Turkey Recipe

Make the mayonnaise-Dijon spread

In a small bowl combine 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, 1 tablespoon lemon juice and 1 teaspoon honey. Whisk until smooth. Season with salt and freshly ground black pepper to taste. Set aside.

Prep vegetables and cheese

Thinly slice the tomato, red onion, and avocado (if using). Rinse and dry lettuce leaves. Slice the cheddar if not pre-sliced. Taste a small tomato slice and adjust salt if needed; lightly season tomato slices with a pinch of salt so their flavor stands out in the sandwich.

Slice rolls horizontally. Spread about 1 to 1 1/2 tablespoons of the mayonnaise-Dijon spread evenly on both cut sides of each roll.

Layer on the bottom half: 3 ounces (about 1/3 of the sliced turkey for each sandwich) of roasted turkey breast (arrange slices to cover the bread), 1 ounce of cheddar slices, 2–3 tomato slices, a few rings of red onion, 1/4 of the avocado slices (if using), and 1 lettuce leaf. Adjust layers so sandwich sits neatly without overstuffing.

Place the top half of the roll on the sandwich and press lightly. Cut each sandwich in half if desired and serve immediately.

If you prefer a warm sandwich, preheat a skillet or panini press over medium heat. Spread 1/2 tablespoon softened butter on the outside of each roll top and bottom (or brush with 1 teaspoon olive oil).

Assemble the sandwich as above but place the cheese directly on top of the turkey to help it melt. Place assembled sandwiches on the skillet or panini press and cook 3–4 minutes per side in a skillet (pressing gently with a spatula) or 4–6 minutes in a panini press until the bread is golden and the cheese has melted. Remove and let rest 1 minute before cutting.

Taste a small bite and adjust with extra black pepper or a light squeeze of lemon if desired. Serve with pickles, chips, or a simple green salad.