Build Your Own Sandwich Recipe
Mayo, Mustard, Lettuce, Tomato, Onion, Pickles, Pepperoncini, Jalapenos, Salt & Pepper, Oil and Vinegar (All Sandwiches Toasted. Cheese not included)
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Ingredients
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Sandwich Base
Fresh Vegetables & Pickles
Optional Add-ins (not included in base)
Method
Prepare Bread & Toasting
- 1
Assemble bread
Lay the two slices of bread flat on a cutting board. If you are adding cheese or deli meat, place them on one slice now so they will warm slightly when toasting.
- 2
Make Dressing & Spread
- 3
Mix spread
In a small bowl combine mayonnaise (1 tbs), yellow mustard (1 tsp), olive oil (1 tsp), red wine vinegar (1/2 tsp), salt (1/4 tsp) and black pepper (1/8 tsp). Stir until smooth. Taste and adjust salt or vinegar if desired.
- 4
Spread on toast
Immediately after toasting, spread the mayo-mustard dressing evenly on the cut side of both toast slices so the warmth helps the flavors meld.
Prepare Vegetables & Pickles
- 5
Wash and dry produce
Rinse lettuce leaves and tomato under cold water, then pat dry thoroughly with paper towel or use a salad spinner. Dry lettuce prevents soggy bread.
- 6
Slice tomato
Using a sharp knife, cut the tomato into 2 evenly thick slices (about 1/4"–1/2"). If tomato is large, use 2 slices stacked on the sandwich.
- 7
- 8
Prepare pickles and peppers
Drain pickle slices on paper towel. If using pepperoncini, slice them lengthwise and remove seeds if you prefer less heat. Measure 1 tbsp pickled jalapeños if using.
Build the Sandwich
- 9
Layer lettuce and tomato
Place the lettuce leaves on one toasted slice (dressing side up), then add the tomato slices on top of the lettuce to create a moisture barrier between tomato and bread.
- 10
Add onion and pickles
Top the tomato with the thinly sliced onion rings, then arrange pickle slices evenly. Add pepperoncini and jalapeños as desired for heat and tang.
- 11
Finish and season
If you like, add a final light sprinkle of salt and black pepper directly onto the tomato (about a pinch each) to enhance flavor. Close the sandwich with the second slice of toast, dressing side down.
- 12
Slice and serve
If desired, cut the sandwich in half on the diagonal or down the middle. Serve immediately while toast is still warm. Provide extra condiments (mayo, mustard, oil & vinegar) on the side for guests to adjust to taste.