Sandwhiches Recipe

Make sandwich spread

In a small bowl, combine the mayonnaise, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper. Whisk until smooth and taste; adjust salt, pepper, or honey to balance acidity and sweetness.

In a separate tiny bowl or measuring spoon, whisk together the olive oil and red wine vinegar (or lemon juice). Stir this into the mayonnaise mixture to loosen the spread into a slightly pourable dressing that will coat the sandwich ingredients evenly.

Preheat a skillet or griddle over medium heat. If toasting rolls, spread a thin layer of softened butter on cut sides of each roll. Place rolls cut-side down on the hot skillet for 1–2 minutes until golden and lightly crisp. Remove and set aside.

Slice each roll horizontally but leave a hinge if you prefer, or separate completely. Spread about 1 to 1.5 tablespoons of the prepared mayonnaise-mustard dressing on each cut side of the roll (total ~2–3 tbs per sandwich).

Layer 100 g (about 3–4 oz) of roasted turkey slices evenly on the bottom half of each roll. Top the turkey with 2 slices of provolone or Swiss cheese per sandwich.

Place tomato slices evenly on top of the cheese (about 2–3 slices per sandwich), followed by 2 leaves of lettuce and a tablespoon of thinly sliced red onion. Add optional pickle slices if using (about 2–3 per sandwich).

If you prefer the cheese melted, place assembled open sandwiches under a broiler for 1–2 minutes until cheese softens and just begins to bubble — watch carefully to avoid burning. Alternatively, place sandwiches in a preheated panini press for 2–3 minutes.

Close the sandwich, press gently, and cut in half on the diagonal. Sprinkle chopped basil or parsley over the exposed filling before serving for a fresh finish.

Serve the sandwiches immediately with chips, a side salad, or kettle-cooked potato chips. Offer extra spread on the side for dipping.