Ultimate Deli Meat & Cheese Platter
An organized, folded board of premium cured deli meats (roast beef, smoked turkey, ham, salami) paired with sliced provolone, sharp cheddar, and Swiss.
Ingredients
- •8 oz rare roast beef, deli-sliced thin
- •8 oz smoked turkey breast, deli-sliced thin
- •8 oz Black Forest ham, deli-sliced thin
- •6 oz Genoa salami, thinly sliced
- •6 oz provolone cheese, deli-sliced
- •6 oz sharp white cheddar cheese, sliced into triangles
- •6 oz Swiss cheese, deli-sliced
- •0.75 cup cornichons or petite dill pickles, drained
- •0.75 cup Castelvetrano or mixed marinated olives, drained
- •0.25 cup coarse whole grain Dijon mustard
- •0.25 cup sweet-hot or honey deli mustard
- •8 oz artisan crackers or sliced mini baguettes
- •4 sprigs fresh rosemary or flat-leaf parsley sprigs, for garnish
Instructions
- 1.
Select a large wooden cutting board or serving platter (at least 16x20 inches). Place two small ramekins on the board slightly off-center to hold the whole grain mustard and sweet-hot deli mustard.
- 2.
Fold and shape the meats: Gently fold the smoked turkey slices into loose waves or ribbon folds and anchor them in a curved line down one section. Fold the ham slices in half, then half again into delicate quarters and shingle them tightly next to the turkey.
- 3.
Roll or accordion-fold the thin roast beef slices into neat rolls or ruffles, placing them opposite the ham. Create a snaking river of Genoa salami across the center by folding each round in half and interlocking them.
- 4.
Arrange the cheeses: Cut the Swiss and provolone cheese slices diagonally into triangles; shingle the provolone along the roast beef and the Swiss along the ham. Fan the sharp cheddar triangles outward from the condiment bowls to create height and contrast.
- 5.
Fill empty spaces with small clusters of drained cornichons and olives around the perimeter of the meats and cheeses.
- 6.
Tuck fresh rosemary or parsley sprigs into open gaps for color and aroma. Serve immediately with a basket of artisan crackers or sliced mini baguettes on the side.
Tips
- 💡Keep the meats and cheeses chilled right up until assembly so they hold their folds and shapes cleanly.
- 💡Work with very thinly sliced meats for the best texture and effortless folding; thick slices will resist holding a neat drape or roll.
- 💡For a classic deli sandwich experience, set out small bowls of pickled pepperoncini, mayonnaise, and soft brioche slider rolls alongside the platter.
Recipe from TheCookbook.ai
Created by Shannon Williams