½ Sandwich & ½ Salad Or Soup Recipe

Prepare sandwich spread

In a small bowl, combine mayonnaise (3 tbs) and Dijon mustard (1 tbs). Season with 0.25 tsp black pepper and 0.25 tsp salt; mix until smooth. Set aside.

Prep produce and bread

Slice the tomato into 4 thin slices. Thinly slice the red onion (0.25 each) into rings. Lay out 4 slices of sourdough bread.

Toast bread

Heat a skillet over medium heat. Butter one side of each bread slice with 2 tbs unsalted butter (spread evenly). Toast buttered side down in the skillet until golden, about 2–3 minutes per side for each slice, working in batches if necessary.

Assemble sandwich

Flip toasted bread so buttered side is down. Spread the mayo-Dijon mixture on the top interior slices. On the bottom slice, layer: 4 oz turkey (half of the turkey), 2 slices Swiss cheese, 1 cup arugula, 2 tomato slices, and several red onion rings. Top with remaining bread slice, spread side down. Repeat for second sandwich.

Finish and portion

Press sandwiches gently for 15–20 seconds in the warm skillet to slightly melt the cheese. Season tomatoes/arugula with a pinch of salt (0.25 tsp split across both sandwiches) and black pepper if desired. Cut each sandwich in half diagonally and set aside for plating. Each whole sandwich yields two halves; serve one half per plate for the '½ sandwich' portion.

Prep salad ingredients

Halve the cherry tomatoes (1 cup). Peel and thinly slice the cucumber (0.5 each). Thinly slice the additional 0.25 red onion reserved for the salad. Place mixed greens (4 cups) in a large bowl.

Make vinaigrette

In a small jar or bowl, combine 3 tbs olive oil, 1.5 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 0.25 tsp salt, and 0.125 tsp black pepper. Whisk or shake vigorously until emulsified.

Toss salad

Add the halved cherry tomatoes, sliced cucumber, and red onion to the greens. Drizzle the vinaigrette over the salad and toss gently to coat. Sprinkle 0.25 cups shaved Parmesan over the top.

Portion for ½ salad

Divide the salad into two equal portions. Plate one portion per lunch plate as the '½ salad' accompaniment to the sandwich half.

Sweat aromatics

Heat 2 tbs olive oil in a medium saucepan over medium heat. Peel and finely dice the yellow onion (1 each) and mince the garlic (2 cloves). Add onion to the pan and cook until translucent, about 5 minutes. Add garlic and cook 30–45 seconds until fragrant.

Add tomatoes and simmer

Pour in crushed tomatoes (28 oz) and 2 cups broth. Stir to combine, then add 10 fresh basil leaves and 1 tsp sugar. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to meld flavors.

Blend until smooth

Remove from heat. Use an immersion blender to purée soup until smooth, or transfer (in batches) to a blender and purée carefully, then return to the pot. Stir in 2 tbs heavy cream, and season with 0.5 tsp salt and 0.25 tsp black pepper. Reheat gently if needed; do not boil after adding cream.

Portion

Ladle soup into two bowls. For the menu portion (half-sandwich + half soup), pour a half portion (about half the bowl) alongside the sandwich half or serve the full bowl if the guest chose soup instead of salad. Garnish with a fresh basil leaf if desired.

Drip coffee

For drip coffee, use 24 g coffee grounds and 480 ml hot water (yields two 8–10 oz cups). Brew according to your machine's instructions and serve hot.

Tea

For hot tea, steep 1 tea bag per cup in freshly boiled water for 3–5 minutes depending on strength preference. Serve with milk or lemon if desired.

Soda

Chill soda cans ahead of time or serve over ice. Provide one can per guest (2 cans included here as options).

For a plated lunch: place one sandwich half on each plate. If guest chose salad, add one half-portion of the tossed salad beside the sandwich half. If guest chose soup, place a small bowl with the soup on the plate or serve the bowl on the side. Offer the included drink choice (coffee, tea, or soda) with the meal. Garnish sandwich plate with an optional pickle spear or a few extra arugula leaves.

Timing notes: Prepare soup first (simmer while prepping sandwich and salad). Toast and assemble sandwich last so it's warm. The whole menu can be completed in about 30 minutes.