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Open Sandwich with Homemade Lime and Garlic Mayonnaise

Open sandwich with homemade mayonnaise

This post is sponsored by DON Smallgoods.

I am a little like Joey Tribbiani when it comes to sandwiches. Bread needs to be freshly baked and cut fresh, or toasted. Ingredients need to be strong but meld nicely together. And there has to be a decent filling to condiment ratio. I like a strong vintage cheddar with nutty rocket and a hint of red onion. I love mayonnaise, and if I can include some garlic and avocado in there, I’m one happy Joey.

This open sandwich idea doesn’t need a recipe. You just add whatever the heck you want. For ease of reference I have listed what I included in these sandwiches, but the secret here lies not only in the ingredient combination but the mayonnaise. Whipped up by hand within minutes. Seriously, why would you even buy mayonnaise from the store when it is this easy to make.

I started with a couple of slices of fresh Vienna and layered it with the following. Don’t be stingy when smothering with mayonnaise, it’s a sandwich and it deserves to be dressed accordingly.

Open sandwich with homemade mayonnaise

Ingredients // makes 2 sandwiches

A couple slices of good bread (I like Pane de Casa or Vienna) (or sour dough. Who am I kidding, I like all bread)

Homemade mayonnaise (recipe below)

A couple of slices of DON Premium Smokehouse Ham

Handful of mushrooms, sliced and sautéed in butter

Baby spinach and rocket

Cheddar cheese, sliced

Red onion, thinly sliced

1/2 avocado

Sea salt and black pepper

Open sandwich with homemade mayonnaise


2 egg yolks

1 teaspoon Dijon mustard

150ml sunflower oil

150ml extra-virgin olive oil

1 teaspoon white wine vinegar

Juice of 1/2 lime

1 clove garlic, peeled and grated/crushed

To make the mayonnaise, you can use a stick mixer with a whisk attachment or food processor, but I prefer to whisk it by hand. The trick is to keep the mixture moving while you add the oil.

I also wouldn’t recommend using extra virgin olive oil from the get-go or the mayonnaise will have an over-powering taste. I love evoo, so I use sunflower first then finish it off with evoo.

Place egg yolks and mustard into a bowl with a pinch of salt, whisk well.

Add a few drops of sunflower oil while whisking the yolks until combined, then continue to slowly add the sunflower oil in short drizzles while whisking (for about 3 minutes). Don’t stop whisking as you add the oil or your mayo will split. And nobody wants that.

Once you have added the sunflower oil, add vinegar. This will loosen the mixture and give it the paler colour we’re all used to with mayonnaise. If you prefer, you can also just add a good squeeze of lime juice here instead of the vinegar, works well too.

Continue by adding olive oil while whisking, it should start to thicken nicely.

Once all oil is added, add a generous squeeze of lime juice, a dash of sea salt and minced garlic. Mix well.

** Mayonnaise keeps in a sterilised jar for up to a week in the fridge.

Then the fun part. Layer that sandwich up whichever way you like!

Open sandwich with homemade mayonnaiseOpen sandwich with homemade mayonnaise_X2A9217peggy

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  • Kirsten and co. - YUM! I’ve never made mayo from scratch before but your recipe looks really easy. Have bookmarked to make later in the week!ReplyCancel

  • Your one and only Loving Mother - I never made mayo myself but to try now that I have your great recipe for it. I love garlic in mayo too so must make it.ReplyCancel

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