Lunch Special Recipe

Prepare spread

In a small bowl, combine mayonnaise and Dijon mustard. Stir until smooth and set aside.

Prep avocado

Halve and pit the avocado. Scoop out half (approximate amount listed) and mash lightly with a fork. Season with 1/8 tsp kosher salt and a pinch of black pepper. Set aside.

Toast bread

Heat a skillet over medium heat. Lightly butter one side of each sourdough slice with the unsalted butter. Place slices butter-side-down in the skillet and toast until golden, about 2 minutes per side. Remove from heat.

Assemble sandwich

Spread the mayonnaise-Dijon mixture evenly on the unbuttered sides of both toasted bread slices. On one slice, layer mashed avocado, turkey slices (3 oz), cheddar slice, tomato slices, and red leaf lettuce. Season tomato with remaining 1/8 tsp kosher salt and a pinch of black pepper. Top with the second slice of bread, spread-side down.

Finish

If desired, return assembled sandwich to the warm skillet and press gently with a spatula for 30–45 seconds to meld flavors and slightly melt the cheese. Cut sandwich in half and serve immediately.

Prepare vegetables: Thinly slice the cucumber quarter and halve the cherry tomatoes. If using, very thinly slice a small amount of red onion (about 1 tsp worth) and separate into rings.

Make dressing: In a small bowl or jar combine extra virgin olive oil, red wine vinegar, fresh lemon juice, 1/8 tsp salt, and 1/16 tsp black pepper. Whisk or shake until emulsified.

Toss salad: Place mixed greens in a bowl, add cucumber, cherry tomatoes, and onion. Drizzle dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed. Serve alongside sandwich.

Serve a handful of potato chips and a pickle spear on the plate for crunch and acidity, if desired.