Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 long French loaf (16–18 in) or two 8–10 in sub rolls
- 8 oz sliced turkey breast (deli-thin)
- 4 slices provolone (about 4 oz)
- 4 tbsp mayonnaise
- 2 cups shredded iceberg lettuce
- 2 medium tomatoes, thinly sliced
- 1/2 English cucumber, thinly sliced
- 1 large avocado + 1 tbsp lemon juice + 1 tsp olive oil + 1/4 tsp kosher salt + pinch garlic powder
- 1/4 tsp kosher salt, 1/8 tsp black pepper, pinch dried oregano
- Optional: 1 tbsp unsalted butter for toasting
Do This
- 1. Heat oven to 375°F. Rinse, dry, and slice tomatoes and cucumber; shred lettuce and pat dry.
- 2. Mash avocado with lemon juice, olive oil, 1/4 tsp salt, and a pinch of garlic powder until mostly smooth.
- 3. Warm loaf 4–5 minutes; split lengthwise (hinge intact). Optional: butter cut sides and broil 60–90 seconds.
- 4. Spread avocado on bottom half; spread mayonnaise on top half.
- 5. Layer provolone, then turkey, then cucumber on the avocado side.
- 6. Pile lettuce on the mayo side, top with tomatoes; season with remaining salt, pepper, and a pinch of oregano.
- 7. Close, press gently, rest 2 minutes, then cut into 2 subs and serve.
Why You’ll Love This Recipe
- Cool, creamy, and crunchy—the classic deli balance in every bite.
- Fast and fuss-free: ready in 20 minutes with simple ingredients.
- Layering technique keeps the bread crisp and the veggies fresh.
- Flexible: scale up for a crowd or customize the heat and herbs.
Grocery List
- Produce: 1 large avocado, 1 lemon, 1/2 English cucumber, 2 medium tomatoes, 1 small head iceberg lettuce
- Dairy: Provolone slices (4), unsalted butter (optional)
- Pantry: Long French loaf or sub rolls, mayonnaise, olive oil, garlic powder, dried oregano, kosher salt, black pepper
- Deli: Sliced turkey breast (8 oz)
Full Ingredients
Avocado Spread
- 1 large ripe Hass avocado (about 7 oz flesh)
- 1 tbsp fresh lemon juice (or lime)
- 1 tsp extra-virgin olive oil
- 1/4 tsp kosher salt
- Pinch garlic powder (about 1/16 tsp)
Sandwich
- 1 long French loaf (16–18 inches) or two 8–10 inch sub rolls
- 8 oz thinly sliced deli turkey breast
- 4 slices provolone (about 4 oz total)
- 4 tbsp mayonnaise
- 2 cups finely shredded iceberg lettuce (about 3 oz)
- 2 medium tomatoes, thinly sliced (12–14 slices)
- 1/2 English cucumber, thinly sliced (12–16 slices)
- 1 tbsp unsalted butter, softened (optional, for toasting)
Seasoning & Finish
- 1/4 tsp kosher salt (for tomatoes/cucumbers)
- 1/8 tsp freshly ground black pepper
- Pinch dried oregano
Step-by-Step Instructions
Step 1: Prep the crisp veggies
Rinse and dry the lettuce thoroughly; finely shred it with a sharp knife and spin or pat absolutely dry—dry lettuce stays crisp. Slice tomatoes into thin rounds (about 1/4 inch) and place them on paper towels. Slice cucumber into thin rounds (about 1/8 inch). Lightly sprinkle the tomato slices with a pinch of the kosher salt to draw excess moisture; let stand while you proceed.
Step 2: Make the deli-style avocado spread
In a medium bowl, mash the avocado with lemon juice, olive oil, 1/4 tsp kosher salt, and a pinch of garlic powder until mostly smooth with a few small chunks. Taste and adjust salt or lemon to brighten. Press a piece of plastic wrap directly onto the surface to limit browning while you prepare the bread.
Step 3: Warm and split the bread
Preheat the oven to 375°F. Warm the whole loaf directly on the rack for 4–5 minutes to refresh the crust and soften the interior. Split the loaf lengthwise, keeping a 1/2-inch hinge so it opens like a book. Optional for extra crunch: spread the cut faces with softened butter and broil cut-side-up until just golden, 60–90 seconds. Watch closely to avoid scorching.
Step 4: Spread the bases
Spread the avocado mixture evenly across the bottom half of the bread, edge to edge to form a moisture barrier. Spread the mayonnaise on the top half, again going all the way to the edges so every bite is saucy.
Step 5: Add cheese, turkey, and cucumber
Lay the provolone over the avocado in a slightly overlapping shingle. Pile the turkey in loose folds on top (folds create deli-style height and texture). Shingle the cucumber slices over the turkey for a cool crunch.
Step 6: Top with lettuce and seasoned tomatoes
Mound the shredded lettuce over the mayo side so it adheres. Blot the tomato slices dry, then layer them over the lettuce. Season the tomatoes with the remaining kosher salt, black pepper, and a small pinch of dried oregano for that classic deli aroma.
Step 7: Close, rest, and slice
Close the sandwich and press gently to set the layers. For the best texture, wrap in parchment or foil and let rest 2–3 minutes. Cut into two 8–10 inch subs with a sharp serrated knife. Serve immediately.
Pro Tips
- Dry is everything: spin or pat lettuce completely dry and blot tomato slices so the bread stays crisp.
- Edge-to-edge spreads prevent dry bites and help seal in moisture.
- Keep a hinge when splitting the loaf—this makes building and slicing easier and tidier.
- Layering order matters: avocado under turkey and mayo under lettuce create the perfect moisture barriers.
- For a true deli texture, fold turkey loosely rather than laying it flat.
Variations
- Sprout Lover’s: Add 1 cup alfalfa sprouts on top of the tomatoes for nostalgic crunch.
- Spicy Beach Club: Stir 1 tsp hot sauce or sriracha into the mayo and add sliced pickled jalapeños.
- Lighter Wrap: Swap bread for large romaine leaves; use light mayo and reduce cheese to 1 slice per serving.
Storage & Make-Ahead
For best crunch, assemble just before serving. You can prep components up to 24 hours ahead: shred and dry the lettuce; slice and blot cucumbers and tomatoes; make the avocado spread with lemon and press plastic wrap directly onto the surface. Keep each component chilled in airtight containers. If assembling a few hours before serving, wrap the finished sub tightly in parchment or foil and refrigerate up to 4 hours; note the bread will soften slightly. Leftover assembled sandwich is best within 1 day.
Nutrition (per serving)
Approximate per 8–10 inch sub: 820 calories; 43 g protein; 52 g carbohydrates; 44 g fat; 8 g fiber; 1,450 mg sodium. Estimates will vary with bread size, mayo brand, and exact portions.
