Roasted Turkey Sandwich Recipe

Make the sandwich spread: in a small bowl combine mayonnaise, Dijon mustard, whole-grain mustard, salt, and black pepper. Stir until smooth and taste; adjust salt and pepper as needed.

Prepare pickles and onion: drain and thinly slice the sweet pickles if whole. If using very pungent red onion, soak the slices in cold water for 5 minutes then drain to mellow the flavor.

Lay out bread and spread

Arrange 8 slices of bread on a clean work surface. Evenly spread the mayo-mustard mixture on one side of each slice (about 1 to 1.5 tbsp per slice).

Build sandwiches

On four slices of bread (the bottom halves), layer the ingredients in this order: 1 cup of roasted turkey (about 1 cup per sandwich), 2 slices of cheddar cheese, 2 leaves of lettuce, a few tomato slices (about 2-3 per sandwich), several pickle slices, and a few rings of red onion. Top each with the remaining bread slice, spread side down.

Optional: If you prefer a warm, slightly toasty sandwich, heat a skillet over medium heat and add 1 tsp olive oil or butter. Butter the outside of each sandwich lightly (about 1/2 tbsp per side). Place the sandwiches in the skillet and press gently with a spatula or a second pan. Cook 2-3 minutes per side until golden brown and cheese is slightly melted.

If serving cold, press sandwiches gently for 30 seconds to compact, then cut each sandwich in half diagonally or down the middle.

Serve immediately. Provide extra pickles or chips as desired.

Taste check and adjust: if sandwiches taste a bit flat, add an extra smear of Dijon or a grind more black pepper before serving.

Storage: wrap leftovers tightly in plastic wrap or parchment and refrigerate up to 2 days. If sandwiches were toasted, keep moisture in check by placing parchment between slices.