Sandwiches Recipe

Slice tomato and onion

Slice the tomato into 4 thin round slices. Cut the red onion into very thin rings and separate into individual rings. Place tomato and onion on paper towel to remove excess moisture.

Season the tomato slices lightly with 1/4 tsp salt and 1/8 tsp black pepper. This brings out flavor and prevents watery bread.

If using the optional spread, combine 1 tsp dijon mustard, 1 tsp honey and 1/8 tsp garlic powder in a small bowl and stir until smooth.

Lay out 4 bread slices on a clean work surface. Spread about 1 tbs of butter or 1 tbs mayonnaise evenly on each slice.

On two of the buttered/mayonnaised slices, spread the optional honey-dijon mixture thinly (about 1/2 tbs per sandwich) if using.

Top each of those two slices with 4 slices of deli turkey or ham, then place one slice of cheese on each.

Add 1 lettuce leaf, 2 tomato slices and a few onion rings to each sandwich. Add 4 pickle slices per sandwich if desired.

Place the remaining bread slices (butter/mayo side down) on top to close the sandwiches.

To toast in a skillet: heat a nonstick or cast-iron skillet over medium heat. Brush the outside of each sandwich with about 1/2 tbs olive oil or melted butter.

Place the sandwiches in the skillet and cook 2–3 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese begins to melt. Reduce heat if bread browns too quickly.

To use a panini press: preheat press, brush outsides with oil or butter, and cook 3–5 minutes until golden and heated through.

Remove sandwiches from skillet or press. Let rest 1 minute, then cut each sandwich in half diagonally or in half straight down.

Serve immediately with additional pickles or chips if desired.