Turkey and Avocado Club Sandwich

Instructions

1. 1

   Heat the oven to 200°C/400°F. Use 12 medium slices of bread, approximately 30 g each. Arrange on two baking sheets and toast for 8–10 minutes, turning the slices and swapping the trays halfway through, until lightly golden. Let cool briefly.

2. 2

   Rinse the tomato, lettuce and avocado. Dry the lettuce thoroughly and thinly slice the tomato. Halve and pit the avocado, then scoop out and slice 200 g of flesh. Keep the ready-to-eat turkey refrigerated until assembly.

3. 3

   Stir the yogurt, mustard, lemon juice and black pepper together in a small bowl.

4. 4

   Build four three-slice sandwiches. For each sandwich, spread the yogurt mixture on one side of the bottom and top slices and on both sides of the middle slice. Layer half of that sandwich's turkey, avocado, tomato and lettuce onto the bottom slice, add the middle slice, then repeat the filling and finish with the top slice, spread-side down. Divide all the filling and spread evenly among the four sandwiches.

5. 5

   Press gently, secure with sandwich picks if needed, and cut diagonally into halves or quarters. Serve immediately for crisp toast; refrigerate any leftovers within 2 hours and remove picks before eating.