Sandwiches Recipe

Prepare bread

Lay out 8 slices of bread on a clean work surface. Spread one side of each slice with softened butter (this will be the outer side if toasting/grilling). On the other side of 4 slices, spread 1 teaspoon mayonnaise and 1/2 teaspoon mustard each to form the sandwich interior spreads.

If you prefer grilled sandwiches, heat a skillet over medium heat and assemble sandwiches open-faced with buttered sides facing out; cook 2–3 minutes per side until golden and cheese melts.

Divide the turkey and ham between the 4 sandwiches (about 2 oz of each per sandwich). Place two slices of cheese on each sandwich—one cheddar and one provolone—so cheese is between meat layers for even melting.

Rinse and pat dry the lettuce leaves. Slice the tomato about 1/4-inch thick and thinly slice the red onion. Lightly season tomato slices with the salt and pepper provided.

Top each assembled sandwich with one lettuce leaf, two tomato slices, a few red onion rings, and two pickle slices. If using avocado or bacon from the optional section, add them now.

If using avocado, slice half an avocado thinly and layer on the sandwich. If using bacon, cook strips in a skillet over medium heat until crisp (about 6–8 minutes), drain on paper towel and add to sandwich. Add hot sauce if desired.

Close each sandwich with the remaining bread slice, buttered side out if toasting. Press gently, then cut each sandwich in half on the diagonal. Serve immediately with chips, salad, or pickles.

Leftover ingredients: wrap tightly and refrigerate; consume cooked sandwiches within 2 days for best quality.