let’s make something Naughty
A Summer Sandwich
make me
Ingredients
Serving Size: 2 sandwiches
For the Charred Jalapeño Lemon Herb Aioli
2 medium jalapeños, seeded
1 whole egg
1 egg yolk
1 cup avocado oil
2 cloves garlic
1 lemon, juiced
1 tsp lemon zest
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp chopped cilantro
1 tbsp chopped parsley
1/2 tbsp chopped green onion
1 tsp honey
For the Marinated Red Onions
1/2 small red onion, thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp dried oregano
Pinch kosher salt
For the Sandwiches
4 slices sourdough bread
6 slices deli turkey
6 slices deli ham
6 slices sharp white cheddar
4 slices provolone
4 slices heirloom tomato
Butter lettuce
Olive oil, for drizzling
Flaky salt
Fresh cracked black pepper
1 tbsp butter
Instructions
For the Jalapeño Herb Aioli
Char the jalapeños directly over a gas flame or in a dry skillet until blistered and blackened in spots. Let cool slightly, then remove stems, some of the black parts, and all of the seeds for medium heat.
Make the aioli by combining the jalapeños, egg, egg yolk, garlic, lemon juice, lemon zest, Dijon, salt, pepper, herbs and honey in a tall jar or blender cup. Blend using an immersion blender while slowly streaming in the avocado oil until thick and creamy.
For the Marinated Red Onions
In a small bowl, toss the sliced red onions with olive oil, balsamic vinegar, oregano, and salt. Let marinate for at least 20 minutes.
For the Sandwiches
Preheat the broiler to high. On an oven safe sheet pan, add your deli meats and top with cheese. Place in oven and keep an eye on it. Remove once bubbly and melty.
In a skillet on medium/high heat, add 2 tbsp butter and 1 slice of sourdough bread, top with 2 slices of provolone, and then your other slice of bread. Flip until melty and golden on both sides. Remove from heat.
Spread jalapeño herb aioli generously onto both sides of each slice of sourdough bread.
Layer your meats and cheese onto the bottom slices of bread.
Then top sandwiches with :
2 slices heirloom tomato, olive oil, flaky salt
Butter lettuce
Marinated red onions
Close the sandwiches, press gently, and slice in half before serving.
This summer sandwich is everything you want from a warm weather lunch: crispy broiled sourdough, melty white cheddar, layers of turkey and ham, and a bright jalapeño herb aioli that brings just the right amount of heat. And is the best aioli EVER. Finished with juicy heirloom tomatoes, buttery lettuce, and tangy marinated red onions, it’s rich, fresh, messy in the best way, and built for golden hour bites on the patio.
sandwiches, mains, aioli, jalepeno
