Classic Toasted Turkey and Swiss Skillet Sandwich

Slice 7 oz raw turkey breast across the grain into very thin shavings to ensure even cooking and a tender bite.

Wash 1 large tomato and 1 cup fresh spinach; slice the tomato into thin rounds and pat the spinach dry.

In a small bowl, whisk together 1 tbsp mayonnaise, 1 tbsp dijon mustard, and 2 tbsp honey until the sauce is completely smooth and emulsified.

Heat a large skillet over medium-high heat with 1 tsp oil; add the turkey shavings and season with salt and pepper.

Sear the turkey for 4-5 minutes, tossing occasionally, until the meat is opaque, cooked through, and slightly browned on the edges; remove the turkey and wipe the skillet clean.

Spread the honey-mustard-mayo mixture evenly onto one side of all 4 slices of sourdough bread.

On 2 of the bread slices, layer 1/2 cup spinach, half of the seared turkey, 2-3 tomato slices, and 1 slice of swiss cheese, then top with the remaining bread slices sauce-side down.

Melt 1 tbsp butter in the same skillet over medium heat, swirling to coat the surface.

Place both sandwiches in the skillet and immediately place a second heavy skillet or a weighted plate on top of the sandwiches to press them firmly.

Toast for 3-4 minutes until the bottom is golden brown, then flip the sandwiches, replace the weight, and toast for another 3 minutes until the cheese is fully melted and the bread is crispy.