Ingredients
Scale
For the pickled red onions
- 1 red onion, thinly sliced
- 1/3 cup (80ml) white wine vinegar
- 2 tsp. sugar
- 1/2 tsp. salt
- some peppercorns, lightly crushed
For the green Mayo
- 1/2 cup basil leaves
- 1/2 cup chives, chopped
- 2 garlic cloves
- 1/4 tsp. salt
- 1 tsp. lemon juice
- 1/2 cup (120g) mayonnaise
- salt, pepper
For the sandwiches
- 8 slices bread
- 1 avocado, sliced
- 7 oz. fresh mozzarella, sliced
- 1/4 cucumber, sliced
- green salad
- green sprouts (e.g. cress or broccoli sprouts)
Instructions
- Start with the pickled onions by peeling and slicing the onion very finely. Add to a small glass or bowl and add the vinegar, sugar, salt and the crushed pepper corns. Let sit for 10-15 minutes and stir from time to time.
- For the green mayonnaise add the basil leaves, the chives, garlic, salt, lemon juice and mayonnaise to a food processor and mix until you get a smooth puree – season with pepper (and more salt if needed) and set aside in the fridge.
- Slice the bread and toast (optional), spread the green mayo on all of the bread slices. Palce the avocado slices on 4 of the bread slices, add some salad leaves on top and some of the cucumber. Add some salad leaves on the other 4 slices of bread and top with slices of mozzarella, some of the pickled onions and sprouts. Combine the different topped bread slices and press together. Wrap in sandwich paper and secure with two strings or toothpics and cut in half with a sharp knife.
Notes
- Enjoy sandwiching ;)
Nutrition
- Serving Size: 4