Make Ahead

Summer Veggie Sandwich

Photo by Posie (Harwood) Brien
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

  • Prep time 15 minutes
  • Makes 2 sandwiches
  • 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
In This Recipe
  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!

See Reviews

See what other Food52ers are saying.

  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • Amy
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.