Green Goddess Sandwiches

They say bad things happen in threes and this summer I seem to have reached my quota. First there was my pain in the neck, then a bout of poison oak. I figured that whatever karma had caught up with me, I was now in the clear. But then while photographing these sandwiches the other day, I toppled off a step stool and landed in the ER with three stitches in my knee.

I’ve never before had neck pain last more than a day, and before this month, I hadn’t experienced the itchy wonders of poison oak. Falling off of stepladders is not a summer activity in which I usually partake, either. Clearly this is all a sign that I need to stay indoors on the couch watching Britcoms, drinking aperol spritz floats, and eating sandwiches until Labor Day.

Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):

• 1/3 cup packed basil leaves
• 1/3 cup packed tarragon leaves
• 1/3 cup packed chopped chives
• 2 medium-large garlic cloves
• 2 anchovy fillets
• zest and juice of 1/2 a lemon
• 1/4 teaspoon salt
• 1/2 cup good mayonnaise (such as Spectrum’s olive oil mayonnaise)

Pickled spring onions (makes enough for 4-6 sandwiches):

• 2 spring onions, bulb thinly sliced
• 1/2 cup white wine vinegar
• 2 teaspoons sugar
• 1 teaspoon fine sea salt
• 1/4 teaspoon black peppercorns, lightly crushed

Per sandwich:

• 2 slices pan bread (I like something with a neutral flavor such as Josie Baker’s Wonderbread)
• 1/2 a small, ripe avocado, sliced
• 2 fat slices fresh mozzarella
• 1 medium-sized green zebra tomato (or other heirloom tomato), sliced
• a few thin slices cucumber
• several slices pickled onion
• a handful of sprouts (such as broccoli sprouts), rinsed and dried
• a couple of small lettuce leaves (butter or romaine), rinsed and dried

Make the mayonnaise:

• In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed.

Pickle the onions:

• In a medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week.
• For full instructions please see : bojongourmet.com

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