Summer Veggie Sandwich Recipe

Name: Summer Veggie Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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!

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the basil mayonnaise, 1 cup packed basil leaves, finely chopped, 3 tablespoons extra-virgin olive oil, pinch kosher salt, and more.

Yes, Summer Veggie Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Veggie Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions