I’m not much of a sandwich eater these days. I tend to think of sandwiches as comfort food; they remind me of my childhood and coming home for lunch each day. Those were inevitably sandwich lunches, with a bowl of hot soup to warm us up in the cold winter weather. When I choose to indulge in a sandwich, it has to be a very good sandwich. This roasted turkey and avocado sandwich is top notch.
This is where the very best ingredients become important. In my humble opinion, it’s not a turkey sandwich unless it’s made from real, roasted turkey. Now, I’m not asking you to roast an entire turkey whenever you’re craving a sandwich, but, how about turkey breast tenderloin? It is available in small, manageable portions and it cooks almost as quickly as pork tenderloin. Maybe you have a friendly butcher at your local supermarket who will kindly take the time to carve up a small boneless turkey breast for you. Either way, give the turkey a quick browning in a hot skillet, then add some tasty stock or broth, a splash of white wine, and some turkey-friendly herbs, such as thyme, sage, marjoram, or parsley. Cover the pan and braise the turkey at a gentle simmer until it’s cooked through. Voila! Turkey for dinner, sandwiches, soup, or what have you. It’s inexpensive, healthy, and delicious.
Now it’s just a matter of choosing the other components and building your sandwich. I used multigrain bread, but French bread, or crusty sandwich rolls would work well too. Add your favorite condiments; mayonnaise flavored with sriracha or chipotle goes very well with mild-mannered turkey. Thinly sliced onions, pickles, lots of crisp iceberg lettuce, and, of course, avocado slices combine for a good variety of flavor and texture. Serve your sandwich with some potato chips and a mug of tea, or a cool beverage. It will be a very fine lunch.
Roast Turkey and Avocado Sandwich
- For each sandwich:
- 2 slices multigrain bread , French bread, or a crusty sandwich roll
- 4 ounces thinly sliced , roasted turkey breast
- Thinly sliced red onion
- Thinly sliced Kosher dill pickles
- Lots of crisp iceberg lettuce leaves
- 1/4 of a medium-sized avocado , sliced
- Mayonnaise , seasoned with a dash of sriracha, or adobo sauce from canned chipotle peppers
- Kosher salt and freshly ground pepper
- Potato chips , for garnish
Toast the bread, if you like, and lay the slices on your work surface. Spread the mayonnaise on 1 slice, then layer on the turkey slices, red onion, pickles, and lettuce leaves. Layer the avocado slices on the remaining piece of bread. Mash the avocado slightly, and season with salt and pepper.
Place the avocado-topped bread on the sandwich and gently press together. Slice diagonally and serve, with potato chips alongside.