Homestyle Sandwich Recipe

Prepare produce

Wash the lettuce leaves and pat dry. Slice the tomato into 1/4-inch rounds. Season the tomato slices lightly with 1/4 tsp salt and 1/4 tsp black pepper and set aside.

Lay out 8 slices of bread on a cutting board. In a small bowl, mix the mayonnaise and Dijon mustard until smooth.

Spread about 1/2 tablespoon of the mayo-mustard mixture evenly on one side of each slice of bread (total about 4 tbs used). This will give a thin, even coating on each slice.

On four slices of bread (these will be the bottom halves), layer 3 slices of deli turkey each. Fold turkey slices as needed so they sit evenly on the bread.

Place one slice of cheddar cheese on top of the turkey on each sandwich.

Top the cheese with 2 tomato slices per sandwich (use the seasoned tomato). Add 1 leaf of lettuce and 2 pickle slices per sandwich.

Sprinkle the remaining 3/4 tsp salt and 3/4 tsp black pepper across the four sandwiches (about 1/4 tsp each sandwich) to taste.

Cap each sandwich with the remaining bread slices, mayo side down, pressing gently to bring the layers together.

Heat a skillet over medium heat. Melt 1 tablespoon butter and 1/2 teaspoon olive oil in the pan. Place sandwiches seam-side down and cook 2–3 minutes until the bread is golden, then spread remaining tablespoon butter on the top slices and flip sandwiches. Cook another 2–3 minutes until the second side is golden and the cheese is slightly melted. Remove and let rest 1 minute before cutting.

If using a panini press, brush outer sides of each sandwich lightly with melted butter or olive oil (about 1/2 tbs each) and press/grill until golden and cheese is melted, about 3–5 minutes depending on press.

Cut each sandwich in half diagonally or down the middle. Serve immediately while warm or refrigerate for later. Enjoy with chips, a side salad, or soup.