Turkey & Swiss Cheese Recipe

Prepare spreads

In a small bowl, mix the Dijon mustard and mayonnaise until smooth. Set aside.

Lightly butter one side of each slice of sourdough. The buttered sides will be the outside if you choose to toast the sandwich in a pan; if serving cold, you may omit buttering and apply the spread to the inside faces only.

Lay the two bread slices on a clean work surface with the unbuttered sides facing up (or inside faces if not buttering). Evenly spread the Dijon-mayo mixture on one slice of bread.

Place the sliced roasted turkey evenly over the spread, distributing about 4 oz (roughly 4–6 thin deli slices) so the meat covers the bread.

Season the tomato slices lightly with the kosher salt and freshly ground black pepper to enhance flavor.

Layer the two Swiss cheese slices on top of the turkey so they overlap slightly. Add the tomato slices, then the red onion slices (about 3 thin rings), and top with the lettuce leaves.

Spread a thin layer of mayonnaise (or remaining Dijon-mayo mixture) on the second slice of bread and place it mayo-side down on top of the lettuce to close the sandwich.

To serve cold: cut the sandwich diagonally or down the middle and plate with pickle slices. Serve immediately.

Toasted (warm) method

Heat a nonstick skillet over medium-low heat and add 1/2 tsp olive oil or a small pat of butter. Place the sandwich in the skillet, buttered side down, and press gently with a spatula or a second pan. Cook 2–3 minutes until the bread is golden and the cheese begins to soften. Carefully flip and cook the other side 2–3 minutes until golden and the cheese is melted. Remove, rest 1 minute, slice, and serve with pickles.

If desired, wrap the sandwich in parchment and press for a minute to set the filling before cutting; this helps keep ingredients from sliding.