If you prefer a warm sandwich, spread butter on the outside of each bread half and toast in a skillet over medium heat until golden, about 1–2 minutes per side. Otherwise leave bread untoasted. Place one or two slices of your chosen cheese on the bottom half of the bread/roll.

Arrange the sliced deli turkey evenly over the cheese on the bottom half of the bread, layering to a total of about 8 oz. If you want the cheese melted, place the open sandwich briefly under a broiler or cover skillet with a lid until cheese softens, 30–60 seconds.

The Works (standard toppings)

On top of the turkey, layer the green leaf lettuce (tear to fit), then the tomato slices arranged in a single layer so they don't slide. Season the tomato lightly with a pinch of the salt and a grind of pepper.

Add red onion rings evenly across the sandwich for bite, then place dill pickle slices and pepperoncini (or banana peppers) where desired.

If using avocado, fan the half avocado into thin slices and place on top of the other toppings. Sprinkle the avocado with a small pinch of salt to enhance flavor.

Condiments & Assembly

On the top half of the bread, spread mayonnaise and then a thin layer of mustard (or spread Dijon into the mayo for a blend). If you prefer a vinaigrette flavor instead, drizzle the olive oil and red wine vinegar (or 1 tbs Italian dressing) over the toppings before closing.

Season the assembled sandwich with the remaining pinch of salt and the fresh black pepper to taste.

Close the sandwich with the top half of the bread. If you toasted the outside earlier, press lightly and slice the sandwich in half on a diagonal. If you’d like the sandwich warmed through and cheese fully melted, place the closed sandwich back in a skillet over low heat, press gently with a spatula, and warm 1–2 minutes per side.

Serve immediately with extra pickles or chips on the side.