There's something about a great sandwich that a complicated dish can't touch. It's fast enough for a busy day but honest enough that every ingredient has to earn its place. No sauce hiding bad protein. No bread covering up a mediocre filling. Everything visible, everything accountable.
This Turkey Avocado Sandwich earns every layer.
Freshly roasted turkey — not deli slices — seasoned with Lucky Cajun and sliced thick so it holds together. Ripe avocado. Brie straight off the wheel. Sourdough from a real baker. And Dijonnaise — which sounds fancy but is just Dijon mustard and mayo mixed together, a combination that's been making sandwiches dramatically better since those Grey Poupon commercials in the 80s. Turns out Dijon isn't precious at all. It's just the right call.
Start With the Turkey
This sandwich is worth roasting your own turkey for. Deli turkey is fine. Freshly roasted turkey is something else — juicier, more flavorful, and you control the seasoning entirely.
Preheat your oven to 375°F. Season the turkey breast generously with Lucky Cajun Black Label or Greek Out for a different angle — the herb and Mediterranean profile of Greek Out works beautifully against the avocado and brie. Roast until the internal temperature hits 165°F. Rest before slicing, and slice thick. Thin slices fall apart in a sandwich. Thick slices hold.
Leftover roasted turkey makes this sandwich the next day too — possibly better than the first time.
The Dijonnaise
Two tablespoons Dijon mustard. Six tablespoons mayonnaise. Mix. Done.
That's it. The tangy sharpness of the Dijon cuts through the richness of the avocado and brie and gives the whole sandwich a backbone. A thin layer of plain mayo doesn't do that. Dijonnaise does.
The Avocado
The avocado question is always the same: how do you know when it's ready?
Squeeze it gently. It should give slightly but not feel mushy. Hard means it needs a day or two on the counter — put it in a paper bag to speed it up. Soft and squishy means it's past the window. The right avocado has just enough give.
To cut it: run a knife around the pit lengthwise to split it into two halves. Hit the pit lightly with the knife, twist, and it pops out. Slice the avocado while it's still in the peel, then scoop the slices out with a spoon. Clean, intact, no mess.
The Assembly
Ingredients:
- Roasted turkey breast, sliced thick
- 2 slices sourdough bread, lightly toasted
- Brie cheese, sliced off the wheel
- ½ ripe avocado, sliced
- Lettuce, tomato, onion
- Dijonnaise: 2 tablespoons Dijon mustard + 6 tablespoons mayonnaise
Instructions:
1. Toast the bread Lightly toasted sourdough — enough for structure, not so much it cracks when you bite. Local bakery bread makes a real difference here.
2. Spread the Dijonnaise Generous layer on both slices. Don't be shy — this is what makes the sandwich.
3. Layer the vegetables On one slice: lettuce first, then tomato, then onion. That order keeps the bread from getting soggy.
4. Add avocado and brie On the other slice: avocado slices flat, brie on top. The brie softens slightly against the avocado and creates a creamy layer that holds everything together.
5. Add the turkey Pile the turkey on top. Press both sides together, slice diagonally, and serve immediately.
Variations
Turkey Club — add bacon and ham for a heartier version. The Dijonnaise holds up against the extra protein.
Keto Wrap — skip the sourdough and wrap everything in a large romaine or butter lettuce leaf. Same fillings, same Dijonnaise, zero bread.
Seasoning swap — Greek Out on the turkey gives this a completely different character. Mediterranean herbs against avocado and brie is its own argument for roasting your own.
Lucky Cajun Black Label and Greek Out are both fresh-ground weekly in Tennessee with a Born On Date on every pouch. Shop Black Label — Shop Greek Out
