Ingredients:

  • 12 Mini Brioche Rolls or Cocktail Pumpernickel Slices
  • 6 oz (170 g) thinly sliced Roast Beef
  • 6 oz (170 g) thinly sliced Smoked Turkey Breast
  • 4 oz (115 g) Hard Salami or Prosciutto
  • 5 oz (140 g) Aged Cheddar, sliced and cubed
  • 5 oz (140 g) Provolone or Swiss Cheese, sliced and cut into quarters
  • 1/4 cup (60 ml) Whole Grain or Dijon Mustard
  • 1/2 cup (120 ml) high quality Mayonnaise
  • 2 Tbsp (30 ml) finely minced Dill Pickles
  • 1 tsp (5 ml) freshly squeezed Lemon Juice
  • 1/2 tsp (2.5 ml) Garlic Powder (or 1 clove fresh garlic, minced)
  • Salt and Black Pepper, to taste
  • 1 head Butter Lettuce or Romaine Leaves, separated, washed and dried
  • 1 cup (150 g) Cherry or Grape Tomatoes, halved
  • 1/2 medium Red Onion, thinly sliced and lightly rinsed (optional)
  • 1 small jar Cornichons or small Dill Pickles, drained well
  • 1/2 cup (80 g) Castelvetrano Olives, pitted
  • Small handful Fresh Parsley or Dill, for garnish

Instructions:

  1. Prepare the Aioli: In a small bowl, whisk together the mayonnaise, minced dill pickles, lemon juice, garlic powder, salt, and pepper until fully combined. Taste and adjust seasoning. Transfer to one of the small ramekins.
  2. Prepare the Condiments and Garnishes: Scoop the whole grain or Dijon mustard into a second ramekin. Fill a third ramekin with the Castelvetrano olives and cornichons.
  3. Slice and Prep Meats/Cheeses: Artfully fold the turkey and roast beef into small ribbons. Roll the salami tightly. Cut the cheeses into manageable bite-sized cubes or triangles.
  4. Prepare Fresh Produce and Bread: Wash and thoroughly dry the lettuce and tomatoes. Slice the red onion very thinly. Slice the baguette thinly on a diagonal, or slice the mini brioche rolls horizontally, leaving a small hinge.
  5. Anchor the Board: Place the three prepared ramekins (aioli, mustard, olives/pickles) strategically on the large charcuterie board or platter first.
  6. Arrange the Proteins and Cheeses: Place the folded deli meats next to their corresponding condiments (e.g., roast beef near the mustard). Arrange the cheese cubes and slices in small stacks, filling the larger gaps left by the meat.
  7. Display the Bases and Fill Gaps: Place the prepared bread components (baguette slices, rolls) along the edges of the board. Scatter the fresh vegetables (lettuce leaves, tomato halves, red onion rings) in the remaining small gaps to add pops of color and necessary crunch.
  8. Final Garnish: Garnish the board and the aioli with a sprinkling of fresh parsley or dill. Ensure small spoons or spreaders are placed in the condiments before serving.