Hot Sandwiches Recipe

Make the mustard-mayo spread

In a small bowl whisk together the mayonnaise, Dijon mustard, honey, lemon juice, salt, and 1/4 tsp black pepper until smooth. Taste and adjust seasoning; set aside.

Slice the rolls horizontally. If rolls are very thick, scoop a small amount of crumb from the top halves so sandwich fillings sit evenly. Lightly brush or spread the cut sides of all roll halves with a thin layer of the mustard-mayo spread.

Preheat a skillet or griddle over medium-low (about 300–325°F / medium-low). This gives time for cheese to melt without burning bread.

On the bottom half of each roll layer: 3 oz turkey (for 4 sandwiches: total 12 oz), 2 oz ham, 2 slices Swiss cheese (or 1 oz per sandwich if thin), and 1 slice cheddar on top of the Swiss. If using pickles or tomato slices, add them on top of the cheese but under the top bread to prevent sliding.

Spread a thin layer of the mustard-mayo on the inside of the top halves. Close sandwiches and press gently to compact fillings.

Melt 1 tbs butter with 1/2 tsp olive oil in the heated skillet over medium-low. Place two sandwiches in the pan, buttered-side down. Spread or brush the outside (top) of each sandwich with melted butter.

Use a heavy spatula to press sandwiches down, or place a heavy skillet or a sandwich press/clean brick wrapped in foil on top to create even pressure. Maintain medium-low heat so cheese melts through (about 4–6 minutes per side).

After 4–6 minutes, check the bottom: bread should be golden-brown. Carefully flip each sandwich, add remaining 1 tbs butter to the skillet and brush the now-exposed outsides with butter. Press again and cook another 3–5 minutes until the second side is golden and cheese is fully melted.

If sandwiches brown too quickly before cheese melts, reduce heat to low and cover skillet for 1–2 minutes to trap heat and speed melting.

Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal if desired. Serve immediately while hot.

Optional: serve with pickles, potato chips, or a simple salad. Leftovers refrigerate up to 2 days; reheat in an oven or skillet to keep bread crisp.