Half Sandwich Recipe

Choose sandwich style

Decide which sandwich you are making: tuna salad, chicken salad, ham & cheese, BLT, Reuben, turkey, or grilled cheese. Also choose whether the deluxe comes with fries, coleslaw, cottage cheese, or fruit, plus a cup of soup or a side salad.

Gather all chosen ingredients and place near your work surface. Preheat a skillet or griddle over medium heat if toasting or grilling; preheat oven or fryer for fries if making fresh.

Make tuna salad

In a small bowl, combine 0.75 cup drained canned tuna with 1.5 tbs mayonnaise and 1/4 tsp black pepper (use the listed 2 tbs mayo total; reserve the remainder for other fillings if needed). Mix until combined. Taste and add up to 1 tsp mustard if you like tang.

Spread the tuna salad evenly onto one slice of your chosen bread. Top with lettuce and tomato slices. Close with second slice of bread. Cut in half if desired.

Make chicken salad

Toss 0.75 cup cooked shredded chicken with 2 tbs mayonnaise, 1 tsp mustard, 1/8 tsp salt and 1/8 tsp black pepper. Optionally add small diced celery or apple (not listed) for crunch.

Spread chicken salad on one slice of bread. Add lettuce and tomato, top with second slice of bread, and cut in half.

Place 2 slices deli ham and 1 slice cheddar cheese between 2 slices of bread. If preferred hot, butter the outside of bread (use 1 tbs butter) and grill in skillet over medium heat until bread is golden and cheese is melted, 2–3 minutes per side.

Cook 2 slices bacon in a skillet over medium heat until crisp, 6–8 minutes, turning once. Transfer to paper towel to drain. Toast or leave bread untoasted; spread 1 tbs mayonnaise on one slice. Layer bacon, lettuce, and 2 tomato slices on bread, top with second slice and cut in half.

Butter the outside of 2 slices rye bread (use 1 tbs butter). On the inside of one slice layer 3 oz sliced corned beef, 1 slice Swiss cheese, and 1/4 cup sauerkraut (drained). Spread 1 tsp mustard or 1 tbs Russian dressing on the other slice if desired. Grill in a skillet over medium heat 3–4 minutes per side until bread is golden and cheese melts. Slice in half.

Layer 3 slices turkey breast and 1 slice cheese (optional) on bread. Add lettuce and tomato, spread mayonnaise or mustard as desired, close sandwich and cut in half. Toast or grill if preferred using 1 tbs butter to crisp exterior.

Butter one side of each bread slice (total 1 tbs). Place cheddar slice between unbuttered sides. If adding ham or bacon, layer it inside. Heat a skillet over medium-low and cook sandwich 2–4 minutes per side until golden brown and cheese is fully melted. Press slightly with spatula for even contact.

Select one side: place 1 cup hot French fries, or 1/2 cup coleslaw, or 1/2 cup cottage cheese, or 1/2 cup mixed fruit on the plate beside the sandwich half. Add a cup of soup or a small garden salad (1 cup mixed greens) as the soup/salad choice.

Season salad or soup with a pinch of salt and pepper if desired (use the listed 1/8 tsp amounts). Serve sandwich warm. Provide condiments such as ketchup for fries, extra mayo, or mustard on the side.