Turkey Sandwich & French Fries Recipe

Prepare bread and spread

Bring butter to room temperature if not already. Spread mayonnaise on one slice of bread and Dijon mustard on the other. Spread the softened butter thinly on the outsides of both slices of bread (this helps light toasting and flavor).

Assemble sandwich

On the slice with mayonnaise, layer the lettuce leaf, tomato slices, and a light sprinkle of salt (about 1/8 tsp) and pepper. Add the sliced roasted turkey on top of the tomato, then place the cheese slice over the turkey. Add pickle slices if using.

Toast/grill optional

Heat a nonstick skillet over medium heat. Place the sandwich in the skillet, buttered side down. Press lightly with a spatula and cook for 2–3 minutes until the bread is golden and the cheese begins to soften. Flip and cook other side 2 minutes until golden and cheese melts. Alternatively, place in a preheated panini press or oven at 375°F (190°C) for 4–6 minutes until warmed and lightly toasted.

Finish and serve

Remove sandwich from heat, let rest 1 minute, then slice in half. Serve immediately alongside fries and condiments.

Prepare potatoes

Wash and peel the potatoes if desired. Cut each potato into 1/3–1/2 inch thick fries (matchstick or thicker, as preferred). Rinse cut fries under cold water until water runs clear to remove surface starch.

Soak and dry

Place rinsed fries in a bowl of cold water and soak 20–30 minutes (or up to 2 hours refrigerated) to remove more starch for crisper fries. Drain and spread fries on clean kitchen towels or paper towels; dry thoroughly. If using cornstarch for extra crisp, toss the dried fries with 1 teaspoon cornstarch until lightly coated.

Fry or air-fry

Deep-fry method: Heat oil in a heavy pot to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain. Increase oil temperature to 375°F (190°C). Fry batches again 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with salt and pepper. Air-fryer/oven method: Toss dried (and optionally cornstarch-coated) fries with 1–2 tsp oil. For air fryer, preheat to 380°F (193°C) and cook in a single layer 12–18 minutes, shaking every 4–5 minutes until golden and crisp. For oven, spread on a baking sheet in a single layer and bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Season with salt and pepper immediately after cooking.

Serve

Transfer fries to a serving dish and serve hot with ketchup or other condiments.

If using frozen fries, follow package instructions and omit potato prep steps. Adjust salt to taste. The recipe yields a classic hot turkey sandwich with crisp fries; times vary if using oven/air-fryer vs deep frying.