Avocado & Turkey Sandwich Recipe

Prepare avocado spread

Halve and pit the avocado. Scoop the flesh from half an avocado into a small bowl. Add lemon juice, 1/8 tsp black pepper, and 1/8 tsp salt (reserve the rest of the salt for the turkey if desired). Mash with a fork to a chunky-but-spreadable consistency. Stir in 1/2 tsp olive oil to smooth the texture and prevent browning. Set aside.

Make mayo-mustard spread

In a second small bowl combine 1 tablespoon mayonnaise and 1/2 teaspoon Dijon mustard. Stir until smooth. This will be spread on one slice of bread to add tang and moisture.

Toast bread (optional)

If you prefer a warm toasted sandwich, heat a skillet over medium-low. Butter one side of each bread slice lightly with the 1 teaspoon unsalted butter. Place bread butter-side-down in the skillet and toast 1–2 minutes until golden. Remove from heat and place on a cutting board, toasted side up.

Assemble sandwich

On one slice of bread (toasted side up if toasted), spread the mayo-mustard mixture evenly. On the other slice, spread the mashed avocado to the edges. Layer the ingredients on the mayo-mustard slice in this order: 3 oz sliced roasted turkey (evenly distributed), 1 slice cheddar cheese, 3 tomato slices (overlapping), 2 rings thinly sliced red onion, and 1 cup baby spinach leaves. Sprinkle the remaining 1/8 tsp salt and a pinch of black pepper over the tomato and turkey if desired.

Finish and serve

Place the avocado-spread slice on top of the stacked sandwich, press gently to bind. If you toasted bread in a skillet and want the cheese melted slightly, place the assembled sandwich back in the skillet on low, cover for 30–60 seconds until the cheese softens. Remove, cut sandwich in half on the diagonal, and serve immediately.