Honey Roast Turkey & Cheese Recipe

Make the spread

In a small bowl, combine 0.25 cups mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons honey, 0.5 teaspoon lemon juice, 0.25 teaspoon black pepper and 0.125 teaspoon salt. Whisk until smooth and well blended. Taste and adjust honey or salt as desired.

Prepare bread (optional toasting)

If you prefer toasted bread, lightly butter one side of each of the 4 bread slices (about 1 tablespoon total). Heat a skillet over medium heat and toast buttered sides until golden, about 1–2 minutes per side. Alternatively, toast in a toaster or oven to desired crispness.

Spread and layer

Lay out the 4 bread slices on a board. Evenly spread the honey mustard on the non-toasted (or untoasted) sides: about 1 tablespoon of spread per slice. On two slices (for the bottoms), place 4 slices of turkey breast (or a mix of 4 regular + 4 honey-roasted if using both), then 2 slices of cheddar on each. Add 2 slices of tomato and 2 rings of red onion per sandwich, followed by 2 leaves of lettuce.

Top and press

Place the remaining bread slices on top, spread side down. If using pickles, add 4 pickle slices inside each sandwich before closing. Press gently to compress the sandwich for 10–15 seconds so layers adhere.

Slice and serve

Using a sharp knife, cut each sandwich diagonally (or down the middle) into two halves. Serve immediately. If making ahead up to 1 hour, wrap sandwiches tightly in parchment or plastic to maintain moisture; add tomatoes just before serving if you want to avoid sogginess.