Lunch Recipe

Prep bread and spread

Bring butter to room temperature if necessary. Lightly butter one side of each sourdough slice (about 1/2 tbs per slice) and brush the outside with 1 tsp olive oil for extra crispness.

Assemble sandwich

On the unbuttered side of one slice, layer the turkey evenly (3 oz), then the Swiss cheese slice, then tomato slices (3). If using avocado or pickles, add them now. Top with the second slice of bread, buttered side up.

Grill sandwich

Heat a nonstick skillet over medium heat. Place the sandwich in the skillet and cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. Reduce heat slightly if bread browning too fast.

Remove sandwich to a cutting board and let rest 1 minute before cutting in half on the diagonal.

While the sandwich cooks, place 1 cup mixed salad greens, 6 cucumber slices, 6 red onion rings, and 6 halved kalamata olives in a medium bowl.

In a small jar or bowl, combine 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tbs chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Whisk or shake until emulsified.

Taste and adjust seasoning: add a pinch more salt or a squeeze more lemon if desired.

Drizzle about half the dressing over the prepared salad and toss to coat evenly. Reserve remaining dressing for the sandwich or extra dressing on the side.

Place the hot sandwich on a plate alongside the dressed salad. If desired, garnish salad with remaining dressing, extra parsley, or a few more olive halves.

Serve immediately while sandwich is warm. Enjoy.