Turkey Sandwich

Method

1. slice3 min
   room temperature
   tomato + red onion, then lay the tomato on a paper towel and season it there with salt + a little black pepper — salting on the towel pulls the water out onto the towel instead of into the bread, which is the single biggest cause of a soggy sandwich
2. toast3 min
   light gold, not brown
   bread slices, only until the surface stiffens; you want a crust that resists moisture, not a cracker that shatters and pushes the filling out when you bite
3. mix1 min
   cooled bread
   mayonnaise + mustard spread edge to edge on all four cut faces — corner to corner matters, because bare bread at the perimeter is where juice wicks in, and the fat film is what blocks it
4. top2 min
   assembling
   bottom slice + cheddar + turkey ruffled rather than laid flat (loose folds trap air and eat tender; a compressed slab eats like cardboard) + red onion + salted tomato + lettuce as the top layer, so the leaf sits against the upper slice and shields it
5. rest1 min
   gentle palm pressure, then cut diagonally
   press the closed sandwich once to knit the layers so they shear together instead of sliding apart, then cut corner to corner — the diagonal gives a taller bite and holds the stack under its own compression