Turkey & Provolone Recipe

Slice and wash

If your roll is not pre-sliced, cut it horizontally. Rinse and pat dry the lettuce leaves. Slice the tomato into three 1/4" rounds and thinly slice three rounds of red onion.

If using cold deli turkey, separate slices so they lay flat and will stack evenly.

In a small bowl, combine mayonnaise, Dijon mustard, olive oil, and red wine vinegar. Whisk until smooth. Season with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Taste and adjust — this should be a tangy, spreadable dressing.

If you prefer a warm sandwich, heat a skillet over medium. Lightly butter the cut faces of the roll (about 1/2 tbs of butter total) and place cut-side down in the skillet until golden and crisp, 1–2 minutes. Remove from heat.

Spread half of the prepared mayo-Dijon mixture on the bottom half of the roll and the remaining half on the top half.

On the bottom half, layer the butter lettuce leaves first (this creates a moisture barrier), then place the 6 oz of sliced turkey evenly over the lettuce.

Place the 2 provolone slices on top of the turkey. If you prefer melted cheese, place the open sandwich under a broiler or in a 350°F (175°C) oven for 1–2 minutes until the provolone softens and barely melts; watch closely to avoid burning.

Arrange the 3 tomato slices over the cheese, then scatter the 3 red onion slices on top of the tomato. Sprinkle a small pinch (about 1/8 tsp) additional salt and a grind of black pepper over the tomato if desired.

Close the sandwich with the top half of the roll, press gently to compress slightly, then cut in half if desired. Serve immediately.