• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Cut cucumber into 1/2-inch rounds.
• Cut tomatoes into 1/2-in slices.
• Remove and discard outer layer and stem of lettuce. Halve lengthwise, then chop into 1/2-inch pieces.
• Drain pickles and reserve juice.
• Roughly chop pickles.

• To a large bowl, add Dijon, 1 tsp (2 tsp) sugar, vinegar, half the Italian Herb Spice Blend (use all for 4 servings) and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. (NOTE: This is your dressing.) 
• To a small bowl, add mayo, half the reserved pickle juice and ketchup. Stir to combine.
• Pre-heat a large non-stick pan over medium-high.

• When the pan (from step 2) is hot, add beef and Montreal Spice Blend to the dry pan.
• Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
• Reduce heat to low, then add cheese and pickles. Cover and cook for 1-2 min, until cheese is melted.

• Meanwhile, halve buns.
• Arrange buns on an unlined baking sheet, cut-sides up. Drizzle with 1 tbsp (2 tbsp) oil. Toast in the middle of the oven for 5-6 min, until golden. (TIP: Keep an eye on buns, so they don't 

• To the bowl with dressing (from step 2), add lettuce and cucumber. Season with pepper, then toss to combine. 
• Spread ketchup-mayo mixture on both sides of the buns.
• Stack beef mixture and tomatoes on bottom buns. Close with top buns. Cut in half, if you like.
• Divide salad between plates.

If you've opted to get beef, omit oil, then add beef and Montreal Spice Blend to the dry pan. Cook beef in the same way the recipe instructs you to cook turkey.**