House Recipe

Prep bread and spread

Bring sourdough to room temperature if chilled. Lightly toast both slices in a toaster or in a dry skillet over medium heat until edges are golden (about 1–2 minutes each side). Meanwhile mix mayonnaise and Dijon mustard in a small bowl.

Assemble base

Spread the mayonnaise–Dijon mixture evenly on one side of each toasted bread slice (use all the mixture). On one slice, layer butter lettuce leaves, then top with smoked turkey slices arranged to cover the bread.

Prepare tomato and avocado

Season the tomato slices with 1/8 tsp salt and a pinch of black pepper. Thinly slice the half avocado and toss gently with 1 tsp olive oil and remaining 1/8 tsp salt to prevent browning.

Finish sandwich

Place the seasoned tomato slices over the turkey, then add the avocado slices and top with the cheddar slice. Close the sandwich with the second bread slice, spread side down. Press gently, slice in half on the diagonal and serve.

Prep vegetables

Thinly slice the cucumber into half-moons. Finely dice or very thinly slice enough red onion to yield approximately 1 tsp (a little goes a long way). Place mixed greens in a medium bowl.

Make dressing

In a small bowl or jar whisk together 1 tbsp olive oil, 1 tsp red wine vinegar, 1/2 tsp honey, 1/8 tsp salt and 1/16 tsp black pepper until combined and slightly emulsified.

Toss and serve

Add cucumber and a small amount of red onion to the greens, drizzle with the dressing, and toss gently to coat. Serve the salad alongside the sandwich immediately.