Slice the hoagie roll lengthwise, leaving a small hinge if you prefer. If toasting, spread 1 tsp softened butter evenly on the cut surfaces and place cut-side up under a broiler or in a toaster oven for 2–3 minutes until lightly golden. Remove and let cool slightly.

Spread 2 tablespoons mayonnaise evenly on the bottom half of the roll. If using mustard, spread 1 teaspoon on the top half.

Assemble sandwich fillings

Arrange the 4 oz sliced ham evenly across the bottom half of the roll, slightly overlapping slices so the filling is distributed from end to end.

Place 2 slices of Swiss cheese on top of the ham, covering as much surface as possible. If you like the cheese melted, return the open sandwich to the broiler for 30–45 seconds until the cheese softens and bubbles; watch carefully to avoid burning.

Rinse and dry the lettuce leaves, then place 2 leaves on top of the cheese (or under the cheese if you prefer them crisp and not warmed).

Core if desired and slice the tomato into 4 even slices. Lightly season the tomato slices with 1/4 teaspoon salt and 1/8 teaspoon black pepper, then arrange them on top of the lettuce.

Finish and serve

Close the sandwich by folding the top half of the roll over the fillings. Press gently to compact the sandwich slightly.

If desired, cut the sandwich in half on the diagonal or straight down the middle. Serve immediately with pickle spears or chips.