The Traditional Recipe

Optional toast

If you prefer some sandwiches lightly toasted, butter one side of up to half the bread slices (8–12 slices) and toast in a 350°F (175°C) oven or on a griddle until lightly golden, about 4–6 minutes. Allow to cool slightly before assembling. Leave the remaining bread slices untoasted.

Arrange all bread slices on a large clean workspace, grouping by type (white, whole wheat, rye). You will use two slices per sandwich.

Wash and pat dry lettuce leaves. Trim large ribs if desired. Stack leaves and separate into portions of one leaf per sandwich (24 leaves).

Slice tomatoes into 1/4-inch (6 mm) rounds. Lay tomato slices on paper towels and lightly salt and pepper both sides; set aside to drain for 5 minutes to avoid soggy bread.

If using red onion, separate into thin rings. If using pickles, have slices ready.

Mix mayonnaise and mustard in a small bowl. Taste and adjust salt and pepper. Transfer to a shallow dish or spreader bowl for easy access while assembling.

Plan four sandwich varieties to create a traditional assortment. Example combinations (adjust counts to reach total sandwiches): - Ham & cheddar: 6 sandwiches - Turkey & Swiss: 6 sandwiches - Roast beef & cheddar: 4 sandwiches - Turkey & cheddar or ham & Swiss (mix for remaining): 8 sandwiches Each sandwich uses 2 slices of bread, 2–3 slices of meat, 1 slice of cheese, 1 lettuce leaf, and 1 tomato round (or 2 small slices).

For each sandwich: spread about 1 tablespoon of the mayo-mustard mixture on one slice of bread. If desired, spread a thin layer of butter on the outside-facing side for toasted slices only.

Place cheese slice on the dressed bread slice, then layer the chosen meat (2–3 slices), then a lettuce leaf, and top with 1 tomato round (or 2 small slices). Add onion rings or a pickle slice if desired. Top with the second slice of bread, plain side down (or dressed if you prefer both sides).

Press gently, then using a sharp serrated knife cut each sandwich diagonally into quarters (two cuts per sandwich) or into four equal triangular pieces. For a neat presentation, wipe the knife after every 4–6 cuts.

Secure each quarter with a toothpick through the corner to hold layers in place when arranging on the tray.

On large serving platters, arrange sandwich quarters in rows or in a circular fan pattern, alternating varieties to show different breads, meats and cheeses. Aim for an even visual mix and easy selection for guests.

Garnish the tray with extra lettuce leaves, tomato wedges, and a small bowl of extra pickles or mustard on the side. Cover loosely with plastic wrap if making ahead, and refrigerate up to 2 hours before serving.

Serve chilled or at room temperature. Provide plates and extra napkins. Remove toothpicks before eating if desired.