Cut a ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Use a fork to mash it until creamy, adding lemon juice to prevent browning.

In a small bowl, combine Dijon mustard with a drizzle of honey, stirring gently until mixed.

Lightly toast two slices of sourdough bread until golden brown, about 2-3 minutes per side.

Spread the mashed avocado generously over one slice of toasted sourdough. Spread the honey mustard mixture on the second slice.

Layer thin slices of deli turkey over the avocado slice, followed by salt & vinegar potato chips, heirloom tomatoes, and microgreens or lettuce.

Place the honey mustard slice on top to close the sandwich and slice it in half diagonally.

Place the sandwich halves on a plate and serve immediately.