The Mirrored Road into the Interior

It’s been a while since I’ve posted a recipe.
This one is a bit picky. You can slack off and the results are fine, but then you’ve put in the effort for something that wasn’t worth it. Do it right, and this makes an exqusite sandwich, an experience of more than just flavor.

Mike's "what else was I doing with my free time?" sandwich.

Ingredients
2 slices of thick sliced roast beef (a little thicker than an American nickle)

1 slice of thick sliced roast turkey breast (a little thicker than an American nickle, roast chicken might work too. Ham does not.)

1 sandwich sized slice of mild cheese (provalone or mild cheddar are my favorites. I make 2 thin slices off of a 1 lb block of cheddar or use one slice of presliced provalone)

1 bun or bun-like roll. I use small hoagie buns, but I've used hamburger buns and they've turned out fine.

Tools
1 Microwave safe plate (I use paper)
1 spatula or fork
Regular plate to eat off of.

Process
This assumes you have a crappy microwave like me. If you own a good microwave, your order of events will be modified.
Prepare all of the ingredients before hand. Make sure the turkey stays away from all heat sources (Ideally put the slice of turkey in the fridge on a paper plate or something.) Let the slice of cheese sit out but not where it will get hot. It is going to act as a heat buffer in a little while.

Turn the oven on to broil and wait for the coil to glow a nice hot red. While waiting, put the roast beef on the microwave safe plate and put it in the microwave. Don’t start the microwave yet.

When the oven is ready, pull the top rack out about 6 inches and place the buns cut side up on the rack. Close the oven door and go stand at the microwave. If your microwave is slow, start it right away, but otherwise you probably want it to wait 45-50 seconds so the bread and the roast beef come out one right after the other.

When the faces of the bun are browned, remove them from the oven. (Oh use oven mits if you must. Wuss.) Put them on the eating plate. Put the hot roast beef on one of the buns (Ideally the one that goes on the bottom.)
Then in quick succession, put the cheese and then the turkey breast on top of the roast beef. Put the top bun on the turkey and serve quickly. Ideally, whoever is eating the sandwich will start after the roast beef has cooled enough not to hurt their mouth, but before the cheese has melted or the turkey has gone soft.. The sooner you start eating, the better, and if the turkey is warm when you start, you wasted the preparation effort.

Eat it plain, no mayo or mustard or other sauces. Fresh sliced onion (raw) is okay if you like that sort of thing (I don’t) and dry spices will not screw anything up much. A few drops of flavored olive oil and a little bit of fresh ground pepper put on the roast beef before you nuke it isn’t completely amiss, but sautéed onions ruin the texture and simplicity of flavor of this sandwich.