Green Goddess Sandwiches

Green Goddess Mayonnaise

1/3 cup packed basil leaves

1/3 cup packed tarragon leaves

1/3 cup packed chopped chives

2 medium-large garlic cloves

2 anchovy fillets

zest and juice of 1/2 a lemon

1/4 teaspoon salt

1/2 cup mayonnaise 

Pickled spring onions (makes enough for 4-6 sandwiches):

2 spring onions, bulb thinly sliced

1/2 cup white wine vinegar

2 teaspoons sugar

1 teaspoon fine sea salt

1/4 teaspoon black peppercorns, lightly crushed

Per sandwich:

2 slices bread 

1/2 a small, ripe avocado, sliced

2 fat slices fresh mozzarella

1 medium-sized green zebra tomato (or other heirloom tomato), sliced

a few thin slices cucumber

several slices pickled onion

a handful of sprouts (such as broccoli sprouts), rinsed and dried

a couple of small lettuce leaves (butter or romaine), rinsed and dried

Make the mayonnaise:

In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. 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 medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar 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:

Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently.