Ham, Turkey & Cheese Recipe

Prepare vegetables and condiments

Wash and thoroughly dry the lettuce leaves. Slice the tomato into 1/4-inch (about 6 mm) rounds. Lay the tomato slices on paper towel and lightly season both sides with the salt and black pepper; set aside so excess moisture is absorbed. If using mayonnaise or butter and Dijon mustard, mix mayonnaise (or spread butter) with Dijon in a small bowl until combined and set nearby.

Prepare bread

Lay out 8 slices of bread in pairs for 4 sandwiches. If you prefer a cold sandwich, spread about 1 teaspoon of mayonnaise or softened butter on the inside of each of the 8 slices (total ~4 tsp). On one half of each sandwich, spread about 1/2 teaspoon of Dijon mustard (optional).

Assemble cold sandwiches

On the bottom slice of each sandwich, place 2 slices of cheddar cheese (or 1 cheddar + 1 Swiss if you prefer mix) so cheese touches the bread. Layer 1.5 slices of ham and 1.5 slices of turkey (so total 3 slices of meat per sandwich) over the cheese. Add a lettuce leaf (folded if large) and 2 tomato slices on top of the meat. Finish with the top slice of bread, spread-side down. Repeat for the remaining sandwiches. Press gently to compact.

Optional: Warm or grilled version

If you prefer the sandwich warmed, preheat a skillet or griddle over medium heat. Lightly spread about 1/2 tablespoon (tbs) melted butter on the outside of each top and bottom bread slice (about 2 tbs total for 2 sandwiches at a time). Place the sandwich in the skillet and cook 2–3 minutes per side (covering with a lid for 30–60 seconds helps melt the cheese) until golden brown and cheese is melted. Reduce heat if bread browns too quickly. Repeat with remaining sandwiches.

Slice and serve

Remove sandwiches from the skillet (if warmed) and let rest 1 minute. Cut each sandwich in half diagonally or straight across with a sharp knife. Serve immediately while warm, or wrap and serve cold. Serve with pickles, chips, or a side salad if desired.