Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Guidelines for Making Deli Trays

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  • Line deli trays with lettuce leaves before placing the meats and cheeses on them. If lettuce is an appropriate addition to the sandwiches, add several layers of lettuce leaves or offer more lettuce on the side.
  • Provide about 4 oz (120 g) total meat and 1 oz (30 g) total cheese per serving, plus about 10% extra to ensure all guests will have enough.
  • Provide 1–1½ fl oz (30–45 mL) total spreads and condiments per serving. Guests will need a smaller amount of strong-tasting items, such as mustards, and a greater amount of mild-tasting items, such as mayonnaise.
  • Separate the slices of meat and cheese, and fold or roll them into attractive shapes before placing them on the tray. This makes the tray look fuller and enables customers to select individual items more easily.
  • Slice rolls and breads before service.
  • Wrap the deli tray and all accompaniments airtight to prevent drying out or staling. If using a disposable tray, make sure the lid is securely fastened onto it.
  • Provide tongs or serving forks for the meats and appropriate utensils for serving the spreads and condiments.