Turkey Breast Sandwich Recipe

Make the sandwich spread

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, garlic powder, black pepper, and salt. Whisk until smooth and taste; adjust salt or lemon juice to preference.

Thinly slice tomato and red onion. Pat tomato slices dry with a paper towel to avoid soggy bread. Wash and dry lettuce leaves and set aside.

Lay out 4 slices of bread, spread about 1.5 tablespoons of the prepared spread evenly on each slice (about 2 tablespoons per sandwich half). Reserve the remaining spread for serving.

Divide the sliced turkey evenly among the 4 prepared bread slices (about 2 oz turkey per slice). Top turkey with a slice of cheese, tomato slices (2–3 per sandwich), a few rings of red onion, and one lettuce leaf. If using pickles, add 2–3 slices now.

Place the remaining 4 bread slices on top, spread side down to close sandwiches.

If you prefer a toasted sandwich, butter one side of each top bread slice lightly (about 1/2 tsp per slice) or brush with olive oil. Heat a skillet or griddle over medium heat. Place sandwiches buttered-side down on the skillet and butter the top slices or brush oil on them. Cook 3–4 minutes per side until bread is golden and cheese is melted. Press gently with a spatula or use a sandwich press, flipping once.

If you do not toast, simply cut sandwiches in half diagonally and serve immediately with extra spread or pickles on the side.

Serve hot or cold. For best presentation, let toasted sandwiches rest 1 minute before cutting so the cheese and filling settle. Enjoy with chips, a simple salad, or pickle spears.