Deli Sandwich (egg, Tuna, Beef, Ham Cheese) Recipe

Prepare bread

Lightly butter one side of each of the 8 bread slices. On the non-buttered side of four slices, spread 1 teaspoon mayonnaise mixed with a small pinch of Dijon mustard (approx. 1 tsp mustard divided). These will be the base for assembling different sandwich varieties.

Hard-boil the 4 eggs: place eggs in a saucepan, cover with cold water by 1 inch, bring to a gentle boil, then reduce heat and simmer for 10 minutes. Remove from heat, transfer eggs to an ice bath for 5 minutes, then peel.

Chop the peeled eggs roughly and place in a bowl. Add 3 tbs mayonnaise, 1 tsp yellow mustard (if using), 2 tbs finely diced celery, 1 tbsp sliced green onion, 1 tsp salt, and 1/2 tsp black pepper. Mix until combined and adjust seasoning to taste.

Set egg salad aside in the fridge while you prepare other fillings. This makes enough to fill two sandwich halves (about 1 cup egg salad).

Open and drain the canned tuna thoroughly. Flake tuna into a medium bowl with a fork.

Add 2 tbs mayonnaise, 1 tsp sweet pickle relish, 1/2 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until combined. Taste and adjust salt/acid as needed. This yields enough tuna salad for two sandwich halves (about 3/4 cup).

If desired, briefly warm roast beef and ham in a skillet over medium heat for 30–45 seconds per side or until just warmed (optional). Warming will make the sandwich more deli-like but is not required.

Stack 1.5 oz (approx.) of roast beef and 1.5 oz ham per sandwich for even distribution. Prepare 4 sandwiches total so divide the 6 oz portions accordingly.

Wash and dry lettuce leaves. Slice the tomato into 4 even slices and thinly slice the red onion. Lightly season tomato slices with a pinch of the 1/4 tsp salt and a few grinds of black pepper.

This recipe makes 4 sandwiches. Use the prepared bread: the four buttered-and-mayo-base slices will be bottom slices; use the remaining four buttered slices as tops.

Egg Sandwich (makes 1 sandwich)

Place about 1/2 cup egg salad onto one base slice. Top with a lettuce leaf and a tomato slice. Close with a top slice of bread. Cut in half diagonally or down the middle and serve.

Tuna Sandwich (makes 1 sandwich)

Spread the tuna salad (about 3/4 cup) on one base slice. Add a few pickle slices and a lettuce leaf. Place a slice of cheese if desired, then top with bread and cut to serve.

Beef & Cheese Sandwich (makes 1 sandwich)

On one base slice, layer 1.5 oz roast beef, 2 slices of cheese (or 1 folded slice), a lettuce leaf, and a little onion. Top with bread. If you warmed the beef, place cheese directly on warm beef to slightly melt the cheese.

Ham & Cheese Sandwich (makes 1 sandwich)

On the final base slice, place 1.5 oz ham, 2 slices of cheese, a lettuce leaf, tomato slice, and onion as desired. Close with the top slice.

Optional: press each sandwich lightly and cut. Serve immediately. Store extra egg or tuna salad in an airtight container in the refrigerator for up to 3 days; keep assembled sandwiches refrigerated and consume same day for best texture.