I realize I say this often, but today it was really funny. Looking for a recipe for Basil Mayonnaise to use on these sandwiches, I grabbed my copy of the Greens Cookbook and found Tomato and Cheddar Sandwich with Basil Mayonnaise. Guess it is meant to be. Hope some of you will enjoy these sandos!
Recipe from Greens The Cookbook by Deborah Madison
Basil Mayo
1 clove Garlic
4 to 6 TB Basil leaves, chopped
1 Egg
1/2 to 1 tsp Dijon Mustard
1 TB Lemon Juice Or White Wine Vinegar (I typically use Sherry Vinegar)
1 cup light Olive Oil (I actually prefer a light less flavorful oil like Grapeseed or Sunflower)
Use an egg that is room temperature, you can make this happen quickly by putting it into a cup of hot water for two to three minutes. Separate the white from the yolk. Combine the egg yolk, salt, mustard and lemon juice or vinegar in a bowl; set the bowl on a folded towel to keep it from moving around. Briskly whisk the ingredients together until they are thoroughly blended; then begin adding the oil, drop by drop at first, then in gradually increasing amounts. When the oil is completely incorporated, taste the mayonnaise, and add more salt or lemon juice or vinegar if desired. A very thick mayonnaise can be thinned by stirring in a spoonful or two of hot water until you get the consistency you want. Mash the garlic in a mortar until it has broken down into a fine paste. Stir it into the mayonnaise, then add the basil and combine.
FOR THE SANDOS
Slices of good Bread of your choice. Slather on the Basil Mayonnaise, add a slice or two of well-aged Cheddar, and top with thick slices of Heirloom Tomato and thinly sliced Cucumber. Add Salt and freshly ground Black Pepper to taste.