Lunch Staples Recipe

Prepare vegetables

Wash lettuce leaves and pat dry. Slice tomato into 4 even slices. Halve the avocado, remove pit, scoop out 1/2 and thinly slice or mash with a fork. Season avocado with 1/8 tsp salt and a pinch of black pepper.

Make sandwich spread

In a small bowl combine mayonnaise (2 tbs) and Dijon mustard (1 tsp). Taste and adjust seasoning with a pinch of salt and pepper.

Assemble and grill

Butter one side of each slice of sourdough bread (2 tbs total, spread evenly). Place two slices butter-side-down on a cutting board. Spread half of the mayo-mustard mixture on the unbuttered sides of those slices. Layer 4 slices of turkey, 2 slices cheddar, tomato slices, half the avocado, and 2 leaves of lettuce on each prepared bread slice. Top with the remaining bread slices, butter-side-up. Heat a nonstick skillet over medium heat. Place sandwiches in skillet and press gently with a spatula. Cook 3–4 minutes per side until bread is golden brown and cheese has melted. If using a lid to trap heat, cover for the last 1–2 minutes to help melt the cheese.

Transfer sandwiches to a cutting board. Let rest 1 minute, then slice each sandwich in half. Season tomato slices inside if desired with the remaining 1/8 tsp salt and a pinch of black pepper. Serve warm.

Prep salad ingredients

Thinly slice the cucumber and red onion. In a large bowl combine mixed salad greens, cucumber slices, and red onion.

Make dressing and toss

In a small jar or bowl whisk together olive oil (2 tbs), lemon juice (1 tbs), honey (1/2 tsp), 1/4 tsp salt and 1/4 tsp black pepper until emulsified. Pour dressing over salad, toss gently to combine. Sprinkle crumbled feta over the top and toss lightly one more time.

Taste and adjust seasoning. Serve immediately alongside the grilled sandwich.

If you like, add pickle slices inside the sandwich before grilling for tang, or serve them on the side. Offer extra mustard or hot sauce at the table to customize each sandwich.