Turkey Sandwich Combo Recipe

Prepare bread

If you prefer a toasted sandwich, spread the unsalted butter evenly on one side of each bread slice. Heat a skillet over medium heat. Toast buttered sides in the skillet until golden, 1–2 minutes. Remove and place buttered sides down on a cutting board so the untoasted sides face up.

Mix condiments

In a small bowl, stir together the mayonnaise and Dijon mustard until smooth.

Assemble sandwich

Spread the mayonnaise-Dijon mixture on the untoasted side of both bread slices. Layer 4 oz (half of the sliced turkey) on one slice, place the cheddar slice on top so it melts slightly from the warm toast (if toasted), then add lettuce leaf, tomato slices, and red onion rings. Season tomato and onion lightly with 1/8 tsp salt and 1/16 tsp black pepper. Top with the remaining turkey (4 oz) and close sandwich with the other bread slice, condiment side down.

Slice and rest

Press gently, then cut the sandwich in half on the diagonal. Let rest 1 minute for juices to settle before serving.

In a medium bowl combine the mixed salad greens, cucumber slices, and halved cherry tomatoes.

In a small jar or bowl whisk together 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/8 tsp salt, and a pinch (about 1/16 tsp) of black pepper. Taste and adjust seasoning.

Drizzle the dressing over the salad and toss gently to coat. Divide into a side bowl to serve alongside the sandwich.

Preheat the oven to 425°F (220°C) or heat an air fryer to 400°F (200°C).

Wash and scrub the potato well. Leaving the skin on, cut the potato in half lengthwise, then cut each half into 3–4 wedges depending on size.

In a mixing bowl, toss the potato wedges with 1 tablespoon olive oil, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.

Arrange wedges in a single layer on a baking sheet lined with parchment (or in the air fryer basket). Bake for 22–28 minutes, flipping once halfway through, until golden brown and crisp. If using an air fryer, cook 12–16 minutes, shaking basket halfway. Internal doneness: tender when pierced with a fork.

Remove from oven/air fryer and let cool 1–2 minutes. Season to taste with additional salt if needed and serve with ketchup.

Plate a dill pickle spear and a small ramekin of ketchup beside the sandwich and wedges as desired.