Turkey Avocado Provolone Sandwich

No ratings yet
Print Pin
Prep Time: 15 minutes
Servings: 2
Calories: 942kcal

Ingredients

Sandwich

  • 4 slices Sourdough bread
  • 2 TBSP Mayonnaise
  • 1 cup Arugula
  • 1 cup Baby spinach
  • 4 slices Tomato
  • 1 TBSP Extra-virgin olive oil
  • 6 oz Deli turkey breast
  • 4 slices Provolone cheese
  • 1/2 Cucumber thinly sliced
  • 1/4 cup Red onion thinly sliced
  • 1/4 cup Pepperoncini sliced
  • 1 Avocado sliced
  • 1/4 tsp Salt to taste
  • 1/4 tsp Black pepper to taste
  • 1/2 tsp Dried oregano

Sides

  • 1 cup Carrots peeled and cut into sticks or use baby carrots
  • 1/2 cup Hummus
  • 2 Pickle spears

Chia Fresca

  • ½ cup Lemon juice fresh squeezed
  • 2 TBSP Maple syrup or honey (your choice)
  • ½ tsp Chia seeds
  • Pinch Salt
  • Fresh mint leaves for garnish
  • 16 oz Water
US Customary - Metric

Instructions

  • Prepare the vegetables by slicing the cucumber, red onion, avocado, and tomato. Slice the pepperoncini peppers and set aside.
  • Toast the sourdough bread slices until lightly golden and crispy.
  • Spread mayonnaise on one side of each toasted bread slice.
  • On one mayo-covered slice, layer in order: arugula, baby spinach, sliced tomato (drizzle with olive oil and season with salt, pepper, and oregano), deli turkey breast, provolone cheese, cucumber, onion, pepperoncini, and avocado.
  • Top with the second slice of bread, mayo-side down. Press gently to secure the sandwich, then slice it in half.
  • For the Chia Fresca: squeeze the lemon juice and set aside. Measure the maple syrup or honey, chia seeds, salt, and fresh mint leaves.
  • In a medium pitcher, combine the lemon juice and maple syrup or honey. Stir well until fully blended. Add the chia seeds and a pinch of salt, then slowly pour in the still water while stirring gently to combine. Let it sit for a few minutes so the chia seeds expand slightly. Garnish with mint leaves.
  • Serve the sandwich halves with carrot sticks, a side of hummus, pickle spears, and chilled chia fresca. Enjoy!

Nutrition

Calories: 942kcal | Carbohydrates: 80g | Protein: 39g | Fat: 55g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 2530mg | Potassium: 1896mg | Fiber: 18g | Sugar: 26g | Vitamin A: 13535IU | Vitamin C: 69mg | Calcium: 563mg | Iron: 6mg

Turkey Avocado Provolone Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Servings 2
Calories 942 kcal

Ingredients
 
 

Sandwich

  • 4 slices Sourdough bread
  • 2 TBSP Mayonnaise
  • 1 cup Arugula
  • 1 cup Baby spinach
  • 4 slices Tomato
  • 1 TBSP Extra-virgin olive oil
  • 6 oz Deli turkey breast
  • 4 slices Provolone cheese
  • 1/2 Cucumber thinly sliced
  • 1/4 cup Red onion thinly sliced
  • 1/4 cup Pepperoncini sliced
  • 1 Avocado sliced
  • 1/4 tsp Salt to taste
  • 1/4 tsp Black pepper to taste
  • 1/2 tsp Dried oregano

Sides

  • 1 cup Carrots peeled and cut into sticks or use baby carrots
  • 1/2 cup Hummus
  • 2 Pickle spears

Chia Fresca

  • ½ cup Lemon juice fresh squeezed
  • 2 TBSP Maple syrup or honey (your choice)
  • ½ tsp Chia seeds
  • Pinch Salt
  • Fresh mint leaves for garnish
  • 16 oz Water

Instructions
 

  • Prepare the vegetables by slicing the cucumber, red onion, avocado, and tomato. Slice the pepperoncini peppers and set aside.
  • Toast the sourdough bread slices until lightly golden and crispy.
  • Spread mayonnaise on one side of each toasted bread slice.
  • On one mayo-covered slice, layer in order: arugula, baby spinach, sliced tomato (drizzle with olive oil and season with salt, pepper, and oregano), deli turkey breast, provolone cheese, cucumber, onion, pepperoncini, and avocado.
  • Top with the second slice of bread, mayo-side down. Press gently to secure the sandwich, then slice it in half.
  • For the Chia Fresca: squeeze the lemon juice and set aside. Measure the maple syrup or honey, chia seeds, salt, and fresh mint leaves.
  • In a medium pitcher, combine the lemon juice and maple syrup or honey. Stir well until fully blended. Add the chia seeds and a pinch of salt, then slowly pour in the still water while stirring gently to combine. Let it sit for a few minutes so the chia seeds expand slightly. Garnish with mint leaves.
  • Serve the sandwich halves with carrot sticks, a side of hummus, pickle spears, and chilled chia fresca. Enjoy!

Nutrition

Calories: 942kcalCarbohydrates: 80gProtein: 39gFat: 55gSaturated Fat: 13gPolyunsaturated Fat: 14gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 74mgSodium: 2530mgPotassium: 1896mgFiber: 18gSugar: 26gVitamin A: 13535IUVitamin C: 69mgCalcium: 563mgIron: 6mg
Tried this recipe?Let us know how it was!