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one cold marbled-rye sandwich cut into two triangular halves with folded pale deli turkey, thin pale Swiss slices, green lettuce and thin cucumber slices inside on an ordinary plate, with no melted cheese, sauerkraut or garnish
Andre Lewis

Turkey and Swiss on Rye

Keep this turkey and Swiss on rye cold, with thin cucumber and a mustard-yogurt spread. Fold the deli turkey loosely, dry the cucumber and put lettuce against the bread to keep loose moisture away from the crumb. Thin Swiss bends with the filling instead of splitting out of the sandwich, and marbled rye brings enough flavor without a layer of sauerkraut or pickles.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 slices marbled rye bread
  • 8 oz thinly sliced ready-to-eat deli turkey
  • 3 oz Swiss cheese thinly sliced
  • 2 tbsp plain Greek yogurt
  • 2 tsp Dijon mustard
  • 1/2 tsp dried chives
  • 1/8 tsp black pepper
  • 1/2 small cucumber thinly sliced and patted dry
  • 2 large lettuce leaves washed and dried

Method
 

  1. Mix yogurt, Dijon, chives and pepper until smooth. Spread the mixture thinly over one face of each rye slice.
  2. Place a dry lettuce leaf on 2 bread slices, folding the edges inward to fit.
  3. Divide folded turkey over the lettuce and layer thin Swiss slices over the meat.
  4. Arrange dry cucumber slices in one flat layer and close with the remaining rye, spread-side inward.
  5. Press gently, cut each sandwich diagonally and serve cold.