Summer Veggie Sandwich

• For the basil mayonnaise
• 1 cup packed basil leaves, finely chopped
• 3 tablespoons extra-virgin olive oil
• pinch kosher salt
• 1 egg yolk
• 1 tablespoon lemon juice
• 1/2 cup canola oil
• 1 teaspoon white wine vinegar
• For the sandwich
• 4 slices multigrain bread
• 1 ripe avocado, sliced
• 2 cups sprouts
• 1 cup shredded red cabbage
• 2 handfuls green leaf lettuce
• 1 cup shredded carrots
• 1 large cucumber, sliced thinly
• 1 ripe tomato, sliced

1. For the mayonnaise: Whisk together the egg yolk, lemon juice, vinegar, and salt in medium bowl. Whisk rapidly until well-combined (about 45 seconds).
2. Very slowly drizzle in the olive oil, a little at a time, whisking as you go. Then gradually and slowly drizzle in the 1/2 cup of canola oil, whisking constantly (you can use a food processor for this if you prefer), until the mayonnaise thickens.
3. Whisk the finely chopped basil into the mayo (I often blend it with a blender or food processor quickly), then refrigerate for at least 1 hour to let the flavors mellow together.
4. For the sandwich: Spread the bread thickly with the basil mayonnaise, and layer on the remaining ingredients, dividing them evenly between both sandwiches. Adjust to your taste!

mayonnaise, basil, extravirgin olive oil, kosher salt, egg yolk, lemon juice, canola oil, white wine vinegar, sandwich, bread, avocado, sprouts, red cabbage, carrots, cucumber, tomato

Taken from food52.com/recipes/77405-summer-veggie-sandwich (may not work)