Begin by slicing a ripe avocado in half and carefully removing the pit. Using a fork, mash the avocado in a bowl, adding a pinch of salt for flavor. Aim for a creamy consistency without large lumps. Set the mashed avocado aside.

Toast two slices of sourdough bread in a toaster or on a skillet set to medium heat for 2–3 minutes until they are golden brown and slightly crisp.

Once the bread is toasted, take one slice and spread the creamy mashed avocado over it using a butter knife.

On the second slice of toasted sourdough, spread a layer of Dijon mustard, then drizzle honey over the mustard.

Layer the thinly sliced deli turkey or chicken over the mustard-honey mixture.

Sprinkle a handful of crunchy salt & vinegar potato chips directly on top of the turkey.

Layer fresh slices of heirloom tomatoes on top of the chips, then add a handful of microgreens or leafy greens on top.

Place the avocado-topped slice onto the assembled ingredients, pressing gently to hold it together. Slice the sandwich diagonally.