Turkey Sandwich Recipe

Sandwiches (makes 4 sandwiches)

1. 1

   Prepare bread

   Lay 8 slices of white sandwich bread flat on a clean work surface. If toasting, spread about 1/2 tablespoon butter evenly on one side of each slice.

2. 2

   Toast bread (optional)

   Heat a skillet over medium heat. Place buttered-side-down bread slices in the skillet (work in batches if needed). Cook 1–2 minutes until golden, then flip and cook the other side 1 minute. Remove and let cool slightly. Alternatively, use a toaster or griddle.

3. 3

   Assemble mayo

   Evenly divide 4 tablespoons mayonnaise among 4 of the bread slices (or spread on all 8 if making double-sided). Use the back of a spoon to spread a thin, even layer.

4. 4

   Add turkey

   Divide 12 ounces of sliced smoked turkey breast into 4 portions (about 3 oz each). Arrange each portion on top of the mayonnaise-spread bread slices in an even layer so it covers the bread.

5. 5

   Add cheese

   Place one slice of American cheese on top of the turkey on each sandwich. If you prefer the cheese melted, place assembled open-faced sandwiches under a broiler or in a hot skillet for 20–30 seconds until cheese softens and begins to melt—watch closely to avoid burning.

6. 6

   Season (optional)

   Lightly sprinkle about 1/8–1/4 teaspoon kosher salt and a pinch of black pepper across the turkey and cheese layer if desired (this is optional for kids).

7. 7

   Finish and serve

   Top each sandwich with the remaining 4 bread slices (buttered side out if toasted). Press gently, cut each sandwich diagonally into two triangles if serving children, and serve immediately.

8. 8

   Storage

   Wrap sandwiches tightly in plastic wrap or place in an airtight container and refrigerate for up to 24 hours. If stored with mayo, bread may soften; for best texture, assemble just before serving.