I think the majority of this sandwich recipe was created as an excuse to use the spread. While I’ll always love anything with mozzarella, avocado and tomato on it, the garlic mayo spread on this thing was insane. And I’m not just saying that. It was awesome.
Surprisingly, for most of this sandwich, there are only a few necessary ingredients. I already mentioned them above. Where things become more complex is in the making of the spread. First, the garlic mayonnaise needs to be put together and after that, the spread itself. This is what takes the most time – these two ingredients. Once those are dealt with though, the rest is fast and simple. What you’ll end up with is an extraordinarily and wonderfully tasting and rather filling sandwich that you’ll definitely still be thinking about the next day.
Just one more thing – since I made a fair bit of mayo and since Laura and I ate roasted potatoes as a side last night, I used the mayo as a dip for the potatoes. I also had some ketchup as well, so it was fun to mix that with the mayo. Everything tasted even better.
Finally, I’d like to thank Paulette Mitchell for her genius Vegetarian Sandwiches cookbook. That’s where I found the below recipes. I’ve been loving every minute of reading and exploring it.
Makes: 2 Sandwiches
1 Large Egg
1 Large Garlic Clove, Chopped
2 Tablespoons of White Balsamic Vinegar
2 Teaspoons of Honey or Real Maple Syrup
1/8 Teaspoon of Dry Mustard
1/8 Teaspoon of Ground Black Pepper
Regular Table Salt (to taste)
2 Cups of Regular Olive Oil
2 Tablespoons of Garlic Mayonnaise (above)
1 Tablespoon of Horseradish Mustard
2 Tablespoons Finely Minced Sweet Onion
1/2 Teaspoon of Poppy Seeds
4 Slices of Good Whole Grain Bread
4 1/4 Inch Thick Slices of Mozzarella Cheese
4 1/4 Inch Thick Slices of Ripe Avocado
4 1/4 Inch Thick Slices of Tomato
Ground Black Pepper
Regular Table Salt
I think I wrote about this earlier, but when making sandwiches like this, it’s common to have leftover ingredients. Avocados, tomatoes, mayonnaise, etc… Since Laura and I eat a salad every night with dinner, it’s easy to toss any leftovers into the salad. It’s a perfect solution and it keeps us from having to veggies in the refrigerator, only to be forgotten about a few days later.
Add the 1 large egg, the 1 chopped garlic clove, the 2 tablespoons of vinegar, the 2 teaspoons of honey or maple syrup, the 1/8 teaspoon of dry mustard, the 1/8 teaspoon of ground black pepper and a pinch of regular table salt to a food processor.
Process those ingredients until they are completely blended. Next, while the food processor is spinning, slowly add the 2 cups of regular olive oil. Continue to process until the mayo thickens.
After it’s finished, remove the mayonnaise from the food processor and add it to a small bowl. You’ll have a good amount, so you can use it for other things. It’ll stay fresh in the refrigerator for about a week if it’s tightly covered. Since I don’t eat it too much, I put my leftovers in the freezer. That works well too.
Note: Don’t use extra-virgin olive oil when making homemade mayonnaise. You can read about my earlier experience with doing that here.
In a small bowl, add the 2 tablespoons of the garlic mayonnaise you just made. Also, add the 1 tablespoon of horseradish spread, the 2 tablespoons of minced sweet onion and the 1/2 teaspoon of poppy seeds.
Once everything is in the bowl, mix well.
Before anything else, pre-heat your oven to 350 degrees.
One a plate, place two pieces of the good bread of your choice. Then, divide the spread in half and add each part to each piece of bread. Use all the spread.
Then, add the 4 slices of mozzarella first, followed by the 4 slices of avocado and then the 4 slices of tomato.
When finished, add the final 2 pieces of bread to the tops of the sandwiches and place each on a large enough piece of aluminum foil to wrap them in (individually).
Wrap each sandwich in the aluminum foil and place on a baking sheet. Then, place the baking sheet on the center rack of your warm oven and bake for 15 minutes. This is going to heat the sandwich and melt the cheese.
Once finished, remove the sandwiches from the oven, unwrap, cut in half, plate and serve.
I’m telling you, this is an awesome sandwich. Please, give it a try and let me know what you think. I want another one right now!
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Natasha @ Salt & Lavender says
You had me at garlic 😉
Jay Gaulard says
I love it. That’s awesome!