Ingredients:

• Sourdough rye bread, 2 slices
• Kewpie mayo, 2 tsp (1 tsp per bread slice)
• Dijon mustard, 2 tsp (1 tsp per bread slice)
• Smoked turkey, 2 slices
• Swiss cheese, 2 slices, halved
• Romaine lettuce leaves, 2, halved
• Broccoli sprouts, ½ handful or ¼ c.
• Tomato, 2 slices
• Avocado, 1, lightly mashed

Dressing:

• Kosher salt, to taste
• Black pepper, ½ tsp or to taste
• Olive oil, ¼ c.
• Balsamic vinegar, 1 ½ Tbsp
• Honey, 1 ½ Tbsp
• Dried thyme, ½ tsp
• Dried oregano, ½ tsp

Directions:

Dressing

1. Whisk all ingredients together in a medium bowl.

Assemble

1. Spread mayo and mustard on bread slices.
2. Lay the cheese slices on top of the Dijon-mayo on one of the bread slices.
3. Lay your turkey slices on top of the cheese.
4. Spread the sprouts over the turkey.
5. Spoon your mashed avocado over the sprouts.
6. Dip both sides of the tomato slices and lettuce in the dressing. Let the excess drip off.
7. Lay your dressed tomatoes on the avocado and the lettuce over the tomatoes, then top the sandwich off with the second slice of bread.
8. Wrap the sandwich secured with saran wrap. Let it chill in the fridge for at least 10 minutes or serve immediately if you don’t want to wait, it’s still delicious.
9. Slice the sandwich in half.
10. Serve and enjoy!