Make-your-own Sandwich Buffet

     This recipe is intended as a guide; you can add or substitute your favorite fillings and condiments.

     

     1 1/2 pounds (18 to 20 slices) bacon, cooked

     2 3/4 pounds assorted sandwich meats, such as roast beef, pastrami, turkey, Black Forest ham, salami and prosciutto

     8 ounces assorted cheeses, such as Brie, provolone, Swiss and fresh mozzarella

     Assorted lettuces, such as Boston, romaine and arugula

     3 large tomatoes, thinly sliced

     1 jar (14 ounces) roasted red peppers

     1 jar (7 1/2 ounces) sun-dried tomatoes, packed in oil

     1 jar (6 ounces) marinated artichoke hearts

     1 jar (8 ounces) mayonnaise

     1 jar (8 ounces) Dijon mustard

     1 jar (about 7 ounces) tapenade

     2 ripe avocados, pitted, peeled and thinly sliced

     

     Assorted breads, such as sandwich bread, rolls, baguettes and focaccia

     Place the ingredients on serving dishes. Cover with plastic wrap, and chill until ready to serve, up to several hours. Slice bread just before setting on the table.

     Serves 10 to 12.