If using pulled pork or pre-cooked sausage, warm 4 oz in a small skillet over medium heat for 3–5 minutes until heated through, stirring occasionally. If using sliced deli turkey or ham, warm briefly in the skillet for 1–2 minutes per side or use cold as preferred.

Season the warmed meat lightly with 1/8–1/4 tsp salt and a pinch of black pepper. If using pulled pork, stir in 1 tbsp barbecue sauce; if using turkey/ham/sausage, add 1 tbsp mustard or mayonnaise as desired.

If using optional caramelized onions, sauté 2 tbs prepared onions or cook 1/4 cup thinly sliced onion in 1 tsp oil over medium-low heat for 10–12 minutes until golden and soft.

Assemble and finish sandwich

Heat a clean skillet or griddle over medium-low. Butter or brush 1 tbs butter/olive oil on the outside faces of the bread (both halves).

Place bread butter-side-down on the skillet. On the bottom half, layer the warmed meat (all 4 oz), then place 1 slice of cheese on top of the meat so it will melt. Add pickles (3 slices), tomato slices (2), red onion slices (3), and 1 cup leaf lettuce or arugula. If using cole slaw or jalapeños, add now.

Top with the top half of the bread, butter-side-up, and press gently with a spatula. Cook 2–3 minutes until the bottom is golden, then flip and cook another 2–3 minutes until the other side is golden and cheese is melted. For an open-faced toast or toasted roll, adjust toasting time accordingly.

Remove from skillet. Let rest 1 minute, then slice in half if desired. Serve immediately.