Combo Recipe

Prepare bread

If toasting, spread butter thinly on one side of each sourdough slice. Heat a skillet over medium heat and toast bread butter-side-down 1–2 minutes until golden. Alternatively, use a toaster for 1–2 cycles.

Mix condiments

In a small bowl, combine mayonnaise and Dijon mustard. Stir until smooth. Spread the mayo-mustard mixture evenly on the non-toasted sides of both bread slices.

Assemble sandwich

On the bottom slice (mayo-mustard side up), layer the lettuce leaf, tomato slices, roast turkey slices (arrange evenly to cover bread), and cheddar slice. Add optional avocado and red onion now if using. Top with the second slice of bread, mayo side down.

Press gently, trim if desired, and cut sandwich diagonally into two triangles. Serve immediately so bread remains crisp.

Place 1 cup of kettle-style potato chips in a small bowl or on the plate. Sprinkle with a light pinch (about 1/8 tsp) of sea salt if chips need extra seasoning.

Add one dill pickle spear to the plate alongside the sandwich and chips as a bright, tangy accompaniment.

If using avocado, slice half an avocado thinly and layer it in the sandwich during assembly. If using red onion, scatter the thin slices on top of the tomato before adding turkey.