Sandwiches Recipe

Prepare avocado spread

Scoop the flesh from half a ripe avocado into a small bowl. Add the lemon juice, olive oil, kosher salt and freshly ground black pepper. Mash with a fork until mostly smooth but slightly chunky. Taste and adjust salt or lemon if needed. Set aside.

Prepare bread

If toasting, spread unsalted butter evenly on one side of each sourdough slice. Heat a skillet or griddle over medium heat and toast the buttered sides until golden, about 1–2 minutes per side. Alternatively, toast bread in a toaster until lightly golden. Remove and place on a cutting board, buttered/toasted side up.

Mix condiments

In a small dish combine the mayonnaise and Dijon mustard. Stir briefly to create a uniform spread.

Assemble sandwich - bottom layer

On one slice of toasted bread (toasted side up if buttered), spread half the avocado mixture evenly over the slice. Spoon or spread the mayonnaise-Dijon mixture over the other slice of bread (this will be the top).

Add fillings

Place the green leaf lettuce on top of the avocado-spread slice to create a moisture barrier. Layer the sliced roasted turkey evenly over the lettuce, distributing the 4 oz across the sandwich. Place the cheddar slice on top of the turkey, then add the tomato slices. If using pickles, add them now.

Finish and serve

Close the sandwich with the mayonnaise-Dijon–spread slice of bread. Press gently to compact. Cut the sandwich in half on a diagonal using a sharp knife. Serve immediately with potato chips or a side salad, or wrap for transport.

For a warm melt: after assembling but before cutting, place the sandwich on a preheated skillet over low heat and cover loosely with a lid for 1–2 minutes, until the cheese softens. Watch carefully to avoid burning the bread.

To pack for later: wrap tightly in parchment paper and then foil; the lettuce can be placed between turkey and bread or kept separate to avoid sogginess.