You can’t get more basic than this sandwich but when paired with tomato or butternut squash soup it becomes a heavenly dinner for a cold winter night.

You can assemble the sandwiches ahead of time and cook just prior to serving.

8 slices bread, such as oatmeal, white or dark rye
4 teaspoons Dijon mustard, or more to taste
8 slices honey roasted turkey breast or Virginia baked ham
4 slices gruyere cheese
8 radicchio leaves, julienned
4 tomato slices
½ teaspoon kosher salt
¼- ½ teaspoon black pepper
2 tablespoons unsalted butter

Place 4 slices of bread on a countertop or cutting board and place on each one: 1 teaspoon mustard, 2 slices turkey, 1 slice gruyere cheese, 2 julienned radicchio leaves and 1 tomato slice. Sprinkle them evenly with the salt and pepper and top with the remaining bread slices.

Place one large or two small skillets over medium heat and add the butter. When the butter has melted, add the sandwiches and cook, occasionally pressing down with a spatula, until browned, about 7- 8 minutes on each side. Transfer to a plate, cut in half and eat immediately.