What She’s Having Sandwich

Some sandwiches are just iconic, and this one has the star power to prove it. Featured in a buzz-worthy Super Bowl ad for Hellmann’s mayonnaise, this sandwich became an instant classic thanks to Billy Crystal and Meg Ryan reenacting their legendary deli scene from When Harry Met Sally. After she’s had a bite and recreated her reaction, a bystander says, “I’ll have what she’s having!” And honestly, who wouldn’t? It’s an easy but delish sandwich; here’s how to make it.

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This isn’t just any sandwich—it’s the perfect balance of fresh, flavorful ingredients layered between golden, toasty rye bread. Crisp lettuce, juicy tomato, tender turkey, creamy Swiss cheese, and the tangy crunch of a half-sour pickle come together in one unforgettable bite. Whether you’re recreating the scene at home or just looking for a quick and satisfying meal, this sandwich is worth all the hype.

Ingredients

• Light rye bread – Look for unseeded rye bread, but you could use any kind of bread, really. Toast it lightly to prevent the sandwich from getting soggy.
• Swiss cheese – Thinly sliced Swiss melts and folds into the sandwich nicely. Provolone works as a substitute.
• Beefsteak tomato – Slice it nice and thin. Salt the slices and let them drain on a paper towel for a few minutes so they don’t make the sandwich soggy.
• Leaf lettuce – Wash and dry it thoroughly. Wet lettuce makes the sandwich soggy. Crisp leaf lettuce or romaine both work.
• Half sour dill pickle – Slice it thin so you get pickle in every bite. Pat the slices dry to prevent a soggy sandwich.
• Sliced turkey -– Use good-quality deli turkey, sliced not too thin. Thicker slices give the sandwich more substance and better texture.
• Salt and pepper – Season to taste.
• Hellmann’s® Real Mayonnaise – Or any full-fat real mayonnaise. Don’t use low-fat mayo—it’s thinner and won’t give the same rich flavor.

How To Make What She’s Having Sandwich

Scroll down for the full recipe card with exact measurements and printable instructions.

Toast the bread until it’s golden and crisp. Take it further than you think, a sturdy, crisp toast holds up to the mayo and tomato without going soggy halfway through eating it.

Spread a generous layer of mayonnaise onto one slice of the toasted bread. Go edge to edge. A bare corner is a dry bite, and the mayo is also what keeps the toast sealed against the wet ingredients.

Lay one whole leaf of lettuce on the mayo. That lettuce against the mayo is doing a job, it’s a moisture barrier that keeps the bread crisp under the tomato.

Layer the sliced turkey evenly over the lettuce, then add the Swiss cheese on top of the turkey. Spread the turkey out flat rather than bunching it so every bite is even.

Slice the half-sour dill pickle lengthwise and arrange the pieces so every bite gets some. Then slice the tomato paper-thin and layer it over the pickle. Paper-thin tomato is the move, thick slices slide out and water down the sandwich.

Season the tomato with kosher salt and fresh cracked pepper. Salt the tomato directly, right here, it’s what wakes the whole sandwich up. Lay the second lettuce leaf over the seasoned tomato.

Spread another generous layer of mayonnaise on the second slice of toast and set it on top. Press the sandwich together gently, slice it in half, and serve.

Chef Jenn’s Tips

• Use high-quality rye bread—it makes all the difference in flavor and texture.
• Make sure to toast the bread just right—crispy enough to hold up but not too hard.
• Thinly slice the tomato so it doesn’t overpower the sandwich.
• Try using Hellmann’s Chipotle Mayonnaise for a spicy kick!

Make It A Meal

Pair this sandwich with a classic deli-style side like a bowl of homemade tomato soup, a crisp dill pickle, or a handful of kettle chips. For a lighter option, serve it with a simple mixed green salad with a lemon vinaigrette. If you want to elevate your meal, go for an old-school diner experience with a tall glass of iced tea or a vanilla milkshake!

Storage

This sandwich is best enjoyed freshly made, but if you need to prep ahead, keep the ingredients separate and assemble just before serving. If storing leftovers, wrap the sandwich tightly in parchment paper and refrigerate for up to 12 hours.