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Ingredients
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Sandwiches
Garnish & Serving
Method
Sandwiches
- 1
Prepare produce
Wash lettuce leaves and pat dry. Slice the tomato into 1/4-inch (6 mm) rounds. Lightly season tomato slices with 1/4 tsp salt and 1/8 tsp black pepper; set aside.
- 2
Prepare bread
If toasting: spread about 1/2 tbs unsalted butter on one side of each slice of bread. Heat a skillet over medium heat and toast bread butter-side down until golden, 1–2 minutes per side, working in batches. If not toasting: leave bread at room temperature.
- 3
Assemble mayo mix
In a small bowl combine mayonnaise with the remaining 1/4 tsp salt and 1/8 tsp black pepper. Stir until evenly seasoned.
- 4
Assemble sandwiches
Lay 4 bottom bread slices on a work surface. Spread about 3/4 tbs (roughly 1 tbs) of seasoned mayo evenly on each bottom slice. Place 3 oz (about 3-4 slices folded) turkey on each, then one cheddar slice per sandwich. Add 2 lettuce leaves per sandwich, then top with 3–4 tomato slices (or enough to cover). Spread about 3/4 tbs mayo on the inside of the top bread slices and place them mayo-side down to close the sandwiches.
- 5
Slice and finish
Using a sharp knife, cut each sandwich diagonally into two triangles. Insert a toothpick if making platters to hold sandwiches together. Repeat for all 4 sandwiches (makes 8 halves).
Garnish & Serving
- 6
Arrange sandwich halves on a platter with pickle spears and potato chips on the side. Serve immediately. For make-ahead: wrap sandwiches tightly in plastic wrap and refrigerate up to 4 hours; add chips and pickles just before serving.
