Turkey Sandwich Recipe

Prep vegetables and condiments

Wash the lettuce leaves and pat dry with paper towels. Rinse the tomato and slice into 4 even slices. Peel and slice the red onion into 4 thin rings. In a small bowl, mix the mayonnaise and Dijon mustard until smooth. Season the mayo-mustard mixture with 1/4 tsp of the salt and 1/8 tsp of the black pepper; stir and set aside.

Prepare bread

If you prefer the sandwich toasted, spread the softened butter evenly on one side of each bread slice. Heat a skillet over medium heat. Place bread butter-side-down on the skillet and toast 1–2 minutes until golden, then flip and toast the other side 30–45 seconds. Remove and place on a clean board. If you prefer untoasted, skip the butter and toasting step.

Assemble sandwiches

Lay two slices of bread on your work surface (toasted side up if toasted). Spread half of the mayo-mustard mixture evenly across each slice. Divide the sliced turkey evenly between the two sandwiches (about 4 oz per sandwich), arranging it in a single overlapping layer. Place one slice of cheese on top of the turkey on each sandwich. Add one lettuce leaf, two tomato slices, and two onion rings to each sandwich.

Season and finish

Sprinkle the remaining 3/4 tsp salt and remaining 3/8 tsp black pepper evenly across the tomato slices (divide between the two sandwiches). Top each with the second bread slice, mayo side down. Press gently to compact the sandwich.

Optional warm melt

If you want the cheese warmed/melted, return each assembled sandwich to the skillet over low heat, cover with a lid, and warm for 2–3 minutes until cheese softens. Remove, cut sandwiches in half if desired, and serve immediately.