Summer Veggie Sandwich

By Posie (Harwood) Brien
July 18, 2018
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Author Notes: 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.Posie (Harwood) Brien

Makes: 2 sandwiches
Prep time: 15 min

For the basil mayonnaise

  • 1 cup packed basil leaves, finely chopped
  • 3 tablespoons 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 cups sprouts
  • 1 cup shredded red cabbage
  • 2 handfuls green leaf lettuce
  • 1 cup shredded carrots
  • 1 large cucumber, sliced thinly
  • 1 ripe tomato, sliced
  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).
  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.
  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.
  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!

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