If you want a cold milk beverage with the sandwiches, pour 1 cup whole milk into a glass. Add 4 ice pieces if desired and stir in 1 tsp sugar or honey to taste. Set the glass in the refrigerator or serve immediately alongside the sandwiches.

Classic Sandwiches

Prep bread and produce

Lay out 8 slices of bread on a clean work surface. Rinse and dry the lettuce leaves and slice the tomato into thin rounds. Pat tomato slices dry with a paper towel to avoid soggy bread.

Spread butter and mayonnaise

Spread about 1/2 tbs softened butter on one side of each bread slice (use up the 2 tbs total). On four of the slices, spread 1/2 tbs mayonnaise each (use up the 2 tbs). On the other four slices, spread a thin smear of mustard (total about 1 tsp) if you like a bit of tang.

Assemble sandwiches

On four of the bread slices (mayonnaise side up), layer 1 slice cheddar or Swiss cheese, 2 slices of ham, 2 slices of turkey, 1 lettuce leaf (or torn to fit), and 2–3 tomato slices each. Season the tomato with a light pinch of salt and a little black pepper (use from the measured amounts). Top each assembled stack with a mustard-smeared bread slice, buttered side facing out.

Finish and serve

Press each sandwich gently, then cut each sandwich in half diagonally or down the middle. Arrange on a plate and serve immediately with the prepared milk glass. If making ahead up to 30 minutes, wrap sandwiches loosely in parchment to keep bread from drying; avoid refrigeration which can make bread chewy.