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!