Build Your Own Sandwich Bar Recipes

SUBMARINE SANDWICH

Submarine Sandwich image

Make an instant sub shop in your kitchen. Everyone can pile on just the sandwich goods they want!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 6

Number Of Ingredients 11

Ingredients

1 loaf (1 pound) French bread
1/4 cup butter or margarine, softened
4 ounces Swiss cheese, sliced
1/2 pound salami, sliced
2 cups shredded lettuce
2 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
1/2 pound fully cooked ham, thinly sliced
1 medium green bell pepper, thinly sliced
1/4 cup creamy Italian dressing
6 long wooden picks or small skewers

Steps:

Cut bread horizontally in half. Spread butter over bottom half.
Layer cheese, salami, lettuce, tomatoes, onion, ham and bell pepper on bread.
Drizzle with dressing. Top with remaining bread half. Secure loaf with picks. Cut into 6 serving pieces.

Nutrition Facts : Calories 555, Carbohydrate 4 g, Cholesterol 90 mg, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1610 mg

DELI SANDWICH PLATTER

Deli Sandwich Platter image

Our Test Kitchen staff created two lip-smacking spreads to jazz up a variety of deli meats. Simply pick up some rolls and you've got a build-your-own-sandwich bar that's sure to please.

Provided by Taste of Home

Categories Appetizers Lunch

Time 10m

Yield about 1/3 cup of each spread.

Number Of Ingredients 8

Ingredients

1/3 cup mayonnaise
1/2 to 1 teaspoon prepared horseradish
1/2 teaspoon minced chives
1/4 to 1/2 teaspoon garlic powder
1/3 cup honey mustard
1/2 teaspoon dried tarragon
1/8 teaspoon ground ginger
Assorted deli meats and sandwich rolls

Steps:

In a small bowl, combine the mayonnaise, horseradish, chives and garlic powder. In another small bowl, combine the mustard, tarragon and ginger. Arrange deli meats on a platter; serve with rolls and the mayonnaise and mustard spreads.

Nutrition Facts :

BUILD-YOUR-OWN SANDWICH PLATTER

Build-Your-Own Sandwich Platter image

A Build-Your-Own Sandwich Platter is a great way to entertain and feed a crowd! Your guests get to assemble their favorite sandwiches and you get to actually enjoy the party without running back and forth to the kitchen.

Provided by Olivia Mesquita

Categories Sandwiches

Time 15m

Number Of Ingredients 21

Ingredients

Assorted Primo Taglio® sandwich meats (like roast beef, ham, turkey, salami, and prosciutto)
Cooked bacon
A selection of Primo Taglio® sandwich cheeses (such as cheddar, provolone, fresh mozzarella, Muenster and/or white American cheese)
Assorted breads (such as sandwich bread, rolls, ciabatta and/or rye bread)
Lettuce
Sliced tomatoes
Sliced pickles
Sliced red onions
Basil
Avocado slices
Mayo
Butter
Cream cheese
Chicken (or tuna salad)
Peanut butter
Jam
Mustard
Ketchup
Balsamic Glaze
Flaky Salt
Pepper

Steps:

Cover a large platter, tray or board with parchment paper for easier clean-up.
Fill small bowls with the condiments, seasonings and spreads. Arrange them on the platter.
Arrange the meat and cheese around the serving surface. Then, fill the empty spaces with the bread and toppings.

MAKE-YOUR-OWN SANDWICH BUFFET

Make-Your-Own Sandwich Buffet image

Here's a simple and satisfying way to feed hungry guests with no fuss: Set out these sandwich fixings on a buffet at your next party or game night; feel free to add or substitute your own favorite fillings and condiments.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 13

Ingredients

1 1/2 pounds (18 to 20 slices) bacon, cooked
2 3/4 pounds assorted sandwich meats, such as roast beef, pastrami, turkey, Black Forest ham, salami, and prosciutto
8 ounces assorted cheeses, such as Brie, provolone, Swiss, and fresh mozzarella
Assorted lettuces, such as Bibb, Boston, romaine, and arugula
3 large tomatoes, thinly sliced
1 jar (14 ounces) roasted red peppers
1 jar (7 1/2 ounces) sun-dried tomatoes, packed in oil
1 jar (6 ounces) marinated artichoke hearts
1 jar (8 ounces) mayonnaise
1 jar (8 ounces) Dijon mustard
1 jar (about 7 ounces) tapenade
2 ripe avocados, peeled, pitted, and thinly sliced
Assorted breads, such as sandwich bread, rolls, baguettes, and focaccia

Steps:

Place the ingredients on serving dishes; cover with plastic wrap, and chill until ready to serve, up to several hours. Slice bread just before setting on the table.

PANINI BAR

Panini Bar image

Setting up a panini bar makes assembling sandwiches almost as much fun as eating them. A selection of Italian cold cuts and cheeses, anchovies, freshly made pesto and tapenade, and two kinds of bread ensure that there is a combination to please everyone.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 13

Ingredients

2 loaves ciabatta, halved horizontally
1 loaf whole-grain bread, sliced 1/2 inch thick
Martha's Pesto
Olive Tapenade
1/2 pound each thinly sliced soppressata, prosciutto, bresaola, and coppa
1/2 pound each thinly sliced smoked mozzarella, fresh mozzarella, provolone, fontina, and ricotta cheeses
2 tomatoes, thinly sliced
1 head radicchio, leaves separated
1 bunch fresh basil
1 jar (3 ounces) best-quality anchovies
1 bunch fresh oregano
Lemon wedges, for squeezing
Extra-virgin olive oil, for brushing

Steps:

Preheat oven to 200 degrees. Set out ingredients for guests to build panini. Heat a panini press. Brush each sandwich with oil, and place in press. Grill according to manufacturer's instructions. Alternatively, heat a skillet over medium-low heat. Place a sandwich in skillet, and top with a smaller heavy skillet. Cook, flipping once, until bread is golden brown and cheese melts, 3 to 4 minutes per side. Transfer to oven to keep warm. Repeat.

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