Combo Sandwich Recipe

Prepare produce and toppings

Slice the tomato into 8 thin slices. Thinly slice the red onion and separate into rings. Rinse and pat dry romaine leaves. Lay out the pickle chips. Season the tomato slices lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Mix condiments

In a small bowl combine the mayonnaise and Dijon mustard until smooth. Taste and adjust seasoning with remaining salt and pepper if desired.

Toast or butter bread (optional)

If you prefer toasted bread, lightly spread the 2 tbs softened butter on one side of each bread slice. Toast in a skillet over medium heat, or in a toaster oven, until golden (about 1–2 minutes per side on a skillet). If you will press the sandwich in a panini press, reserve olive oil to brush the exterior instead.

Assemble sandwiches

Lay four bread slices buttered/toasted-side down. Evenly spread the mayo-Dijon mixture on each slice. On each of the four bottom slices layer: 2 slices cheddar cheese, 3 slices turkey, 2 slices ham, 2 bacon strips, 2 tomato slices, a few red onion rings (about 1 tablespoon), 2 pickle chips and 2 romaine leaves. Top each stack with 1 slice Swiss cheese, then place the remaining bread slice on top, toasted/buttered-side up. Press gently to compact.

Slice and serve

Using a sharp knife, cut each sandwich diagonally in half. Serve immediately while warm or wrap in parchment to keep together if serving later. Provide extra pickle chips or potato chips on the side if desired.

To create a pressed, warm sandwich: Preheat a panini press or a heavy skillet/griddle over medium heat. If using a skillet, brush the outside of each sandwich with about 1/2 teaspoon olive oil or spread a thin layer of the extra butter on the exterior slices. Place sandwiches in the press or skillet and cook 3–5 minutes, flipping once if using a skillet, until bread is golden-brown and cheeses are melted. Press gently while cooking to help seal the sandwich. Remove and rest 1 minute before slicing.