Begin by toasting two slices of fresh sourdough bread until they are lightly golden and warm, about 3-4 minutes in a toaster or on a skillet over medium heat. While toasting, carefully slice an avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash the avocado until creamy with a fork, then spread it evenly on one slice of the toasted sourdough.

On the second slice of sourdough, generously spread a thin layer of Dijon mustard. Drizzle a teaspoon of honey over the mustard to balance out the tanginess, and then gently spread it to combine the flavors.

Layer thinly sliced deli turkey on top of the avocado spread, ensuring even coverage. Follow with a handful of crushed salt & vinegar potato chips for extra crunch, then add freshly sliced heirloom tomatoes and a small handful of microgreens or lettuce.

Carefully place the slice with mustard and honey on top of the layered filling, press gently to secure the layers together, and then cut the sandwich in half diagonally for an appealing presentation. Serve immediately with extra salt & vinegar chips and slices of juicy watermelon.