Crispy • Cheesy • Loaded with Flavor
If you’re looking for a crowd-pleasing recipe that feels gourmet but is incredibly easy to make, this puff pastry deli slab sandwich is your answer. Flaky, golden puff pastry wraps around layers of melty mozzarella, savory ham and turkey, peppery arugula, roasted red peppers, and a creamy mustard-mayo spread. Perfect for brunch, lunch, parties, or meal prep—every bite is crisp, creamy, and satisfying.
Ingredients
1 (17 oz) box frozen puff pastry, thawed
12 slices mozzarella cheese, divided
6–8 slices deli ham
6–8 slices deli turkey
⅓ cup mayonnaise
1 tablespoon spicy brown mustard
1 cup roasted red peppers, drained and sliced
⅓ cup red onion, thinly sliced
1 cup fresh arugula
1 egg, beaten (for egg wash)
Instructions
Preheat Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Pastry Base
Unfold one sheet of puff pastry and place it on the prepared baking sheet.
Layer the Filling
Arrange 6 slices of mozzarella evenly over the pastry.
Add layers of ham and turkey.
Scatter roasted red peppers, red onion, and arugula on top.
Make the Sauce
In a small bowl, mix mayonnaise and spicy brown mustard. Spread evenly over the fillings.
Add Final Cheese Layer
Place the remaining 6 slices of mozzarella on top.
Seal the Sandwich
Cover with the second puff pastry sheet. Press edges gently and seal with a fork.
Lightly score the top into squares (do not cut through).
Egg Wash & Bake
Brush the top with beaten egg.
Bake for 25–30 minutes, or until deeply golden and puffed.
Rest & Slice
Let cool for 10 minutes, then slice into squares and serve.
Professional Serving Ideas
Serve warm on a wooden board with a small bowl of honey mustard or garlic aioli
Garnish with fresh arugula leaves for color contrast
Perfect as party sliders, brunch centerpiece, or lunchbox-friendly slices
Pair with a light green salad or tomato soup for a complete meal
Promotional Caption (Perfect for Social Media)
Golden, flaky puff pastry filled with melty mozzarella, deli meats, roasted red peppers, and a creamy mustard-mayo spread