Salt and Vinegar Beach Club 🐚 • 1 large baguette, and some of the interior bread removed • 2 avocados • Juice of 1 lime • Salt and pepper • 1/2 cup mayonnaise • 2 tbsp white wine vinegar • ~14 oz sliced turkey (I used about a package and a half) • 1 package sliced Swiss or provolone cheese • 1 package broccoli sprouts • 2-3 large tomatoes, sliced into 1/2-inch slices • 1 large cucumber, thinly sliced • Salt and vinegar chips, needs to be a sturdy chip- I like @missvickiesus 1. Make the guacamole by mashing the avocados with the lime juice and seasoning with salt and pepper to taste. 2. In a small bowl, stir together the mayonnaise, white wine vinegar, and two generous pinches of salt to make a salt and vinegar mayo. 3. Slice the baguette lengthwise and remove some of the interior bread to make room for the fillings. 4. Spread the guacamole on one side of the baguette and the salt and vinegar mayo on the other. 5. Layer on the tomato slices and season them generously with salt and pepper. 6. Add the turkey and cheese. 7. Top with the broccoli sprouts. 8. Add the cucumber slices and season them generously with salt and pepper. 9. Pile on a hefty layer of salt and vinegar chips, then close the sandwich. 10. Wrap tightly. I like to wrap my sandwich in foil, then slide it back into the original baguette bag for easy transport. 11. Best enjoyed at the beach There are a lot of fresh ingredients in this sandwich, and the secret is seasoning as you go. The tomatoes, cucumbers, and sprouts are otherwise unseasoned, so don’t be shy with the salt and pepper on the tomatoes and cucumbers. It makes a huge difference I promise!! If you remember to bring a few extra chips and a little splash of vinegar to the beach, you’ll be very glad you did. Fresh chips and an extra hit of vinegar right before eating make this sandwich even better. #beach - @sah.paige