Cold Ham Or Beef Or Turkey Sandwich Recipe

Slice vegetables

Wash and dry the tomato and lettuce. Slice the tomato into 4 thin (about 1/4 inch / 6 mm) rounds. Peel the red onion and slice a quarter into very thin rings. Tear or trim lettuce into sandwich-size leaves. Pat vegetables dry with a paper towel to avoid soggy bread.

Make spread

In a small bowl combine mayonnaise, Dijon mustard, yellow mustard (if using), salt and black pepper. Stir until smooth and taste; adjust salt and pepper. If you prefer a slightly tangy spread add the olive oil and a pinch of red pepper flakes and whisk to combine.

Prepare bread

Lay out 8 slices of bread on a clean work surface. If you like a richer mouthfeel, lightly spread softened butter on the outside faces of the bread slices (the sides that will be outer crust) to help seal and add flavor; this is optional for cold sandwiches.

Apply spread

Evenly divide the prepared spread and spread it on one side of each bread slice (about 1 tablespoon per slice).

Layer meats and cheese

For each sandwich: on 4 bread slices place a single layer of cheese, then 50 g (about 2 oz) of your chosen deli meat (ham, roast beef, or turkey). If you want mixed-meat sandwiches, layer 25 g of two different meats instead. Fan the slices slightly so they cover the bread evenly without overfilling.

Add vegetables and pickles

Top the meat with 1 lettuce leaf, 1-2 tomato slices (pat dry), 1-2 onion rings, and 2 slices of pickle. Sprinkle a light pinch (about 1/8 tsp) of salt over the tomato to bring out flavor and a few grinds of black pepper.

Finish and close

Top with the remaining bread slices, spread-side down. Press gently to compact the sandwich slightly so ingredients hold together. If desired, trim crusts for presentation and cut each sandwich diagonally or in half vertically.

Serve immediately with chips, a side salad, or pickles. For later serving, wrap each sandwich tightly in plastic wrap or parchment and refrigerate up to 24 hours to maintain freshness. If storing, add tomato slices just before serving to avoid sogginess.