1. Thaw turkey two days in advance under refrigeration. Critical Control Point: Hold cold at 41°F or below until service.
2. Rinse lettuce under cold running water. Drain thoroughly and shred. Critical Control Point: Hold cold at 41°F or below until service.
3. Rinse tomatoes under cold running water. Slice tomatoes and set aside until assembly. Critical Control Point: Hold cold at 41°F or below until service.
4. Assembly:
   a. Spread 1 tbsp honey mustard evenly on top half of roll.
   b. Place 2.5 oz turkey, one slice of cheese, and two tomato slices, on bottom half of roll.
   c. Top with 4 pickles and 1/4 cup shredded lettuce.
   d. Put remaining bread on top to form a sandwich.
5. Hold under refrigeration until service or serve immediately. Critical Control Point: Hold cold at 41°F or below until service.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.