Turkey Breast Sandwich Recipe

Slice and dress tomato and onion

Slice the tomato into 1/4-inch rounds and set aside. Thinly slice the red onion into rings and separate. Pat the lettuce leaves dry with paper towels and set aside.

Prepare bread

If using rolls, split each ciabatta roll in half horizontally. Optionally, spread 1/2 tsp butter on the cut faces for each roll if toasting.

Toast rolls or bread lightly: heat a skillet over medium heat, add buttered cut-sides down, and cook 1–2 minutes until golden and crisp. Remove and keep warm.

Combine spread ingredients

In a small bowl, whisk together the mayonnaise (4 tsp), Dijon mustard (2 tsp), olive oil (2 tsp) and red wine vinegar (1 tsp) until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning.

Spread and layer: Spread approximately 1 tsp of the prepared spread on the bottom half of each toasted roll and 1 tsp on the top half.

Add turkey and cheese: Divide the 8 oz sliced roasted turkey evenly among the 4 sandwiches (about 2 oz per sandwich), piling it on the bottom half. Top each with one slice of Swiss cheese.

Add produce and season: Place one lettuce leaf on top of the cheese, then add 2–3 tomato slices per sandwich and a few rings of red onion. Sprinkle the remaining 1/4 tsp salt and 1/8 tsp black pepper evenly across the tomatoes (approximately 1/8 tsp salt and a pinch of pepper per sandwich).

Optional add-ins: If using avocado, fan 2–3 thin slices (about 1/8–1/4 avocado per sandwich) on top of the tomato. If using pickles, place 1–2 slices on each sandwich.

Finish and serve: Place the top half of the roll over the fillings. Press gently, cut each sandwich in half on the diagonal if desired, and serve immediately.