HEAVENLY HANOVER TOMATO CLUB SANDWICH WITH HOMEMADE LEMON BASIL - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

HEAVENLY HANOVER TOMATO CLUB SANDWICH WITH HOMEMADE LEMON BASIL MAYONNAISE

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HEAVENLY HANOVER TOMATO CLUB SANDWICH WITH HOMEMADE LEMON BASIL MAYONNAISE

one serving

 

  • 1 large croissant, split in a half, toasted if desired, or 2 large slices rye or herbed wheat/rye or other multi-grain bread, toasted, if desired, or 2 slices thin white bread, toasted if desired or 2 thin slices focaccio bread, toasted if desired
  • Homemade Lemon Basil Mayonnaise or other mayonnaise or reduced-fat or no-fat mayonnaise as desired
  • Boston or bib or leaf lettuce as desired (optional)
  • 1 to 2 thin slices fully-cooked smoked ham or prociutto or cooked chicken breast
  • 1 to 2 slices Swiss or Cheddar or mozzarella or other desired cheese
  • 3 to 4 slices firm ripe Hanover or other firm ripe tomato
  • Salt and freshly ground black pepper as desired
  • 1 to 2 slices crisp-cooked bacon
  • Sprigs of fresh basil for garnish

 

Lightly spread the inside sides of croissant or one side of each bread slice with Homemade Lemon Basil Mayonnaise or other mayonnaise as desired.  Arrange a croissant half or a bread slice on a plate; top with lettuce leaves, if desired.  In order, top with ham or prociutto or chicken slice(s), cheese slice(s), tomato slices, and another dab of mayonnaise.  Sprinkle with salt and freshly ground pepper to taste. Top with bacon slice(s), second half of croissant or second bread slice.  Garnish with sprigs of fresh basil as desired.  Serve immediately.

 

Variations: Add slices of peeled avocado that have been sprinkled with lemon juice to prevent discoloration.

Add one thinly sliced peeled hard-cooked egg to sandwich.

Add sliced black/ripe pitted olives to sandwich.

 

Homemade Lemon Basil Mayonnaise

about 1 ½ cups

  • 1 egg

  • 2½ tablespoons freshly squeezed lemon juice or cider vinegar

  • ½ tablespoon (1½ teaspoons) sugar

  • ½ teaspoon dry mustard

  • ¼  teaspoon salt

  • Pinch of celery salt

  • Pinch of white pepper

  • 1 cup salad oil, divided

  • ½ cup finely snipped fresh basil leaves (no stems)

  • 1 teaspoon freshly grated lemon peel (optional)

 

Combine the first 7 ingredients and 2 tablespoons of oil in a blender container; cover and blend at medium speed for 1 minute.  Add remaining oil in a fine stream, blending until thick and smooth.  Stir in basil.  Add grated lemon peel, if desired.

 

Note: 1 cup commercial mayonnaise or reduced-fat or no-fat mayonnaise may be substituted for the homemade variety, if desired.  Add ½ cup finely snipped fresh basil leaves and grated lemon peel, if desired.

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