Signature Lunch Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil in a single layer. Bake 12–16 minutes until crisp. Transfer to paper towels to drain and cool; roughly chop each slice in half if desired.

Prepare avocado spread

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 2 tbs mayonnaise, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Reserve.

Toast bread

Butter one side of each sourdough slice with softened butter. Heat a skillet over medium heat and toast bread butter-side down in two batches until golden, about 2–3 minutes per side. Alternatively, grill or use a toaster oven.

Assemble sandwich

Lay three toasted bread slices butter-side down. Spread about 1 tbs mayonnaise on the interior of each slice (3 tbs total) and a thin smear of Dijon mustard across one slice. On the bottom slice layer: 4 oz turkey, 2 leaves lettuce, 3 slices tomato (season lightly with a pinch of salt and pepper). Top with center slice of bread. On the center slice spread half the avocado mash, add 3 slices bacon (or half of cooked bacon), then another 4 oz turkey. Place the last slice of bread, spread remaining 1 tbs mayo on the interior and the remaining avocado mash, top with remaining bacon pieces and lettuce. Close sandwich, press gently and cut each sandwich in half on the diagonal. This recipe makes 3 club-style sandwiches (makes 3 servings).

Season and serve

Taste and adjust salt and pepper. Serve immediately with sweet potato fries and mixed greens.

Prepare vegetables: thinly slice the cucumber lengthwise then crosswise into half-moons; thinly slice radishes. Place mixed greens in a large bowl and add cucumber and radishes.

Whisk dressing: in a small bowl or jar, combine 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified.

Dress salad and toss: pour vinaigrette over greens just before serving and toss gently to coat. Adjust seasoning with additional salt or lemon if needed.

Preheat and prepare: preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Cut and dry: scrub sweet potatoes and cut into 1/4–1/2 in thick fries. Pat dry thoroughly with paper towels to remove surface moisture—this helps them crisp.

Coat fries: place cut fries in a large bowl. Sprinkle with 1 tbs cornstarch and toss to coat evenly. Add 2 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Toss until evenly coated.

Bake and crisp: spread fries in a single layer on the prepared sheet with space between pieces (use two sheets if necessary). Bake for 20 minutes, flip fries and rotate pan, then bake an additional 10–15 minutes until edges are crisp and browned. For extra crispness, broil 1–2 minutes while watching closely.

Finish: remove from oven, taste and adjust salt. Serve hot alongside sandwiches and salad.