In a small bowl, mix the mayonnaise, lime juice, oregano, thyme, and black pepper to create the lime-herb mayo. Set aside.

Spread the lime-herb mayo evenly on one side of each slice of toasted sourdough.

Layer the bread with microgreens, deli turkey breast, and provolone cheese.

Top each with a second slice of bread, mayo side down, and gently press. Cut each sandwich in half.

To prepare the chia fresca, squeeze the fresh lemon juice and set it aside. Measure out the maple syrup or honey, chia seeds, and a pinch of salt.

Combine the lemon juice with the maple syrup or honey. Stir until fully mixed.

Add the chia seeds and salt, then slowly pour in the water while stirring continuously to avoid clumping. Let sit for a few minutes to allow the chia seeds to expand slightly. Garnish with a sprig of fresh mint.

Serve the sandwiches with carrot sticks and hummus, alongside chia fresca.