All Hail The Special½ Sandwich & ½ Salad Or Soup Recipe
Includes a drink (drip coffee, tea, or soda)
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Ingredients
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Sandwich
Half Salad (single serving)
Tomato Basil Soup (optional - single cup)
Drink (choose one)
Method
Sandwich
- 1
Make the Dijon mayo
In a small bowl, stir together the mayonnaise (1 tbs) and Dijon mustard (1 tsp) until smooth. Season lightly with a pinch of salt and black pepper; set aside.
- 2
Assemble sandwich
Spread half of the softened butter (reserve the rest for grilling) on the outside of each sourdough slice. On the inside of one slice, spread the prepared Dijon mayo evenly. Layer the sliced roasted turkey (3 slices) on top of the mayo, then place the cheddar slice over the turkey. Add tomato slices (2) and a lettuce leaf (1). Top with dill pickle slices (3). Close sandwich with the second bread slice, buttered side out.
- 3
Grill the sandwich
Heat a nonstick skillet or griddle over medium heat. Place the sandwich in the skillet and press gently with a spatula. Cook 3–4 minutes until the bottom is golden brown, then flip and cook an additional 2–3 minutes until the other side is golden and the cheese is melted. If the bread browns too quickly, reduce heat to medium-low. Remove from heat and let rest 1 minute.
- 4
Finish and portion
Season the tomato inside the sandwich with a small pinch of salt and black pepper before cutting. Using a sharp knife, cut the sandwich in half diagonally and plate one half (this is the '½ sandwich' portion included with the meal). Reserve the other half if needed.
Half Salad (single serving)
- 5
Prepare vegetables
Rinse and spin the mixed salad greens (2 cups) dry. Halve the cherry tomatoes (6), thinly slice 0.5 cucumber, and measure out 2 tbs thinly sliced red onion and 1 tbs shredded carrot.
- 6
Make lemon-Dijon vinaigrette
In a small jar or bowl, combine extra-virgin olive oil (2 tbs), fresh lemon juice (1 tbs), honey (1 tsp), Dijon mustard (0.5 tsp), and salt (0.25 tsp). Whisk or shake until emulsified. Taste and adjust seasoning with black pepper to taste.
- 7
Toss the salad
Place the mixed greens in a bowl, add the halved cherry tomatoes, sliced cucumber, red onion, and shredded carrot. Drizzle about half of the vinaigrette over the salad (reserve any extra for another use), and toss gently to coat. Plate the salad as the '½ salad' portion alongside the half sandwich.
Tomato Basil Soup (optional, single cup)
- 8
Cook aromatics
In a small saucepan over medium heat, warm the olive oil (1 tbs). Add the finely diced onion (2 tbs) and sauté until translucent, about 3–4 minutes. Add the minced garlic (1 clove) and cook 30 seconds until fragrant.
- 9
Simmer soup
Add the canned crushed tomatoes (1 cup) and broth (0.5 cup) to the pan. Stir in dried basil (0.5 tsp) or torn fresh basil leaves. Bring to a gentle simmer and cook 6–8 minutes to let flavors meld.
- 10
Finish and season
Stir in the heavy cream (2 tbs) if using to mellow acidity. Season with salt and black pepper to taste. Use an immersion blender to purée briefly for a smooth texture, or leave slightly chunky if preferred. Serve one cup of soup as the '½ soup' option alongside the half sandwich.
Drink (choose one)
- 11
Drip coffee
For a hot drip coffee: place 2 tbs ground coffee into your filter/basket and brew with 1 cup (240 ml) of hot water according to your machine. Serve immediately.
- 12
Tea
For hot tea: steep 1 tea bag in 1 cup (240 ml) of freshly boiled water for 3–4 minutes (or to desired strength). Remove tea bag and serve. Add sweetener or milk if desired.
- 13
Soda
If choosing soda: serve 1 chilled can (12 oz) as-is. No preparation required.
