Garden Sandwich Recipe
Tomato, cucumber, radish sprouts, red onion & jack mayonnaise.
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Ingredients
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Sandwich
Jack Mayonnaise
Method
Jack Mayonnaise
- 1
Make the Jack mayonnaise
In a small bowl combine 1/2 cup mayonnaise, 1/2 cup finely grated Monterey Jack, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp minced garlic, 1/4 tsp smoked paprika, and 1 tsp hot sauce (if using). Whisk until smooth and evenly combined. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper. If the mixture is too thick, add up to 1 teaspoon water or more lemon juice to loosen slightly. Refrigerate while you prepare the vegetables to let flavors meld (at least 10 minutes).
Sandwich
- 2
Prepare vegetables
Wash the tomatoes, cucumber, radishes and sprouts. Thinly slice the tomatoes (about 1/4" thick). Salt the tomato slices lightly with 1/2 tsp of the kosher salt and set on a paper towel for 5–10 minutes to draw out excess moisture; pat dry before assembling. Thinly slice the cucumber lengthwise or into rounds (about 1/8" thick) depending on preference. Trim radish ends and slice very thinly. Peel the red onion and slice very thin rings or half-moons; separate the rings.
- 3
Toast the bread (optional)
If you prefer a toasted sandwich, heat a skillet over medium heat. Lightly butter one side of each bread slice (about 2 tbs butter total). Place buttered-side down in the skillet and toast until golden (about 2–3 minutes). For even toasting, press gently with a spatula. Remove from heat.
- 4
Assemble sandwiches
Lay 4 bread slices buttered or untoasted-side up. Spread about 2 tablespoons of the prepared Jack mayonnaise evenly over each slice. On top of the mayo, place 2 slices of jack cheese per sandwich (adjust to preference). Layer tomato slices (2–3 per sandwich, depending on size) over the cheese, then cucumber slices to cover, followed by a few radish slices and several red onion rings. Top with approximately 1/4 cup radish sprouts per sandwich. Sprinkle the remaining 1/2 tsp kosher salt and 1/2 tsp ground black pepper evenly across the vegetable layers (split between 4 sandwiches). Place the remaining bread slices on top, mayo-side down.
- 5
Finish and serve
If you prefer a warm sandwich, return assembled sandwiches to the skillet and press gently; cook 1–2 minutes per side over low-medium heat until cheese softens and bread is warmed. Otherwise, cut each sandwich in half on the diagonal and serve immediately. Accompany with extra Jack mayonnaise for dipping if desired.
