Turkey Sandwich Recipe

Slice tomato and onion

Slice the tomato into 1/4-inch (about 6 mm) rounds. Cut the red onion into very thin rings or half-rings. Pat tomato slices dry with a paper towel to avoid soggy bread.

Combine mayonnaise and Dijon mustard in a small bowl. Stir until smooth. Taste and adjust mustard or mayo to preference.

Season tomato slices lightly with a pinch of the salt and a little black pepper.

Optional — toast or grill: If you prefer a toasted sandwich, spread the softened butter evenly on one side of each bread slice. Heat a skillet over medium heat and toast buttered sides until golden and crisp, about 1–2 minutes per side; alternatively, toast in a toaster or oven to desired doneness.

If not toasting, simply ensure bread is at room temperature and ready for spreads.

Lay two bread slices on a clean work surface, toasted side up if you toasted them. Evenly spread about half of the mayo-mustard mixture on each slice (about 1 tbs per slice).

Top one slice with half of the turkey (about 4 oz) and arrange slices so they cover the bread evenly.

Place cheese slice(s) over turkey if using. If you like melted cheese, place the assembled open sandwich under a broiler for 30–60 seconds until the cheese softens and bubbles — watch carefully to avoid burning.

Layer lettuce leaves over the turkey/cheese. Then add the seasoned tomato slices, onion rings (use to taste), and pickles. Distribute remaining turkey over the vegetables if you want extra meat and then top with the other bread slice, spread-side down.

Press the sandwich gently to compact. If desired, cut diagonally or in half with a sharp knife. Sprinkle the cut edges with a tiny extra pinch of salt and pepper if needed.

Serve immediately with optional sides such as chips, a simple salad, or soup. Store any leftover turkey and components separately in airtight containers in the refrigerator for up to 3 days; assemble fresh to avoid soggy bread.