If desired, lightly toast 8 slices of bread until just golden (2–3 minutes). Spread about 1/2 tbs softened butter on one side of each slice for extra flavor and to help prevent sogginess.

Mayonnaise Spread

In a small bowl, combine 4 tbs mayonnaise, 2 tsp Dijon mustard, 1 tsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Stir until smooth and taste; adjust seasoning. Spread about 1 tbs of this mixture evenly on the unbuttered side of 4 bread slices (these will be the interior-facing sides).

Proteins

Layer the proteins on the 4 prepared bread slices: place 3 slices of turkey and 2 slices of ham on each sandwich (adjust if making different combinations). Top with 1 slice of cheddar cheese per sandwich.

Vegetables & Add-ins

On top of the cheese, add 1 lettuce leaf, 2 tomato slices (season tomatoes lightly with the 1/4 tsp salt if using), 2 pickle slices, and a few thin rings of red onion. If using avocado, place 3–4 thin slices on one sandwich and sprinkle with the optional 1/4 tsp salt. If you like heat, add a few drops of hot sauce.

Assembly & Finish

Place the remaining 4 bread slices (mayonnaise side down) on top of the prepared sandwiches to form 4 sandwiches. Press gently to compress. Using a sharp knife, cut each sandwich in half diagonally or down the middle.

Serve immediately, or wrap in parchment and refrigerate up to 6 hours for later. If refrigerating, keep dressings and very moist ingredients (tomato, avocado) separated and add just before serving to avoid sogginess.