Christmas Sandwiches
There’s nothing quite like a fully loaded board to delight guests, and these Christmas Sandwiches loaded onto a board are the perfect meal! With plenty for a crowd, this is the perfect party-pleasing selection of Christmas finger sandwiches and rolls!
I love my boards, and this Christmas sandwich board has always been one of my favorites. We eat a lot of sandwiches but sometimes it’s fun to serve them as sandwich rolls using tortillas instead of bread.
Christmas Sandwiches
That’s what this Christmas board is all about. Lots of tasty finger Christmas sandwiches, plenty of pickles and veggies, and good eats for everyone! Whether you’ve got family coming over or are taking this to a potluck or family event, everyone will dig into this amazing board loaded with delish eats!
For the holidays, we often set out several boards. You can make these easy sandwiches, steak crostini, or even a “build-your-own-sandwich” board. There are so many options on how to keep it simple, festive, and fun for the holidays.
Why I love this board
- I make it on the epic 26-inch board.
- It’s fun, festive, and loaded with good eats! From the sandwich rollups to pickles, peppers, dip and more, there’s plenty of nibbling variety!
- The rolls are so tasty! There’s pepper jelly in the cream cheese and it’s sooo good with the sandwiches!
Gather these ingredients
- Large flour tortillas – Look for burrito-sized tortillas.
- Shaved ham – You’ll need about 3 pounds of good quality ham.
- Salami – About 1 pound; sliced thinly.
- Iceberg lettuce – Finely shredded.
- Roma tomatoes – Thinly sliced.
- Red onion – Thinly sliced.
- Dill pickle slices – 1 jar; drained. Look for small round slices, not the sandwich stackers.
- Cream cheese – 2 blocks; softened.
- Red pepper jelly – About ½ cup or a small jar.
- Italian salad dressing powder – 1 packet.
- Your favorite dip – I like my Greek Yogurt Ranch Dip with these sandwiches.
- Green and red bell peppers – Cut into strips.
- Potato chips – Optional.
How to make this amazing Christmas sandwich board
Get your board ready to load and make sure you’ve got ample room to set it on a flat surface. Keep some plates and napkins nearby so people can load up a plate and dig in!
- Add the softened cream cheese, red pepper jelly, and the packet of Italian salad dressing to a medium-sized bowl and whip it with a hand mixer until it is light and creamy.
- Lay a tortilla out on a flat work surface, and use a spreader or spatula to spread the cream cheese evenly over the tortilla, all the way to the edges.
- Lay down a few slices of ham and salami onto ⅓ of the tortilla. Top that with some onions, tomatoes, pickle slices, and shredded lettuce.
- Press the ingredients down with the flat of your palm before rolling, then start with the filled side of the tortilla, roll it up like a burrito, and tuck the filling in as you roll. Ensure the tortillas are sealed at the end. Set the rolled tortilla aside, seam-side down on a baking sheet and cover with plastic wrap to keep them from drying out as you roll the rest.
- Repeat until all the ingredients have been used.
- Place a bowl filled with 1 cup of your favorite dip into the middle of the board. Add some shaved lettuce around the board.
- Slice each roll into 2-inch thick sandwich rolls with a sharp knife. Set the ends aside to nibble on later. Layer the sandwiches around the board as you cut them.
- Use the red and green bell pepper strips to fill in gaps on the board, and you can also add extra pickle slices around the board. Even add some potato chips if you like, to fill in the board.
- Serve and dig in!
Tips & substitutions
- For an even more festive presentation and flavor, use my Cranberry-Jalapeno Dip in the middle of the board!
- If your rolls don’t want to stay closed, use a bit more of the cream cheese mixture as “glue” to hold the open edges down.
- You can use whole wheat or even flavored tortillas, or mix and match with a variety of flavors.
- Make the sandwich rolls ahead of time and before slicing them, wrap them tightly in plastic wrap and pop them into the fridge for up to 24 hours before serving. Slice before serving.
- You want this Christmas sandwich board to look very full and abundant, and it’s okay if the rolls are stacked.
Serving suggestions
You don’t really need to serve much with this epic sandwich board, except for dessert! Put out a selection of festive desserts and you’ll be all set! I love these bite-sized Raspberry-Chocolate Dessert Cups and powdered sugar cookies. Or, really wow everyone with this Nutella fondue board!
Storage
Store any leftovers in an airtight container in the fridge for up to a day. Your rolls might get a bit soggy around the edges, but they’ll still taste great!
Check out these awesome holiday recipes while you’re here
- Eggs in Puff Pastry – Perfect for Christmas brunch!
- Epic Christmas Dessert Board
- Hot Buttered Rum
- Turkey Cranberry Sliders
Get the Recipe:
Christmas Sandwiches
Ingredients
- 10-12 Large Flour Burrito size tortillas
- 3 pounds of shaved ham, good quality ham
- 16 oz thin salami slices
- 4-5 cups of finely shredded iceberg lettuce
- 6 roma tomatoes cut into thin slices
- 1 large red onion, thinly sliced (use the mandolin)
- 1 large jar of dill pickle rounds, drained
- 2 blocks cream cheese, softened
- ½ cup red pepper jelly
- 1 packet of powdered Italian Salad Dressing
- 1 cup of your favorite dip, for center, like Ranch Dressing
- More lettuce for garnish
- Extra dill pickle chips for garnish
- 1-2 red and green large bell peppers, cut into strips (for dipping)
Instructions
- In a medium bowl, add the softened cream cheese, red pepper jelly, and the packet of Italian Salad dressing. Use a hand mixer to mix it until light and creamy.
- On each flour tortilla, use a spreader or a spatula to spread the cream cheese mixture evenly on the tortilla—all the way to the edges.
- On one third of the tortilla lay down ham, salami slices, onions, tomatoes, pickle chips, and shredded lettuce. Press down with your hands to smash all the ingredients before rolling.
- Start rolling the tortilla from the side with the filling, and tuck the fillings in as you roll.
- Make sure the tortilla is sealed at the end. TIP: use additional cream cheese if needed as a glue.
- Repeat the process until all ingredients have been used up. Place the filled, rolled tortillas on a baking sheet and cover with plastic wrap. Refrigerate before serving, so they are nice and chilled. You can make these up 24 hours ahead.
- Using a sharp knife, lay the full sandwich roll on a cutting board slice the sandwiches about 2 inches thick. Set aside the ends of of the rolled tortilla (or eat later).
- In the middle of a round food-safe board, add a bowl (about 1 cup or so) of your favorite holiday dip (that would be great for dipping sandwiches and veggies in). We love the Cranberry Jalapeno dip from Costco but you can also use Ranch dressing, or make our Cranberry Dip recipe.
- Around the bowl, add more finely shaved lettuce.
- Layer all the sandwiches on the board. You can fill in with potato chips and more drained pickle slices, and strips of red and green bell pepper slices (for dipping).
- Serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
These sandwiches are deeeeelicious!! I am going to make my own pepper jelly. (EVERY recipe of your’s is a hit!
Made day before and sliced day of my party. I was concerned that they wouldn’t hold together but they did beautifully. They were delicious. I only used about 1/2 the ham it called for and needed double the cream cheese mix for 8 large rolls! I made some with turkey as I had no pork eaters, just as tasty.