Summer Lunch Turkey Sandwich Board
Enjoy the most delicious, fresh Summer Lunch Turkey Sandwich Board to make turkey and salami sandwiches on soft buttery dinner rolls.
Friends, inspired by fresh cherries and apricots in our local market, I couldn’t wait to put a lunch board together. I’ve also been asked about my best entertaining tips, so I’m sharing those today!
Summer Lunch Turkey Sandwich Board
This makes the best summertime lunch for a small gathering or weekend lunch or even a light dinner: Summer Lunch Turkey Sandwich Board. It’s made on the 23-inch Lazy Susan! You may also want to try my Turkey Sandwich Croissant Board or these Turkey Caesar Sandwich no Garlic Toast.
This Summer Lunch Turkey Sandwich Board has a delightful Brie & Apricot Dip that is so good (with plantain chips), or use as a spread on a sandwich!
Grab a slice of turkey and salami, cheese, tomato, onion, and pickles. Oh, boy!
Green Cherry Pepper Shooters Stuffed with Prosciutto & Provolone
What are these lovely peppers on the board? They are my NEW best secret for a lunch or dinner board. They are called Green Cherry Pepper Shooters Stuffed with Prosciutto & Provolone.
These spicy green peppers are stuffed with a generous cube of sharp, aged provolone that has been wrapped in savory prosciutto!
They make the perfect appetizer. They are spicy, sharp, and salty and perfect for salads and sandwiches, or food boards!
And of course, they will offset your charcuterie board!
How to make a turkey sandwich board
On a large round food-safe board, line the outer inner edge with dinner rolls. TIP: Right before serving the rolls, warm them up for a few seconds in the microwave to make them soft.
In the center of the board place a large bowl of cherries and apricot halves. Around the outside lay down the Green Cherry Shooters Stuffed with Prosciutto & Provolone peppers.
Place the honey mustard, brie dip, and the pickles in small bowls on the board.
Fill in open spaces with salami, turkey, cheese, tomatoes, red onion, and chips!
My best hosting tips are:
Delegate. Don’t feel like you have to make all the dishes yourself. People love to contribute.
Prep ahead. The first thing I do is plan my menu, print out my recipes, and staple them all together (I know, I’m old-school). Then I do as much prep as I can ahead of time; really think through each recipe. It’s worth it. I make notes on the recipes and keep myself organized. I also set the table the day before, if I can. There’s something about a set table that gives a hostess confidence!
Bring people in. Don’t worry if guests arrive and you’re still cooking. When the prep is done ahead, you can just assemble and chat as you go. Enjoy your guests, since they are way more important than the food!
Remember the table. Once you figure out your style of serving (family style, buffet, set out a board), and everyone is served, remember the table is the most important aspect of hosting. The table is where the sweet memories start, where stories are shared, and where we lean in to listen and learn about each other. Yes, delighting in the same flavors (hello, Thanksgiving dinner with all the delicious side dishes!) is good, but feeding people is leading people. Food is the catalyst to get it all started.
Match personalities. Some people love to talk. Some are more reserved. Putting these odd couples next to each other will feed a need in both kinds of people, and help people connect in a much deeper way.
The Big Board
Friends, The Big Board is here! Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards!
- 20-inch
- 26-inch
- A board with a lip (or raised edged) so the food doesn’t fall off
- FOOD SAFE
- Made in the USA
- Undercut handles (a unique design)
Thank you for your support, as we’ve sold out so many times already!
Order The Big Board today!
Get the Recipe:
Summer Lunch Turkey Sandwich Board
Ingredients
- 12-16 butterflake rolls, buy at the bakery
- 1 pound cherries
- 3-4 apricots, halved
- 12 oz roasted turkey breasst
- 6 oz salami
- 12 oz Green Cherry Pepper Shooters Stuffed with Prosciutto & Provolone, drained
- 1 cup Stonemill Kitchens Creamy Brie & Apricot Dip & Spread
- 10 oz Plantain Chips with Himalayan Pink Sea Salt
- ½ red onion, sliced very thin
- 1 cup dill pickle chips
- 1 cup honey mustard
- 2-3 tomatoes, sliced
- 10-12 slices cheese
Instructions
- On a large round food-safe board, line the outer inner edge with dinner rolls. Warm them up for a few seconds before serving to make them soft.
- In the center of the board place a large bowl of cherries and apricot halves. Around the outside lay down the Green Cherry Shooters Stuffed with Prosciutto & Provolone peppers.
- Place the honey mustard, brie dip, and the pickles in small bowls on the board.
- Fill in open spaces with salami, turkey, cheese, tomatoes, red onion, and chips!
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...
