HEAVENLY HANOVER TOMATO CLUB SANDWICH WITH HOMEMADE LEMON BASIL MAYONNAISE

HEAVENLY HANOVER TOMATO CLUB
SANDWICH WITH HOMEMADE LEMON BASIL
MAYONNAISE

one serving

 

  • 1
    large croissant, split in a half, toasted if desired, or 2 large slices rye or herbed wheat/rye or
    other multi-grain bread, toasted, if desired, or 2 slices thin white bread, toasted if
    desired or 2 thin slices focaccio bread, toasted if
    desired
  • Homemade
    Lemon Basil Mayonnaise
    or other mayonnaise or reduced-fat or no-fat mayonnaise as desired
  • Boston or bib or leaf lettuce as
    desired (optional)
  • 1
    to 2 thin slices fully-cooked smoked ham or prociutto or cooked chicken breast
  • 1
    to 2 slices Swiss or Cheddar or mozzarella or other desired cheese
  • 3
    to 4 slices firm ripe Hanover
    or other firm ripe tomato
  • Salt
    and freshly ground black pepper as desired
  • 1
    to 2 slices crisp-cooked bacon
  • Sprigs
    of fresh basil for garnish

 

Lightly
spread the inside sides of croissant or one side of each bread slice
with Homemade Lemon Basil Mayonnaise or other mayonnaise as
desired.  Arrange a croissant half or a
bread slice on a plate; top with lettuce leaves, if desired.  In order, top with ham or prociutto or
chicken slice(s), cheese slice(s), tomato slices, and another dab of
mayonnaise.  Sprinkle with salt and freshly
ground pepper to taste. Top with bacon slice(s), second half of croissant or
second bread slice.  Garnish with sprigs
of fresh basil as desired. 
Serve immediately.

 

Variations: Add slices of peeled
avocado that have been sprinkled with lemon juice to prevent discoloration.

Add one thinly sliced
peeled hard-cooked egg to sandwich.

Add sliced black/ripe
pitted olives to sandwich.

 

Homemade
Lemon Basil Mayonnaise

about
1 ½ cups

  • 1
    egg


  • tablespoons freshly squeezed lemon juice or cider vinegar

  • ½
    tablespoon (1½ teaspoons) sugar

  • ½
    teaspoon dry mustard

  • ¼  teaspoon salt

  • Pinch of celery salt

  • Pinch of white pepper

  • 1
    cup salad oil, divided

  • ½
    cup finely snipped fresh basil leaves (no stems)

  • 1
    teaspoon freshly grated lemon peel (optional)

 

Combine
the first 7 ingredients and 2 tablespoons of oil in a blender container; cover
and blend at medium speed for 1 minute. 
Add remaining oil in a fine stream, blending until thick and
smooth.  Stir in basil.  Add grated lemon peel, if desired.

 

Note:
1 cup
commercial mayonnaise or reduced-fat or no-fat mayonnaise may be substituted
for the homemade variety, if desired.  Add ½ cup finely snipped fresh basil
leaves and grated lemon peel, if desired.

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