Sandwich Recipe

Bring butter to room temperature so it is easily spreadable. Toast bread slices lightly if you prefer a warm or crisper sandwich (optional).

Spread

Evenly spread 1 tablespoon of softened butter on one side of two bread slices. On the other two slices, spread 1 teaspoon mayonnaise on one side each. The buttered sides will be the exterior if toasting in a pan; the mayo will be interior to contact fillings.

On top of the mayonnaise-spread side of one bread slice, layer 3 slices of deli turkey or ham, arranging them to cover the bread. Add one slice of cheese on top of the meat. Repeat with the second mayo-spread bread slice if making two sandwiches (or place remaining meat and cheese on the other prepared slice).

If you prefer melted cheese, place the assembled open sandwich under a broiler or in a hot skillet (covered) for 1–2 minutes until the cheese softens and begins to melt. Watch closely to avoid burning.

Place 1 lettuce leaf on top of the cheese. Add 2 tomato slices and 2 thin slices of red onion (or distribute evenly if making two sandwiches). Add 2 pickle slices if using.

Lightly season the tomato and onion with a pinch of salt (about 1/8 tsp) and a small grind of black pepper (about 1/8 tsp) to enhance flavor.

Top with the remaining bread slices, buttered side facing outward if toasting in a pan. Press gently to compact the sandwich slightly.

If you want a warm, golden exterior, heat a nonstick skillet over medium-low heat. Place the sandwich in the skillet and cook 2–3 minutes per side, pressing gently with a spatula, until bread is golden and cheese is warmed. Alternatively, grill in a panini press for 3–5 minutes.

Remove sandwich from heat and let rest 1 minute. Cut in half diagonally or down the middle and serve immediately.