The 2 Dollar Sandwich | But Cheaper

To water, whisk and add in kosher salt, brown sugar, bay leaves, thyme, and black peppercorns.

Pat dry skin-on turkey breast. Submerged into the brine. Cover and fridge overnight.

Pat bird completely dry. Place on a wire rack set over a rimmed baking sheet lined with foil. Optionally coat with vegetable oil and additional seasoning.

Place into a 400℉ oven for 30 minutes or until an internal temperature of 163℉.

Let rest until room temperature. Wrap and fridge until completely cold (3 hours to overnight).

Thinly slice before serving.

In a medium bowl, add in mayonnaise, yellow mustard (or dijon), chopped parsley, 2 cloves of grated garlic, and season to taste with fresh ground black pepper and kosher salt. Mix together until combined.

In a large skillet, heat oil over medium-high heat until it simmering. Add in tomatoes and let sear/char for about 3 minutes. Remove once seared/charred, place to side and season with salt and fresh crack black pepper.

Thinly slice red onions. Place into a bowl covered with a wire rack and fill with water. Run water over onions for about 30 seconds. Drain.

Slice 8 slices of bread. Optionally toast the bread using a toaster or over melted butter in a pan.

On both halves of bread, spread on a generous amount of the mustard mayo sauce followed by lettuce, tomatoes, thinly sliced red onions, sliced turkey, and swiss cheese.

Top with the other half of bread, slice and enjoy.