Traditional Sandwich Tray Recipe

Prepare tomatoes

Slice the 2 tomatoes into 16 even rounds (about 8 slices per tomato). Pat slices dry with paper towel to avoid soggy sandwiches.

Toast bread (optional)

If toasting: spread 1/2 tbs butter on one side of each wheat bread slice (8 slices will be top halves). Heat a large skillet or griddle over medium heat and toast bread, buttered side down, until golden (about 1–2 minutes). Repeat for remaining slices. Alternatively, toast in a 375°F (190°C) oven for 6–8 minutes.

Assemble condiments

In a small bowl mix 8 tbs mayonnaise with 4 tsp Dijon mustard. Taste and adjust salt/pepper if desired.

Assemble sandwiches

Lay out 8 bottom slices of wheat bread (untoasted side if you toasted). Spread about 1 tbs of the mayonnaise-mustard mixture on each bottom slice. Place 3 slices Cajun turkey evenly on each, top with 1 slice Swiss cheese, 2 lettuce leaves, and 2 tomato rounds. Spread a thin layer on each top slice of bread (remaining 8 slices) with 1/2 tbs plain mayo or leave as is, then close sandwiches.

Cut and secure

Cut each sandwich diagonally into halves (for 16 halves). Insert a cocktail toothpick into each half to secure. Arrange on tray.

Prepare tomatoes

Slice the 2 tomatoes into 16 even rounds (about 8 per tomato). Pat dry with paper towel.

Butter and toast Texas toast

Spread about 1/2 tbs butter on one side of each Texas toast slice (16 slices total). Heat a skillet or griddle over medium heat and toast buttered side down until golden brown, 1–2 minutes. For crispier toast, press lightly and flip to toast the other side briefly. Alternatively, broil for 2–3 minutes per side.

Assemble condiments

Spread 1 tbs mayonnaise on each bottom slice of Texas toast. Spread 1/2 tsp yellow mustard onto each top slice (or mix into mayo if preferred).

Assemble sandwiches

On each bottom slice, layer 3 slices ham and 1 slice cheddar. Add 2 lettuce leaves and 2 tomato rounds. Close with top slice of toast, mustard-side down.

Cut and secure

Cut each sandwich diagonally into halves (16 halves). Secure each half with a cocktail toothpick and arrange on the tray.

Prepare tomatoes

Slice the 2 tomatoes into 16 even rounds and pat dry.

Toast Texas toast (optional)

If you prefer toasted: spread 1/2 tbs butter on one side of each Texas toast slice and toast buttered side down on a skillet over medium heat until golden (1–2 minutes). Repeat for all slices or use an oven.

Assemble sandwiches

Spread 1/2 cup of pimento cheese onto each bottom slice of Texas toast (estimate 1/2 cup per sandwich). Place 2 lettuce leaves and 2 tomato rounds on top of the cheese. Close with top slice of toast.

Cut and secure

Cut each sandwich diagonally into halves and secure with toothpicks. Arrange on the tray next to the other sandwiches.

Arrange the three sandwich varieties grouped on a large serving tray or sheet pans: Cajun Turkey & Swiss, Ham & Cheddar, and Pimento Cheese. Place pickles and chips in bowls or scattered neatly around sandwiches.

Label or place small cards indicating sandwich type, especially if guests have dietary preferences.

Cover loosely with plastic wrap if preparing ahead and refrigerate for up to 3 hours. For best texture, do not tightly wrap if bread is toasted to preserve crispness.