Dagwood Sandwich

Method

1. Lay 3 slices slices of thick-cut white bread on a board and toast them very lightly, 2-3 minutes, just until the surface is dry and pale gold but the crumb is still soft — the sandwich needs structure, not crunch. Let them cool for a minute so the cheese does not slump.
2. Spread 1 tbsp of mayonnaise over the top face of the bottom slice and both faces of the middle slice, and spread 1 tsp of yellow mustard thinly over the underside of the top slice. Every internal surface should be dressed so nothing slides.
3. Build the first storey on the bottom slice: ruffle 40 g of thinly sliced ham so it sits high rather than flat, lay 1 slice slice of Swiss cheese over it, then 1 crisp lettuce leaf and 2 slices slices of tomato. Season the tomato with a pinch of salt and a good grind of black pepper.
4. Set the middle slice of bread on top, mayonnaise side up, and press down lightly with your palm to settle the layer. This slice is what stops the tower collapsing, so keep it square with the bottom one.