Lunch Recipe

Prepare avocado spread

Scoop the ripe avocado into a small bowl. Mash with a fork until mostly smooth but slightly chunky. Stir in kosher salt (0.25 tsp) and freshly ground black pepper (0.125 tsp).

Toast and butter bread

Heat a skillet or griddle over medium heat. Spread unsalted butter (1 tbs) evenly on one side of each sourdough slice. Place the buttered side down on the skillet and toast until golden brown and crisp, about 2–3 minutes. Remove and keep warm.

Assemble sandwich

On the unbuttered side of one toasted slice, spread the mashed avocado (about 0.5 cup) evenly. Spread Dijon mustard (1 tsp) and mayonnaise (1 tsp) on the unbuttered side of the other slice. Layer smoked turkey (3 oz) on the avocado side, top with mild cheddar slice, tomato slices (2), red onion slices (2), and leafy lettuce (2 leaves). Close the sandwich with the second slice, buttered side out.

Warm sandwich (optional)

If you prefer the sandwich warm and the cheese slightly melted, return the assembled sandwich to the skillet over low heat. Press gently with a spatula and cook 1–2 minutes per side until the cheese softens and the bread is golden and crisp. Slice in half and serve.

Prepare vegetables: halve cherry tomatoes (6) and thinly slice the cucumber to make about 1/2 cup. Place mixed salad greens (2 cups) in a medium bowl and add the cucumber slices and halved cherry tomatoes.

Make dressing: In a small bowl or jar combine extra virgin olive oil (1 tbs), red wine vinegar (1 tsp), honey (0.5 tsp), salt (0.125 tsp) and black pepper (0.0625 tsp). Whisk or shake until emulsified.

Toss and finish: Drizzle the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.

Serve a pickle spear and a cup of potato chips on the side for added crunch and tang.