Sandwich Recipe

Classic sandwich half showing layered fillings on a wooden surface

Jonas Mitchell

A classic sandwich built the right way — moisture barrier first, then a deliberate layering order, so nothing goes soggy. Includes a bread guide and quick builds for every major sandwich type.

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Prep Time 10

Total Time 10

Servings: 1

Course: lunch

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

2 slices sandwich bread
1 tablespoon mayonnaise
1 teaspoon mustard
3-4 ounces sliced deli meat (turkey, ham, or roast beef)
1-2 slices cheese
2-3 leaves lettuce
2-3 slices tomato
2-3 slices cucumber or pickle, optional

Equipment

1 Butter knife or spreader
1 cutting board
1 Sharp serrated knife

Method

Choose bread that matches the filling — soft bread for delicate fillings, sturdier bread for wetter ones.
Spread a thin, even layer of mayonnaise edge to edge on one slice as a moisture barrier.
Add mustard directly on top of the mayo layer.
Layer the deli meat and cheese first, closest to the bread.
Add a layer of lettuce before any wet vegetables.
Add tomato and pickles last, right before closing the sandwich.
Press gently and cut with a sharp, serrated knife in one clean motion.

Notes

See the Bread Guide table in the post for which bread works best for different fillings.
See the Sandwich Recipe Directory in the post for 23 quick builds, from grilled cheese to a Cuban.