Avocado & Turkey Sandwich Recipe

Prepare avocado

Halve the avocado and remove the pit. Scoop out the flesh from half an avocado into a small bowl. Use a fork to mash to a slightly chunky consistency. Immediately stir in the lemon juice to slow browning.

Mix spread

In a separate small bowl combine mayonnaise and mustard. Add 1/8 tsp black pepper and 1/8 tsp salt (reserve remaining salt for the avocado). Stir until smooth and set aside.

Slice vegetables

Thinly slice the tomato and red onion. Tear or trim the lettuce leaf to sandwich size if needed.

If you prefer toasted bread: brush one side of each bread slice lightly with 1/4 tsp olive oil and toast in a skillet over medium heat or in a toaster until golden, about 1–2 minutes per side in a skillet. Return to room temperature on a cutting board, oil-side down.

Spread about half of the mayo-mustard mixture evenly on one slice of bread. Spread the mashed avocado evenly on the other slice of bread. Sprinkle the avocado with the remaining 1/8 tsp salt and a pinch of black pepper to taste.

Layer the sandwich: on the slice with mayo-mustard place the lettuce leaf first (this protects the bread from juices), then arrange the sliced turkey evenly, followed by the tomato slices, red onion slices, and pickles (if using).

Carefully place the avocado-topped bread slice (avocado side down) on top of the layered slice to form the sandwich.

Press gently, then cut the sandwich diagonally or down the middle with a sharp knife. If desired, sprinkle a pinch of red pepper flakes over the exposed avocado for a hint of heat and drizzle the remaining 1/4 tsp olive oil over tomato before closing for extra flavor.

Serve immediately. The sandwich is best eaten within 10–15 minutes to avoid the avocado browning and bread becoming soggy.

Store any extra turkey or vegetables separately in the refrigerator for up to 2 days; mashed avocado will brown and is best remade before eating.