Sandwich Trays Recipe

Prep bread and spreads

Lay out 24 slices of white bread. Spread 3 tbs butter evenly across 12 slices (one side) and spread 3 tbs mayonnaise mixed with 3 tbs Dijon mustard across the remaining 12 slices (one side).

On each of the 12 buttered slices, place one slice of ham folded once and one slice of Swiss cheese. Top with the mustard/mayo-coated slice of bread, pressed lightly to adhere.

Trim crusts if desired, then cut each sandwich diagonally into 2 triangles (yields 24 triangle halves). Secure with toothpicks if serving open or stacked. Place on tray edge reserved for these sandwiches.

Slice tomatoes into 12 thin slices and season lightly with salt. Lay out 24 slices of whole wheat bread. Spread 6 tbs mayonnaise on 12 slices and 3 tbs honey mustard on the other 12 slices.

On the mayonnaise slices, layer 1–2 turkey slices (total 1.5 slices per sandwich on average), one slice of cheddar, a lettuce leaf, and a tomato slice. Top with the honey mustard coated bread slice, press gently.

Trim crusts if desired and cut each sandwich in half (rectangle) or diagonally. Secure with toothpicks. Arrange on tray next to the ham & Swiss.

In a bowl, combine 12 oz softened cream cheese with chopped dill, chives, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper until smooth and evenly mixed.

Slice rolls horizontally. Spread about 1/2 to 3/4 tbs of the herbed cream cheese inside each roll base, top with 2–3 thin cucumber slices, then close with roll tops.

Slice each roll in half if desired for bite-sized pieces and secure with toothpicks. Keep chilled until serving.

Roast vegetables (if not using pre-roasted)

Preheat oven to 425°F (220°C). Toss sliced zucchini and red bell pepper with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Roast on a sheet pan until tender and slightly charred, about 12–15 minutes. Cool to room temperature.

Lay out 12 tortillas. Spread about 3–4 tbs hummus evenly over each tortilla, leaving a 1-inch border.

Layer on roasted zucchini, roasted red pepper strips, grated carrot (about 2 tbs per wrap), a small handful of baby spinach, and about 1–2 tbs crumbled feta if using. Fold sides in and roll tightly from one edge to the other to form a compact wrap.

Trim ends for neatness and cut each wrap in half on a diagonal. Secure with toothpicks and arrange on tray. Keep refrigerated until serving.

In a medium saucepan combine 2 cups white vinegar, 1 cup water, 1/2 cup granulated sugar, and 2 tbs kosher salt. Add 1 tsp mustard seeds, 1/2 tsp whole black peppercorns and 1/4 tsp red pepper flakes if using. Bring to a simmer, stirring until sugar and salt dissolve. Remove from heat.

Place 6 cups thinly sliced cucumbers and 1 cup thinly sliced red onion into clean jars or a shallow nonreactive container. Pour the hot pickling brine over the vegetables, making sure they are fully submerged. Let cool to room temperature.

Cover and refrigerate at least 2 hours for quick pickles, preferably overnight for best flavor. Keep chilled; these pickles will keep 2–3 weeks refrigerated.

Line serving trays with parchment or tray liners. Arrange the different sandwich types in groups for visual appeal: ham & Swiss triangles, turkey & cheddar halves, cucumber cream cheese mini rolls, and vegetarian wrap halves.

Place a jar or bowl of house-made pickles on each tray or in a central serving area with a small tong or serving spoon. Garnish sandwich groups with parsley sprigs and tuck toothpicks into sandwiches for easy handling.

Keep cold trays refrigerated until service. For best quality, prepare sandwiches within 4–6 hours of service (wraps and cream cheese items should be kept chilled).