Lightly butter one side of each slice of house white bread (about 1/2 tsp total). Alternatively, brush with 1/2 tsp olive oil for a lighter toast. Heat a nonstick skillet or griddle over medium heat.

Toast bread

Place buttered/oiled side down on the hot skillet. Toast each slice 1.5–2 minutes until golden brown, then flip and toast the other side 1–1.5 minutes until lightly crisp. Remove and set on a clean board with toasted sides facing up.

Mix condiments

In a small bowl, combine 1 tablespoon mayonnaise and 1 teaspoon Dijon mustard. Mix until smooth. Spread the mixture evenly on the untoasted face of both toasted bread slices.

Layer sandwich

On one slice (mayo/mustard side up), arrange the 8 oz thinly sliced roasted turkey in an even layer. Place the 2 slices of pepper jack cheese on top of the turkey. Add 3 slices of tomato on top of the cheese, then season the tomato with 1/8 tsp salt and 1/8 tsp freshly ground black pepper. Top the seasoned tomato with 1/2 cup mixed greens, distributing evenly.

Finish and serve

Place the second slice of toasted bread (mayo/mustard side down) on top to close the sandwich. Press gently to compact. Using a sharp knife, cut the sandwich in half diagonally or down the middle. Serve immediately, or wrap for a box lunch.