Classic Turkey Recipe

Wash and slice

Wash the tomato and red leaf lettuce under cold running water. Pat dry. Slice the tomato into 1/4-inch (6 mm) thick slices. Separate and trim lettuce leaves to remove tough ribs if desired. Peel the red onion and slice into very thin rings (about 1/8-inch / 3 mm).

Make sandwich spread

In a small bowl, combine the mayonnaise and Dijon mustard. Season the mixture with 1/4 teaspoon salt and 1/8 teaspoon black pepper, stirring until smooth. This yields enough spread for four sandwiches.

Optional toast

If you prefer a lightly toasted sandwich, heat a skillet over medium heat and melt 1/2 tablespoon unsalted butter. Lightly butter one side of four bread slices and place buttered-side down in the skillet until golden (about 1–2 minutes). Repeat with remaining slices. Alternatively, toast the bread in a toaster.

Spread and layer

Lay out the eight slices of rye bread. Evenly divide the mayonnaise-Dijon spread and spread it over one side of each slice (approximately 1 tablespoon per slice). On four slices (the bottom halves), arrange 2 ounces smoked turkey each (total 8 oz divided evenly). Top the turkey with 2–3 tomato slices per sandwich, then place 1 red leaf lettuce leaf on each, and add a few rings of red onion (adjust quantity to taste).

Season and finish

Lightly season the tomato slices with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper (divide across the four sandwiches). Place the remaining bread slices, spread-side down, on top to close each sandwich. If packing for a boxed lunch, wrap each sandwich tightly in parchment or plastic wrap to keep it fresh.

Place one sandwich into each boxed lunch container. Add one pickle spear and approximately 1 ounce (28 g) of chips or a small side snack per box. Refrigerate until serving if not eaten immediately. For best quality, consume within 24 hours.