Description
A hearty double-decker sandwich stacked with toasted bread, turkey, ham, turkey bacon, cheddar, Swiss, crisp romaine, tomato, red onion, and a creamy Dijon mayo spread.
Ingredients
Scale
- 6 slices toasted white or sourdough bread
- 6 ounces turkey deli slices
- 4 ounces ham deli slices
- 6 cooked slices turkey bacon
- 4 slices cheddar cheese
- 4 slices Swiss cheese
- 6 large leaves romaine lettuce
- 1 large tomato, sliced into 6 even slices
- 1/4 small red onion, thinly sliced
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
Instructions
- Toast the 6 slices of bread until lightly golden and just crisp around the edges.
- In a small bowl, stir together the mayonnaise, Dijon mustard, black pepper, and salt until smooth.
- Arrange the toasted bread, deli meats, cheeses, lettuce, tomato slices, onion, turkey bacon, and spread on a clean work surface.
- Lay down the first slice of toasted bread and spread it generously with the mayo mustard mixture. Add 2 slices cheddar, 3 ounces turkey, 2 tomato slices, and 2 lettuce leaves.
- Place the second bread slice on top and spread both sides with the mayo mustard mixture. Layer with 2 slices Swiss, 4 ounces ham, 6 cooked slices turkey bacon, the red onion, and 2 more tomato slices.
- Add the third bread slice and spread the inside with more sauce. Finish with the remaining 3 ounces turkey, remaining 2 lettuce leaves, and final 2 tomato slices. Cap and gently press the sandwich to settle the layers.
- Slice with a sharp serrated knife into halves or quarters and serve immediately.
Notes
- Pat the tomato slices dry before layering so the bread stays crisp.
- Use a serrated knife and gentle sawing motions for clean slices.
- Chill the assembled sandwich for 5 to 10 minutes before slicing if you want neater layers.
- For make-ahead prep, store sliced vegetables and spread separately, then assemble just before serving.