Toast the 2 slices of sourdough bread lightly until golden (about 2–3 minutes). In a small bowl, mix 1 tablespoon mayonnaise, 1/2 tsp Dijon mustard and 1/2 tsp lemon juice. Spread the mayo-mustard mixture evenly on one side of each toasted bread slice.

Prepare avocado

Halve and pit the 1/2 avocado, scoop the flesh into a small bowl and mash gently with a fork leaving some small chunks. Season mashed avocado with 1/4 tsp salt and 1/8 tsp black pepper, stirring to combine.

Assemble sandwich

On one slice of bread (mayo side up), layer the mashed avocado, then place 4 oz sliced roasted turkey evenly over the avocado. Add 1 slice cheddar cheese, 2 slices tomato, and 2 leaves of lettuce. Top with the other slice of bread (mayo side down). Press gently and cut sandwich in half on the diagonal if desired.

Side — Mixed Greens Salad

Prep vegetables

Trim and thinly slice 1/4 cucumber and cut 6 cherry tomatoes in half. Thinly slice enough red onion to equal about 2 tablespoons.

Make dressing

In a small bowl or jar combine 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/8 tsp salt and 1/16 tsp black pepper. Whisk or shake until emulsified.

Toss salad

In a medium bowl, combine 2 cups mixed salad greens, the sliced cucumber, cherry tomato halves and sliced red onion. Drizzle the dressing over the salad and toss gently to coat. Taste and adjust seasoning if needed.

Optional — Pickle & Chips

Serve 1 dill pickle spear and 1 oz potato chips on the side as a crunchy, tangy accompaniment. No preparation needed.