House Special Recipe

Prepare vegetables

Thinly slice the red onion and cucumber. If using whole tomatoes for salsa, dice about 1 small tomato to yield ~3 tbsp; otherwise use store-bought salsa. Wash and pat dry lettuce leaves. If using avocado, slice just before assembling and toss with 1/2 tsp lemon juice to prevent browning.

Season optional toppings

In a small bowl combine olive oil, remaining 1/4 tsp lemon juice (or the listed 1/2 tsp total), 1/8–1/4 tsp salt and 1/8 tsp black pepper; whisk briefly. This is optional to drizzle for extra flavor on the turkey and greens.

If using bread, lightly toast slices until just golden (about 1–2 minutes per side). If using flatbread or pita, warm in a dry skillet for 30–45 seconds per side.

Spread about 2 tablespoons (approx. 1/8 cup) of hummus evenly over each slice of bread (or over one side of each flatbread). For a 4-slice recipe, use ~2 tbsp hummus per slice to total 1 cup.

Layer turkey evenly: divide 8 oz sliced turkey among the 4 sandwich halves (about 2 oz turkey per slice). Fan the slices so the meat covers the hummus layer.

Top the turkey with about 3/4 tbsp salsa per slice (total 3 tbsp for the recipe), spreading gently so it doesn't make the bread soggy. If you prefer more heat or moisture, increase salsa to taste.

Add sliced cucumber (about 1 tablespoon per slice) and a few thin rings of red onion (about 1 tablespoon per slice) on top of the salsa. Place a lettuce leaf on each sandwich.

If using, add avocado slices (roughly 2 tablespoons per sandwich) and 1 slice or 2 of pickled jalapeño for heat. Drizzle the optional olive oil/lemon seasoning mixture lightly over the greens and toppings.

Close sandwiches with remaining bread slices or fold flatbread. Press gently, then cut each sandwich in half if desired and serve immediately.

Serve the House Special immediately with extra salsa and hummus on the side for dipping. Refrigerate any leftovers in an airtight container for up to 2 days; note that bread may become soggy from salsa and hummus.