Lay the 2 slices of bread side-by-side on a cutting board. Divide the sliced turkey in half, and place 2 ounces of sliced turkey breast on each slice of bread. Spread 1 ounce of Dijonnaise dressing on each stack of turkey breast. Lay the slice of Swiss cheese on 1 side of the sandwich and the slice of cheddar cheese on the other. Lay the 2 slices of bacon on 1 side of the sandwich, and the two “half moon” slices of tomato on the other side, forming a diagonal line between them from one corner to the other. Be sure to remember where the diagonal line is, because that is where you will cut the sandwich in half. Laying the lettuce on top of the bacon side of the sandwich, flip it over on top of the tomato side. Remembering where the diagonal line is between the tomato “half moon” slices, cut your sandwich in half using a serrated bread knife. Garnish with dill pickle spear using club frill picks.