Half Off Sandwich Recipe

Slice the loaf

Preheat oven to 350°F (175°C) if toasting. Cut the baguette or ciabatta lengthwise into two equal halves. If loaf is very long, cut to sandwich-length portions (about 8–10 inches) so they are easy to handle.

Make the sandwich spread

In a small bowl, combine mayonnaise, Dijon mustard, olive oil, red wine vinegar, honey (if using), salt, and black pepper. Whisk until smooth and slightly emulsified. Taste and adjust salt, pepper, or honey so one half can be slightly sweeter if desired.

Optional butter for toasting

If toasting, soften butter and spread a thin layer on the cut sides of the bread. Place cut-side up on a baking sheet.

Toast the bread (optional)

If toasting, bake the buttered cut sides in the preheated oven for 6–8 minutes until golden and crisp. Remove from oven and let cool slightly.

Spread the sauce

Evenly spread about half of the prepared mayonnaise-mustard spread on each cut side of the loaf (both top and bottom). Use more on the half you want to be richer.

Layer meats and cheeses

On one half of the sandwich (the 'turkey-provolone half'), layer 4 oz roasted turkey and 3 slices provolone across the bread, slightly overlapping. On the other half (the 'ham-swiss half'), layer 6 oz black forest ham and 3 slices Swiss cheese. Distribute layers evenly to the edges for even bite.

Add vegetables

Top both halves with shredded lettuce (about 1 cup per half), tomato slices, and divided red onion slices. Arrange tomato and onion so they don’t make the bread soggy; place lettuce directly on cheese to create a moisture barrier.

Finish and cut

Close the sandwich halves together. Press gently to compact layers. Using a serrated knife, cut the full sandwich into halves or quarters depending on serving size. If you want a clear 'half off' theme, label or place the two different halves side by side on the plate.

Arrange sandwich portions on a board or plate with dill pickle spears on the side. Serve immediately so bread remains crisp. Offer extra mustard or mayo on the side for dipping. Store any leftovers covered in the refrigerator for up to 48 hours.