Sandwiches Recipe

Prepare spreads

In a small bowl, combine the mayonnaise and Dijon mustard. Stir until smooth. Set aside.

Lightly butter one side of each sourdough slice (about 1/2 tbs per slice). The buttered side will be the exterior if toasting/grilling; this adds flavor and helps brown the bread.

If bacon is not cooked, cook 4 slices in a skillet over medium heat until crisp, 6–8 minutes, turning once. Drain on paper towels. If pre-cooked, warm briefly in a skillet or microwave.

Arrange the sliced roast turkey so it's at room temperature or slightly warmed (microwave 20–30 seconds if chilled). This helps the cheese melt lightly if toasting the sandwich.

Lightly season the tomato and cucumber slices with the kosher salt, black pepper, and red wine vinegar or lemon juice. This brightens and seasons the vegetables.

Tear or trim the butter lettuce so leaves fit the bread slices.

Assemble sandwiches

Place two slices of sourdough on a clean work surface, buttered side down. Spread about half of the mayo-Dijon mixture evenly over each slice (the unbuttered side). Layer on 4 oz (half) of the roast turkey on each sandwich, then 2 slices of cheddar, 2 slices of bacon, tomato and cucumber slices, and lettuce leaves. Top with the remaining bread slices, buttered side up.

Optional toast/grill

To warm and lightly melt the cheese, heat a skillet or griddle over medium heat. Place the assembled sandwich in the pan and press gently with a spatula or a heavy pan. Cook 2–3 minutes per side until bread is golden and cheese begins to melt. If you prefer, toast in a panini press or in a 375°F (190°C) oven for 6–8 minutes, flipping halfway.

Remove sandwiches from heat and let rest 1 minute. Slice each sandwich in half on a diagonal or down the middle. Serve immediately.