Turkey Avocado sandwich

Once a week, I make this sandwich for my school lunch. It is simple yet satisfying. Many versions of this turkey sandwich exist, but here is my rendition. I have experimented and discovered that gouda cheese (as opposed to swiss), arugula (instead of lettuce), and a tinge of Wasabi in the mayonnaise make a world of a difference. I usually go light on the mayo as the avocado serves a similar function of making the sandwich less dry. My bread of choice is pumpernickel or rye, however, any whole wheat or multigrain bread will do. I recommend lightly toasting the bread to prevent sogginess. I use Boar’s head peppered turkey slices thinly cut from the deli. I do not add tomatoes as I feel it makes the bread soggy. Instead, in a separate lunch box compartment, I slice some vine-ripe tomatoes and season them with some salt, pepper, and a drizzle of olive oil. I hope you enjoy these suggestions to elevate a simple sandwich and make it your best friend.

Nota Bene: Avocadoes are packed with monounsaturated fats and are a great source of potassium. Additionally, I recommend using Kraft Olive Oil-based mayonnaise as it is much lower in saturated fats. For those who prefer a spicier sandwich: use harissa/ chipotle mayo as opposed to the Wasabi mayo.