Sandwich Of The Month Recipe

Prep avocado spread

Cut the avocado half into a small bowl. Add the lemon juice, 1/4 tsp kosher salt and 1/8 tsp black pepper. Mash with a fork until mostly smooth with a few small chunks. Set aside.

Prepare bread

Spread the softened butter (or brush olive oil) evenly on one side of each sourdough slice. This will be the outside for grilling. On the unbuttered side of one slice, spread the mayonnaise-dijon mixture (mix 1 tsp mayonnaise with 1 tsp dijon).

Assemble sandwich

On the mayo-dijon–coated slice, spread the mashed avocado over the surface. Layer the roasted turkey slices evenly over the avocado, then place the cheddar slice on top of the turkey. Arrange the tomato slices over the cheese, season the tomato lightly with remaining pinch of kosher salt (about 3/4 tsp left overall divided) and a grind of black pepper. Add baby spinach on top. If using any optional add-ins (red onion, bacon, pickles), add them now. Place the second slice of bread on top, buttered side facing out.

Grill the sandwich

Heat a skillet or griddle over medium heat. Place the sandwich in the skillet and press gently with a spatula or a heavy-bottomed pan. Cook for 3–4 minutes until the bottom is golden brown and the cheese begins to melt. Flip carefully and cook the other side for another 2–3 minutes until golden and the cheese is fully melted. Reduce heat slightly if the bread browns too quickly before the cheese melts.

Rest and slice

Transfer the sandwich to a cutting board and let rest 1 minute (this helps the cheese set slightly). Slice in half on the diagonal. Serve immediately.

If using bacon, cook strips until crisp in a skillet or oven and drain on paper towels before adding to the sandwich.

If you prefer a cold (non-grilled) version: omit butter/olive oil, assemble as directed, and serve without grilling. For extra crunch, toast the bread lightly before assembling.

Adjust seasoning to taste with additional salt and pepper after slicing.