Turkey Breast Sandwich Recipe

Assemble sandwich

Lay out 8 slices of bread on a clean work surface (4 sandwiches). If toasting, spread butter on one side of each slice and toast in a skillet over medium heat until golden brown; set aside to cool slightly.

Prepare turkey and cheese

Divide the 8 oz of sliced roasted turkey into four equal piles (about 2 oz / ~58 g each). Place 1–2 cheddar cheese slices on four of the bread slices (on the non-buttered side if toasted).

Add lettuce and tomato

Pat the lettuce leaves dry and place one leaf on each cheese-topped slice. Slice the tomato into 4 even rounds (about 1/4 inch / 6 mm each) and place one or two rounds on top of the lettuce.

Onion and pickles

Thinly slice the 1/4 medium red onion into rings and distribute a few rings onto each sandwich. If using pickles, add 1 slice of pickle per sandwich now.

Top and serve

Spread the prepared mayonnaise-mustard dressing on the remaining 4 bread slices and place them, spread-side down, on top of each assembled sandwich. Press gently, slice sandwiches in half if desired, and serve immediately.

In a small bowl, combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust salt or lemon juice if needed. This yields enough to spread on four sandwiches.

If you'd like a warm melt, after assembling with cheese, place sandwiches in a preheated 350°F (175°C) oven or under a broiler for 2–4 minutes until cheese softens. Watch closely to avoid burning. Serve with chips, a side salad, or extra pickles.