Another summer’s day has passed. Our basil has grown larger and bushier. I’m starting to wonder what we’re going to do with it once the cold weather rolls around. My preliminary plan is to pick it and freeze it so we can use it over the winter. I’ve never really liked the look of frozen basil though – it turns brown. If it has the same flavor and aroma as fresh, I suppose I can live with the brownness. We’ll see what happens.
Sandwiches are all the rage these days. From big lunches to picnics to barbecues, it seems like everyone wants a sandwich. I fall into this category, but my tastes for sandwiches may be a bit different than most other’s. I like big sandwiches. I mean huge. The fatter the sandwich and the more trouble you have trying to keep it together, the better. And if I end up having to eat it with a fork, I love it.
A few days ago, Laura found a really nice recipe from The Bojon Gourmet. The blog’s author, Alanna, shared a recipe for a very serious sandwich and named it The Green Goddess Sandwich. After Laura emailed me the recipe and I took a look through it, I fell in love with the sandwich’s size and ingredients. It was right up my alley.
After I jotted down my shopping list and made my way to the grocery store, I realized that the zebra tomatoes that were called for were nowhere to be found. I was forced to purchase some large red tomatoes instead. Because of this, my intended title of The Green Goddess Sandwich by The Bojon Gourmet was no more. I wouldn’t be making a green sandwich.
I decided to name the recipe after its more pronounced ingredients instead. While this isn’t as fun, it does the job and is descriptive. I dabbled with names like The Summer God Sandwich and things like that, but I’m just not that type of guy. I’m not extravagant.
For this recipe, you’ll need to either make some homemade mayonnaise or purchase some store bought mayonnaise to use. Whatever you decide to do, you’ll need to incorporate basil into it. This is the kicker with this sandwich. The basil flavored mayo takes good to the next level and makes it great. Toasted hearty bread with fresh vegetables and basil mayonnaise make for one delicious dish.
Makes: 2 Sandwiches
For the Mayonnaise
1 Large Egg
1 Tablespoon Pub Style Mustard
1 Tablespoon Lemon Juice
2 Tablespoons White Wine Vinegar
1 Teaspoon Sea or Kosher Salt
A Dash of Pepper
1 Tablespoon Honey
8-10 Basil Leaves
2 Cups Regular Olive Oil
For the Sandwich
4 Slices Good Quality Bread
1 Avocado, Peeled and Sliced
4 Slices Mozzarella Cheese, 1/2 Inch Thick
2 Slices Large Red Tomato, 1/2 Inch Thick
12 Slices Cucumber, 1/4 Inch Thick
2 Slices Sweet Onion, 1/4 Inch Thick
A Few Pinches of Sprouts
A Few Green Lettuce Leaves
You can make this sandwich any way you’d like. The best part is the bread and the basil mayonnaise, so be sure to take care when putting those two ingredients together. After that, it’s the mozzarella cheese, the avocado and the tomato that are memorable. Feel free to switch up the cucumber and sprouts for your favorites.
Make the Mayonnaise
The funny thing about homemade mayonnaise is that it turns to liquid when it’s left out of the refrigerator. Even though it blends into creamy goodness in the food processor, it doesn’t like heat. Because of this, I pour the 2 cups of olive oil into a measuring cup and store it in the freezer about ten minutes before I begin the process. The cooler the ingredients are, the better.
Start off by adding all the mayonnaise ingredients, except the olive oil, to the food processor. Turn the processor on and let it run for about 30 seconds. Then, while running, slowly pour the olive oil in. The ingredients should become more and more creamy as you add the oil. When you’re finished, keep the processor running for about one more minute and then turn it off. With a rubber spatula, scrape everything out and into a bowl or another storage device. I use Tupperware. Store in the refrigerator immediately.
Assemble the Sandwich
First, you want to toast the bread and, when toasted, arrange it on some sort of a cutting board or counter top.
Then, spread the basil mayonnaise on all the pieces of bread. Be generous. This is where a lot of the sandwich’s flavor comes from.
Finally, stack up all the ingredients on the bread. The order goes like this: avocado, mozzarella cheese, tomato, cucumber, onion, sprouts and lettuce.
Cut in Half & Serve
When you’re finish putting this masterpiece together, go ahead and cut it in half with a large sharp knife. Then, put both pieces on a plate and serve.
The Final Sandwich
I think I’m going to make another one of these. I have extra mayonnaise and more of all of the ingredients. It was really great, so I encourage you to make some as well. Enjoy!
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