Ingredients
– 4 slices of 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
– 1 cup fresh sprouts or microgreens
– 1 avocado, sliced
– Pickled red onion and/or jalapeños
– 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
Instructions
1. 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. Mix well and set aside.
2. Preheat the Broiler: Set your broiler to high.
3. Prepare the Bread: Lightly spread butter on the outside of each slice of bread. Apply the spicy mayo to the inside of each slice.
4. Assemble the Sandwich:
– Layer the Havarti cheese over the mayo on the bread.
– Top with sliced cherry tomatoes, ensuring the cut side is facing up.
5. Broil the Sandwich: Place the sandwich on a sheet pan and broil for 2-4 minutes. Watch closely until the cheese melts and bubbles, and the tomatoes start to char.
6. Add Remaining Ingredients: Remove from the broiler and add sun-dried tomatoes, pickles, pepperoncini, sprouts, avocado slices, pickled red onion, and jalapeños.
7. Complete the Sandwich: Place the final slice of bread on top, with the cheese side facing down.
8. Serve: Slice the sandwich and enjoy it warm, preferably with extra spicy mayo on the side