Description
A cozy cafe-style sandwich filled with crunchy vegetables and herbed mayo, perfect for fall.
Ingredients
- 4 slices sturdy bread (sourdough or whole wheat)
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp apple cider vinegar
- 1/2 tsp honey
- 1/2 cup grated carrot
- 1/2 cup thinly sliced cucumber (seeds removed if watery)
- 1/2 cup thinly sliced apple or pear (optional for fall sweetness)
- 1/4 cup thinly sliced red onion or shallot
- 1/2 cup baby spinach or mixed greens
- 1/4 cup shredded mild cheese (optional)
- 1/2 tsp smoked paprika
- Salt and freshly ground pepper to taste
- 1 tbsp olive oil or butter for toasting
- Fresh herbs: chopped dill or parsley (1 tbsp)
Instructions
- Make the herbed mayo: In a small bowl, stir together the mayonnaise, Dijon mustard, apple cider vinegar, honey, smoked paprika, chopped herbs, and a pinch of salt and pepper. Taste and adjust sweetness or acidity.
- Prep the veggies: Grate the carrot, thinly slice cucumber, apple or pear, and onion. Pat the sliced vegetables dry with paper towel if they’re damp.
- Toast the bread: Heat a skillet over medium heat. Brush each slice lightly with olive oil or butter and toast until golden and crisp, about 2–3 minutes per side.
- Assemble: Spread a generous layer of herbed mayo on both slices of toast. On the bottom slice, layer spinach, grated carrot, cucumber, apple or pear (if using), onions, and cheese (if using). Season lightly with salt and pepper.
- Finish and press: Top with the other slice of toast mayo-side down. Press gently with a spatula or place in a sandwich press for 1–2 minutes to warm through.
- Slice and serve: Cut diagonally, tuck in a few extra herbs, and serve immediately with seasonal chips or a simple green salad.
Notes
For a lighter mayo, mix half mayonnaise and half Greek yogurt. Keep veggies crisp to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Toasting
- Cuisine: American