Mix mayonnaise and Dijon mustard in a small bowl. Slice tomato into 2 even slices if not already sliced. Season tomato slices lightly with 1/8 tsp salt and a pinch of black pepper.

If toasting, heat a skillet over medium-low. Lightly butter one side of each bread slice. Place bread, buttered side down, in skillet and toast until golden, 1–2 minutes per side (or toast in a toaster). Remove and place on cutting board.

Spread the mayonnaise-Dijon mixture evenly across the two slices of bread (non-buttered sides if toasted). Layer sliced turkey on one slice, then add the cheddar slice, tomato slices, and lettuce. Finish with the other slice of bread, spread-side down. Press gently and cut in half if desired.

Simple Mixed Greens Salad

Put mixed greens into a medium bowl. Thinly slice the half cucumber into half-moons and halve the cherry tomatoes; add to the greens.

In a small jar or cup, combine olive oil, lemon juice, honey, 1/8 tsp salt, and a pinch of black pepper. Shake or whisk until emulsified.

Drizzle the dressing over the salad just before serving and toss gently to coat. Taste and adjust seasoning if needed.

Crispy Oven Fries

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and place a wire rack on top if available for extra crispness.

Wash and scrub the potato. Cut into 1/4–1/2-inch sticks for fries. Pat the cut potatoes very dry with a clean towel or paper towels.

Toss the potato sticks in a bowl with 1 tbs olive oil, paprika, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.

Arrange fries in a single layer on the prepared sheet (use the rack if you have one) leaving space between pieces. Bake for 18–25 minutes, flipping once halfway, until golden and crisp at the edges.

Remove from oven and taste for seasoning; add a light sprinkle of salt if needed before serving.

Optional Dipping Sauce

Combine ketchup, mayonnaise, and hot sauce in a small bowl. Stir until smooth. Adjust hot sauce to taste. Serve alongside fries.