Turkey Or Ham Sandwich Recipe

Prep produce and spread

Slice the tomatoes into 1/4-inch thick rounds (about 6–8 slices per tomato depending on size). Place the tomato slices on a paper towel and lightly season with 1/2 tsp salt and 1/2 tsp black pepper; set aside for 2–3 minutes to draw out excess moisture. Tear or trim lettuce leaves to fit the bread. Spread about 1 tablespoon of mayonnaise evenly over one side of each slice of sourdough (about 8 tablespoons total).

Select meat

Decide whether each sandwich will be turkey or ham. For each sandwich use 2 ounces of the chosen deli meat (8 ounces total yields four 2-oz portions). If preparing both meats for guests, arrange turkey and ham separately on a board so guests can choose.

Assemble sandwiches

On four of the mayo-spread bread slices, place two slices of cheddar cheese (or one if preferred). Top the cheese with 2 ounces of chosen deli meat, arranging to cover the bread. Add 2 lettuce leaves per sandwich, then place 2–3 tomato slices on top. Sprinkle a light pinch of the remaining 1/2 tsp salt and 1/2 tsp black pepper across the tomatoes evenly. Finish with the remaining mayo-spread bread slices, mayo side down, to form each sandwich.

Optional toasting

If you prefer the sandwich toasted: heat a skillet or griddle over medium heat. Lightly butter the outside of each sandwich (about 1/2 tablespoon per side). Toast sandwiches 2–3 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese begins to melt. Transfer to a cutting board.

Slice and serve

Using a sharp knife, cut each sandwich diagonally or in half, wiping the blade between cuts if needed for a clean edge. Serve immediately while the cheese is warm if toasted, or at room temperature if not. Provide extra mayo, pickles, or mustard at the table if desired.