Turkey Avocado Sandwich Recipe

Slice cucumbers

Thinly slice the cucumber into 1/8" (3 mm) rounds. Pat slices dry with a paper towel to remove excess moisture.

In a small bowl or jar, whisk together rice vinegar, water, sugar, 1/4 tsp salt, and red pepper flakes (if using) until sugar dissolves.

Add cucumber slices to the dressing, toss to coat, cover and refrigerate for at least 15 minutes (up to 2 hours). Drain before assembling.

In a small bowl, combine mayonnaise and Greek yogurt until smooth.

Stir in chopped tarragon, chopped dill, lemon juice, minced garlic, 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning. Refrigerate until ready to use (can be made up to 24 hours ahead).

Lightly toast the 4 bread slices: brush one side of each slice with olive oil and place oil-side down on a skillet over medium heat until golden, 1–2 minutes. Flip and toast the other side briefly if desired.

Halve and pit the avocado. Scoop the flesh into a bowl and lightly mash with a fork until spreadable but still slightly chunky. Season with 1/2 tsp salt and 1/2 tsp pepper; mix in half of the chopped dill.

Spread about 1 1/2 tbsp of the dill & tarragon aioli on the inside of each toasted slice (reserve remaining aioli for extra).

On two slices (the bottoms), layer: a handful (about 1 cup) of lettuce, half the mashed avocado (about 1/2 avocado each), half the roasted turkey (4 oz), and half the drained marinated cucumber slices. Sprinkle a little extra chopped dill over each.

Top with the remaining bread slices, aioli-side down. Press gently, slice sandwiches in half, and serve immediately.

Optional: Add a toothpick to hold halves together and serve with remaining aioli or pickles on the side.