Ingredients :

• Crustless white bread — This is the structure of the entire dish. A bakery-style white bread, thick and soft, holds up better than thin industrial bread that tears as soon as you press on it. If you only have the kind with crust, trim it off with a knife — fifteen seconds of work for a perfect result.
• Sliced turkey ham — We avoid pork ham here, and turkey ham does the job beautifully. Get thin slices from the deli counter rather than pre-packed thick ones — they integrate better into the layers and don’t create irregular bumps that weaken the structure.
• Mayonnaise — It plays two roles: binding the layers and frosting the exterior. Don’t skimp on quality. Homemade mayo is ideal. Otherwise, use the one you usually use for sandwiches — if you like it cold off the spoon, it will taste good here.
• Mustard — Only a teaspoon, but it really changes the sauce. It cuts through the richness of the mayo and adds a subtle zing that you don’t perceive distinctly — you just feel the sauce is less flat. Dijon mustard is preferred.