The thickness of your deli meat can make or break a sandwich. Too thin and it disappears into the bread; too thick and it overpowers the build. This guide gives you a clear Boar’s Head deli meat thickness chart with ideal uses, portion guidance, and pairing ideas so every sandwich hits the mark.
Quick Thickness Guide (At a Glance)
| Thickness | Approx. Weight per Slice* | Best For | Notes |
|---|---|---|---|
| Shaved | 6–10 g | Melty paninis, piled-high Italian subs | Maximizes surface area for flavor; great for layered textures |
| Extra Thin | 10–14 g | Classic deli sandwiches, wraps | Balanced bite; folds neatly for even distribution |
| Thin (Standard) | 14–18 g | Everyday turkey/ham & cheese | The most versatile option for most builds |
| Medium | 18–24 g | Hearty club sandwiches | Fuller mouthfeel; pairs well with crisp veggies |
| Thick | 24–32 g | Rustic baguettes, hot sandwiches | Meaty bite; best when warmed or pressed |
*Estimates vary by product and moisture content. Always weigh for menu costing.
Choosing Thickness by Meat Type
Turkey (Oven Roasted, Golden Classic, No Salt Added)
- Best thickness: Extra Thin to Thin
- Why: Turkey’s clean flavor benefits from even layering; thinner slices keep it juicy.
- Try it with: Light mayo or avocado spread, crisp lettuce, tomato, and a sprinkle of cracked pepper.
Ham (Black Forest, Virginia, Maple Glazed)
- Best thickness: Thin to Medium
- Why: Ham’s sweet-salty notes pop when layered; medium thickness works well for warm builds.
- Try it with: Swiss cheese, Dijon, arugula on a French roll.
Roast Beef (London Broil, Top Round)
- Best thickness: Medium to Thick
- Why: Beef holds up to bold condiments and artisan breads.
- Try it with: Horseradish aioli, provolone, caramelized onions on ciabatta.
Chicken Breast (EverRoast, Blazing Buffalo)
- Best thickness: Extra Thin to Thin
- Why: Keeps lean cuts tender and easy to bite.
- Try it with: Fresh mozzarella, basil pesto, roasted peppers.
Specialty/Smoked Meats (Chipotle Chicken, Smoked Ham)
- Best thickness: Shaved to Thin
- Why: Smoky/spicy profiles disperse better in thin layers.
- Try it with: Pickled onions, slaw, creamy dressings to balance heat.
Portion Planning for Consistent Costing
- Cold sandwich (6–7” roll): 85–110 g total meat (5–7 thin slices)
- Large sub (10–12”): 140–170 g total meat (8–10 thin slices)
- Wraps: 70–95 g total meat (4–6 extra thin slices)
- Hearty hot press: 120–150 g total meat (medium/thick mix)
Tip: Standardize builds with a portion sheet and train staff to select the correct thickness dial on your slicer for consistency.
Pairing Thickness with Cheese & Bread
- Shaved/extra thin meats → softer breads (brioche, white pullman), mild cheeses (Havarti, Provolone).
- Thin/medium meats → classic deli breads (rye, sourdough), sharper cheeses (Swiss, Sharp Cheddar).
- Thick meats → sturdy breads (ciabatta, baguette), bold cheeses (Provolone Piccante, Smoked Gouda).
Hot vs. Cold Builds
- Cold sandwiches: Go thin for even coverage and cleaner bites.
- Hot/pressed: Use medium to thick to keep texture after warming and to avoid drying out.
Common Slicing Mistakes (and Fixes)
- Inconsistent slices → Calibrate the slicer weekly; assign “slicer champions.”
- Watery sandwiches → Pat meats dry if needed; layer greens between bread and wet ingredients.
- Overloading → Follow portion guides to control food cost and maintain balance.
- One-size-fits-all slicing → Create product-specific thickness presets.
Sample Menu Applications
- Classic Turkey Club (Thin): Turkey, bacon, lettuce, tomato, mayo, toasted sourdough.
- Warm Roast Beef & Provolone (Medium): Horseradish aioli, onions, pressed ciabatta.
- Shaved Ham Italian (Shaved): Provolone, pepperoncini, shredded lettuce, red wine vinaigrette on sub roll.
Final Thoughts
The right slice thickness elevates flavor, texture, and presentation while keeping costs in check. Use this Boar’s Head deli meat thickness chart to standardize your menu builds and deliver the same perfect bite every time.
