DIY Sandwich Platters~ How to Make them Attractive

Sandwich platters are an easy option for entertaining but can be rather boring or canned even if you make them yourself.  Without paying a local sandwich shop or deli to make your party platters, you can make your own from your favorite sandwich recipes or some that I've included below.

In the past I've made sandwiches and cut them up, arranged them on a platter and was quite dissapointed that they either looked just like the platters I buy or they looked like my 7 year old threw them together.  Not that my boy isn't talented.  He could be quite creative but quite messy, too.  Here is an easy trick to make diy sandwich platters eye catching without compromising the ease of putting them together~ leave space on the platter and fill in gaps with garnishes.  Actually, I think this is a quick method and will make any sandwich platter more appealing.
 

First, make your sandwiches.  If you are making a day ahead of time, you want to pair the bread with the proper ingredients so the sandwiches do not end up soggy.  For example, if you are using a spread you'll want a drier bread such as a Ciabata or crusty French.  Also, don't use fresh lettuce and tomato; leave those on the side.

Choose a platter.  Many platters are round and big.  If you are making only one kind of sandwich or similar sandwiches that can be stored overnight together without effecting the flavor, a large platter is fine.  I would use smaller and separate platters for different types of sandwiches, placing only one type of sandwich on each platter.

Also, line the platter with something that won't compromise the sandwiches, such as wax or parchment paper.  I keep deli sandwich paper on hand for lunches and use them to line a sandwich platter with.

Arrange sandwiches.  This used to be the difficult part about arranging a sandwich platter for me.  Then I realized the key to it all~ leave space between the sandwiches.  Don't try to layer them or overlapping in an effort to hide the platter itself.  Place the sandwiches flat on the platter so they don't smoosh each other.  Don't worry about the spacing between and parts of the platter showing.

Fill in gaps with garnish.  Choose a fruit or vegetable or non wilting herb to fill in gaps on the platter.  Look at ingredients of the sandwiches for ideas.  The muffaleta recipe uses a tapenade which has olives and peppers.   For the muffaleta platter, after cutting the sandwiches in halves I spaced them around a ramekin of olives.  the space between was filled in with mini sweet peppers.  The olives and peppers both add needed color to the platter.

The curry chicken salad croissants were also cut in half {halves make a nicer portion size for party platters}.  They were arranged in alternating rows with space left between so the delicate croissants wouldn't be smooshed.  The space was filled with green and red grapes.  Although this recipe doesn't use grapes in the chicken salad, they still compliment it nicely.

Here are two recipes to get you started on your own sandwich platters for your next party or get together.  For best flavor and texture, follow the cooking directions for the chicken used in the chicken salad.  I use this method whenever I am making chicken breasts to be used in another recipe.

Curry Chicken Salad Sandwich on Croissants

Ingredients
4 bone-in, skin-on chicken breast halves
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 c mayonnaise
1/2 c sour cream
1 tsp curry powder
1/2 tsp pepper
1/2 tsp salt
2 green onions, sliced
2 stalks celery, sliced
1/2 c dried cranberries
8 croissant rolls
red and green grape clusters for garnish

Preheat oven to 375F.  Rinse and pat-dry chicken; place in glass or ceramic baking dish. Combine thyme, salt, pepper and onion powder.  Sprinkle on chicken.  Roast in preheated oven for 1 hour.  Turn off oven and let chicken sit for 20 minutes before removing.  Once removed, place on cutting board and let cool for 10 minutes to ease handling.  Discard skin; remove chicken from bone.  Cut chicken into bite size pieces.  Set in bowl to the side.

Combine mayonnaise, sour cream, curry powder, pepper and salt.  Add to chicken and stir.  Add green onions, celery and cranberries.  Stir well.

Slice croissants from the back to the curled tips, leaving the tips intact {see pictures above}.  Fill the croissants well; lightly press down.  Slice in half.  Arrange on a platter and fill in gaps between halves with small grape clusters.  To make ahead, wrap tightly in plastic wrap and enjoy within 24 hours.

Italian Muffaleta with Tapenade

Ingredients
8 Ciabata rolls
1/2 lb mortadella
1/2 lb sandwich salami
1/2 lb sandwich pepperoni
8 slices mozzarella cheese
1/2 c tapenade
olives and mini sweet peppers for garnish

Slice Ciabata rolls in half horizontally {to open for sandwich making}.  Spread one tablespoon of tapenade on the middle of each bottom slice of the roll.  Add mozzarella, three slices of mortadella {I folded into fourths for a 'pie' shape then layered on}, three slices of salami and four slices of pepperoni.  Top with other half of roll.  Press lightly and slice in half.  Arrange on platter and garnish with olives and peppers.  To make ahead, wrap tightly with plastic wrap and enjoy within 24 hours.