Turkey Sandwich Recipe

Prepare bread

If using a roll and you prefer it toasted, split the roll or lay the bread slices flat. Lightly spread 1 tsp softened butter on the cut surfaces and toast in a skillet over medium heat or under a broiler for 1–2 minutes until lightly golden. Remove and let cool slightly.

Assemble lettuce and tomato

Wash and dry lettuce leaves thoroughly. Pat tomato slices dry with paper towel to avoid sogginess. Arrange 2–3 lettuce leaves on the bottom half of the roll or on one slice of bread, then place tomato slices on top of the lettuce.

Add turkey and cheese

Layer the 6 oz smoked turkey slices evenly over the tomato. If using cheese, place the slice over the turkey. Sprinkle the tomato (and exposed bread inner surfaces if desired) lightly with 1/4 tsp kosher salt and a pinch of freshly ground black pepper.

Finish sandwich

Spread desired condiments (served on the side) onto the top half of the roll or the second slice of bread, then close the sandwich. Press gently and, if packing for a boxed lunch, cut in half diagonally for presentation.

Portion 2 tbs mayonnaise and 1 tsp mustard into small sealed condiment cups or ramekins. Label or place them in the box beside the sandwich so the diner can apply to taste.

Place one fresh-baked cookie in a separate wrapper or bag to keep it from making the sandwich soggy. Add the chosen side (bag of chips or a small container of mixed greens) into the boxed lunch compartment.

Include a small salt & pepper sachet or lightly season the tomato as described above. Close the boxed lunch, ensuring condiments are sealed and cold items are kept refrigerated or packed with an ice pack if delivery will exceed 2 hours.