Vegetarian Turkey and Cheese Sandwich

Total time13 min

Prep time10 min

Cook time3 min

Golden, crisp-edged toast gets slicked with a tangy mayonnaise and Dijon spread, setting the stage for melty provolone and layers of crunchy romaine and juicy tomato. Each bite balances creamy, sharp, and fresh notes, with a little salt and pepper to bring everything into focus. The toasting step keeps the bread sturdy enough to hold up to the layers without turning soggy, so every sandwich stays neat through the last bite. Sliced on the diagonal and served right away, it's the kind of lunch that feels satisfying without any fuss. This one's a solid pick for a vegetarian kitchen, easy to build in minutes and just as easy to love.

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Ingredients

2 servings

4 slices sandwich bread
Kroger White Sandwich Bread Kroger Soft Wheat Sandwich Bread Franz Organic Sandwich Bread Rogue River Twenty Four Grain - 27 Oz Franz Organic Sandwich Bread Rogue River Twenty Four Grain and Seed - 20 Oz
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2 tbsp mayonnaise
1 tsp dijon mustard
6 oz deli turkey breast, thinly sliced
Chef's tip
Use the same amount straight from the pack; they're at their best in cold sandwiches and wraps.
2 slices provolone cheese
2 leaves romaine or green leaf lettuce
4 slices tomato
salt and pepper, to taste

Instructions

1
Toast all 4 bread slices in a toaster or toaster oven until golden and firm at the edges, about 2–3 minutes.
2
In a small bowl, stir together the mayonnaise and Dijon mustard, then spread the mixture evenly over one side of each toasted slice.

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