Spread 1 tablespoon mayonnaise evenly on one slice of bread and spread 1 teaspoon Dijon mustard on the other slice. If toasting, lightly butter the outside faces of both slices (about 1 tablespoon total).

Toast (optional)

Heat a nonstick skillet or griddle over medium heat. Add 1 teaspoon olive oil or place bread butter-side-down in the skillet. Toast each side until golden, about 1–2 minutes per side, watching closely to avoid burning. Remove and set aside.

Layer proteins and cheese

On the mayonnaise-spread slice, layer your chosen protein(s) (about 4 oz total): turkey, ham, or roast beef. Place 2 slices of the cheese that pairs with your protein (cheddar with turkey/ham, Swiss with roast beef, provolone for Italian-style) over the meat.

Add vegetables and season

Top the cheese with lettuce (about 1 cup), 3 tomato slices, 4 rings of red onion, and 4 slices of dill pickle as desired. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper evenly over the tomato slices.

Close and press

Place the mustard-spread bread slice on top, press gently to compress the sandwich. If you toasted the bread outer sides with butter, place the sandwich back in the warm skillet and press with a spatula for 30–60 seconds to melt the cheese slightly.

Slice and serve

Using a sharp knife, cut the sandwich in half on the diagonal. Serve immediately with chips and a chilled soft drink (12 oz).

Chips & Drink

Open a 1 oz bag of potato chips and place alongside the sandwich on the plate.

Pour or open a 12 oz soft drink and serve chilled with the sandwich.