Sandwiches Recipe

Prep spreads and toast

Bring butter and mayonnaise to room temperature for 10 minutes. Mix mayonnaise and Dijon mustard in a small bowl until smooth. Spread butter on one side of each bread slice (this will be the toasting side). Spread the mayo-mustard mixture on the opposite side of four bread slices (these will be the sandwich interior).

Heat a large nonstick skillet or griddle over medium heat. Place bread slices butter-side down and toast until golden (about 2–3 minutes). If making multiple sandwiches, toast in batches. Remove toasted slices to a tray, butter side up.

Assemble proteins

On the mayo-mustard–coated side of four bread slices, layer the proteins and cheeses. Start with 3 oz (about 1/2 of the turkey portion per sandwich) roasted turkey, then 2 oz ham, then a slice of sharp cheddar. For two of the sandwiches add a Swiss slice on top of the cheddar for variation.

Season the meat and cheese layers lightly with 1/4 tsp sea salt and a pinch of black pepper per sandwich. Top each assembled interior with the remaining four bread slices, toasted butter-side up, to form sandwiches.

Optional melt step

If you prefer melted cheese, return assembled sandwiches to the skillet over low heat, cover with a lid, and cook 2–3 minutes until cheese melts and sandwich is heated through.

While assembling or after the optional melt step, slice the tomato into 1/4-inch rounds and thinly slice the red onion. Layer two tomato slices, 2 leaves of butter lettuce, and about 2 tablespoons of sliced dill pickle on top of the cheese layer inside each sandwich (or serve pickles on the side if preferred).

Lightly drizzle 1/4 tsp olive oil over the tomato slices and season with a small pinch of sea salt and black pepper to bring out flavor.

Press the top of each sandwich gently, then cut each sandwich in half on the diagonal. If serving pub-style, secure each half with a toothpick and serve immediately with any remaining pickles on the side.

Estimated plating: arrange two sandwich halves per person on a platter. Serve with chips, fries, or a simple green salad.