Turkey and Avocado Sandwich
Layers of turkey, buttery avocado, and melted cheese come together between perfectly toasted sourdough. The honey mustard sauce adds a zingy twist. Simple yet sophisticated – it’s the sandwich that makes midday memorable!
Variations & Substitutions
I’ve found that this sandwich shines with different breads – try it with ciabatta for a rustic twist or whole grain for extra nutrition. Switch up the cheese game with creamy havarti or sharp cheddar.
Not feeling the honey mustard? A zesty garlic aioli or classic mayo works beautifully. For a protein swap, rotisserie chicken or plant-based alternatives fit right in.
Tips & Tricks for Perfect Results
Always toast your bread – it creates a sturdy foundation and prevents sogginess. Layer strategically by placing cheese next to the bread as a moisture barrier.
Fold your turkey rather than laying it flat for better texture. Season each layer individually, especially the avocado and tomatoes. And don’t skip the sauce on both bread slices.
Making the Recipe Stand Out
Try incorporating crispy bacon for a salty crunch, or add cucumber ribbons for fresh texture. A handful of sprouts brings earthiness and visual appeal. Consider making a homemade herb-infused mayo by mixing in fresh dill, parsley, and chives.
Storage & Reheating
For storage, wrap assembled sandwiches tightly in parchment paper and keep refrigerated for up to 3 days. To prevent browning, brush avocado with lemon juice.
When reheating, my preferred method is using a skillet with a touch of butter or olive oil to re-crisp the bread. I don’t recommend freezing these sandwiches as the texture of the vegetables and avocado will deteriorate.
Turkey and Avocado Sandwich
Ingredients
For the Honey Mustard Sauce:
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
- Pinch of salt
For the Sandwich:
- 4 slices sourdough bread
- 8 ounces thinly sliced turkey breast
- 1 ripe avocado sliced
- 1 heirloom tomato sliced ¼-inch thick
- 6 slices provolone cheese
- Handful of mixed greens
- 2 tablespoons butter for toasting
- Salt and pepper to taste
Instructions
- Mix mayo, Dijon mustard, honey, and apple cider vinegar in a small bowl. Season with salt.
- Melt butter in a large skillet over medium-high heat. Toast bread slices until golden brown on both sides.
- Spread honey mustard sauce generously on each bread slice.
- Layer provolone cheese on one slice, followed by turkey, tomatoes, and avocado.
- Season tomatoes and avocado with salt and pepper.
- Top with mixed greens and close the sandwich.
- Cut diagonally with a serrated knife.
