt and 1/2 teaspoon black pepper to make a loose spread.

Split the Dutch crunch rolls horizontally. Spoon about 1.5 tablespoons of the horseradish mixture onto the bottom half of each roll.

Pile 4 ounces (about 4 slices) of roast beef onto each sandwich, top with one slice of cheddar, a small handful (about 1/3 cup) of arugula, and a few rings of red onion.

Close sandwiches and wrap individually to keep the arugula crisp.

Pastrami & Swiss on Sourdough Roll (4 sandwiches)

Split the 4 sourdough rolls. If you prefer warm/melty sandwiches, lightly butter the cut sides (about 1/2 tablespoon total) and toast on a pan or griddle until golden.

Spread 2 teaspoons mustard on the bottom half of each roll. Layer 4 ounces of pastrami per sandwich and top with one slice Swiss cheese. Add 2 pickle slices per sandwich.

Close sandwiches and wrap. If cheese was toasted/melted, allow to rest 1 minute before wrapping so steam doesn't make bread soggy.

Salami & Provolone on Sourdough Roll (2 sandwiches)

Split the 2 sourdough rolls. Arrange 3 ounces of salami per sandwich in slightly overlapping layers.

Top salami with one slice provolone, about 1/4 cup divided roasted red peppers, and 4 basil leaves (optional). Drizzle about 2 teaspoons Italian dressing over each sandwich components (or serve dressing on the side in small containers).

Close sandwiches and wrap.

Box assembly & packing

Label each sandwich type clearly on the wax paper or with a small sticker so recipients can identify them easily.

Arrange sandwiches in the deli box: all 6 Turkey & Swiss together, all 6 Ham & Cheddar together, all 6 Roast Beef & Cheddar together, all 4 Pastrami & Swiss together, and the 2 Salami & Provolone together. Place any extra condiment containers and napkins in the box.

If transporting more than 1 hour, keep the box refrigerated or include ice packs to keep meats/cheeses at safe temperature. For immediate service, keep at room temperature up to 2 hours; otherwise refrigerate.

Serve chilled or at room temperature. Provide small knives or plates if the box will be used for immediate serving.