Tailgate Power Stack (Printer-Friendly)

A hearty layered platter with smoky meats, cheeses, fresh veggies, and flavorful dips for easy sharing.

# What You Need:

→ Proteins

01 - 12 ounces smoked sausage, sliced
02 - 8 ounces roasted turkey breast, sliced
03 - 8 ounces sharp cheddar cheese, cubed
04 - 8 ounces pepper jack cheese, cubed

→ Carbs & Crackers

05 - 1 large crusty baguette (12 ounces), sliced
06 - 2 cups sturdy pretzel chips (100 grams)
07 - 2 cups pita chips (100 grams)

→ Vegetables & Pickles

08 - 1 cup baby carrots (150 grams)
09 - 1 cup celery sticks (100 grams)
10 - 1 cup cherry tomatoes (100 grams)
11 - 1 cup dill pickle spears (150 grams)
12 - 1 cup pickled banana peppers (150 grams)

→ Dips & Spreads

13 - 1 cup ranch dip (240 milliliters)
14 - 1 cup spicy mustard (240 milliliters)
15 - 1 cup roasted red pepper hummus (240 milliliters)

→ Garnishes

16 - ½ cup fresh parsley, roughly chopped (15 grams)
17 - ½ cup mixed nuts (90 grams)

# Directions:

01 - Preheat the oven to 350°F. Arrange sliced baguette on a baking sheet and toast for 8 to 10 minutes until crisp. Allow to cool before assembling.
02 - On a large, sturdy serving board or platter, arrange pretzel chips, pita chips, and toasted baguette slices as the foundational base.
03 - Stack smoked sausage, roasted turkey breast, sharp cheddar, and pepper jack cubes alternately to create visually appealing, easy-to-grab layers.
04 - Distribute baby carrots, celery sticks, cherry tomatoes, dill pickle spears, and pickled banana peppers evenly around and between protein layers.
05 - Place ranch dip, spicy mustard, and roasted red pepper hummus in separate small bowls nestled securely among the stacks.
06 - Sprinkle chopped fresh parsley and mixed nuts over the stack to add color and crunch.
07 - Serve immediately and replenish layers as necessary throughout the event to maintain freshness and appeal.

# Expert Suggestions:

01 -
  • No actual cooking required once you've toasted the bread—everything else comes together in under 25 minutes, leaving you free to enjoy your crew.
  • It feeds 10-12 people without demanding you stand over a stove, which means you're actually part of the party instead of trapped in a kitchen.
  • The mix of smoky, salty, tangy, and creamy flavors means there's genuinely something for every palate at the table.
02 -
  • That baguette absolutely must be toasted and completely cooled before assembly, or your entire structure becomes soggy within 15 minutes. I learned this the hard way at a particularly crowded event.
  • Keep everything cold until the last possible moment. Transport your proteins and cheeses in a cooler with ice packs, and assemble the board no more than 45 minutes before serving. Room-temperature cheese softens and becomes impossible to grab cleanly.
03 -
  • Toast extra baguette slices and store them in an airtight container. If any go stale during the party, they become tomorrow's breadcrumbs or a base for panzanella. Nothing is wasted.
  • The pepper jack and sharp cheddar combination is non-negotiable—it's the flavor backbone. If you're tempted to use mild cheese, fight that instinct. This board demands boldness.
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