Grilled Turkey, Tomato and Swiss on Rye

I'm always surprised at how difficult it is to create a delicious sandwich.  It seems so simple, but most of my experiments yield subpar results -- good, but not grand. So today, after skipping breakfast, it was especially rewarding to bite into a lunchworthy sandwich.

I almost called it an Italian Reuben because it has basil, tomatoes, and mayo instead of thousand island, but seeing how it doesn't have corned beef or sauerkraut, and dijon is French, it didn't seem to fit. 

I suspect you could get away with changing at least one ingredient and still get something yummy (like mozzarella instead of swiss, or whole wheat instead of rye, or early girls instead of heirlooms).  Whatever you do, though, the kosher dill pickle on the side must be the genuine article, since you will be melding it with the sandwich as you take bites of each and chew them together.

Grilled Turkey, Tomato & Swiss on Rye

2 slices of rye bread (I used marbled light rye)
3 slices of turkey (we're currently loving Kirkland--Costco--deli turkey)
2 oz swiss cheese
1 medium heirloom tomato, sliced
2 basil leaves, torn into small pieces
1 t mayonnaise
1 t dijon mustard
2 t butter (I use Smart Balance)
salt
pepper

1. Butter one slice of bread and place butter side down in skillet.
2. Spread dijon on other side, top with swiss cheese and then turkey (each piece folded in half and overlapping).
3. Top with tomatoes, sprinkle with s/p and basil.
4. Butter second slice of bread, flip over, and carefully spread mayonnaise on other side.
5. Place butter side up on top of sandwich.
6. Cook over medium-low heat until cheese is melted and bread is golden.
7. Flip and cook until second side is golden.