Slice the cheeses into smaller, easy-to-grab pieces. Cut the tomato into thin slices and slice the red onion into rings.

Place the mini croissants toward the top right side of your board. Angle them slightly - it’ll make the board look inviting.

At the bottom left corner, make two neat rows of the halved French bread slices. Slightly overlap each piece, and alternate the direction of each row so it looks layered and appealing.

Nestle a small bowl of mustard near the top left of the board, just a little under the croissants. Then place the bowl of mayonnaise to the right of the mustard, a bit above the French bread slices.

Tuck the spring mix lettuce underneath the croissants, filling the space to the right of the mustard bowl. It’ll add some fresh color and texture to the board.

Arrange the tomato slices just above the French bread on the left side. Slightly overlap them so they’re easy to grab without slipping around.

Fan out the halved provolone slices near the top of the board, to the left of the croissants. Let them overlap just a little to keep that relaxed, easygoing feel.

Fold each salami slice in half, then lay them between the mustard and mayonnaise bowls. Alternate the direction of the folds (one fold up and another down). This helps to add a little pattern and movement.

Take each slice of deli ham, fold it in half, and then roll it up from one end to the other. Tuck the ham rolls into the right side of the board, just under the lettuce.

Layer the quartered cheddar slices above the French bread on the right side. Slightly overlap them and angle a few pieces differently to keep the board looking full and natural.

Pile the sliced red onions just above the tomatoes and under the provolone, filling in that space with a pop of color and crunch.

Finally, scatter the pickle slices in any open spaces around the board. They’re perfect for filling up the gaps, and adding a little extra flavor and finishing touch.

Ready to serve!