Boho Club Sandwich Recipe

Make the boho spread

In a small bowl combine mayonnaise (6 tsp), Greek yogurt (3 tsp), Dijon mustard (1 tsp), lemon juice (1 tbs), smoked paprika (1/2 tsp), honey (1/2 tsp), sea salt (3/4 tsp) and freshly ground black pepper (1/2 tsp). Whisk until smooth and emulsified. Taste and adjust salt or lemon juice if necessary. Set aside.

Slice the tomato into 4 even thin slices. Slice cucumber into 8 thin rounds. Halve the avocado, remove pit, scoop flesh into a bowl and mash lightly with a fork — leave some texture — then season with a pinch of salt and 1/2 tsp lemon juice (from the 1 tbs reserved) to prevent browning.

Crumble or thinly spread the garlic-herb goat cheese so it is easy to apply to bread slices.

Wash and dry the red leaf lettuce and microgreens; pat dry thoroughly so sandwiches don't get soggy.

In a skillet over medium heat cook bacon strips until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. Alternatively bake at 200°C/400°F for 12–15 minutes on a rimmed sheet for even crispness.

Butter one side of each of the 8 slices of sourdough lightly with softened unsalted butter (about 2 tbs total). Place buttered side down on a hot griddle or skillet and toast until golden brown, 2–3 minutes per side, or toast in a toaster oven until golden. Keep warm.

Lay out 4 toasted bread slices, buttered side down. Spread about 1 tbs of the boho spread on each slice. On the first slice layer: 2 leaves of red leaf lettuce, 75 g smoked turkey (approx. quarter of the sliced turkey), and 2 slices of tomato. Top with second toasted slice (buttered side out) and spread 1 tbs goat cheese on the top of this slice.

On top of the goat-cheese-covered slice spread half of the mashed avocado (about 3/4 of the mashed avocado). Add 1/4 cup sprouts, 4 slices of crispy bacon and 4–6 cucumber rounds. Place the third slice of toasted bread (buttered side out) on top and spread 1 tbs boho spread on it.

Finish the stack by adding remaining turkey (approx. 75 g), remaining lettuce leaf(s) and microgreens or basil (optional), then top with final toasted bread slice, buttered side out. Press gently to compact the sandwich.

Insert two sandwich picks or toothpicks through each sandwich to hold layers together. Using a sharp serrated knife, cut each sandwich into halves or quarters (diagonal quarters create a classic club presentation). Wipe the knife between cuts for clean slices.

Arrange on plates and serve immediately with extra boho spread on the side for dipping. Leftover spread can be refrigerated in an airtight container for up to 3 days.