Spread butter or brush olive oil lightly on one side of each bread slice. Heat a skillet over medium heat and toast the buttered sides until golden and crisp, about 1–2 minutes per side. Remove and set toasted side up.

Season and assemble protein

Lightly season the sliced turkey with the salt and black pepper. If you prefer a warm sandwich, warm the turkey in the skillet for 30–60 seconds per side until heated through.

Add spreads

Spread mayonnaise (or house aioli) evenly on the untoasted sides of both bread slices. If using mustard, spread on one slice in addition to mayo.

Layer sandwich

On the bottom slice (mayo side up), place the warmed turkey evenly. Top the turkey with the cheese slice so it will soften from residual heat. Add tomato slices, red onion rings, pickles, avocado slices (if using), and lettuce. Finish with the other bread slice, toasted side out.

Final press and serve

Press the sandwich gently to compact layers. If desired, cut the sandwich in half on a diagonal. Serve immediately with your choice of side.

Garden Salad (side)

In a medium bowl, combine mixed salad greens, cucumber slices, halved cherry tomatoes, and shredded carrots.

Drizzle the vinaigrette over the salad and toss gently to coat. Season with the small pinch of salt and pepper. Serve chilled alongside the sandwich.

Optional Sides / Add-ons

Kettle chips: Place 1 cup of kettle chips in a small bowl or bag for the side.

Mac n' cheese: If adding the mac n' cheese side, reheat prepared mac n' cheese according to package or chef method (usually 2–4 minutes in microwave, or 10–12 minutes in a 350°F/175°C oven until heated through). Portion 1 cup and serve hot.