Deli Sandwiches Recipe

Prepare produce & cheeses

Wash tomato and lettuce. Slice the tomato into 8 thin slices (about 1/4" each). Peel and cut the red onion into very thin half-moons; separate into rings. Tear or trim lettuce leaves to sandwich-appropriate size. Stack Swiss and cheddar slices so they are ready to layer.

Build mustard-mayo spread

In a small bowl combine mayonnaise, Dijon mustard, coarse-grain mustard, olive oil, red wine vinegar and hot pepper vinegar or hot sauce (if using). Whisk until smooth and slightly loose. Taste and adjust salt/pepper — mixture should be tangy and spreadable.

Assemble sandwiches

Lay out 8 slices of bread. Spread about 1.5 tablespoons of the mustard-mayo mixture on one side of each bottom slice (approx 12 tbs spread total across 4 sandwiches). On four of the bottom slices layer: 3 oz roast beef, 2 slices Swiss cheese, 2 pickle slices, a couple onion rings, 2 tomato slices, and one lettuce leaf. On the other four bottom slices (if making variety) layer: 2 oz smoked turkey, 2 oz honey ham, 1 slice cheddar, a couple pickle slices, onion rings, 2 tomato slices, and lettuce. Sprinkle a light pinch of salt and 1/8 tsp black pepper over tomato on each sandwich. Top with remaining bread slices, spread-side down.

Optional finish: toast or press

If you prefer a warm/toasted sandwich, heat a skillet to medium-low and melt about 1/2 tablespoon butter. Place sandwich and press gently with spatula or use a sandwich press; cook 2–3 minutes per side until bread is golden and cheese slightly melted. If using oven, brush outside of bread with butter and bake at 375°F (190°C) for 6–8 minutes, flipping halfway.

Slice and serve

Using a sharp knife, cut each sandwich diagonally (or in half) for serving. Serve immediately with remaining pickles or chips. Store any leftover components (meats/cheese) refrigerated in airtight containers and assemble fresh within 2 days.

Make the spread as described above; yields roughly 3/4 cup. Reserve about 1/4 cup in the refrigerator for topping salads or dipping. Keep covered up to 4 days.

If toasting, use the butter to coat the outside of the bread before grilling or to grease the pan. Add pickled jalapeños to sandwiches before pressing for added heat (amount adjustable to taste).