X-large Premium Catering Box Recipe
6 Tom Turkey on French Roll, 6 Italian on French Roll, 4 Big Jake on Dutch Crunch Roll, 4 Truly Vegan on French Roll, 2 Big Easy on Dutch Crunch Roll, 2 Cali Tuna on Wheat Roll
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tom Turkey on French Roll (6)
Italian on French Roll (6)
Big Jake on Dutch Crunch Roll (4)
Truly Vegan on French Roll (4)
Big Easy on Dutch Crunch Roll (2)
Cali Tuna on Wheat Roll (2)
Box Assembly / Garnish / Holding
Method
Tom Turkey on French Roll (6)
Prepare rolls
Split all 6 French rolls horizontally. If desired, lightly toast cut sides on a sheet pan at 350°F (175°C) for 4–6 minutes or until slightly crisp. Let cool slightly.
Spread 1 tbs mayonnaise and 0.5 tsp Dijon mustard on the bottom half of each roll.
On each roll bottom, layer 3 oz sliced roasted turkey (approx. 3 oz per sandwich), 1 Swiss cheese slice, 1 lettuce leaf, and 2–3 tomato slices. Season tomatoes lightly with a pinch of salt and pepper.
Close sandwich, wrap each in wax or deli paper, and place on a divider sheet in the catering box.
Italian on French Roll (6)
Split the 6 French rolls and optionally toast cut sides as above. Drain any excess oil from cured meats.
On the bottom half of each roll, drizzle about 1 tbs Italian vinaigrette (or brush) to soak the bread lightly.
Layer approx. 1 oz Genoa salami and 1 oz capicola per sandwich (total ~2 oz deli meats), then 1 provolone slice, a handful (~2–3 tbs) shredded lettuce, 2–3 tomato slices, a tablespoon of thinly sliced red onion, and a small spoonful (~1 tbs) banana peppers if using. Season with salt and pepper to taste.
Top with the other roll half, wrap in wax paper, and place on a divider sheet in the box.
Big Jake on Dutch Crunch Roll (4)
Split the 4 Dutch crunch rolls; optionally warm in a 350°F (175°C) oven 4–5 minutes. Spread 2 tbs horseradish mayonnaise on the bottom half of each roll.
Close, wrap tightly in wax paper and place on divider sheets in the box. Keep refrigerated or in a cool holding unit until pickup.
Truly Vegan on French Roll (4)
Split the 4 French rolls. If using marinated tofu, press and slice thinly; if using vegan deli slices, have them ready.
Spread 1 tbs vegan mayonnaise on the bottom half of each roll.
Top, wrap in wax paper, and place in the catering box on divider sheets to keep separate from meat sandwiches.
Big Easy on Dutch Crunch Roll (2)
Split the 2 Dutch crunch rolls and lightly butter or oil cut sides; warm briefly in oven at 350°F (175°C) for 3–4 minutes if desired.
Spread 2 tbs Creole remoulade on the bottom half of each roll.
Layer 4 oz Cajun-seasoned turkey per sandwich, 1 pepper jack slice, and pickled pepper slices (~2 tbs). Add 1 lettuce leaf on top to keep bread from getting soggy.
Close, wrap in wax paper, and place on divider sheets in the box.
Cali Tuna on Wheat Roll (2)
In a bowl, combine drained tuna (approx. 6 oz per sandwich), 2 tbs mayonnaise per sandwich (4 tbs total), 0.25 cup chopped celery, 1 tbs finely diced red onion, 0.5 tsp salt, 0.5 tsp black pepper, and 1 tbs lemon juice. Mix until combined. Fold in mashed avocado evenly (about 1/2 avocado per sandwich).
Split the 2 wheat rolls and place lettuce leaf on the bottom half. Divide tuna-avocado mixture between the two rolls (approx. 6 oz mixture each).
Top with other roll halves, wrap in wax paper, and place on divider sheets in the catering box.
Box Assembly / Garnish / Holding
Arrange wrapped sandwiches in the catering box grouped by type: 6 Tom Turkey, 6 Italian, 4 Big Jake, 4 Truly Vegan, 2 Big Easy, 2 Cali Tuna. Use parchment/divider sheets between different sandwich types to prevent flavor transfer.
Include pickle spears and condiment squeeze bottles on the side in the box. Add napkin/cutlery sets.
Chill the box in a refrigerator or cooler until pickup. Keep below 40°F (4°C) for food safety. If sandwiches will be held warm (some customers prefer toasted), keep only toasting to service time and store refrigerated until 10–15 minutes before serving.
Label the box with sandwich counts and any allergen notes (contains dairy, wheat, fish, soy, etc.; vegan sandwiches boxed separately).