High Protein Classic Sourdough Sandwich
Elevate your lunch game with this High Protein Classic Sourdough Sandwich, a powerhouse of flavor and nutrients packed between slices of golden, toasted sourdough bread. Perfectly layered with tender turkey breast, sharp cheddar cheese, creamy avocado spread, and sautéed baby spinach, this wholesome sandwich is further enriched by thinly sliced boiled eggs for an extra boost of protein. A hint of Dijon mustard and Greek yogurt adds tangy depth, while the combination of hearty and fresh ingredients creates a satisfying meal that fuels your day. Quick to prepare in under 30 minutes, this sandwich is ideal for a nutritious midday pick-me-up or a post-workout treat. Whether you enjoy it as-is or melt the cheese in the oven for extra indulgence, every bite of this protein-packed sourdough sandwich delivers a blend of textures and robust flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 slices sourdough bread
- 8 slices turkey breast slices
- 4 slices sharp cheddar cheese
- 2 large eggs
- 1 cup baby spinach
- 1 avocado
- 2 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by boiling two eggs. Place them in a saucepan, cover with water and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 9 minutes.
While eggs are boiling, slice the avocado in half, remove the pit, and scoop the flesh into a small mixing bowl. Mash the avocado with a fork until smooth, then mix in the Greek yogurt, Dijon mustard, salt, and pepper.
Drain the boiled eggs and run them under cold water to cool quickly. Peel and slice the eggs thinly.
Heat olive oil in a skillet over medium heat. Add baby spinach and sauté for about 2 minutes or until wilted. Remove from heat and set aside.
Toast the sourdough slices until golden brown and crisp.
To assemble the sandwiches, spread a generous layer of the avocado mixture on two slices of toasted sourdough.
Layer each open-face sandwich with four slices of turkey breast, half of the sautéed spinach, sliced boiled egg, and two slices of cheddar cheese.
Top with the remaining slices of sourdough bread.
Optional: For melted cheese, place assembled sandwiches in a preheated oven at 350°F (175°C) for 5 minutes or until the cheese just begins to melt.
Slice the sandwiches in half and serve immediately.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 4639 mg | 202% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 9.8 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1008 mg | 78% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1662 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
