Lightly butter one side of each sourdough slice (1 tbs butter total). Heat a skillet over medium heat and toast bread butter-side-down until golden, 1–2 minutes per side. Remove and set aside to cool slightly.

Prepare avocado spread

Cut the avocado in half, remove pit, and scoop flesh into a bowl. Add mayonnaise (2 tbs), lemon juice (1 tsp), 1/8 tsp kosher salt and a pinch of black pepper. Mash with a fork until slightly chunky but spreadable. Reserve.

Assemble sandwich layers

Place the first slice of toasted sourdough on a board, unbuttered side up. Spread half of the avocado mixture evenly. Top with half the turkey (3 oz) and 1 cooked bacon strip. Add the second slice of toast (butter side out), spread remaining avocado on its unbuttered face, then layer remaining turkey (3 oz), 2 bacon strips, and tomato slices (4 slices) seasoned lightly with remaining salt and pepper (use remaining 1/3 tsp salt and remaining black pepper).

Finishing

Top with mixed salad greens (1 cup) dressed lightly with olive oil (1 tsp) and a tiny pinch of salt and pepper. Place the third slice of toasted bread on top, butter-side out. Press gently, then slice diagonally into two triangular sandwiches. Serve immediately.

Optional side - Simple Citrus Slaw

In a small bowl, whisk together plain yogurt (2 tsp), lemon juice (1 tsp), honey (1/2 tsp), salt (1/8 tsp) and black pepper (1/8 tsp) until smooth. Add shredded cabbage (1 cup) and shredded carrot (1/2 cup). Toss until evenly coated. Let sit for 5 minutes to meld flavors and serve chilled alongside the sandwich.