I love making this Turkey Avocado Club Sandwich because it’s simple, fresh, and satisfying. The creamy avocado, lean turkey, crisp lettuce, and juicy tomato come together perfectly in a triple-layered sandwich that feels hearty without being heavy. It’s one of my favorite quick meals when I want something delicious and ready fast.
Why You’ll Love This Recipe
I love how quickly this sandwich comes together, especially on busy days. I also enjoy how balanced it is — the avocado adds creaminess, the turkey adds protein, and the veggies add freshness and crunch. I can easily customize it based on what I have in the kitchen, and it works for lunch, dinner, or even meal prep components.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 slices bread (sourdough, multigrain, or preferred), toasted
8 ounces sliced oven-roasted turkey breast
1 ripe avocado, mashed or thinly sliced
4 leaves lettuce (romaine or iceberg)
1 medium tomato, thinly sliced
2 tablespoons mayonnaise (optional)
2 slices cheese of choice (optional)
Salt and pepper to taste
Directions
Toast the bread until golden and crisp.
Mash the avocado with a little salt and pepper, or slice it thinly.
Spread a thin layer of mayonnaise on one slice of toast. Add lettuce, turkey, and avocado.
Place a second slice of toast on top. Layer tomato slices and cheese if using.
Finish with the final slice of toast and press gently.
Cut the sandwich diagonally and serve immediately.
Servings And Timing
This recipe makes 2 large sandwiches.
Prep time: about 10 minutes
Total time: about 20 minutes
Variations
I sometimes swap mayonnaise for Dijon mustard or pesto for a different flavor.
I like adding cucumber slices for extra crunch.
I use whole-grain, rye, or sourdough depending on what I have.
I occasionally add a fried or boiled egg for extra protein.
Storage/Reheating
I typically assemble the sandwich right before serving so the bread stays crisp. If I need to prep ahead, I store the ingredients separately in the refrigerator and put the sandwich together when I’m ready to eat. I don’t recommend freezing this sandwich because avocado and tomato don’t thaw well.
FAQs
Can I make this sandwich ahead for lunch?
I can prep the ingredients, but I assemble it fresh so the bread doesn’t get soggy.
Can I use whole-grain bread?
Yes, I often use whole-grain bread for a heartier and more nutritious option.
Can I add extra vegetables?
Absolutely. I sometimes add cucumber, sprouts, red onion, or spinach.
How do I keep the avocado from browning?
I mix the mashed avocado with a tiny squeeze of lemon juice to slow oxidation.
Can I make it dairy-free?
Yes — I simply leave out the cheese or use a dairy-free alternative.
Conclusion
This Turkey Avocado Club Sandwich is one of my favorite quick meals to put together. It’s fresh, filling, and easy to customize with whatever I have on hand. Whether I’m packing lunch or making a simple dinner, this sandwich always turns out satisfying and delicious.
A fresh and satisfying Turkey Avocado Club Sandwich — layered turkey, creamy avocado, crisp lettuce, tomato, and optional cheese between toasted bread — perfect for a quick, hearty lunch or dinner.
Ingredients
6 slices bread (sourdough, multigrain, or your choice), toasted
8 oz sliced oven-roasted turkey breast
1 ripe avocado, mashed or thinly sliced
4 leaves lettuce (romaine or iceberg)
1 medium tomato, thinly sliced
2 tablespoons mayonnaise (optional)
2 slices cheese of choice (optional)
Salt and pepper, to taste
Instructions
Toast the bread until golden and crisp.
Mash the avocado with a little salt and pepper — or slice it thinly.
If using, spread a thin layer of mayonnaise on one slice of toast. Add lettuce, turkey, and avocado.
Place a second slice of toast on top. Layer tomato slices and cheese if using.
Finish with the final slice of toast and press gently.
Cut the sandwich diagonally and serve immediately.
Notes
For extra flavor, swap mayonnaise with Dijon mustard or pesto.
Add extra crunch with cucumber slices, sprouts, or red onion.
Use whole-grain, rye, or sourdough bread depending on your preference.
To prevent avocado browning, mash it with a small squeeze of lemon juice.
Assemble just before eating to keep the bread from getting soggy — store fillings separately if prepping ahead.
