Layer the turkey slices evenly across one bread slice, season turkey with a pinch of salt and black pepper (about 1/16–1/8 tsp of each). Place Havarti cheese on top of the turkey, then add tomato slices and the washed lettuce leaf.

Close the sandwich with the second slice of bread, mayo side down. If you prefer a toasted half, heat a nonstick skillet over medium heat and toast the sandwich 2–3 minutes per side until bread is golden and cheese is slightly melted. Let rest 1 minute, then cut the sandwich in half diagonally.

Cup of Soup (Simple Tomato Basil Soup)

Heat olive oil in a small saucepan over medium heat. Add the finely chopped onion and sauté 3–4 minutes until translucent and softened.

Add the minced garlic and cook 30 seconds until fragrant (do not brown).

Add the crushed tomatoes and broth to the pan, stir to combine. Bring mixture to a gentle simmer, reduce heat to low and simmer 6–8 minutes to blend flavors.

Stir in the half-and-half (or milk) if using, chopped basil, sugar (if using), salt and black pepper. Simmer 1–2 more minutes; do not boil vigorously once dairy is added.

Taste and adjust seasoning. If you prefer a smoother texture, blend briefly with an immersion blender or transfer to a blender and puree until smooth. Keep warm until serving (about another 1–2 minutes). Ladle approximately 1 cup into a soup cup or bowl.

Side Salad (Simple Mixed Greens)

In a small bowl or dressing shaker combine 1 tsp olive oil, 1 tsp red wine vinegar, 1/2 tsp lemon juice (if using), salt and pepper. Whisk or shake until emulsified.

Place mixed greens in a small bowl. Add cucumber slices, halved cherry tomatoes and a few thin red onion slices.

Drizzle dressing over the salad and toss gently to coat evenly. Serve immediately alongside the half sandwich and cup of soup.