Roasted Turkey & Avocado Sandwich with Italian Dressing

By Sprig Originals ✓ · cooked up in Sprig

A deli-counter sandwich built the smart way: a shaken-in-a-jar Italian vinaigrette brushed straight onto the cut sides of a soft roll so it seasons the bread instead of soaking it, then layers of thin-sliced roast turkey, Swiss, crisp vegetables, and lemon-tossed avocado added at the very end so it stays green until lunch. No cooking required, ten minutes start to finish, and it survives four hours in a lunch bag without turning soggy.

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, finely grated
• 1 tsp honey
• 1/2 tsp dried oregano
• 1/4 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 1 tbsp finely grated Parmesan
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

• 2 ciabatta rolls or soft Italian sub rolls, split
• 2 tbsp mayonnaise
• 10 oz thin-sliced roast turkey breast (deli or leftover)
• 4 slices Swiss cheese
• 1 cup shredded romaine or green leaf lettuce
• 1 small tomato, sliced 1/4 inch thick
• 1/4 small red onion, shaved paper-thin
• 1/3 cup sliced roasted red pepper, patted dry
• 1 ripe but firm Hass avocado
• 2 tsp fresh lemon juice
• flaky salt, for the avocado

Instructions

1. Make the dressing: combine the olive oil, red wine vinegar, Dijon, grated garlic, honey, oregano, basil, red pepper flakes, Parmesan, salt, and pepper in a small jar. Seal and shake hard for 30 seconds until thick and emulsified. Let it sit 5 minutes so the dried herbs soften and bloom.
2. Prep the vegetables and drain them well: lay the tomato slices on a paper towel and sprinkle lightly with salt, soak the shaved red onion in cold water for 5 minutes then pat dry, and blot the roasted red peppers. Excess moisture is what ruins a packed sandwich.
3. Split the rolls and pull out a little of the soft interior crumb from the top half to make a shallow channel for the fillings. Brush both cut sides with the Italian dressing, about 1 tablespoon per roll total — brush it on, don't pour, so the bread is seasoned but not saturated.
4. Spread a thin layer of mayonnaise over the dressing on both halves. This fat layer is the moisture barrier that keeps the bread from going soft.
5. Lay 2 slices of Swiss on the bottom half of each roll, then pile on the turkey, folding and ruffling the slices rather than laying them flat so the sandwich stays tall and easy to bite.
6. Top the turkey with the roasted red peppers, drained tomato slices, and shaved onion. Toss the shredded lettuce with 1 teaspoon of the remaining dressing and mound it on the top half of each roll — dressed lettuce on top keeps the wet ingredients sandwiched away from the bread.
7. Just before serving or packing, halve, pit, and peel the avocado. Slice it about 1/4 inch thick, fan it into a bowl, and gently toss with the lemon juice and a pinch of flaky salt. The acid slows browning; adding it last means it never sits exposed.
8. Shingle the avocado over the tomato and onion, close the sandwich, and press down firmly with your palm for 5 seconds to lock the layers together. Cut in half on a diagonal with a serrated knife.
9. To pack for lunch: wrap each half tightly in parchment paper, then twist the ends or secure with tape. Refrigerate up to 4 hours — the tight wrap holds the avocado against the turkey and keeps air out.
10. Serve at cool room temperature; take the sandwich out of the fridge 10 minutes early so the Swiss and avocado lose their chill.

Chef's tips

Nutrition (per serving, estimated)

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