Combo Sandwich Recipe

Prepare bread

If using larger ciabatta, slice into 8 sandwich slices (4 top + 4 bottom). Lightly butter one side of each slice with softened butter for grilling; set aside.

Make spread

In a small bowl combine mayonnaise and Dijon mustard until smooth. Spread roughly 1 tbsp of the mayo-mustard on the unbuttered side of each bottom slice and 1 tbsp on the unbuttered side of each top slice.

Evenly distribute sliced turkey (about 2 oz per sandwich) and ham (about 1.5 oz per sandwich) onto the four bottom slices. Arrange 1–2 pieces of cooked bacon per sandwich on top of the ham. If bacon is not cooked, cook in a skillet over medium heat until crisp, about 6–8 minutes, then drain on paper towels.

Top the meats with one slice of provolone and one slice of cheddar per sandwich. If you prefer melted cheese, place assembled open sandwiches under a broiler or in a hot skillet (butter side down) until cheese softens, about 1–2 minutes under broiler or 1–2 minutes in skillet.

Slice the tomato into four 1/4-inch rounds. Thinly slice red onion and separate into rings. On top of the cheese layer, add 1 leaf of lettuce, one tomato slice, 2 red onion rings (or to taste), and 2 dill pickle slices per sandwich.

Drizzle about 1/4 tsp olive oil and a drop of red wine vinegar over the tomato on each sandwich to brighten flavors. Season tomato and onion lightly with a pinch of salt and a grind of black pepper.

Place the top slice (butter side up) onto each sandwich. If you'd like a warm, pressed combo: heat a skillet or panini press over medium-high heat and cook each sandwich 2–3 minutes per side (or press until golden and cheese melts). For cold sandwiches, serve immediately after assembling.

Cut each sandwich in half diagonally and serve with extra pickle slices or chips if desired.