Turkey Avocado Recipe

Toast bread

Lightly brush one side of each slice of sourdough with 0.5 tsp extra virgin olive oil. Heat a skillet over medium and toast the oiled side down 2–3 minutes until golden and slightly crisp. Alternatively, toast in a toaster until lightly golden.

Make spread

In a small bowl combine 1 tbs mayonnaise, 0.5 tsp Dijon mustard, and 0.5 tsp fresh lemon juice. Stir until smooth. Season with a pinch (about 0.125 tsp) of freshly ground black pepper and set aside.

Halve the avocado and remove the pit. Use half an avocado for one sandwich. Score the flesh in a grid pattern without cutting through the skin, then scoop the slices or cubes out with a spoon. Transfer slices to a small bowl and gently toss with 0.25 tsp kosher salt, 0.5 tsp lemon juice (from the spread step if extra needed) and 0.125 tsp red pepper flakes if using. Toss gently so slices remain intact.

Spread the mayonnaise-mustard mixture evenly over the untoasted sides of the bread slices (the side that will face the filling). On one slice, lay the leaf of lettuce, then arrange the 4 oz of thinly sliced roasted turkey breast in an even layer.

Place the avocado slices evenly over the turkey, fanning them slightly if possible. If using, add 1 slice of cheddar cheese on top of the avocado.

Top with microgreens or sprouts (1 tbs) if using. Finish by placing the second slice of bread on top, toasted side outward if you prefer a crisp exterior.

Press the sandwich gently to compact the layers. If desired, cut the sandwich diagonally. Serve immediately so the avocado remains fresh and green. If not serving right away, wrap loosely in parchment and refrigerate up to 2 hours to avoid browning.