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A fresh Turkey Avocado Sandwich with sliced turkey, avocado, lettuce, and sprouts on whole grain bread served on a white plate.
Maryam

Turkey Avocado Sandwich

A satisfying deli-style sandwich with creamy avocado, crisp vegetables, and zesty herb mayo that comes together in minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 sandwiches
Course: Dinner, lunch
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Herb Mayo
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh dill chopped
For the Sandwich
  • 4 slices sourdough bread
  • 8 oz deli turkey breast thinly sliced
  • 1 large ripe avocado
  • 1 medium tomato sliced
  • 1 cup mixed greens or arugula
  • 2 slices red onion thin

Equipment

  • Small Bowl
  • Sharp knife
  • Cutting board

Method
 

Make the Herb Mayo
  1. In a small bowl, stir together the mayonnaise, Dijon mustard, lemon juice, and chopped dill until smooth. Taste and add a pinch of salt if needed.
Prepare the Bread and Avocado
  1. Lightly toast the sourdough slices until just golden at the edges, about 2 minutes. Meanwhile, halve the avocado, remove the pit, and slice thinly while still in the skin, then scoop out with a spoon.
Assemble the Sandwiches
  1. Spread herb mayo generously on one side of each toast slice. On two slices, layer half the turkey, followed by half the avocado slices, tomato, red onion, and greens. Top with remaining toast, mayo side down.
  2. Press down gently to compact, then slice each sandwich in half diagonally. Serve right away while the bread is still crisp.

Notes

For the best texture, use a slightly firm ripe avocado that holds its shape when sliced. Swap sourdough for whole grain or ciabatta depending on your preference. The herb mayo can be made up to 3 days ahead and stored covered in the refrigerator.