Sandwich Recipe

Toast and butter bread

Heat a skillet over medium heat. Spread 1 tbs unsalted butter evenly over one side of each sourdough slice. Place bread butter-side-down in the skillet and toast 2–3 minutes until golden and crisp. If you prefer both sides toasted, flip and toast the other side 1–2 minutes.

In a small bowl combine 1 tbs mayonnaise, 1 tsp Dijon mustard, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning to preference.

Assemble fillings

Arrange the filling components on the toasted bread (non-buttered side if buttered one side is facing the skillet): spread half of the mayonnaise-mustard mixture evenly on one slice of toast and the remaining half on the other slice.

Place 3 oz (about 3 thin slices) of deli turkey or roasted chicken on one slice. Layer 1 oz sliced aged cheddar on top of the meat so it warms slightly from the toast. Add 3 tomato slices, then 1 leaf of lettuce, and the sliced half avocado. If using pickles, add 2 pickle slices on top. Drizzle hot sauce if desired.

Season the tomato and avocado lightly with a pinch of salt and a little extra black pepper if desired.

Top with the second slice of toasted bread, spread-side down.

Press the sandwich gently for 10 seconds to compact. Using a sharp knife, cut the sandwich in half diagonally. Serve immediately while the bread is warm and the cheese slightly softened.

Optional: Wrap in parchment and refrigerate for up to 24 hours for later, but for best texture enjoy within 1 hour.