Lunch Recipe

Prepare avocado spread

Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash with a fork until mostly smooth but slightly chunky. Season with 1/4 tsp salt and a pinch of black pepper. Set aside.

Toast bread (optional)

Lightly brush one side of each bread slice with olive oil or spread a thin layer of butter. Heat a skillet over medium heat and toast bread slices oil-side down until golden, about 1-2 minutes per side. Alternatively, use a toaster.

Assemble sandwich

Spread 1 tablespoon mayonnaise on one slice of bread and 1 teaspoon Dijon mustard on the other slice. Spread half the mashed avocado onto one slice over the mayo. Layer 4 oz (half) of sliced turkey evenly over the avocado. Add a slice of cheese if using. Top with two leaves of lettuce, tomato slices (about 3-4 slices), and half the red onion. Season with a light pinch of remaining salt and pepper. Close the sandwich with the second slice of bread and press gently. Repeat to make the second sandwich.

Serve

Cut each sandwich in half diagonally if desired and transfer to plates. Keep optional pickles on the side or inside the sandwich per preference.

In a large bowl, combine mixed salad greens, sliced cucumber, and halved cherry tomatoes.

In a small jar or bowl whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice or red wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper until emulsified.

Pour the dressing over the salad just before serving and toss gently to coat. Taste and adjust seasoning if necessary.

Add pickles or pickled peppers to the sandwich or serve on the side. Add potato chips to the plate or tuck them into a small bowl. If using sliced cheese, place it on the hot turkey for 20–30 seconds to soften slightly before assembling.