1/3 cup packed basil leaves
1/3 cup packed chopped chives
zest and juice of 1/2 a lemon
1/4 teaspoon salt
1/2 cup mayonnaise (Spectrum’s olive oil mayonnaise)
Pickled spring onions (makes enough for 4-6 sandwiches):
½ red onion chopped
1/2 cup white wine vinegar
1 teaspoons sugar
1 teaspoon fine sea salt
1/4 teaspoon black peppercorns, lightly crushed
2 slices bread or bun or gluten free wraps
1/2 ripe avocado, sliced
A few thin slices fresh brie
A few thin slices cucumber
several slices pickled onion
Make the mayonnaise:
In the food processor, combine all ingredients except for the lemon juice (i.e., the basil, lemon zest, salt, and mayonnaise). 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 flat baking dish or tupperware, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put a lid on 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.
Assemble the sandwiches:
Spread both slices of bread with a thick layer of the mayonnaise. Top with the avocado, brie cucumber, pickled onion, and lettuce. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.
*~* Additional Options *~*
Add a handful of sprouts (such as broccoli sprouts), rinsed and dried
Add a few small lettuce leaves (butter or romaine), rinsed and dried
Toast the bread
The pickled onion & mayonnaiseare an extra step you won’t wan to skip!!! If you prepare them on your food prep day, all the ingredients will last up to a week in the fridge. Then you can assemble the sandwich quickly when you’re ready. SOOO GOOD, LIGHT & FRESH!