Sandwiches Recipe

Prepare bread and spreads

Lay out 8 slices of bread on a clean work surface. Spread butter thinly on one side of each slice (this side will be external if toasting or grilling). On the non-buttered side of 4 slices, spread 1 tablespoon of mayonnaise evenly; on the non-buttered side of the remaining 4 slices, spread 1/4 teaspoon Dijon mustard divided among them (about 1/4 tsp each). These spreads will form the interior surfaces that touch the filling.

If you prefer a toasted/grilled sandwich, preheat a skillet or griddle over medium heat. Lightly brush the buttered outside faces with the optional 1 tsp olive oil for extra golden color and heat to medium.

Assemble protein layers

On the mayonnaise-spread slices, layer 2 oz (about 2–3 folded slices) of turkey per sandwich (4 oz total across two sandwiches if making two). Add two slices of cheese over the turkey. On the mustard-spread slices, layer 2 oz of ham and then 2 cheese slices. Ensure cheese contacts the meats so it melts slightly when toasting.

If you are toasting or grilling: place assembled open-faced sandwiches (buttered side down) into the preheated skillet. Top with the matching second slice of bread (buttered side up). Cook 2–3 minutes until golden, press gently with a spatula, then carefully flip and cook another 2–3 minutes until the second side is golden and cheese is melted. Adjust heat to prevent burning.

Prepare vegetables

While sandwiches toast (or while assembling if serving cold), slice the tomato into 1/4-inch thick rounds and thinly slice the red onion. Rinse and pat the lettuce leaves dry. Lightly season tomato slices with the 1/4 tsp salt and 1/4 tsp black pepper to bring out flavor.

After toasting or if serving cold, lift the top bread slice, add 1 leaf of lettuce, 2 tomato slices, a few thin onion rings, and optionally 4 pickle slices per sandwich. Close the sandwich and press gently to compact the fillings.

Finish and serve

Cut each sandwich in half diagonally or down the middle. Serve immediately while warm, or wrap for packed lunches. Taste and adjust with extra salt/pepper or mustard if desired.

Leftovers: store wrapped sandwiches without lettuce/tomato for up to 2 days in the refrigerator; add fresh vegetables just before serving to prevent sogginess.