- 3 ounces whole-milk mozzarella
- 1/2 firm-ripe California avocado
- 2 tablespoons unsalted butter, softened
- 4 slices firm pumpernickel
- 1 tablespoon Dijon mustard
- 6 ounces thinly sliced smoked turkey
- Accompaniment:Cucumber, Radish, and Red Onion Salad
- Thinly slice mozzarella. Pit, peel, and thinly slice avocado. Spread butter on one side of each bread slice and turn slices over. Spread mustard on bread slices and top 2 slices with mozzarella, avocado, and turkey. Season turkey with salt and pepper and top with remaining 2 bread slices, buttered sides up.
- Heat a heavy skillet over moderate heat until hot but not smoking and cook sandwiches until bread is crisp and cheese is melted, about 1 1/2 minutes on each side.
- Serve sandwiches with cucumber salad.