• Wash and dry produce.

• Halve buns and toast until golden brown.

• Trim and discard root end from lettuce; separate leaves. Slice tomato into 1/4-inch rounds; season with salt and pepper.

• In a small bowl, whisk together mayonnaise and mustard.

• Spread Dijonnaise on cut sides of toasted buns. Fill buns with turkey, gouda, lettuce (we used two leaves per sandwich; save remaining lettuce for another use), and tomato. Serve.