Garlic Veggie Recipe

Thinly slice the half English cucumber into rounds about 1/8–1/4 inch thick. Place slices in a bowl and toss with 1/2 tsp kosher salt. Let sit 10 minutes, then gently pat dry with a paper towel to remove excess moisture and some surface salt. Reserve 6 slices for the sandwich; excess can be saved refrigerated for up to 24 hours.

Place 1/2 small thinly sliced red onion in a small jar or bowl. Combine 2 tbs white wine vinegar, 2 tbs water, 1 tsp sugar, and 1/4 tsp salt; stir until sugar dissolves. Pour over the onion, press down so slices are submerged, and let sit at least 15 minutes at room temperature (longer for more tang). Drain before assembling; reserve 1 tablespoon pickled onion for the sandwich.

In a small bowl, combine 3 tbs mayonnaise, 1 minced garlic clove, 1/2 tsp lemon juice, 1/4 tsp Dijon mustard, 1/8 tsp salt, and a pinch (1/16 tsp) black pepper. Whisk until smooth and taste; adjust lemon or salt as desired. Refrigerate until ready to assemble.

Toast and dress bread

Lightly toast the 4 slices of rye bread until just golden. Brush one side of each slice with 1/2 tsp olive oil total (split between slices) or leave plain.

Spread about 1 1/2 tbs garlic aioli onto two slices of the toasted rye (the sandwich bottoms).

Layer on 3–4 slices of tomato per sandwich (use the medium tomato), sprinkle each tomato layer with a pinch of the 1/4 tsp salt and a light grind of the 1/8 tsp black pepper, then add 3 salted cucumber slices on top of the tomato.

Top cucumbers with a generous handful (about 1 cup) of mixed salad greens per sandwich, followed by about 1/2 tbs pickled red onion distributed across the greens.

Spread the remaining aioli (about 1 1/2 tbs) onto the remaining two slices of bread and place them aioli-side down to close each sandwich. Press gently and cut each sandwich in half if desired.

Pack sandwiches in boxed lunch containers. Keep any extra aioli, pickled onion, or salted cucumber refrigerated and separately if not consumed immediately.