Summer Veggie Sandwich
Posie (Harwood) Brien
Photo by Posie (Harwood) Brien
- Serves
- 2 sandwiches
- Prep Time
- 15 Minutes
Basil mayonnaise transforms an ordinary sandwich to a summertime staple; make extra and use it on everything from grilled corn to egg salad to lobster rolls.
Ingredients
For the basil mayonnaise
- 1 cup packed basil leaves, finely chopped
- 3 tablespoon extra-virgin olive oil
- pinch kosher salt
- 1 egg yolk
- 1 tablespoon lemon juice
- 1/2 cup canola oil
- 1 teaspoon white wine vinegar
For the sandwich
- 4 slices multigrain bread
- 1 ripe avocado, sliced
- 2 cup sprouts
- 1 cup shredded red cabbage
- 2 handfuls green leaf lettuce
- 1 cup shredded carrots
- 1 large cucumber, sliced thinly
- 1 ripe tomato, sliced
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Directions
Instructions
- Step 1
For the mayonnaise: Whisk together the egg yolk, lemon juice, vinegar, and salt in medium bowl. Whisk rapidly until well-combined (about 45 seconds).
- Step 2
Very slowly drizzle in the olive oil, a little at a time, whisking as you go. Then gradually and slowly drizzle in the 1/2 cup of canola oil, whisking constantly (you can use a food processor for this if you prefer), until the mayonnaise thickens.
- Step 3
Whisk the finely chopped basil into the mayo (I often blend it with a blender or food processor quickly), then refrigerate for at least 1 hour to let the flavors mellow together.
- Step 4
For the sandwich: Spread the bread thickly with the basil mayonnaise, and layer on the remaining ingredients, dividing them evenly between both sandwiches. Adjust to your taste!