Lunch Recipe

Toast bread and prepare avocado spread

Lightly toast the 2 slices of sourdough until golden (about 2-3 minutes). While toasting, halve and pit the avocado. Scoop the flesh into a small bowl, add 1 tablespoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a fork to a slightly chunky spread.

Prepare tomato and greens

Slice the tomato into 3 even slices. Toss 1 cup mixed salad greens with 1 teaspoon olive oil and a pinch of salt to lightly dress them (this helps avoid soggy bread later).

Assemble sandwich

Spread 1/2 tablespoon softened butter on one side of one toasted slice (optional for extra richness). On the other slice, spread the mashed avocado evenly. Layer the avocado with the tomato slices, a slice of cheddar cheese, the lightly dressed mixed greens, and optional add-ons (2 slices bacon or turkey, and/or 1 teaspoon hot sauce) if using. Close sandwich with the buttered slice, cut in half, and serve.

While the sandwich is assembled, prepare the side salad. Trim and thinly slice 1/4 cucumber and halve 6 cherry tomatoes. Place 2 cups mixed salad greens in a bowl, add the cucumber and cherry tomatoes.

Make quick vinaigrette by whisking 1 tablespoon olive oil with 1/2 tablespoon red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Drizzle over the salad and toss gently to combine. Serve alongside the sandwich.

If using bacon, warm cooked bacon in a skillet for 1 minute per side to regain crispness. If using sliced turkey, warm briefly in skillet with a teaspoon of olive oil if you prefer it warm. Add hot sauce to the avocado spread or drizzle on the finished sandwich to taste.