Ingredients
Scale
For the Salad:
- 3 tablespoons Duke’s mayonnaise
- 2 teaspoons red wine vinegar
- 1/4 cup very thinly sliced red onion
- 1/4 cup pickled banana peppers
- 1 teaspoon dried oregano
- Generous sprinkle of garlic powder, sea salt, and black pepper
- 3 heaping cups shredded iceberg lettuce
For the Sandwich:
- Thick sliced seeded bread
- Duke’s mayonnaise
- Sliced Havarti cheese
- Ripe avocado, sliced thin
- English cucumber, thinly sliced
- Green heirloom tomato, sliced
Instructions
- To make the salad, in a medium bowl whisk together mayonnaise, vinegar, onion, peppers, oregano, garlic powder, salt and pepper until well combined. Add shredded lettuce and toss to coat evenly.
- To make the sandwiches, pile bread high using your heart and belly as your measuring tool. I like to lightly toast thick slices of seeded bread. Spread each slice lightly with mayonnaise. Place a piece of cheese on each slice of bread. Layer one slice of bread with avocado slices, cucumber and tomato slices. Top with a heaping mound of the prepared iceberg lettuce salad and top with the other slice of bread. Wrap tightly in parchment paper and refrigerate until ready to serve. Slice in half (through the paper) to enjoy.
