Description
This Havarti Avocado Sandwich with Spicy Mayo is a vibrant, flavorful sandwich perfect for a quick lunch or light dinner. Featuring creamy havarti cheese melted under the broiler over spicy mayo, fresh avocado, tangy pickles, sun-dried tomatoes, and peppery microgreens, this sandwich offers a balanced combination of smoky, spicy, and fresh flavors. Ready in just 25 minutes, it’s an easy, satisfying meal that will delight cheese lovers and avocado fans alike.
Ingredients
Spicy Mayo
- 1/2 cup avocado oil mayo
- 1-2 tablespoons pickled or pepperoncini juice
- 1 teaspoon hot sauce
- 1 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon cayenne pepper (or to taste)
- Kosher salt, to taste
Sandwich
- 4 slices rye or sourdough bread, toasted
- 1 tablespoon salted butter, at room temperature
- 2-4 slices Havarti cheese
- 1/2 cup cherry tomatoes, sliced
- 1/3 cup sun-dried tomatoes, sliced
- 1/3 cup sliced dill pickles and/or pepperoncini (both used)
- 1 cup fresh sprouts or microgreens
- 1 avocado, sliced
- Pickled red onion and/or jalapeños (both used)
Instructions
- Prepare the Spicy Mayo: In a bowl, combine the avocado oil mayo, pickled or pepperoncini juice, hot sauce, smoked paprika, chipotle chili powder, and cayenne pepper. Season with kosher salt to taste and mix thoroughly until smooth and well blended.
- Preheat the Broiler: Set your oven broiler to high to get it ready for melting the cheese and lightly charring the tomatoes.
- Assemble and Broil the Sandwich Base: On a sheet pan, lightly spread the softened butter on the outside of each slice of toasted bread. On the inside of each slice, spread a generous amount of the prepared spicy mayo. Place slices of Havarti cheese over the mayo, then arrange the sliced cherry tomatoes, cut side up, atop the cheese. Place the bread open-faced under the broiler for 2 to 4 minutes, keeping a close eye until the cheese bubbles and the tomatoes begin to char lightly.
- Add the Fresh and Pickled Toppings: Remove from broiler and layer the sun-dried tomatoes, dill pickles, pepperoncini, fresh sprouts or microgreens, sliced avocado, pickled red onion, and jalapeños evenly over the melted cheese and tomatoes.
- Complete and Serve: Top each sandwich with the second slice of bread, cheese side down, pressing lightly. Slice the sandwich in half and serve immediately while warm, with extra spicy mayo on the side for dipping. Enjoy your delicious, spicy, and fresh sandwich!
Notes
- Use rye or sourdough bread for the best flavor and texture.
- Adjust the amount of cayenne pepper based on your desired spice level.
- Watch the sandwich closely under the broiler to prevent burning.
- Feel free to substitute the microgreens with your favorite fresh greens.
- Leftover spicy mayo can be stored in an airtight container in the refrigerator for up to one week.
