Turkey Avocado Sandwich
This Turkey Avocado Sandwich is a classic perfected—thoughtfully stacked on nutty wheat bread with just the right ratios of veg to turkey, it's crunchy, refreshing, and filling.
Ingredients
Lemon & Herb Spread
- ⅓ cup mixed herbs, such as dill, parsley, chives, etc.
- 1 garlic clove
- ½ cup full-fat mayonnaise
- 1 lemon
- ½ teaspoon kosher salt
- fresh cracked pepper, to taste
Assembly
- 8 slices whole wheat bread*
- 1 pound turkey breast, sandwich sliced
- 4 slices havarti
- 4 ounces alfalfa sprouts
- ½ small red onion
- ½ English cucumber
- 2 avocados
Instructions
- Prepare the lemon & herb Spread. Start by finely chopping the herbs, then finely grate the garlic clove and transfer both the herbs and garlic to a small bowl. Add the mayo, juice of the lemon, salt, and pepper, then whisk to combine.
- To prepare the sandwiches, slather each piece of bread in about 1 tablespoon of the lemon & herb spread. Divide the turkey among four of the bread slices, draping each piece of turkey so it folds onto itself a few times. Add a slice of havarti cheese on top of each pile of turkey.
- After thoroughly rinsing and drying the sprouts, add 1 ounce on top of each piece of havarti cheese. Thinly slice both the cucumber and red onion, dividing them evenly and layering them on top of the sprouts. Finally, thinly slice the avocados, adding half an avocado to each sandwich. Sprinkle a pinch of salt on top of the avocado, then add the top slice of bread. Slice each sandwich in half, then enjoy immediately.**
Notes
*Go out of your way to get a good, hearty loaf of wheat bread. It needs to hold a lot, and you don't want it breaking or tearing under the pressure. We recommend Dave's Killer Bread or something similar.
**This recipe is written to make four sandwiches at a single time. If you prefer to make one sandwich at a time, prepare the lemon & herb spread and store in an air-tight container in the fridge. Then, use ¼ of the ingredients under "Assembly" at a time.