Ingredients:

  • 4 oz high-quality deli turkey breast
  • 1 tsp extra virgin olive oil
  • 1 ciabatta roll
  • 2 slices Havarti cheese
  • 1/2 cup fresh baby spinach
  • 2 slices tomato
  • 1 tbsp avocado oil mayonnaise
  • 1/2 tsp lemon juice
  • 1/2 tsp fresh chives
  • 1 pinch garlic powder

Instructions:

  1. In a small bowl, combine 1 tbsp avocado oil mayonnaise, 1/2 tsp lemon juice, 1/2 tsp fresh chives, and a pinch of garlic powder. Whisk until smooth. Note: The acid in the lemon juice helps balance the fats.
  2. Separate the 4 oz of turkey slices so they aren't clumped together. This ensures heat hits every surface.
  3. Place 1 tsp olive oil in your skillet over medium high heat. Wait until the oil shimmers.
  4. Add the turkey to the pan. Cook for 2 to 3 minutes, flipping frequently, until the meat is steaming and edges are golden.
  5. Use your thermometer to ensure the thickest part of the meat stack has reached 165°F (74°C).
  6. Fold the turkey into a pile the size of your roll. Place 2 slices of Havarti on top. Cover the pan for 30 seconds until the cheese is draped and velvety.
  7. Slice the ciabatta roll and toast it until the edges are crispy and pale gold.
  8. Slather the herb aioli on both the top and bottom halves of the toasted roll.
  9. Place 1/2 cup baby spinach on the bottom half. Note: This creates a barrier so the bread doesn't get wet.
  10. Carefully slide the hot turkey and melted Havarti onto the spinach layer.
  11. Place 2 slices of tomato over the cheese and close the sandwich.