Available Lunch Only Recipe

Prepare bread

Spread softened butter evenly on the outside of both sourdough slices. This will help create a golden crust when grilling.

Assemble sandwich

On the unbuttered side of one slice, spread mayonnaise and top with lettuce leaves. Layer the roasted turkey slices evenly, then place the cheddar slices on top of the turkey. Thinly slice the half avocado and fan the slices over the cheese. Add tomato slices, then season avocado and tomato with 1/4 tsp salt and 1/8 tsp black pepper. If using pickles or hot sauce, add them now.

Cook sandwich

Heat a nonstick skillet or griddle over medium heat. Place the assembled sandwich in the skillet, buttered side down, then top with the remaining bread slice, buttered side up. Press gently with a spatula and cook 3–4 minutes until the bottom is golden brown. Carefully flip and cook another 3–4 minutes until the other side is golden and the cheese has melted. If the bread browns too quickly before the cheese melts, reduce heat to low and cover the pan for 1–2 minutes to encourage melting.

Rest and slice

Transfer the sandwich to a cutting board and let rest 1 minute to set. Slice in half diagonally and serve warm.

Combine mixed salad greens, sliced cucumber, and thinly sliced red onion in a medium bowl.

In a small bowl or jar, whisk together 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/2 teaspoon honey, 1/8 teaspoon salt, and a pinch (1/16 tsp) of black pepper until emulsified.

Drizzle the dressing over the salad just before serving and toss gently to coat.

Serve pickles on the side or tuck between sandwich layers for extra tang. Add hot sauce to taste either inside the sandwich or on the plate for dipping.