Turkey Sandwich Recipe

Prepare produce and bacon

Wash and dry the lettuce leaves. Slice the tomato into 1/4-inch rounds. Peel and thinly slice the red onion into rings. If bacon is not already cooked, cook bacon in a skillet over medium heat until crispy, about 6–8 minutes, then transfer to a paper towel-lined plate to drain and cool.

Toast bread (optional)

If you prefer a toasted sandwich, lightly butter one side of each bread slice with the softened butter and toast in a skillet over medium heat or in a toaster oven until golden, about 1–2 minutes per side. For an untoasted sandwich, skip this step and spread butter only if desired for flavor.

Assemble turkey and cheese

Lay 4 slices of bread flat, buttered side down if toasted. Arrange 2 oz (about one-quarter of the turkey per sandwich) of sliced roasted turkey on each slice. Top the turkey on two of the open-faced sandwiches with one slice of cheddar cheese each.

Add produce and bacon

On the two sandwiches without cheese, place two leaves of lettuce, 2–3 tomato slices, and half the bacon (2 slices) per sandwich. Distribute thin red onion rings evenly between the two sandwiches (about 4–6 rings each).

Finish assembly

Spread the mayonnaise-mustard mixture (see Spreads & Seasoning) on the top slices of bread. Season tomato lightly with a pinch of salt and a grind of black pepper. Place the mayo-mustard topped bread slices on the assembled bottoms, buttered/toasted side out if applicable, creating two complete sandwiches. Press gently to compact.

Slice and serve

Using a sharp knife, cut each sandwich in half diagonally or down the middle. Serve immediately, or wrap tightly in plastic wrap and refrigerate up to 24 hours for packed lunches.

Mix the spreads: in a small bowl combine 4 tsp mayonnaise and 2 tsp Dijon mustard until smooth. Taste and adjust—add a touch more mayonnaise if you want milder mustard heat. This mixture will be spread on the top slices of bread. Reserve 2 tsp of the mayonnaise if you prefer less spread per sandwich.

Seasoning: in a small dish combine 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Use a pinch of this mixture to season the tomato slices on each sandwich before closing.