Sandwiches Recipe

Prepare bread

Lightly spread 1 tablespoon of softened butter on one side of each slice of bread (8 slices). This will help if you plan to toast or grill; if you prefer untoasted sandwiches, spread butter only if desired for flavor.

Prepare spread

In a small bowl, combine mayonnaise (3 tbs) and Dijon mustard (1 tsp). Stir until smooth.

Lay out 4 slices of bread, buttered side down. Evenly spread the mayonnaise-Dijon mixture over the top (unbuttered) side of each slice.

Top each of those 4 slices with 2 ounces (approx.) of deli turkey or roasted chicken (total 8 oz across 4 sandwiches). Place one cheese slice on top of the meat for each sandwich.

Season tomato slices with a light pinch of salt (about 1/8 tsp salt) and a pinch of black pepper. Divide the tomato slices evenly among the 4 sandwiches (about 2–3 slices per sandwich depending on thickness).

Add one lettuce leaf and a few thin rings of red onion to each sandwich. If using pickles, add 2 pickle slices per sandwich.

If using avocado, slice half an avocado and distribute the slices across the sandwiches. If using bacon, place one slice of cooked bacon on each sandwich.

Top each assembled open-faced sandwich with the remaining bread slices, buttered side up. Press gently to compact.

If you want warm, grilled sandwiches: heat a skillet or griddle over medium heat. Place sandwiches seam side down and grill 2–3 minutes until golden, then flip and grill another 2–3 minutes until the cheese is melted and both sides are golden. If serving cold, slice each sandwich diagonally and serve immediately.

Slice each sandwich in half if desired and serve. Adjust seasoning to taste.