Sandwiches Recipe

Prepare bread

Lightly butter one side of each bread slice (use about 2 tbs butter total). If you prefer toasted bread, heat a skillet over medium heat and toast buttered sides until golden, about 1–2 minutes per side.

Spread condiments

On the unbuttered side of 4 slices, spread mayonnaise (about 3 tbs divided). On the other 4 slices, spread Dijon mustard thinly (1 tsp divided).

Arrange 2 oz (about 2–3 folded slices) of deli turkey and 2 oz of deli ham on each of the 4 mayo-spread slices. Top the meats with 1–2 slices of cheddar cheese per sandwich, slightly overlapping so cheese covers the meat evenly.

Slice the tomato into 4 even slices and thinly slice the red onion. On each sandwich, place 1 romaine leaf (or fold to fit), 1 tomato slice, 2 dill pickle slices, and a few thin rings of red onion.

Season the tomato and lettuce with a light sprinkle of salt and black pepper (about 1/8 tsp salt and a pinch of pepper per sandwich).

If desired, press the mustard side (the top slice spread with mustard) onto the assembled filling. Close each sandwich and press gently to compact.

Cut each sandwich diagonally in half. Serve immediately, or wrap tightly in plastic wrap and refrigerate up to 24 hours.