Friday, June 9, 2023

Deli Sandwiches Fit For The Holidays

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Holiday Sandwich Wreath, Holiday Grilled Cheese, Crockpot Party Sandwiches and Fiesta Turkey Club Sub recipes. Here are the deli sandwiches for you.

Holiday Sandwich Wreath

  • 1/4 cup butter, softened
  • 20 slices snack rye bread
  • 20 slices snack pumpernickel bread


  • 1/2 pound deli ham salad
  • 1/4 cup finely chopped celery
  • 1/2 teaspoon Worcestershire sauce


  • 1/2 pound deli chicken salad
  • 1/4 cup diced peeled apple
  • 1 tablespoon sour cream
  • Christmas bow, optional
  1. Spread butter over one side of each slice of bread. In a bowl, combine the ham salad ingredients. In another bowl, combine the chicken salad, apple, and sour cream.
  2. Spread ham salad on half of the rye bread slices; top with remaining rye. Spread chicken salad on half of the pumpernickel bread slices; top with remaining pumpernickel. Arrange sandwiches in a circle on a serving plate. Decorate with a bow if desired.

Holiday Grilled Cheese

  • 2 slices bread (any kind)
  • Mayonnaise, butter, or extra virgin olive oil
  • Dijon mustard
  • Brie cheese, sliced
  • Deli turkey slices
  • Canned whole cranberry sauce
  1. Preheat a flat top griddle or large skillet over medium heat. Meanwhile, spread mayonnaise, butter, or extra virgin olive oil on both slices of bread then flip one slice over. Spread a thin layer of Dijon mustard onto the flipped-over slice then layer on the brie cheese followed by the deli turkey. Top with whole cranberry sauce then place the other slice of bread on top, mayo/butter/extra virgin olive oil side facing out.
  2. Place on a griddle then toast until golden brown on bottom. Flip then toast until golden brown on the second side. Slice then serve.
Deli sandwiches fit for the holidays

Crockpot Party Sandwiches

  • 1 package 12 ct Hawaiian Sweet Bread Rolls
  • 1 lb. Ham sliced thin
  • Sargento Natural Provolone Cheese Slices
  • ½ cup unsalted butter melted
  • 3 TBSP Worcestershire sauce
  • 2 TBSP mustard
  • 2 TBSP brown sugar
  • ¼ tsp onion powder
  1. Line your crockpot with parchment paper.
  2. Cut the rolls in half lengthwise to turn them into buns. Place the bottom halves in the crockpot.
  3. Layer the bottom half with ham slices and Sargento Natural Provolone Cheese Slices and place the top half back on.
  4. In a bowl, mix together the butter, Worcestershire, mustard, brown sugar, and onion powder. Pour sauce over sandwiches, drenching each one.
  5. Cover and cook on high for 1 to 1.5 hours or until cheese is melted and rolls are hot.
  6. You can toast them under the broiler for a minute to get a crispier top.
  7. Run a knife between the buns to separate and serve right out of the crockpot set on warm to keep the sandwiches hot. Note
  8. You can prep these up to 24 hours in advance. Just cover tightly and refrigerate until ready to cook.
Deli sandwiches fit for the holidays

Fiesta Turkey Club Sub

  • 1 9 inch round loaf sourdough bread
  • 1/2 cup real mayonnaise
  • 4 oz jalapeno cream cheese softened
  • 6 large leaves green leaf lettuce
  • 6 thick-cut slices pepper-jack cheese
  • 2 medium Roma tomatoes thinly sliced
  • salt and black pepper to taste
  • 1 small red onion thinly sliced
  • 1/2 cup roasted red pepper strips drained
  • 1/2 lb bacon cooked
  • 1 large Haas avocado thinly sliced
  • 1 Tbsp lime juice
  • 1 lb spicy or peppered deli turkey (or leftover turkey) thinly sliced
  1. Slice the sourdough bread round through the middle and remove some of the interior of the bread. (Place into a bag and freeze for later use.)
  2. Slice the tomatoes, and place them onto paper towels to allow the release of liquid.
  3. In a small mixing bowl, mix together mayonnaise and cream cheese until fully blended.
  4. Toss avocado slices with lime juice.
  5. To assemble: Divide mayonnaise dressing spreading 1/2 on the bottom piece and 1/2 on the top piece of bread.
  6. Next, on the bottom piece of bread layer green leaf lettuce, pepper-jack cheese, and tomatoes. Season tomatoes with salt and black pepper to your taste.
  7. Next layer red onion, red pepper strips, bacon, and avocado slices.
  8. Top with 1 lb spicy sliced deli turkey then place the bread round on top. (You may divide the turkey layers, if desired.)
  9. Wrap tightly with plastic wrap and refrigerate for at least 4 hours.
  10. To serve, use a sharp knife to slice into 6 wedges.

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