National Sandwich Day Recipe

Toast and butter

Lightly toast 8 slices of sourdough until just golden. Spread 1/2 tbs softened butter on the outside face of each slice (the side that will contact the pan) if you plan to grill the sandwich; otherwise butter is optional.

On the inside face of four slices, spread 1 tbs mayonnaise per slice. On the inside face of the remaining four slices, spread 1/2 tbs mayonnaise and 1/2 tps Dijon mustard per slice (adjust Dijon to taste).

If bacon is not cooked, cook 6 strips in a skillet over medium heat until crisp, about 8–10 minutes, turning once. Drain on paper towels and keep warm.

If roast turkey and smoked ham are refrigerated, lay slices flat to bring to room temperature for 5–10 minutes so they fold easily and feel less rigid in the sandwich.

Slice the cheddar and Swiss if not pre-sliced. Halve and pit the avocado; scoop flesh into a bowl and mash lightly with a fork until spreadable but still a bit chunky. Season avocado with a pinch of kosher salt and a grind of black pepper.

Place four of the prepared slices (mayonnaise-only side up) on your work surface. On each, layer 3 oz roast turkey (about 3 slices), 2 slices of cheddar, 1–2 pieces of bacon (break to fit), 2 tomato slices, 2 romaine leaves, and 2 pickle slices. Season tomato with a pinch of salt and pepper.

Place the remaining four slices of bread (mayonnaise + Dijon side down) on top of the stacks. Gently press each sandwich together so fillings nestle.

For the second variation (with ham & Swiss): repeat assembly for remaining sandwiches using smoked ham (2 oz per sandwich), 1 Swiss slice per sandwich, mashed avocado (about 2 tbs per sandwich) spread on the mayo+Dijon side before topping, lettuce, red onion rings (2–3 per sandwich) and tomato if desired.

Heat a skillet or griddle over medium heat. If bread exteriors were buttered, place sandwiches butter-side down and cook 3–4 minutes until golden brown and cheese begins to melt. Flip carefully and cook another 3–4 minutes. If using a panini press, cook 4–6 minutes until heated through and golden.

If not grilling, cut sandwiches in half on the diagonal and serve cold or room temperature.

Let sandwiches rest 1 minute, then cut and serve immediately. Offer extra pickle slices and a small ramekin of mustard or mayo on the side if desired.