This Honey Mustard Turkey Avocado Sandwich recipe is the BEST summer lunch! With layers of crunchy salt & vinegar potato chips, fresh heirloom tomatoes, real honey, dijon mustard, avocado and thinly shaved deli turkey. All loaded up on some good squishy sourdough bread… so delicious!
I can’t believe it has taken me this long to post this turkey avocado sandwich recipe. I’ve eaten it AT LEAST once a week for the past few years… definitely more during the summer. And I don’t think I’ll ever get tired of the combo. The sweet summer tomatoes, creamy smashed avocado and that added crunch from the salt and vinegar chips–the BEST!
This Honey Mustard Turkey Avocado Sandwich can be enjoyed year-round (it was a dorm room staple for me) but I definitely recommend making it while the ingredients are in their peak season. I’ve recently fallen back in love with shopping for produce at the Santa Barbara farmers market. Having grown up in the midwest, I am always amazed at how bountiful it is! I was able to find so many beautiful heirloom tomatoes and the probably the most perfect avocado ever. Both had their own photoshoot, see below.
Here are the ingredients you’ll need to make this Turkey Avocado Sandwich:
- Sourdough bread: I like to use the squishiest bread I can find. Sourdough is going to be the most flavorful, but I’m also a fan of a multigrain loaf from Dave’s Killer Bread.
- Deli turkey: If your local grocery store has a deli counter, I definitely recommend the slice-to-order turkey. It has a much better flavor and texture, you can also request it to be sliced extra thin. You can also make this sandwich with leftover rotisserie chicken!
- Salt & vinegar potato chips: If you haven’t tried potato chips in a sandwich you are missing out! They add the perfect crunch and saltiness. Feel free to swap in a different flavor such as honey dijon, BBQ or black pepper.
- Avocado: Choose an avocado that is slightly soft, but not mushy.
- Tomato: If they’re in season, use fresh heirloom tomatoes. In the winter, I like to use cherry tomatoes because they’re generally a little sweeter.
- Honey & Dijon mustard: I don’t love the artificial taste of store-bought honey mustard, so I like to add a drizzle of real honey over the dijon mustard to bring out the sweetness of the tomatoes.
- Micro-greens or lettuce: any type of green works well!
Once you have all the ingredients, this sandwich takes all of about 5 minutes to throw together. Load everything up and use a bread knife to slice. Serve it up with some more salt and vinegar potato chips… maybe some watermelon for an even more perfect summer meal.
This flavor combo is super easy to riff on too. Try other variations with melted cheese, grilled veggies and other proteins. I’ve replaced the turkey with olive-oil packed tuna before and it was delicious! Also smashed chickpeas, white beans or seared tofu would be a great vegan option.
More Sandwich and Wrap Recipes
- Grilled Pesto Chicken Wraps
- Sheet Pan Chicken Pitas with Herby Ranch Slaw
- Honey Jalapeño Turkey Burgers
- Smashed Chickpea Salad Stuffed Pitas